Pickled whelks

Rating: 

Considered by many as a gourmet's meal, whelks have a distinct and delicious taste. These whelks are simply put in salty water to preserve their authentic taste.

They can be used in any recipe where seafoods are to the honour. And, since our whelks are precooked, you can eat them cold or hot!

Easy to digest, whelks are low in fat, sodium and calories, but rich in proteins, phosphor, iodine, and A and D vitamins.

We strongly recommend that you cut the whelks in fine slices to cook them. That will make them as tender as possible. If you want to add whelks to your recipes, we also suggest that you wait at the end of the cooking to put them in. Otherwise, the meat will become hard.

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Ingredients Whelks, water, salt, sodium tripolyphosphate, disodic EDTA.
Region Gaspésie-Îles-de-la-Madeleine
Size 99 g drained

Reviews for Pickled whelks

Grade 
09/22/2014

Comme les moules, les bourgots sont marinés à la perfection, sans la texture de caoutchouc trop fréquente habituellement. En plus, en saumure, c'est tellement meilleur que dans le vinaigre, quand on aime le goût de la mer bien sûr! On encourage une entreprise de la Basse-Côte-Nord, sans route pour nous rejoindre, elle connaît des défis quotidiens!

Grade 
02/22/2014

Ces buccins sont excellents ! Je connaissais les buccins vinaigrés, que je faisais tremper pour tenter d'enlever le plus possible le goût du vinaigre. Je les trouvais passablement coriaces, alors que ceux-ci sont tout tendres.

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Review Pickled whelks

Pickled whelks

Pickled whelks

Considered by many as a gourmet's meal, whelks have a distinct and delicious taste. These whelks are simply put in salty water to preserve their authentic taste.

They can be used in any recipe where seafoods are to the honour. And, since our whelks are precooked, you can eat them cold or hot!

Easy to digest, whelks are low in fat, sodium and calories, but rich in proteins, phosphor, iodine, and A and D vitamins.

We strongly recommend that you cut the whelks in fine slices to cook them. That will make them as tender as possible. If you want to add whelks to your recipes, we also suggest that you wait at the end of the cooking to put them in. Otherwise, the meat will become hard.

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