Maine Seafood Guide – Periwinkles & Whelks

Periwinkles & Whelks

Species Description

Periwinkles Littorina spp. and whelks Buccinum undatum
also known as wrinkles, conch, snails

Wild.

Periwinkles are herbivorous snails that graze on algae growing on rocks and seaweed in the intertidal zone.

Whelks are larger, heavier, carnivorous snails living below the tideline and often found in and on lobster traps.

Season

Year-round.

Status

More than 90% are landed in Washington County, where the resource experiences extra harvesting pressure during times of economic decline.

Regulatory Authority

Maine Department of Marine Resources (DMR).

Harvest Method

Whelks are captured with baited pots. (Called “conching,” “whelking,” or “trapping conchs.”)

Periwinkles are collected by hand (“wrinkling”) or with a 6’ or smaller drag.

See the vessel and gear guide for more information.

Recreational Harvest

Up to two quarts of periwinkles and up to ½ bushel (four gallons) of whelks per person per day for personal use without a license.

Minimum size of periwinkles is determined by a numerical count. If a one quart sample contains more than 220 periwinkles, they are considered undersize.

Whelks must be 21/2 inches shell length.

Health Benefits & Risks

Whelks and periwinkles are low in fat and calories, and low in omega-3 fatty acids. Whelks may be subject to red tide closures. To be safe and ensure you collect from clean areas, check the DMR’s list of closed areas; 1-800-232-4733 or 207-624-7727.

Buying & Preparing

Periwinkles and whelks, often called “wrinkles” when pickled, are popular local delicacies. While some pickled versions are sold locally, most of the harvest is exported live to major US cities and Europe, where the cooked meat is carefully extracted from the shell using a pin. In parts of Asia, raw whelks are enjoyed as a delicacy by sucking the snail out through a small hole ground into the shell.

When buying, look for live snails with intact shells and no unpleasant odors. Preparing these mollusks typically involves boiling or steaming, followed by careful extraction of the meat for use in salads, seafood dishes, or eaten as a snack.

Certifications & Verifications

Links