The Ultimate Limpet Recipe - UK Coastal Foraging 

Remember that they are filter feeders and the r rule

​@@wolverines3968They are not. They are snails and scrape food off rocks.

You're confusing them with barnacles.

Thankyou! Been working on a few more limpet recipes lately, might do another video soon

Glad you enjoyed it! Thanks for watching 😊

The stove is called the Bushbox XL, super handy because it folds down flat! So you can make a brew anywhere you like 🫖☕️

So unlike its bivalve cousins, the limpet gets its food by scraping algae off of the rocks rather than filtering it from seawater which makes it less likely to build up toxic algae if you have a bloom in your area in the summer months. However, with most shellfish I always stick to the old saying about months ending in 'R' and only eat them from autumn to around April. Better to be safe than sorry :) I'd advise to do some research on water quality near you as well, whilst the UK environment agency do monitor pollution in the water it tends to only be in the summer months for some reason. So the best thing to do is head over to the Surfers Against Sewage website and have a look on their interactive map. They do amazing work and monitor the water companies to alert the public when there has been a discharge of something nasty into the water www.sas.org.uk/map/

@@Fieldstudy_ Hey :) Thank you for taking the time to reply! I feel a lot more confident trying limpets out now. Some very thoughtful and thorough advice/ information/ resources. Excited to give them a try for the first time.

I forage a lot along the East Sussex coast and never had a problem with limpets. Periwinkles are another safer option as they graze algae too. You'll need a winkle picking pin. It's an art in itself to get them out of their shell.

@@jonfisher9214 Hello Jon! Thank you for the advice and sharing your experience :) I am very excited to say that this afternoon I went on a limpet wild cooking time with myself, had my first limpets and they were absolutely lovely! I’d love to see if I can get the knack of the pin for the periwinkles! Happy foraging.

Definitely going to have to try them raw!

Oh cool! Sounds delicious - I bet you have plenty of other seafood to choose from though. Do the horseshoe crabs make good eating?

@@Fieldstudy_ ha ha! No, you wouldn’t want to eat the horseshoe crab…it’s alien looking and very prehistoric. But yes, we have lots of other wonderful seafood to forage for…clams, blue crab, oysters, fish, etc. we usually pair that with steak and cold beer!😊👍

Sounds perfect, blue crab and a few cold beers sounds like heaven to me 🦀

limpets aka opihi in Hawaii are super popular and expensive here. They are hard to get at and it's common to hear of people being swept out to sea in their search for them. So take care and don't turn you back to the ocean

@@TheArtisticGardener777you can eat horsehoe crab. They are delicious

Oh no! Yeah there is a really fine line between delicious and giving yourself jawache - very easy to overcook 🔥

Oooooh wonderful, I might have to make some mojo this week - it sounds fantastic!

Haha amazing! I actually had a similar haircut at one point in my teens, back in my leather jacket/ tartan trouser phase 😂

@@Fieldstudy_ haha! I'm guilty of wearing that same combo back in the day, mate :) .

Yeah! As far as I’m aware there is no issue with collecting limpets in the UK. Obviously sustainable foraging is the only way, limpets are slow growing so people shouldn’t just graze entire colonies off the rocks (but that goes without saying really) Thanks for watching and I hope you’re having a good week!

@@Fieldstudy_Hi, nice video. I want to disagree with you that sustainable harvesting is a given fact that goes without saying. Your video might reach new, enthusiastic audiences who don’t have any background in wild harvesting. Respectfully, if you are presenting the limpet as a food source, I think it is also your responsibility to articulate the slow growing nature of the limpet and best practices when it comes to harvest quantity. You’ve put yourself in the position to be able to inform them, so don’t leave it out. People don’t know what they don’t know. Thanks

Depends entirely on how prepared I am 😂 sometimes sneaking up and a quick tap with a rock is effective, but I’ve also had good success using a decorators knife or scraper

I just use the heel of my boot. Like if you were back-heeling a football. Couple of them. 👍🏽

Another rock.

Another rock.

My dad used a pocket knife.

Oh wow, there must be plenty of delicious shellfish near you! What’s your favourite thing to eat?

@@Fieldstudy_ Mussels for sure,you can drive up the coast here to the fishing towns and get a pot of freshly caught and cooked mussels dirt cheap(Probably about £10-£15 for enough for 2-3 people) and they are delicious,great thing to do on a sunday with a bottle of wine,the wine is cheap and amazing too 😁

@@hurleycapetown8420 Sounds like a dream 👌🏻

The jury is out on that one, the general consensus when you read the literature in survival books is that you should only eat the foot and discard the guts. Which is sound advise! However, if you look at the cultures that still eat limpets many of them eat the whole thing. Just like with abalone the ‘liver’ is considered a delicacy. I think it all comes down to personal preference and you should be 100% sure that the place you are collecting the limpets is unpolluted and free to f toxic algae before considering eating it in its entirety ☺️

@@Fieldstudy_ Thanks man that's great to know. I've often shied away from eating them as I couldn't be bothered with the hassle of cleaning out the guts, but I'll definitely be looking to give them a go now! Subscribed.

To be fair the gut sack is pretty easy to pull off when it’s cooked, I’ve often wondered whether the Portuguese cook the limpets upside down like this so direct heat is applied to the guts to thoroughly cook them. Also, that way the meat doesn’t get direct heat applied to it so doesn’t toughen up and become chewy as quickly 🤷‍♂️

Personally I don’t remove it, but it’s all down to personal choice. In Portugal they eat the sack affectionately called the ‘liver’ much like you would with abalone. Obviously I would make sure you’re picking from a clean and unpolluted marine environment and make sure it’s cooked correctly. Part of me wonders if that is one of the reasons why they cook them upside down? Applying direct heat to the liver whilst not overcooking the muscle

@@Fieldstudy_ Thank you for replying so quickly, I am going through your backlog of videos 👍