Local NPR for the Cape, Coast & Islands 90.1 91.1 94.3
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
The Fishing News
00000177-ba84-d5f4-a5ff-bbfc9abb0000 with Steve JunkerEach week during saltwater fishing season Steve Junker checks in with the folks at On the Water magazine and others to find out who's catching what where around the Cape and Islands—and how they're doing it. 00000177-ba84-d5f4-a5ff-bbfc9abc0000For a detailed weekly Fishing Forecast, check out On the Water.00000177-ba84-d5f4-a5ff-bbfc9abb0001

Periwinkles an Overlooked - and Tasty - Shellfish

SomeDriftwood / flickr
/
CC2.0
Periwinkles are not native to our coast. They can make a delicious appetizer, lightly steamed, served with melted butter.

You find periwinkles in almost every rocky nook of our tidal coastline: small snail-like creatures clinging onto boulders, lining tide pools. Pluck one off and roll it in your palm for a few seconds, then watch as the periwinkle pokes out from its shell as if to get its bearings.

Periwinkles - the common species is littorina littorea - also make good eating, and they are an often overlooking shellfishing resource.

Andy Nabreski, of On The Water magazine, has these tips for the intrepid shellfisherman willing to go beyond the usual fare and try periwinkles:

  • There are more than one species in our waters, but all are edible. Simply look for the biggest ones.
  • Periwinkles make a good appetizer to a summer seafood meal. Rinse them, cover them in just a little water with a bit of salt, and steam them briefly: three or four minutes.
  • Pick them out with a pin or a toothpick and remove the foot - or operculum - then dip them in melted butter and enjoy!
  • Consider them similar to steamers, or quohogs. They could also be served with garlic and tomato sauce on some crusty bread. Or pick out the meats and use them as you would clams in a chowder or fritters.
  • Our periwinkles are not native to our coast. It's believed they were introduced some time after 1840.
  • Periwinkles are commonly eaten in parts of Europe, where there's even a commercial fishery for them.    

This week's Fishing News is a rebroadcast. It originally aired in August 2013 

Steve is Managing Editor of News. He came to WCAI in 2007. He also hosts the weekly News Roundup on Friday mornings and produces The Fishing News.