Cockles are found in estuaries round the British coastline. They lie a couple of inches beneath the sand and are hand-picked at low tide. The size and colour of cockles varies widely, dependent on where they come from. Cockles from The Orkney Islands, for example, are large and cream-coloured, while cockles from the south coast are generally smaller and a darker grey. Cockles are bivalve molluscs, which means their shells are comprised of two hinged parts that protect a soft body. They only live in salt water.
For centuries, cockles have been linked to trips to the seasides or the vendors doing the rounds in pubs. But more recently, cockles are creeping into Michelin-style dining, often used as a shellfish garnish to accompany something like monkfish or turbot.
Cockles are low fat, high in protein and sustainable with a regulated season starting in late June or July.
Traditionally sold in pints, cockles are great in seafood pies, tossed into salads, in a bacon, tomato and potato soup, in a clam chowder, in risottos, paellas and pasta sauces.
Delivered as frozen. Best eaten on day of delivery. Alternatively store in a fridge for up to 3 days before eating. Suitable for home freezing.
|Nutritional Value per 100g|
Energy 340kj/80kcal; Fat 1.2g, of which Saturates 0.3g; Carbohydrate 6.4g, of which Sugars <0.0g; Protein 11.0g, Salt 1.0g
Contains Cockles Molluscs
Best eaten on day of delivery. Alternatively store in a fridge for up to 2 days before eating. Not suitable for home freezing.
|Country of Manufacture|
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