warrener, turbo, wavy turbo, turban shell
Periwinkles are large marine gastropods, more green in colour when younger, then usually dark bluish-green with white zig zag marks when older. The shells are wide and round with whorl finishing in a high spiral shape and a round aperture. They also have a small, circular white ‘lid’ or operculum with a flat spiral on the underside which acts as a cover to the shell opening.
Recommended voluntary size limit of 45mm, which is consistent with the commercial size limit.
Found at intertidal and subtidal levels in reef margins and among rocks and seaweed, especially in exposed environments. Known to graze on seaweeds and algae. Found all around Tasmania.
Collected in small numbers by some recreational fishers by wading and diving. The small operculum is often seen washed up on the beach. Considered a gourmet food item and historically an important food source for Tasmanian Aborigines.
Follow any public health alerts relating to eating wild shellfish - refer to the Department of Health or phone their hotline on 1800 671 738.
Cook only live periwinkles with shells that are intact. Place them in a pot and cover with fresh seawater or salted water. Bring to a boil and cook for 5 minutes then drain. Any longer and they become tough and are hard to remove from their shell. Extract from their shells with a pin after removing the operculum (lid). They can be eaten hot or cold, marinated or plain with a touch of lemon or vinegar. Some prefer more exotic dipping sauces such as wasabi, soy or Worcestershire sauce.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550
Level 1, 134 Macquarie St