Poole is home to some of the best cockle beds in the world. I know that because I have been cockling them since I was very young. Back then we used to pickle them, but now a whole new world of cockle cuisine and cockle recipes has opened up.
Cockling is easy. You just need your hands, a small container and a bit of sense about you. It should go without saying to check tide times and other possible dangers when heading out to do a spot of cockling. You should also check the water quality. The best resource for doing so is the CEFAS website.
Also, be responsible. Respect seasonal restrictions and only take what you need. It’s easy to get carried away when cockling, but the reality is you’ll probably only ever need a couple of good handfuls – unless of course, you have very, very small hands.
It’s also worth brushing up on your shellfish knowledge. Here in Poole we have five different types of clam (six if you include the Razor clam), with each having its own minimum size and rules for gathering. A bit of a research could save you a costly mistake.
Keep it clean
Now, in theory your Cockles should undergo UV purification treatment. That’s what you need to do to ensure your cockles are clean and safe to eat.
The old-fashioned, less effective method is to soak the cockles for 24 hours in a large bucket of well-salted water. Some people add oats to the water to help the purging process. Like I say, if you want safe cockles get them UV treated.
Cockle woe
If you’re not a fan of tear-jerking stories loaded with nostalgia then I’d advise skipping this section. In my early thirties I was sharing a house with one of my oldest friends. We were both going through a bit of a rough time. Money was tight and it’s fair to say we were both down on our luck a bit.
For that short period cockles became our meat of choice. We cooked them mariniere style, and ate them by the bucketful. It was great. We felt like kings (albeit very poor ones).
For the record, this tale of woe had a happy ending. I’m now writing this brilliant copy for you while my friend is a corporate big-shot living out in Los Angeles. Funny where life takes you.
Cockles recipes
Anyway, cockles are also great Vongole-style or shelled and battered to become Cockle Popcorn. They’re also really good in paella, or as I should say Arroz Marisco (on orders of my Spanish friend who tells me there’s no such dish as paella). And let’s not forget, they really are very good pickled.
There’s a host of cockles recipes when it comes to pickling, but there’s a good one in Mitch Tonks, Fish. Read our review or buy the book at Amazon.
Seasonality
Check with your local fishery authority for information on seasonality.
Sustainability
Check with your local fishery authority for information on sustainability.