Canned cockles: How to choose the best

Lalo González Rodríguez
2026-02-22T00:45:24+01:00

Summary: Canned cockles are one of the great jewels of Spanish canning. Simple to serve, extraordinarily versatile in cooking, and with enormous quality variability between brands: from industrial cockles used as filler to artisanal Galician preserves where each can is almost a luxury product.

At Bacalalo, we have been selecting preserves at the Mercat del Ninot in Barcelona since 1990. This guide is born from years of tasting, comparing, and listening to customers who want to understand what they are buying when they see "cockles 45/55" on a label.

Table of Contents

What are Cockles and Where Do They Come From?

Cockle Sizes: The Key to Understanding Price

How Canned Cockles Are Made

Reference Brands

Differences Between Natural, Pickled, and Oil-Packed Cockles

How to Serve Canned Cockles

Recipes with Canned Cockles

How to Store Cockles Once the Can is Opened

What are Cockles and Where Do They Come From?

Cockles (Cerastoderma edule) are bivalve mollusks with a ribbed shell that live in the intertidal and subtidal zones of the European Atlantic coasts. The Galician Rías Baixas —especially the Rías de Arousa, Pontevedra, and Vigo— are the world's center for quality cockle production, thanks to the planktonic richness of their cold waters and a centuries-old shellfish tradition.

Canned cockles are a Galician industry with an informal designation of origin: when you see "cockles from the Galician Rías," you know you're looking at the benchmark product.

Cockle Sizes: The Key to Understanding Price

Cockle size is expressed in the number of pieces per kilogram. This number is what appears on the label as "35/45," "45/55," "55/70," etc.

35/45: Between 35 and 45 cockles per kilo. These are the largest. Fewer quantity, more meat per unit. The most prized and expensive.

45/55: Between 45 and 55 per kilo. Large-medium size. The balance many quality canneries seek.

55/70: Between 55 and 70 per kilo. Medium size. The most common in the general market.

70/90 or more: Small cockles. More economical, greater quantity, but less meat per piece.

Simple rule: the lower the number, the larger the cockle. A 35/45 size is noticeably larger than a 70/90.

Which size to choose?

For an appetizer or when the product is the star: 35/45 or 45/55. The amount of meat per piece is satisfying, and the organoleptic experience is much better.

For recipes where the cockle is integrated into a dish (rice, creams, sauces): 55/70 is sufficient. The flavor is the same; size matters less when the cockle is not the main component.

How Canned Cockles Are Made

The process in artisanal Galician canneries:

1. Harvesting: By shellfisherwomen in regulated areas of the Rías. Collected by hand or with a rake, respecting minimum sizes and closed seasons.

2. Purification: Live cockles spend 24-48 hours in clean seawater tanks to eliminate sand and possible bacteria.

3. Steaming: Brief exposure to steam (2-4 minutes) to open the shells. Critical point: just enough cooking to avoid overcooking.

4. Manual Selection: Broken or poorly opened pieces are removed. In the most artisanal canneries, this selection is very rigorous.

5. Canning: In a tin can or glass jar, covered with their own cooking liquid (with salt) or a light brine.

6. Sterilization: Final heat treatment for ambient temperature preservation.

The difference between artisanal and industrial canneries lies primarily in: the origin of the cockle (certified Galician Rías vs. imported from Morocco, Portugal, or France), the selected size, and the time and care taken at each step.

Related Bacalalo Products

Almejas al Natural 20/30 Rías Gallegas Dardo Conserv...

View product →

Almejas al Natural Japónicas Baymar 16/22 Rías Galle...

View product →

Recommended Products

Fresh Coastal Sardines - 4 Piece Pack | ...

2,95 €

Whole Gourmet Extra Tuna Mojama Central ...

95,00 €

Natural Cockles 30/40 Pieces - 111g | Ba...

7,95 €

Northern White Tuna Loins in Olive Oil Fr...

13,95 €

24-48h refrigerated shipping to all of mainland Spain

Reference Brands

Pay Pay

Pay Pay (from the Cuca cannery) is one of the best-known brands in Spain for canned seafood. Their cockles are widely consumed, with good supermarket distribution. The quality is solid for its price range: standard size, Galician or Atlantic origin, good flavor.

