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WHELKS, CLAMS, WINKLES, COCKLES

AND OCEAN STIX

 

Whelk meat                                                     

Cooked, peeled and frozen.  Good cut up in salads, or dressed with vinegar and eaten

as they are.  Try them on the bar!      

 

Whelks in the shell                                   

A forgotten shellfish.  Cooked, but if you boil them again for

5 minutes they will be really tender  -  delicious served warm.                                              

 

Live whelks                                                            

Just wash them, bring water to boil with a little salt, put whelks in, bring back to the boil

and simmer for ten minutes.  Eat warm or cold.  Tender and delicious.  One lb makes two

dish-fulls for a filling starter (with a knob of garlic butter).  Very cheap and very French. 

You don’t think your customers will like them? Let us prove you wrong!            

                          

Razor clams                                                                               

Although hard to get, we are trying to source them from Cornwall and Scotland.  Sweet

tasting, unusual, laid in the shell as a starter they look great.  Cook as other clams.  We

have a recipe leaflet – just ask.

 

Live clams                                                  

We usually sell medium-sized clams.  Cook like mussels,

or in oil with garlic cloves.

 

Large clams                                  

These large-shelled clams are now very rare – worth trying if we have them. Known as

USA or Southampton clams.  Le us know if you’re interested - we'll ring you and tell you the price!

 

Winkles                                        

Fresh, boiled winkles are underestimated.  They are very tasty.  Make an old-fashioned

winkle sandwich, sprinkle them in a salad, or just eat a lb of them with vinegar, or just as

they are.  Customers loved them when they were offered on the bar of our local pub. 

No pins supplied!  Live cockles may be available.  Wash well, simmer for ten minutes in

boiling water, serve warm.  Can be fried in garlic butter. 

 

Cooked cockles                                              

These frozen cockles are very popular with many of our customers.   They are cooked and

shelled, nice as part of a shellfish mix, or wash well and serve with vinegar and lots of pepper

as a bar or pre-dinner snack.

 

Ocean stix                             

Not strictly shellfish!  Made from South Alaskan pollock, to mimic Japanese-type crab

meat (with crab essence).  Frozen. Serve only 70% thawed for maximum flavour.

 

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