This salt water mollusc, varying in colour from jade green to light brown /grey is particularly flavoursome when fished from the cold waters of the North Atlantic.

Traditionally popular in Asian countries as a canned or frozen item  and as sushi, in France as Bulot and with Italian Americans as Scungilli, whelk popularity has increased significantly in recent years as people perfect their methods of cooking and preparing it. This tasty, prized shellfish is increasingly appearing on discerning tables across the globe prepared in spicy and garlic sauces, as fritters , in chowders , with noodles and as salads.

Errigal Bay offers cooked meats, raw whelk and whole shell whelk in consumer and food service formats.