COCKLES

What are cockles?

Cockles (Cerastoderma edule) are bivalve mollusks that inhabit saltwater and are usually found in sandy or muddy bottoms of seas and estuaries. They are highly valued in gastronomy for their mild flavor and tender texture.

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Properties of cockles

Cockles are a source of essential nutrients and health benefits:

High in proteins: Provide high-quality proteins, essential for muscle regeneration.
Low in fats: Ideal for healthy diets.
Rich in iron: Help prevent anemia.
Provide zinc and phosphorus: Support the immune system and bone health.
Omega-3: Contribute to cardiovascular health.

Varieties of cockles

There are several species of cockles in the world, including:

Cerastoderma edule: Most common species in Europe, especially in Spain and Portugal.
Cerastoderma glaucum: Similar to the former, but more present in the Mediterranean.
Chilean cockle (Trachycardium procerum): Found on the coasts of Chile and Peru.
Japanese cockle (Fulvia mutica): Common in Southeast Asia.

Main producing countries

Cockles are harvested and cultivated in different parts of the world, with the following countries standing out:

Spain: Especially in Galicia, where they are highly valued and of high quality.
Portugal: Another major producer of cockles in Europe.
United Kingdom: Produces large quantities on the British coasts.
France: Known as "coques," they are popular in French cuisine.
Chile and Peru: With their own varieties in South America.

Ways to consume cockles

Cockles can be consumed in various ways:

Raw: Opened with a few drops of lemon.
Canned: Canned in their own juice or in marinade.
Grilled: With garlic and parsley.
Steamed: A simple and delicious preparation.
In rice dishes and paellas: To add a seafood touch.
In soups and stews: They combine well with fish broths.