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  • Writer's pictureThe Wild Foodie

Foraging UK Shellfish: What to Eat and How to Do It Safely

Updated: Jul 16, 2023

Exploring the bounties of the natural world and discovering edible treasures can be an exciting and rewarding experience. One area of foraging that has gained significant interest is shellfish, particularly in the coastal regions of the UK. If you are conisdering foraging shellfish, it is essential to approach shellfish foraging with caution, as consuming contaminated or poisonous shellfish can pose serious health risks. In this article, we will delve into the world of foraging UK shellfish, exploring what is safe to eat and how to do it safely.


Foraging UK Shellfish
Foraging UK Shellfish

Understanding Shellfish


Before embarking on a shellfish foraging adventure, it's important to have a basic understanding of what shellfish are. Shellfish are a diverse group of aquatic animals that include various species of molluscs and crustaceans. Molluscs such as mussels, clams, oysters, and scallops are commonly found along the UK coastline. Crustaceans like crabs and lobsters are also sought-after delicacies.



Types of Shellfish available to the UK Forager


The coastal regions of the United Kingdom offer a rich variety of shellfish that are sought after by foragers, from the easy to get to the not-so-easy. Here are some of the commonly found types of shellfish available to UK foragers:


Mussels (Mytilus edulis): Mussels are one of the most abundant and widely harvested shellfish along the UK coastline. They are typically found attached to rocks or other hard surfaces in intertidal zones. Mussels have a dark, elongated shell with a blue-black colour and are known for their sweet and briny flavour.


Oysters (Ostrea edulis): Oysters are highly prized shellfish known for their delicate and distinctive taste. They are usually found in estuaries, where saltwater mixes with freshwater. Oysters have rough and irregularly shaped shells and are often consumed raw (from the cleanest waters) or cooked in various culinary preparations.


Learn more about coastal foods and plants with the very best wild food and foraging books.


Oysters UK
Oysters

Clams (Veneridae family): Clams are bivalve molluscs that are widely distributed along the UK coastline. They can be found buried in sandy or muddy substrates, often in intertidal or subtidal zones. Clams, such as the carpet shell clam (Ruditapes decussatus) and the hard clam (Mercenaria mercenaria), have smooth shells and are popular choices for foragers.


Razor Clams (Ensis spp.): Razor clams are long, thin, and razor-sharp bivalves that inhabit sandy beaches and coastal areas. They are highly prized for their sweet and tender meat. Razor clams, such as the common razor clam (Ensis magnus) and the razor shell (Ensis arcuatus), have distinctive shells that resemble straight razors.

Razor Clams
Razor Clams

Scallops (Pectinidae family): Scallops are highly prized shellfish known for their delicate and sweet flavour. They are usually found in sandy or gravelly areas, often in deeper waters. Scallops have a distinctive fan-shaped shell and are popular both for their meat and their beautiful shells.


Crabs (Portunidae family): Crabs are crustaceans with a hard exoskeleton and a pair of pincers. The UK coastline is home to various crab species, including the common brown or edible crab (Cancer pagurus) . Crabs are sought after for their succulent meat and are used in a variety of dishes, such as crab cakes and seafood stews.


Lobsters (Homarus gammarus): Lobsters are highly prized shellfish known for their sweet and tender meat. They inhabit rocky areas and crevices along the UK coastline. Lobsters have a hard exoskeleton and distinctive large pincers. They are considered a delicacy and are often steamed or grilled.


Cockles (Cerastoderma edule): Cockles are small, heart-shaped bivalve molluscs commonly found in sandy or muddy substrates in intertidal areas. They have a slightly sweet and briny flavour and are often used in seafood soups, stews, and pasta dishes.


Winkles (Littorina littorea): Winkles, also known as periwinkles, are small edible sea snails found along rocky shorelines and intertidal zones. They have a spiral-shaped shell and are commonly collected by hand or with a small tool called a winkle picker. Winkles are often boiled and eaten with a pin or toothpick to extract the meat.


Winkles UK
Winkles

These are just a few examples of the many shellfish species that can be foraged along the UK coastline. It's important to research and familiarise yourself with the specific characteristics, habitats, and seasons of the shellfish you are interested in foraging to ensure a successful and responsible harvesting experience.


