THE TASTE OF PERIWINKLE 

Periwinkle snails, commonly found along coastal regions, offer a unique culinary experience with their distinct taste and texture. The flavour of periwinkle snails is a delicate balance between the brininess of the sea and the earthiness of their natural habitat. When properly prepared, these small gastropods deliver a tender and slightly chewy texture that captures the essence of coastal living. The meat is subtly sweet, reminiscent of the ocean breeze, with a nuanced umami that adds depth to the overall taste.

Cooking methods greatly influence the final flavour profile of periwinkle snails. Boiling or steaming them with aromatic herbs and spices enhances their natural taste, infusing the meat with herbal and savoury notes. Some culinary enthusiasts also enjoy periwinkle snails in rich stews or sauces, allowing the shellfish to absorb the flavours of the surrounding ingredients. The small size of the snails makes them perfect for incorporating into various dishes, from salads to pastas, providing a unique seafood experience. Though relatively unfamiliar to some, periwinkle snails offer a delightful journey for the adventurous palate, celebrating the diversity and richness of coastal gastronomy.

SEASON 

Periwinkle snails, known as “winkles” or “sea snails,” are commonly found in coastal regions of Australia. These marine gastropods are available throughout the year, as their availability is not strictly tied to a particular season. However, the abundance of periwinkle snails may vary in different regions and can be influenced by factors such as water temperature, tides, and local environmental conditions.

SIZE AND WEIGHT 

On average, the size of periwinkle snails ranges from about 1 to 2 centimetres (0.4 to 0.8 inches) in shell length. Some species may have slightly larger or smaller shells. As for their weight, periwinkle snails are quite lightweight due to their small size. They typically weigh only a few grams each.

COOKING METHODS 

Boil or steam shells for about 10 minutes, until the meat can be extracted using a fork, pin or special pick. Serve with a dressing, in salads or pickles. The firm flesh holds together well in soups, curries and casseroles and they are occasionally baked, pan-fried or eaten raw.

GOES WELL WITH

Bacon, butter, chilli, coriander, fennel, garlic, herbs, lemon, lime, mayonnaise, olive oil, onion, parsley, pepper, Pernod, tomato, vinegar, white wine.

COMMERCIAL FISHING OF PERIWINKLE IN AUSTRALIA 

In Australia, the commercial fishing industry is diverse and includes various species of fish, shellfish, and crustaceans. Periwinkle snails are more commonly associated with traditional and recreational harvesting rather than large-scale commercial operations. Harvesting winkles is often done by hand or using small tools in intertidal zones.