For consumers who want quality without paying a premium price, Pay Pay is a safe choice. For those seeking the excellence of 35/45 size, there are more specialized options.

Conservas Nardín

Nardín is a Basque cannery (Getaria, Basque Country) primarily known for its anchovies, but which also produces very high-quality canned seafood. Their cockles, when they produce them, are large-sized and processed with great care.

Galician artisanal canneries
The highest level of the pyramid is occupied by small Galician canneries such as:

Ramón Peña: a benchmark in the premium range, cockles in select sizes

Cuca: mid-high range

Dardo: cannery focused on artisanal quality

Frinsa / Mariscadora: larger scale but good level in their premium ranges

At Bacalalo, we select brands from the Galician Rías that meet our quality and origin criteria. If you have questions about which one to choose, ask us at the Mercat del Ninot or in our online store.

Differences Between Natural, Pickled, and Oil-Packed Cockles

Natural (in their own juice or brine): The most common. Just cockles, water, and salt. The marine flavor is pure and without interference. Best for direct appetizer.

Pickled (en escabeche): Cockles are covered in a marinade of vinegar, oil, paprika, and spices. More complex and acidic flavor. Less common, but they have their defenders for use in salads or pintxos.

In olive oil: Covered in olive oil instead of brine. Milder and rounder flavor. The oil absorbs the cockle's marine flavor and becomes a dressing in itself.

If you want to explore our selection of canned cockles, visit Bacalalo — canned seafood. We select leading Galician brands with premium sizes for those who don't want to settle for standard cockles.

How to Serve Canned Cockles

Classic appetizer

Open the can, drain lightly (but not too much, the liquid has flavor), serve on a plate or in a bowl with a few drops of lemon. Toothpicks. Baguette bread for the liquids. That simple, that good.

With spring onion vinaigrette

A classic from northern bars: drained cockles with a vinaigrette made of finely chopped spring onion, parsley, extra virgin olive oil, and a splash of Sherry vinegar. Let marinate for 10 minutes before serving.

On toast with butter and lemon caviar

A more gastronomic preparation: rye bread toast, a thin layer of salted butter, three or four large cockles, lemon caviar pearls (or a few drops of natural lemon), and chives.

In a salad

Cockles work very well in green salads with a lot of acidity: arugula, endive, or lamb's lettuce, mustard vinaigrette, cucumber, and cockles. The liquid from the can can be used as part of the vinaigrette.

Recipes with Canned Cockles

Creamy rice with cockles

For 4 people

320g bomba rice

400g canned cockles (size 45/55 or larger)

1 leek

2 cloves garlic

100ml white wine

1L fish broth

Saffron, parsley, olive oil, salt

Preparation:

1. Sauté the leek and garlic in oil until tender.

2. Add the rice and sauté for 2 minutes until translucent.

3. Pour in the white wine and let it evaporate.

4. Add the hot broth with infused saffron, little by little, stirring. Cook for 18 minutes.

5. In the last minute, add the drained cockles (and part of their liquid to enhance the marine flavor).

6. Rest for 2 minutes. Chop parsley and serve.

Cockle cream

For 4 people as a first course

400g cockles (2 cans of medium size)

1 onion

2 cloves garlic

200ml cooking cream

500ml fish broth or liquid from the cans + water

Olive oil, salt, white pepper

Preparation:

1. Sauté onion and garlic until very tender (25 min over low heat).

2. Add the drained cockles and broth. Cook for 5 minutes.

3. Blend with an immersion blender. Strain through a fine sieve.

4. Add the cream, heat without boiling. Adjust salt and pepper.

5. Serve with a few reserved whole cockles on top and a drizzle of olive oil.

Cockles with clams and steamed shrimp

This is not strictly a recipe, but rather an appetizer combination: opened cans of cockles, clams, and cooked shrimp, served together with lemon and bread. The sum of the liquids from the preserves, mixed, creates a concentrated marine broth that can be drunk separately.

