Small tidal-flat snails cured in a light soy and spice brine, eaten cold straight from the jar with a bowl of rice.

What It Is

Bullacta exarata, a small sea snail from the mudflats. Cured whole in a brine of soy, rice wine, chili and aromatics. The meat turns translucent and snappy, and the brine stays clear rather than syrupy.

Where It Comes From

Collected from East China Sea tidal flats at low tide, purged in clean salt water for a day so no sand is left in the shell, then cured and packed. Nothing else is added beyond the brine.

Specifications

• Form: Whole, in shell, cured
• Net weight: 2 kg per order
• Origin: East China Sea
• Packaging: Sealed pouch in a chilled box

State

Cured and shipped chilled, not cooked again before packing. Ready to eat as soon as it is cold.

Storage & Shelf Life

• Chilled: keep at 0–4 °C, unopened for up to 30 days
• After opening: keep sealed and cold, finish within 5 days
• Do not freeze — ice destroys the snap of the meat

How to Enjoy

Serve straight from the fridge with steamed rice, or spoon them out as a cold starter before a larger meal. A little sliced chili and chopped scallion on top lifts the brine. They also work as a salt-and-sour counterpoint to grilled fish. Never heat them: warmth softens the texture and dulls the cure.

Allergen & Compliance

Contains molluscan shellfish (sea snail), soy and wheat from the brine. Packed in a facility that also handles crustaceans and fish. Sold as food only, with no medical or health claims.