Whiting
Whelks peak from February to April. During the early spring, whelks are most abundant and the meat is at its best quality before the spawning season begins in the summer. They are generally considered a sustainable seafood choice because they are caught using pots or traps, which are highly selective and have a very low impact on the seabed. This method also allows for any undersized whelks to be returned to the sea alive. To ensure sustainability, look for whelks sourced from local fisheries that adhere to strict minimum landing sizes to allow the population to reproduce effectively.
Per 100 g
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
