These rough, conical, pointed shells (resembling a witch’s hat) are found around the northern coast, from Karratha to Mackay, on exposed intertidal and subtidal areas of coral reefs.They are harvested from the wild in WA and QLD by collectors walking along reef tops at low tide or free diving. It is a type of Periwinkle and, like other members of this group, has an operculum, the protective flap covering the opening.Traditionally they were harvested for their shells which have a pearly inner surface used to make buttons and ornaments.

DIVE DEEPER

COMMERCIAL NAME

Trochus

Method of Capture

Region

Other names

Button Shell, Periwinkle, Top Shell.

Scientific Family

Trochidae (Top Shells).

Seasonality

Available year round, though supply is limited.

Size

Commonly 8-12cm maximum shell diameter, though can grow to 16cm.

Price range

Low priced.

Alternative Species

Periwinkle.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold live. Look for brightly coloured, intact, lustrous shells, firm flesh that retracts when touched (showing that it’s still alive), and a pleasant fresh sea smell.

STORAGE TIPS

Live molluscs should be consumed as soon as possible after purchase. Place in a container, cover with damp paper or cloth and keep in the warmest part of the refrigerator, usually the crisper (optimum 5ºC), ensuring that the covering remains damp.

COOKING TIPS

Average yield is 35%. Has a mildly salty flavour, low oiliness and firm flesh.

COOKING METHODS

Boil or steam shells for about 10 minutes, until the meat can be extracted using a fork, pin or special pick. Cooked meat can be sliced and served with a dressing or in salads, while partially-cooked meat can be deep-fried, pan-fried, stir-fried, baked, braised, grilled, barbecued, smoked or pickled.

Flavour pairings

Bacon, butter, chilli, coriander, fennel, garlic, herbs, lemon, lime, mayonnaise, olive oil, onion, parsley, pepper, Pernod, tomato, vinegar, white wine.

IMPORTS

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.