Nutritional values (for 100g) :
20.2g
Proteins
Details
1g
Lipids
Details
102.2Kcal
Calories
Details
Cockles
Cerastoderma edule
Present on our Breton coasts, the hull can be recognized by its rounded, rounded shell striped with fairly thick vertical bands. Depending on the region, it is called rigadeau, rigadelle, dourdon, swimsuit, bucarde … It is easily caught at low tide by scratching the sand where it lives in a colony. Cockles are abundant on the Atlantic coast where significant deposits are identified but it can also come from the breeding industry.
Bordered with a tiny tongue of coral, its fleshy white nut has a fine, salty taste. Cockles can be eaten raw, stuffed, in a salad, as an accompaniment to pasta … It must be immersed for at least 1 hour in very salty cold water and then rinsed several times at the risk of also crunching the sand.
The shell is naturally rich in calcium, magnesium, iron and zinc. These powerful allies help fight fatigue and strengthen the immune system, memory and concentration!
The hull must have a pleasant smell. Its shell is intact and closed. A sign that the cockle is alive : it closes as soon as you touch it.
Alive : in tanks or dry
Year-round
Brittany, Ireland
Fishponds, fishing
Whole alive : 400-600g, 600-800g, 800g and more
- Kg, bag, wooden tray
- 80-120 pieces /kg
- Lot per kg x3 / x5 / x10
Nutritional values (for 100g) :
20.2g
Proteins
Details
1g
Lipids
Details
102.2Kcal
Calories
Details
