Galician "Escupiña"
  • Galician "Escupiña"
  • Galician "Escupiña"
  • Galician "Escupiña"
Galician "Escupiña"
Galician "Escupiña"
Galician "Escupiña"

Galician "Escupiña"

€34.00 Kg
Tax included

It contains 20 pieces per kilo. Escupiña, also known as moelo or carneiro, is one of the lesser-known shellfish from the Galician Rias, but is gradually gaining recognition in the main Galician fish markets. Similar to cockles, but more robust and larger in size.

Its flesh is smooth, hard and with a very intense sea flavour, which is why it is recommended to eat it natural with a few drops of lemon, like the others, or to prepare it steamed.

Selecciona Quantity
1 Kg
1 Kg x €34.00 / Kg = €34.00

  • Description
    • Description

    For the most part, the cockles (Cerastoderme edule) come from Galicia, although there’s a small quota (almost always tinned or frozen) from Holland, Denmark and Portugal too.

    The mollusc has almost circular valves or shells. It has between 22 and 28 well-marked ribs and lives in muddy seabeds and fine, sandy areas near the coast.

    The cockle is low in fat and calories. Nutritionally, it’s noted for its high mineral content, especially iron, recommended in diets to treat iron deficiency anaemia, as well as other B vitamins, such as vitamin B12, which is essential for the proper functioning of the nervous system.

    Cockles are extremely delicate and should always be kept chilled. If a cockle is open, it should be thrown away.

    One of the most popular ways to eat them is in their natural state, although opening them requires a bit of practice. But the most traditional way to cook them is in plenty of salted water or by steaming; if doing so, the cockles should be placed in a pot, with half a glass of water added, and cooked over moderate heat until all the pieces open.

For the most part, the cockles (Cerastoderme edule) come from Galicia, although there’s a small quota (almost always tinned or frozen) from Holland, Denmark and Portugal too.

The mollusc has almost circular valves or shells. It has between 22 and 28 well-marked ribs and lives in muddy seabeds and fine, sandy areas near the coast.

The cockle is low in fat and calories. Nutritionally, it’s noted for its high mineral content, especially iron, recommended in diets to treat iron deficiency anaemia, as well as other B vitamins, such as vitamin B12, which is essential for the proper functioning of the nervous system.

Cockles are extremely delicate and should always be kept chilled. If a cockle is open, it should be thrown away.

One of the most popular ways to eat them is in their natural state, although opening them requires a bit of practice. But the most traditional way to cook them is in plenty of salted water or by steaming; if doing so, the cockles should be placed in a pot, with half a glass of water added, and cooked over moderate heat until all the pieces open.

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