Shellfish Habitat and Seasons


To increase your chances of finding abundant and healthy shellfish, it's essential to understand their habitats and seasonal patterns. Mussels, for example, thrive on rocky shorelines, attaching themselves to rocks or other hard surfaces. They can often be found in large clusters, especially in areas with good water circulation. On the other hand, oysters prefer estuarine environments, where saltwater mixes with freshwater.


Different shellfish species also have specific seasons when they are at their prime. For example, common brown crabs are best in the autumn and winter months, while lobsters are most plentiful during the summer. Researching the local tidal patterns, understanding the species you're targeting, and consulting tide tables can greatly assist in planning a successful foraging expedition.


Get started in fishing with these beginners sets of Sea Fishing Rods and Tackle.


The ‘R’ Rule of Shellfish


The "R rule" is a traditional guideline followed by many people when it comes to consuming shellfish. According to this rule, shellfish should be consumed during months that have an "r" in their names (September, October, November, etc.), while they should be avoided during the months without an "r" (May, June, July, and August). The rule is based on the idea that shellfish are more likely to be contaminated or spoil in warmer months, especially in the absence of refrigeration and modern food preservation methods.

However, it's important to note that modern food safety practices, regulations, and improved refrigeration systems have made it possible to safely consume shellfish throughout the year. With advancements in technology and better understanding of foodborne illnesses, the "R rule" is not as strictly followed or relied upon as it once was.


That being said, shellfish do tend to spawn in the summer months, that taking a toll on their quality. So, give them a chance to spawn, eat them at their peak and let’s listen to the old rules laid down from fishermen past.


Safety First: Avoiding Contaminated Shellfish


Foraging shellfish can come with risks, particularly when it comes to contamination. Shellfish can accumulate toxins from their environment, such as harmful algal blooms, heavy metals, or pollution. Consuming contaminated shellfish can lead to various health issues, including shellfish poisoning, paralytic shellfish poisoning, or even death in severe cases.

To ensure your safety, it is vital to follow these guidelines:


Check for local advisories: Before heading out, check for any local advisories or closures in the area where you plan to forage. Local authorities and environmental agencies often issue warnings if shellfish harvesting is prohibited or unsafe due to contamination. These advisories are typically available online or through local fishing or foraging communities.


Know the legal requirements: Familiarise yourself with the laws and regulations regarding shellfish foraging in your area. Some locations may require permits or have restrictions on the quantities you can harvest. It is crucial to respect these regulations to preserve the sustainability of shellfish populations and ensure the continuation of this activity for future generations.


Find minimum conservation reference sizes for Shellfish and Molluscs here.


Choose clean water sources: Selecting clean and unpolluted water sources is crucial for safe shellfish foraging. Avoid areas near industrial sites, sewage outlets, or areas with known pollution issues. Opt for pristine (class A) coastal regions with good water quality for the best chance of finding uncontaminated shellfish (see the link below). Don't rely on the reports, check yourself and be aware that after periods of heavy rain, pollutants can be released into even the cleanest waters.


You can check the quality of the water In England, Wales, Scotland and Northern Ireland here: UK Water Quality


Inspect shellfish for signs of contamination: When gathering shellfish, carefully inspect them for any signs of contamination. Avoid shellfish that appear damaged, discoloured, or have an unusual odour. Also, discard any shellfish that do not open when cooked, as they may be unsafe to eat.



Purging and Purification of Filter Feeding Shellfish


Purging and purifying filter feeding shellfish such as cockles or mussles is an important step in preparing them for consumption. It helps remove any sand, grit, or impurities that may be present in their digestive systems. Start by:


Cleaning and Sorting: Start by cleaning the shellfish thoroughly. Rinse them under cold running water to remove any dirt, sand, or debris from the shells. Discard any damaged or broken shells.


Sorting: Sort the shellfish to remove any dead or open specimens. Live shellfish should have tightly closed shells or show some response when lightly tapped. Discard any shellfish that do not respond or have damaged shells.


Purging: Purging is the process of allowing the shellfish to expel any sand or grit from their digestive systems. This can be done by placing the shellfish in a container or bucket with clean, cool seawater or saltwater solution. The saltwater solution can be made by dissolving salt in clean water at a ratio of about 1 cup of salt per gallon of water. Make sure the water covers the shellfish completely.


Soaking: Allow the shellfish to soak in the saltwater solution or clean seawater for a period of time. The duration can vary depending on the type of shellfish. As a general guideline, mussels and clams may need to soak for 1-2 hours, while oysters and scallops may require shorter soaking times, around 30 minutes. Razor clams may require longer soaking periods, up to several hours.


