Fresh Prins & Dingemanse cockles are collected by hand in the Wadden Sea. This is done at low tide by means of so-called hand rakes. Then the sand is rinsed from the cockles with fresh, purified Oosterschelde water, which means as little sand as possible remains in the shells. After rinsing the cockles are checked carefully to make sure only the best are packaged.
| Properties | |
|---|---|
| product category | Fresh shellfish |
| Grading | Medium, Large |
| Availability | Fresh shellfish |
| Storage temperature | 2-7°C |
| Foreign names | Kokkels, Coques, Herzmuscheln |
| Usage / taste | Fresh Prins & Dingemanse cockles are easy to prepare and cooked they are a delicious part of a seafood platter. They are also excellent as a tapa or in a paella and make a wonderful ingredient for soups or other dishes. Cook the cockles in a stock for just 1.5 minutes, they open and are ready to eat. |
| sorting / packing | Medium 330 gram (MAP) Large 500 gram (MAP) 1 kg (MAP) 1 kg (net) |
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Stir-fried cockles with pasta
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Cockles cooked in wine
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A taster of shells
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Cockles with orzo (rice-shaped pasta)
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Cockles with crispy Parma ham and sherry
