Fresh-Frozen Sliced Sea Snail Meat

Sea snail meat cut into thin, wide slices — pale and translucent with a faint ivory cast, the edges lightly ruffled and catching the light. Each slice is even in thickness, which is what lets them cook in seconds without turning tough.

They are built for high heat and short times: blanch them in a hotpot for a few seconds, toss them through a wok with garlic, chilli and spring onion, or serve them cold under a vinegar and sesame dressing. The texture is springy and clean-tasting with a mild sweetness, closer to abalone than to squid. If you are adding them to a soup, do it at the very end.

• Thin, evenly cut slices
• Pale and translucent with ruffled edges
• Springy texture, mild sweet flavour
• Hotpot, quick stir-fry or served cold

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.