Irish periwinkles

Littorina Littorea

Periwinkles are part of the Gastropod species. They are handpicked daily on the rocks in the intertidal area where they feed on seaweed. Kilmore Quay, Co Wexford has a long tradition of Periwinkle picking.

Cooking periwinkles is simple. Just throw them in boiling water with a little salt for about 3 minutes, drain, and remove the meat by stabbing with a toothpick or pin and pulling gently. You can dip the meat in garlic butter or just eat it plain. The taste is similar to a steamer but with a more inviting texture.

Whole Cooked Periwinkles
22 lb Bulk

70-80 count per pound

About sofrimar and John nagle co.

Sofrimar and John Nagle Co. have partnered to bring Ireland’s Superior Seafood to customers in the United States.

Established over 40 years ago, Sofrimar is one of Europe’s leading seafood processors providing superior Irish seafood to customers worldwide. Sofrimar combines the best of this leading edge technology, generations of fishing heritage and the highest standards of sustainability to provide truly superior seafood choices.

John Nagle Co. continues our family's commitment to doing business as we have for 130 years - personally. We partner with select domestic and international fishing communities to provide an extraordinary variety of sustainable fresh, frozen and live seafood. Our expanded custom processing capabilities allow us to serve more of your specific needs. Let us show you what it means to be part of the John Nagle Co. family.

Call 617.542.9418 or email us at sofrimar@johnnagle.com. 

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Call or email our frozen seafood experts

617.542.9418

sofrimar@johnnagle.com