Live sea snail in the shell with a thick, muscular foot and a shell that shifts from deep green to bronze across its ridges. The foot meat is firm and slightly sweet, with a clean ocean finish and no grit.

Origin

Grown on managed subtidal farms in the clean coastal water of the South Pacific, hand-selected for size and vitality before packing.

Specification

• 2 kg net, roughly 20 to 30 pieces
• 60 to 100 g per piece in the shell
• 2 to 20 head grade, graded for even size
• Sold live, packed in a ventilated tray

Condition

Live. The foot should withdraw and grip the shell firmly when touched; a limp or foul-smelling piece should be discarded.

Storage

• Keep at 0–4 °C in a ventilated tray, never sealed in plastic
• Do not freeze live product, freezing breaks down the foot muscle
• Scrub the shell under cold water before shucking
• Shuck with a flat spoon and trim the dark edge of the foot

Shelf life and delivery

• Best enjoyed within 2 days of arrival
• Packed in an insulated liner with gel packs and shipped on a cold chain
• Check the pack on arrival, then refrigerate it straight away

How to cook

• Slice the foot thin and serve raw with soy and citrus
• Braise slowly with brown sauce, ginger and rock sugar for 2 hours
• Stir-fry thin slices with garlic chive for 90 seconds
• Poach gently in a clear chicken stock and serve in the broth

Allergens

Contains molluscs (shellfish). Not suitable for mollusc allergies.