Cockle

The cockle is a bivalve mollusc Cardiidae family that lives in the waters of the Atlantic and Mediterranean Sea. Is often buried in the sand at shallow depth.


Its shell is formed by two hemispherical shells rather curved and its size is reduced, not exceeding 4 cm.

They live about four years (although some older reach) and reach sexual maturity around the second year.

There are many types of cockles in addition common. The most important species are the cockle green, yellow cockle, spiny cockle, cockle cockle carneiro warty.

Cockle Properties
The cockle is a mollusk with a low fat content, so that your caloric intake is low. Your cholesterol content compared to other seafood, is also low, so that is an interesting food for people who must control their weight or their blood cholesterol levels. It is also very rich in iron, so it is especially suitable for people with anemia and athletes.

Cockle Preparation
The cockle is a very common food in our food and you can buy both fresh and canned.

When consuming preserved, we must pay special attention to the liquid inside and smell that, if fresh is clear and soft smell sea.

When cooking, we must ensure it contains no sand in it, it is recommended to dip them in water with vinegar and then wash with water.

In the case of canned, the most popular is "natural", ie with water and salt. Sold in cans or glass jars cockle size graded in small, medium or large.

Curiosity
By the way heart Cardum called edule or edible heart.