While scungilli may be viewed as a bizarre food by some, it is often found on many Italian-American families’ dinner tables during the Feast of Seven Fishes. Continue reading to learn more about scungilli and our process.
What Is Scungilli?
Scungilli is made from large marine gastropods, or snails, that are commonly referred to as whelk or conch.
How Does It Taste?
Comparable to the clam, scungilli lends an ocean-like sweet taste. While the texture is often chewier than the clam, it remains a versatile ingredient that can be adapted to many recipes calling for clams. Whether you prefer your shellfish fried, chilled, or served hot in a delicious chowder, scungilli makes an excellent component to these dishes. For recipes including scungilli, click here.
How Is It Produced?
Typically harvested in depths of 10-40 feet, scungilli is seasonally caught from mid-February through July. Our wild-caught scungilli is harvested in the Atlantic Ocean, ranging between Massachusetts through to the Carolina’s. Within 24 hours of harvest, the scungilli are transported to our facility, where they are hand-plucked from their shells, cleaned, and sliced. Once they are sliced, they are canned and steamed at over 200°F to ensure the highest quality possible.
If you are interested in learning more about our scungilli, click here to view a video of our plant and process.