EnglishChinese (Simplified)FilipinoFrenchJapaneseSpanishVietnamese

The wavy turban snail is found from Point Conception south, in the lower intertidal and subtidal to over 200 feet. This snail has a large, heavy shell with undulating ridges spiraling along the outside of its reddish shell. It is one of the larger snails to inhabit the lower intertidal and subtidal zones and can reach 6 inches in size.

A Poor Man’s Abalone

The wavy turban snail can be a substitute in almost any recipe that calls for abalone. The texture is very similar to abalone, and the foot of the snail is the part that is processed and sold to restaurants as an abalone-like product, “wavalone’.

Wavy turban snails can be prepared many ways: grilled, sautéed, battered and fried, in pastas, in chowders and soups, and in stir fries.



1. EXPOSE the foot by hitting the shell with a hammer along the inner edge.
2. ROUTE a fillet knife around the shell opening to cut loose the foot and body.
3. CUT off the operculum.
4. TRIM the black part off the foot and cut it in half down the mid-line.
5. CUT OUT the esophagus and scrape the gut (the red and black parts).
6. RINSE the pieces and freeze for a couple days to tenderize, or use a meat mallet to tenderize the meat before cooking.

Recipe: Sautéed Turban Snail

Ingredients (serves 3-4):
• about a pound of turban snail meat
• 1 egg, slightly beaten
• 2 teaspoons milk
• 3/4 cup sifted seasoned dry breadcrumbs
• 2 tablespoons vegetable oil

1. Cut the snail into 1 cm thick steaks, and pound to tenderize.
2. Mix the egg and milk and beat slightly; place the mixture in a shallow plate. In a second plate, place the breadcrumbs.
3. Dip the snail in the egg wash, and then coat in the breadcrumbs.
4. When the oil is hot, sauté the snail steaks for about 1.5-2 minutes on each side.