Sliced Whelk Meat For Hotpot

Thin slices cut across the body of the whelk, so each piece is a translucent off-white sheet that curls and ruffles at the edges, with a narrow pale gold rim where the meat was trimmed. They are heaped on a steel bench in a working kitchen, arranged on a plate with lettuce and a wedge of lemon, and piled again on a wooden board.

The slices are tender with a light, springy chew and are at their best after a very short cook: blanch them for a few seconds and dress them, drop them into a hotpot at the table, or stir-fry them briskly with garlic and greens.

• Thin, wide, translucent slices
• Ruffled edges with a pale gold rim
• Tender with a light, springy chew
• Brief blanch, hotpot or quick stir-fry

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.