The cockles have a firm texture and taste both salty and sweet, with a slightly metallic touch. They can be prepared in a variety of ways, such as in salads, rice dishes, soups and stews. They can also be eaten raw, after having been washed and left in salted water to loosen any sand they may contain.

  • Chilled
  • Frozen
  • Fresh


Cockles are a bivalve mollusc belonging to the venereid family. They are characterised by an oval, elongated shell with a rough, ridged outer surface. The shell is greyish or dark brown in colour, although in some cases it may have greenish or bluish tones.

Inside, cockles have an elongated, muscular, cream or yellowish-coloured body, which is used for locomotion and feeding. These molluscs feed on plankton and small organic particles they find in the water, filtering them through their gills.

Cockles are highly valued in gastronomy due to their flavour and texture, and can be prepared in various ways. They are also a source of protein, vitamins and minerals essential to the body, such as iron and calcium.

Medium size

2 to 4 cm



Scientific name

Cerastoderma edule (Linnaeus,1758)
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