Fish
Blood Cockle
A tier
Blood cockle (Tegillarca granosa) is an Asian ark cockle with haemoglobin-rich red-tinted meat, prized in Malaysian, Thai, and Chinese cookery for grilled and steamed dishes. Flavour is strongly marine and mineral-sweet; texture is plump when not overcooked. Grill with chili-garlic sauces or steam with aromatics. Buy from clean aquaculture or classified beds—filter feeders concentrate water quality. A cornerstone of Southeast Asian seafood stalls.
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Unit
Characteristics
Preparations
Chili GarlicGrilledSteamedStir Fried
Traits
AquacultureAsianAsian ArkGrill StallMineral SweetPlumpRed HuedRed Tinted Meat
History
MY
Malay coastal aquaculture and gathering centred on blood cockles.
TH
Thai and Chinese markets expanded blood cockle as street and home seafood.
MY
Food-safety programmes targeted blood cockle farming water quality.