New Zealand Cockles are harvested in the unpolluted waters of Otago coast at NZ South Island and are available all year-round subject to weather. They are harvested to order and can remain fresh for 10 days if kept chilled in a high humidity 2~4℃ container. Cockles are plump, round shells with fine ridges that run in two directions, usually purple on the inside. It has a 28% meat to shell ratio.
Taste Profile: Cockles have a delicate cream flesh with a low oil content. The edible raw flesh contains protein, iron, sodium, Omega-3, calcium and is low in calorie. Cockles being naturally salty, there is no need to add salt when cooking. It’s great for chowder, pan fried as well as steam.