Market Expands for Channeled Whelk
July 20, 2016
Gloucester Times: Cooking a channeled whelk is not for the squeamish. But sliced and sprinkled over a bed of linguine, it’s a chewy delicacy in old-fashioned Italian eateries along the East Coast.
The sea snails known by Italian-Americans as “scungilli” used to be such a niche market that fishermen ignored them when they turned up in lobster traps or oyster dredges.
Now they’re a prized commodity. Because of growing demand in Asia and the collapse of other industries, such as lobster, fishermen searching for something else to catch are keeping and selling the big marine snails.
Read more about the growing market for channeled whelk.