Rinsing: After the soaking period, remove the shellfish from the water and give them a final rinse under cold running water to wash away any remaining grit or saltwater.


It's important to note that not all shellfish require purging. Some varieties, such as oysters and scallops, are typically free of sand or grit and may not need purging. However, mussels and clams are more likely to have sand or grit present in their shells, so purging is often recommended.


Remember to always follow local guidelines and regulations regarding shellfish harvesting. Again, it's also crucial to source shellfish from unpolluted waters to ensure their safety for consumption.


Click the link to get seashore fishing and foraging books.


Preparing and Cooking Shellfish


Once you have safely collected your shellfish, it's important to handle and prepare them properly to minimise the risk of foodborne illnesses. Follow these guidelines to ensure the safe consumption of your foraged shellfish:


Clean and rinse thoroughly: Before cooking, clean the shellfish by scrubbing them under cold running water to remove any dirt, sand, or debris. Use a brush or your hands to remove any attached barnacles or other organisms.


Discard any damaged or dead shellfish: Prior to cooking, discard any shellfish that show signs of damage or are dead. Live shellfish should tightly close their shells when tapped or lightly squeezed. If they remain open or do not respond to stimuli, it is best to discard them.


Cook shellfish thoroughly: To kill any potential bacteria or parasites, cook shellfish thoroughly. Steam, boil, or grill them until the shells open fully, which is an indication that they are cooked. Discard any shellfish that do not open during the cooking process, as they may be unsafe to consume.


These rules are not applicable to crustaceans.


Home set up UV tank to purify Shellfish


Setting up a UV tank to purify shellfish at home can be another effective method to reduce the risk of harmful bacteria or pathogens. Ultraviolet (UV) light has germicidal properties and can help eliminate or inactivate various microorganisms, including bacteria, viruses, and parasites.


To set up a UV tank for shellfish purification, you'll need a suitable tank made of clear material, such as glass or acrylic. This tank should be large enough to accommodate your shellfish while allowing sufficient water circulation.


Install a UV steriliser designed for aquarium or pond use in the tank. This steriliser usually consists of a UV lamp housed in a quartz sleeve. Follow the manufacturer's instructions to properly install the steriliser, placing it in a location that allows maximum exposure of the water to UV light.


Calculate the required flow rate based on the size of your tank. The water should pass through the UV steriliser at a rate that ensures sufficient exposure to the UV light. Consult the specifications of the steriliser for recommended flow rates.


Next, set up a filtration system in your tank to remove debris and larger particles from the water. This pre-filtration helps ensure that the UV light can reach the microorganisms effectively.


Monitor and maintain proper water quality parameters suitable for shellfish. This includes regularly testing and adjusting temperature, salinity, and pH levels. Shellfish require specific water conditions for optimal health.


Before introducing the shellfish into the UV tank, acclimate them gradually to the water conditions. This helps them adjust to any differences in temperature or salinity.

Once the tank is set up and the shellfish are acclimated, turn on the UV steriliser. The UV lamp will emit germicidal light, which helps kill or inactivate harmful microorganisms present in the water.


Regularly check the UV steriliser to ensure it is functioning correctly. Clean the quartz sleeve and replace the UV lamp according to the manufacturer's recommendations. Additionally, monitor the water quality parameters and perform routine maintenance on the filtration system.


It's important to note that while UV sterilisation can help reduce the microbial load in the water, it may not completely eliminate all pathogens. Therefore, it is crucial to source shellfish from clean waters and follow safe handling and cooking practices to ensure food safety.


Appreciating the Bounty of the Coastline


Foraging UK shellfish can be a delightful and sustainable way to connect with nature and enjoy the freshest seafood. By understanding the habitats, seasons, and safety precautions associated with shellfish foraging, you can embark on a safe and rewarding culinary adventure.


Remember to check for local advisories, know the legal requirements, and choose clean water sources when planning your foraging expeditions. Stay informed about any closures or warnings issued by local authorities to ensure you are harvesting shellfish from uncontaminated areas. Inspect the shellfish for signs of contamination before consuming them, and discard any damaged or suspicious specimens.


Lastly, respect the environment and practice responsible foraging. Familiarise yourself with the laws and regulations, follow sustainable harvesting practices, and ensure the continued availability of shellfish for future generations.


So, put on your wellies, grab a bucket, and explore the abundant and delicious world of shellfish foraging along the UK coastline.


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