Fresh Whole Spotted Sea Snails

Sea snails in the shell, each one a low spiral tapering to a blunt point, the surface white underneath a close pattern of brown blotches and rings. The oval opening faces up on most of them, showing a pale amber plug of meat and a thin dark rim where the shell lip curls back. They are shown three ways: a mound of them in a dark glazed bowl on a slate counter; a heap on a white speckled board beside a steel sink; and four standing together on a counter, the shells still wet and shining.

The meat is firm and sweet with a faint brininess, and it comes away from the shell easily with a pin once the snails are cooked. Simmer them in a seasoned broth, or warm them through in a covered pan with garlic, ginger and spring onion.

• Whole, in the shell
• Brown blotched and ringed pattern
• Firm, sweet meat
• Simmer in broth or warm in a covered pan

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