Top shells

Edible marine snails of the family Trochidae, found in intertidal and deeper waters worldwide; a few species are eaten, including members of the genus Omphalius (the Japanese ‘sazae’). They are marketed fresh — shelled or in the shell — and frozen in the shell, and are eaten grilled, simmered, or as sushi. Like all molluscan shellfish, top shells filter their surroundings, so harvest must come from clean, monitored waters to avoid biotoxins, heavy metals, and microbial contamination. Thorough cooking and reputable sourcing keep these traditional seafoods safe.