New Zealand Cockles are harvested in the unpolluted waters of Otaga 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 degrees Celcius 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.
Cockles have a delicate cream flesh with low oil content. The edible raw flesh contains protein, iron, sodium, Omega-3, calcium, and is low in calories. Cockles being naturally salty, there is no need to add salt when cooking. It's great for chowder, pan-fried, as well as steamed.
All of our live cockles are from the South Island of New Zealand.
Cockles are great for collagen synthesis, contain lots of vitamin b12, provide iron, helps regulate blood pressure, loaded with protein, great for thyroid health, good for your heart, an excellent source of choline, and rich in riboflavin.
Free local delivery is available for orders over $300 within the Auckland specified delivery range.
For orders under $300, we charge $25 for local delivery within Auckland specified delivery range.
Deliveries are made from 9:00 to 18:00 on Monday to Friday. No delivery on Saturday, Sunday or Public Holidays.
Orders placed before 2pm on Monday to Thursday will be delivered the next day; Orders placed after 2pm will be delivered two working days after placing the order. Orders placed on Friday, Saturday and Sunday will be delivered the next Monday.
We will contact you via text message with the phone number you provided at checkout to notify you on the day of our arrival.
Processing, Packing and Cooking
All of our seafood is caught and delivered daily in New Zealand so you know you are getting the freshest seafood possible
Free Fish Processing:
We provide free fish process services for live fish, including filleting, gilling and gutting.
The processed fish is individually packed in vacuum, and an ice bag will be put on the vacuum bag to make sure the freshness of the products. It is hygienic and all aspects ensure that seafood is kept 100% fresh during transportation.
There are various cooking methods, including steaming, braising, soup or pan fried. Steaming especially reflects its tenderness and sweetness.