Fish
Meat
Cockle meat is the small sweet muscle taken from the shell after steaming, boiling, or careful shucking. Just-cooked meat is firm and briny-sweet; overcooking turns it rubbery. Grit is the main fault—purge live shellfish and rinse picked meat well. Fold into pastes, salads, and pies at the end of heating, dress cold with lemon and herbs, or warm gently in their liquor. Jarred vinegar-pickled cockles are a British seaside classic. Use fresh picked meat quickly.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.08 g
- Saturated Fat 0.96 g
- Trans Fat 0 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.88 g
- Cholesterol 52.3 mg
- Sodium 76.8 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.3 g
- Water 74.1 g
- Energy 134 kcal
- Water 74.1 g
- Protein 20.3 g
- Fat 5.08 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.88 g
- Omega-3 0.75 g
- Vitamins 41.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.11 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.58 mg
- Vitamin K 0.5 µg
- Minerals 390 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.11 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.9 · vitamin-d: 1.5 · vitamin-e: 0.58 · vitamin-k: 0.5 ·
Minerals
Picked or portioned meat reflects the animal’s muscle composition.
History
Fishmongers portioned meat to suit home and restaurant cookery.
Global cold-chain trade made consistent meat portions widely available.