“The cockle is a bivalve from the Cardiidae family that lives in salt waters, buried in soft fine sand in tidal areas, and in estuary beds which are rich in nutrients.
It feeds off living organisms which it absorbs by constantly filtering the seawater. It reaches a commercial size after approximately one year. The cockle is caught by hand or using traditional fishing methods (raños).”
“Frinsa cockles are caught only in the Noia Estuary, the origin of the best Galician cockles, which are famous for their flavour and size.
The cockles are purchased in the fish market at the most appropriate moment of each season, and after being subjected to a cleaning process to remove the sand and preserve their characteristic marine flavour, they are selected and canned by hand in uniform layers.”
Conservation and Consumption
“They need not be refrigerated, but it is best to store them in a cool place.
Take care when opening the can, to avoid spilling the liquid.
It is best to eat them straight from the can with a spoon, together with the brine, as without it, they rapidly oxidise.”
Energy: 47,3 Kcal / 200,4 kJ
Proteins: 10,7 g
Fats: 0,5 g
Of which saturated fats are: 0,1 g
Of which sugars are: 0 g
Fibre: 0 g
Sodium: 0,59 g
Iron: 24 mg
Natural source of protein
Low in saturated fats
Natural source of iron