Winkle, winkles
Littorina littorea
Method of production — Caught at sea
Capture method — Hand-gathering
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail — I-IX
Sustainability rating
info
Sustainability overview
Most winkles are collected or gathered by hand, which is a selective method of harvesting that causes less habitat disturbance. Minimum landing sizes for winkles vary between regions, but selecting larger, mature winkles (over 2cm) allows for them to have spawned. Choose winkles harvested by hand-gathering methods in areas which are well managed.
Biology
Winkles are gastropod molluscs (having a one-piece coiled shell) that graze on a range of algae. All species of winkle have distinct males and females. The shell size can attain about 3.5cm in length, but is usually about 2.5cm. Both males and females reach maturity at 1-1.2cm. Winkles usually live about 3 years but can survive for 4-5 years. They inhabit rocky shores in all but the most exposed coastlines, and in sheltered conditions can be found in sandy bays and mudflats, particularly in estuaries, and they are quite tolerant of brackish conditions. They are mainly intertidal but can be found at depths of 60m at the northern end of its range. They spawn from March until June.
Stock information
Winkles occur throughout the UK, although they are rare in the Channel Islands and the Isles of Scilly. Their distribution extends from Spain in the south to the White Sea (Russia) in the north. There are currently no assessments of winkle stocks in the UK.
Management
Southern IFCA - No person shall take from a fishery any periwinkles between the 15th day of May in any year and the 15th day of September in the same year, both days inclusive. No person shall take periwinkles except by hand picking. sUSSEX ifca - Winkle closed season byelaw. No person shall take or fish for periwinkles in any year during the period beginning the 15th day of May and ending the 15th day of September following, both dates inclusive.
Capture Information
Hand picking or gathering causes less disturbance to the habitat on which winkles occur, and allows for a greater size selectivity. In some coastal waters of England and Wales it may be the only method permitted, e.g. Kent and Essex Inshore Fisheries Conservation Authority (IFCA) District. A closed season for winkles is also enforced here from 15 May to 15 September.
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Abalone
Clam, Manila (Farmed)
Crab, brown or edible
Limpet, Slipper
Lobster, European
Lobster, Norway, Langoustine, Dublin Bay prawn or scampi
Mussel, Chilean (Farmed)
Mussel, mussels (Farmed)
Oyster, Native, oysters
Oyster, Pacific, oysters
Oyster, Pacific, oysters (Caught at sea)
Oyster, Pacific, oysters (Farmed)
Prawn, King (whiteleg), prawns
Prawn, Northern prawns, Northern shrimp
Prawn, Tiger prawns (Farmed)
Scallop, King, scallops
Scallop, Queen, scallops
Squid, Japanese flying
This system has been developed by the Marine Conservation Society to help consumers choose the most environmentally sustainable fish. For
full details, please see the full wild-capture methodology available here.
Stock or species status
| Score |
Descriptor |
| 0 |
Stock under fished and harvested within sustainable limits |
| 0.25 |
Stock fully fished and harvested within sustainable limits |
| 0.5 |
Stock level below sustainable level (BMSY) but harvested within sustainable limits |
| 0.75 |
Stock and fishing level or stock at increased risk |
| 1 |
Stock outside biological and/or safe fishing limits |
Management
| Score |
Descriptor |
| 0 |
Well-managed |
| 0.25 |
Management requires some improvement |
| 0.5 |
Partly effective management |
| 0.75 |
Poorly managed and requires considerable improvement |
| 1 |
No relevant or effective management measures in place |
Capture method and ecological effects
| Score |
Impact |
| 0 |
Very low impact |
| 0.25 |
Low impact |
| 0.5 |
Some or moderate impact |
| 0.75 |
High impact |
| 1 |
Very high impact or illegal |
Where environmental concerns from any one criteria are so great, a ‘critical fail’ may be triggered and the fishery awarded a default red
rating. For full details, please see the full wild-capture methodology available here.
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
