AbstractBigano snail, Stramonita haemastoma, commonly known as oyster drill or red‐mouthed rock whelks, has gained growing interest as a potential seafood product. However, to date, there is a notable lack of preliminary evaluation regarding its commercial viability. In this study, we analyzed the proximate compositions, amino acid profile, color and texture attributes of freshly harvested bigano snails using cost‐effective methodologies. We also compared the potential of bigano snails as a seafood resource with that of widely consumed species such as white shrimp and black tiger shrimp. Our findings revealed that the foot portion of bigano snails demonstrated favorable nutritional attributes, including high protein, low fat, and acceptable color characteristics. Additionally, the amino acid profile of the snail foot indicated its potential to deliver a sweet, seafood‐like flavor, which enhances its taste acceptability. However, textural properties of its overcooked‐for‐safety foot portion (boiled in water for 5 min) presented challenges, as it exhibited suboptimal textural quality for seafood marketing compared to other shellfish. To fully realize the commercial potential of bigano snails as a globally viable seafood species comparable to white shrimp and black tiger shrimp, developing safe and standardized reduced cooking methods to optimize textural properties is essential.