Cockle Meat / 蛤蜊肉 / Isi Kerang (1kg)

RM14.00

  • Saltwater molluscs
  • Meat only, does not come with shell
  • Low calorie
  • Packed with vitamin B-12 and minerals
  • Contains omega-3 fatty acids
  • Good for preventing anemia
  • Improves blood cell production and brain health/functioning

3 in stock

SKU: 3800-0056-FT Category:

Description

These cockle meat are the edible flesh that are taken apart from its shells. Cockles are famous for its saltwater smell, making them salty. It also has a chewy texture. If raw, its meat is brown or gray, but when cooked, its colour turns creamy. They are low in calorie, yet contains high amounts of omega-3 fatty acids, proteins, vitamins, and minerals.

Storage:

To be kept frozen.

Cooking:

For preparation, first defrost the cockles. It can also be cooked in different ways. For example, by boiling, steaming, and it can also be put into soup or porridge.

What is the difference between cockles and clams?

Cockles are usually smaller than clams. Its shells are symetrically round and seem to be more heart-shaped and ribbed. Clams can come in difference sizes and shapes and can also be hard-shelled or soft-shelled.

What are the benefits of eating cockle meat?

Cockles contain vitamin B-12 and copper which help with the formation of blood cells and brain development. It is also a food that can prevent anemia as it is packed with iron. Alike any other seafood, it contains omega-3 fatty acids which is beneficial for brain function.

Source for Information: Seafood Source, Difference Between, Shellfish

Suggested Cooking Method / Recipe:

Garlic and Chilli Cockles

Ingredients:

  1. Cockles
  2. Salt
  3. Scallion
  4. Red Chilli
  5. Red Chilli Padi
  6. Oil
  7. Sesame Oil
  8. Garlic
  9. Shaoxing Wine
  10. Light Soy Sauce
  11. Fish Sauce
  12. White Vinegar
  13. Sugar
  14. White Pepper
  15. Chicken Stock Powder
  16. Calamansi Lime