Whelk is a common name that is applied to various kinds of sea snail, many of which have historically been used, or are still used, by humans and other animals for food. They have also been anciently used to make a rich red dye that actually improves in colour as it ages.
Although a number of whelks are relatively large and are in the family Buccinidae (the true whelks), the word whelk is also applied to some other marine gastropod mollusc species within several families of sea snails that are not very closely related.
True whelks are carnivorous, feeding on worms, crustaceans, mussels and other molluscs, drilling holes through shells to gain access to the soft tissues. Whelks use chemoreceptors to locate their prey. 
The common name "whelk" is also spelled welk or even wilks. The word originated from the Proto-Germanic root "weluka", which may come from the Proto-Indo-European root "wel-", meaning to turn or revolve. 
The species, genera and families referred to by this common name vary a great deal from one geographic area to another.
There are 137 calories in 100g from 24g of protein 0.34g of fat and 8g of carbs in average Whelk.
In the English-speaking islands of the West Indies, the word whelks or wilks (this word is both singular and plural) is applied to a large edible top shell, Cittarium pica, also known as the magpie or West Indian top shell, family Trochidae.
In Japan, whelks are frequently used in sashimi and sushi. In Vietnam, they are served in a dish called Bún ốc - vermicelli with sea snails.
In Korea, whelks are served with chili sauce in a salad with cold noodles. It is called ""Gol Baeng-ee Mu-Chim"(골뱅이 무침). Koreans often eat it as a kind of side dish when they drink alcohol and it has been a very popular side dish with alcohol for many generations.
|Look up whelk in Wiktionary, the free dictionary.|
|Wikisource has the text of the 1905 New International Encyclopedia article Whelk.|