Common Name:
Cockle
Scientific Name:
Cerastoderma edule (Linnaeus, 1758)
Reproduction Period:
March to September
Harvesting Areas:
Ria de Aveiro
Lima River Estuary
Packaging:
Bioline mesh
1 kg, 2 kg or 5 kg bags
Sizes:
Medium (120–140 pieces)
Large (90–110 pieces)
Extra (<80 pieces)
The cockle is a bivalve mollusc with a rounded shell, characterised by around 26 radial ribs that give it a very distinctive texture. Its colours — ranging from yellow to white and brown — reflect the natural environment in which it grows. Small yet resilient, it typically measures between 2 and 3 cm, although larger specimens can reach up to 4.5 cm.
It lives buried in sandy and muddy seabeds in shallow waters, forming extremely dense populations that can reach thousands of individuals per square metre. This filter-feeding lifestyle, constantly exposed to nutrient-rich waters, gives the cockle an intensely marine, fresh and authentic flavour. It is a highly prized ingredient in Portuguese cuisine, where it features prominently in dishes that highlight the purity and simplicity of its natural taste.
