Scungilli Salad (Italian Conch Salad): A Culinary Delight

Introduction to Scungilli Salad

Growing up in an Italian-American household, scungilli salad was more than a recipe—it was tradition. Made from sea snails (Atlantic whelk), scungilli salad combines chewy seafood with crisp vegetables and a zesty lemon-olive oil dressing. Popular during the Feast of the Seven Fishes, it is a refreshing dish that deserves a place at your table year-round.

What Is Scungilli?

Scungilli (pronounced scoon-jee-lee) is the meat of a marine snail, typically Atlantic whelk. It has a tender, chewy texture and a slightly briny flavor, similar to calamari. In Italian-American cuisine, it’s featured in cold salads and spicy pasta dishes.

Origins and Cultural Roots

This dish has roots in Southern Italy and gained popularity in American cities with strong Italian communities, like New York and Philadelphia. It evolved with local ingredients, becoming a colorful antipasto served especially during Christmas Eve celebrations.

Nutritional Highlights

Scungilli is high in protein, low in fat, and rich in vitamin B12, iron, and potassium. It’s a healthy, low-carb seafood option—but check sodium levels when using canned versions.

How to Prepare Scungilli for Salad

I remember one summer afternoon when my cousin Marco brought home a fresh batch of scungilli from the fish market in Arthur Avenue. We were excited but unsure where to start—it looked like a bag full of sea creatures! Luckily, my Nonna knew exactly what to do. Preparing scungilli for salad can seem daunting at first, but with a little guidance, it becomes second nature.

Sourcing Scungilli

The first step is to decide between fresh and canned scungilli. Fresh scungilli is typically available at specialty fish markets, particularly along the East Coast or in communities with strong Italian roots. It offers an authentic flavor and firm texture but requires more preparation. On the other hand, canned scungilli—readily available online and in select grocery stores—is precooked and sliced, making it extremely convenient for quick recipes.

If using canned scungilli, choose a high-quality brand such as La Monica. Always inspect the label for added sodium or preservatives. I prefer the kind packed in water rather than oil, as it gives me better control over the flavor and fat content of the salad.

Cleaning and Prepping Fresh Scungilli

When preparing fresh scungilli, start by thoroughly rinsing them under cold water. Some cooks soak them in salted water to remove sand and grit. Once clean, you need to boil them in salted water for about 30 to 45 minutes, depending on size. They should become tender but not rubbery.

Once cooked, use a seafood pick or skewer to remove the meat from the shell. Discard any hard operculum (the little door-like part at the base), rinse the meat again, and slice it into thin, uniform pieces. If you detect any tough or gritty parts, trim those away.

Using Canned Scungilli

Canned scungilli should be drained and rinsed under cold running water. Let it sit in a colander for several minutes to release any excess liquid. I often dab it dry with a paper towel for a firmer texture. If the pieces are large or uneven, slice them to match the size of the other salad components.

At this point, you can proceed to mix your scungilli with crisp vegetables and dressing. Whether you started with fresh or canned, your base ingredient is now ready to shine. As Nonna would say, “La qualità viene prima”—quality comes first. Treat your scungilli salad with care, and it will reward you with a dish full of vibrant texture and bold Mediterranean flavor.

Classic Scungilli Salad Recipe

I remember the first time I made scungilli salad by myself, without Nonna’s supervision. It was the summer before college, and I wanted to surprise my family with a Sunday lunch that honored our traditions. I laid out the ingredients on our old oak table—canned scungilli, fresh vegetables, and lemons from our backyard tree. As the salad came together, so did the feeling of continuity, of passing something sacred from one generation to the next.

To make this classic Italian conch salad, you will need the following ingredients:

• 1 (29-ounce) can of scungilli, drained and rinsed
• ¾ cup of thinly sliced celery (about 1 large stalk)
• ¾ cup of cored and thinly sliced fennel bulb
• ¾ cup of thinly sliced red onion
• ¾ cup of medium diced red bell pepper
• ½ cup of mixed green and black olives, roughly chopped
• ½ cup of chopped, seeded pickled cherry peppers (sweet or hot)
• ¼ cup of chopped flat-leaf parsley
• 4 tablespoons of extra virgin olive oil
• 4 tablespoons of fresh lemon juice
• Salt and freshly ground black pepper to taste
• Optional: a pinch of crushed red pepper flakes

Step-by-Step Preparation

1. Begin by placing the rinsed and drained scungilli in a large mixing bowl. If the pieces are too large, slice them for uniformity.
2. Add the sliced celery, fennel, red onion, and bell pepper. These ingredients provide the crunch and color essential to the salad.
3. Mix in the olives and pickled cherry peppers. Their briny and piquant flavors balance the sweetness of the seafood.
4. Sprinkle the parsley over the top, then drizzle with olive oil and lemon juice.
5. Season with salt, black pepper, and red pepper flakes if using. Toss everything gently to combine and coat.
6. Cover and let sit for at least 30 minutes in the refrigerator. This resting period allows the flavors to marry beautifully.

Serving Suggestions

Scungilli salad is best served chilled or at room temperature. You can plate it individually or as part of an antipasto spread. I often serve it on a bed of arugula or baby greens, accompanied by lemon wedges and crusty Italian bread. It also pairs well with white wines such as Pinot Grigio or Vermentino, which enhance the citrus and herbal notes of the dish.

This recipe yields approximately 6 to 8 servings. Whether for a festive occasion or a refreshing summer lunch, this version of scungilli salad brings coastal flavors to your table in a simple, elegant way. Every time I make it, I feel my family’s presence—and their pride—lingering in the aroma and flavor of the dish.

Tasty Variations

Fusion: Try avocado and lime for a ceviche twist.

Mediterranean: Add feta, capers, and oregano.

Spicy Calabrian: Infuse dressing with chili and garlic.

Conclusion

Scungilli salad is a simple yet flavorful dish steeped in history. It celebrates Italian culinary heritage while offering versatility and nutrition. Whether for a festive meal or summer lunch, this salad brings the sea—and family memories—right to your plate.

Frequently Asked Questions