How to Store Cockles Once the Can is Opened

Transfer to a glass or food-grade plastic container with a lid.

Cover with the liquid from the can.

Refrigerate at 2-4°C.

Consume within a maximum of 2-3 days.

Do not return to the original can: oxygen contact with uncoated steel can impart metallic flavors.

Frequently Asked Questions about Canned Cockles

1. How long do unopened canned cockles last? Generally between 3 and 5 years from the production date, if stored in a cool, dry place away from direct light. Cans should not be dented, bent at the seams, or rusted on the exterior.

2. Are Pay Pay cockles good quality? Yes, for their price range, they are a solid and consistent option. If you are looking for the premium experience (35/45 sizes from certified Galician Rías), there are more specialized brands, but Pay Pay is a reliable reference for regular consumption.

3. Is there a difference between fresh and canned cockles? In flavor, fresh steamed cockles have a slightly different texture (firmer) and a more immediate taste. Canned cockles offer a higher concentration of flavor due to the process and are more convenient. For everyday use, quality canned cockles are excellent; for a special occasion with fresh cockles in season (spring-summer), fresh wins in experience.

4. What size cockles do restaurants buy? Restaurants that serve cockles as a quality appetizer usually opt for 35/45 or 45/55. The size of the piece is part of the customer's experience. For use in cooking (fillings, rice dishes), they use smaller sizes to optimize cost.

5. Do canned cockles make you gain weight? Cockles are very low in calories (approximately 80-100 kcal per 100g of drained product), rich in protein (13-16g/100g), and very low in fat. They are one of the "lightest" shellfish nutritionally. The can liquid has high sodium, but the product itself is very suitable for balanced diets.

6. Can I use the liquid from the cockle can? Absolutely. The liquid is a concentrated marine broth. Added to rice, soup, or a sauce, it adds depth of marine flavor at no extra cost. It's the "plus" of quality preserves: the liquid tastes good too.

7. How do I know if a can of cockles is bad? Warning signs: bulging can (never open), an odor upon opening that is different from the usual marine scent (rancid, ammoniacal, or very metallic), unusually dark color, or disintegrated texture. If there is any doubt, discard it.

8. Do cockles have a lot of sodium? Yes, canned cockles in brine have a considerable sodium content (approximately 400-600mg/100g). Those who need to control sodium due to hypertension or other reasons can briefly rinse the cockles under cold water before consuming them, losing some flavor but reducing sodium.

9. Are cockles bivalve mollusks or crustaceans? Bivalve mollusks, like clams, mussels, scallops, and oysters. Crustaceans are the group that includes prawns, crabs, and lobsters. This distinction is relevant for allergies: an allergy to crustaceans does not necessarily imply an allergy to mollusks, although they can coexist.

10. What time of year are fresh cockles best? The main harvesting season in Galicia is from March to September, with peaks in spring and summer. Canned products are available year-round, but canneries usually process spring catches, which are of the highest quality.

11. Are "berberecho" and "berberecho de tapa" the same? In Spain, when "berberechos" are ordered at a bar, canned cockles are generally served. There is no special distinction between "berberecho" and "berberecho de tapa": it is the same mollusk, the difference lies in the brand and size used by the establishment.

12. Where to buy quality canned cockles in Barcelona? At Mercat del Ninot, you will find a selection of cockles from the Galician Rías in various sizes at Bacalalo. Also available in our online store with shipping throughout Spain.

At Bacalalo, we have been selecting the best seafood preserves at the Mercat del Ninot in Barcelona since 1990. Quality cockles —large sizes, certified Galician origin, artisanal canneries— are part of that selection. If you are looking for the best seafood in a can, visit our online store or stop by the Mercat del Ninot.

Discover more

→ Gourmet Preserves

→ Canned Cockles

You might also be interested in

The 10 Best Canned Foods in Spain [2026 Ranking]

Spanish gourmet preserves: tradition and authentic flavor

Storing Desalted Cod at Home: Times and Tips

Why cod is preserved in salt: history, science and

Cod in green sauce: traditional recipe with parsley and

Tuna Mojama: What It Is, How to Eat It, and Its Origin

View all our gourmet preserves →