Bulk Northern Moon Snail - 10 Lb
Bulk Northern Moon Snail - 10 Lb
USA Product
Wild Caught
Unit Size: 10 Lb
10 Lb
$38.40
2 Lb
$11.95
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The Northern Moon Snail is a large predatory marine gastropod native to the Northwest Atlantic, famous for its massive flesh-to-shell size ratio when active. It hunts bivalves (like clams and mussels) by wrapping its foot around them and using a specialized tooth-lined tongue (radula) combined with acidic secretions to drill a neat, countersunk hole through the prey's shell.
Harvested as a natural byproduct of our live surf clam dredge operations off the Massachusetts coast these snails are landed directly from our boats to ensure peak vitality and top-tier quality.
Known for their thick, sweet, firm meat similar to sea whelk, Northern Moon Snails are a prized ingredient for chefs and seafood enthusiasts seeking rich flavor and distinct culinary character. The flavor texture and profile is firm, dense, and meaty with a clean, naturally sweet, briny finish.
- Wild or Farmed: Wild
- Availability: Year Round
- Package Size: 10 Lb
- Form: Live. in shell
- Snail Size: 8 - 12 Oz
- Harvest Area: Massachusetts State Waters
- Scientific Name: Euspira heros
While not a typical menu item, preparing Moon Snail is a rewarding experience, similar to cooking other conch varieties. The key is to achieve the perfect balance of tenderness and flavor.
Directions for Cooking:
- Boil: Place the live snails in a pot of boiling water and cook for approximately 40 minutes. This ensures the meat is thoroughly cooked and tender.
- Extract: Once cooked, use a fork or a small pick to carefully remove the meat from its shell.
- Rinse: Give the meat a thorough rinse under cold water to remove any residual sand that may have been present.
- Slice and Serve: The cooked meat should be sliced very thin against the grain. This is crucial for tenderness. Serve it cold as a "conch salad" with your favorite dressing. You can prepare it just like you would a traditional conch salad with a zesty vinaigrette, fresh vegetables, and herbs.
The resulting meat is sweet and firm, with a delicate flavor that is truly a taste of the North Atlantic. For adventurous home cooks and seafood connoisseurs alike, the Moon Snail offers a new and exciting culinary experience.
Moonsnail Salad: The most common preparation. After cooking, thinly slice the moonsnail meat and toss it with a vinaigrette. A simple dressing of olive oil, lemon juice, salt, and pepper works well.
Golbaengi-muchim (Korean Whelk Salad): A popular South Korean dish that works perfectly with moonsnails. Slice the cooked moonsnail meat and mix it with fresh vegetables like cucumbers, onions, and carrots, then toss in a spicy-sweet sauce made from gochujang (Korean chili paste), vinegar, garlic, and sesame oil. Serve with cold vermicelli noodles for a complete meal.
Sautéed Garlic Butter Moonsnails: Slice the cooked meat and sauté it in a pan with generous amounts of butter, minced garlic, and fresh parsley. Serve hot with crusty bread.
Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.
Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer. Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen. Never store live shellfish in standing tap water or ice water.
Shells should be closed, unless they are Live Scallops, Steamers, Razors, or Live Surf Clams as the shells naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.
$38.40 USD