Australian Seafood Specalists
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Cockles

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Not Applicable
FLESH COLOUR
Cream or White when cooked
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm

Coorong Cockles have a great flavour and are quite versatile when added to a dish. A simple but great way to serve cockles is to boil them in a dish filled with flavours such as garlic butter, lemon, cumin and paprika. Once cooked through, serve cockles dipped in drawn butter and garlic sauce with wholemeal bread. A great wine to complement the flavours of the dish would be a White Spanish albariñho.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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