Fish

Common Cockle

A tier

Common cockle is the market name for Cerastoderma edule sold live, cooked, or jarred in vinegar. Expect a hit of clean sea sweetness and a texture that pops between the teeth when not overboiled. Eat with white pepper and malt vinegar on the seafront, or fold into creamy sauces carefully so sand is gone. Hand-gathered cockles from classified waters are the quality baseline.