Discover the Gem of the Pacific Gooseneck Barnacles
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What Are Gooseneck Barnacles (percebes) ?
With a sharp, claw-like shell and a long, neck-like stalk, anyone would be forgiven for thinking gooseneck barnacles are some kind of alien from outer space. But, in reality, gooseneck barnacles are a type of crustacean or shellfish that lives in the intertidal zones (the space between high and low tides) in the ocean. They are considered a delicacy in some countries, including Spain.
When mature, gooseneck barnacles can grow to be about 3 inches long, and resemble the head and neck of a goose, thus giving them their namesake. They are often found attached to rocks and other hard surfaces along the seacoast, and can also be found on shipwrecks and driftwood. Their bodies are enveloped by a hard shell that is attached to a flexible muscular stalk, which uses cement glands to anchor themselves on surfaces where they feed by filtering food from seawater with their feathery feet (called cirri). They have a lifespan of up to 20 years.
How are gooseneck barnacles harvested?
Unlike shellfish such as oyster, shrimp, and clams, gooseneck barnacles are not farmed through aquaculture. However, research has been conducted to determine its viability as a food crop. Instead, gooseneck barnacles are typically harvested by people that travel to coastal rocks; during times of low tide, when the barnacles are exposed, they are removed from the hard surfaces they cling to with specialized tools.
Since these creatures thrive in areas with frequent waves and changing tides, the harvest is determined by how long the barnacles can stay on the surface where they grow without getting swept off by water. Making the job more difficult is that the most prized specimens are often located in areas where the waves are particularly strong, since their stalks have to be stronger, and thus meatier, to withstand the surf. It is a very difficult job to harvest gooseneck barnacles, and on average five people die during harvesting season in Spain.
What do gooseneck barnacles taste like?
Gooseneck barnacles are eaten soon after harvest, as they degrade quickly after being sourcing, and freezing usually damages their meat. The only edible part of the barnacle is the meat located in the muscular stalk or "foot" of the barnacle, also known as the peduncle. Their taste has been described as similar to a very sweet razor clam, a mussel, or a cross between oysters and lobsters with fresh saltwater notes commonly found in shellfish. Texturally, they're described as crunchy at the initial bite, but the flesh becomes tender and dissolves in your mouth as you chew. They've also been described as having the texture of bivalves, such as clams and oysters.
The nutritional profile of gooseneck barnacles is as unique as they look. Water makes up 90% of the weight, with 100 grams of gooseneck barnacle meat containing 66 calories, nearly 16 grams of protein, and 0.4 grams of fat. It contains no carbohydrates.
Aside from being rich in protein and low in fat and carbs, barnacles also contain a host of minerals and vitamins that are considered beneficial to health, including potassium, iodine, selenium, magnesium, calcium, iron, and vitamins B1 and B2.
How do you cook gooseneck barnacles?
In Spain, where gooseneck barnacles are widely eaten as a delicacy (particularly during the Christmas season), the seafood is prepared by steaming briefly in seawater until the "skin" of the stalk can be removed cleanly from the meat. Consumers then pull the skin off the stalks and consume the meat within, often with a sprinkle of lemon juice or dipped in olive oil or an aioli. It's important not to overcook them, as they will become tough and chewy.
Although many enjoy these strange sea creatures without too much embellishment, you could add some additional flourish to maximize your enjoyment of this rare and expensive delicacy. Try tossing the barnacles with garlic butter for a very different take on shrimp scampi, or pair with wakame seaweed, soy sauce, and sesame oil for a Japanese-inspired treat. You could also add to a frutti di mare shrimp and squid salad for a Poseidon-worthy dish featuring the texture of different seafoods in a light lemon and olive oil dressing.
Preparation of Gooseneck barnacles (Percebes)
how to cook
my FAVORITE way to eat
my FAVORITE way to eat
Being considered a luxury ingredient, Goose Barnacles are cooked simply by being boiled in seawater in order to preserve all of its original qualities.
If you do not have seawater on hand, you can recreate it by adding 70 grams of sea salt per liter of mineral water (avoid using tap water so the barnacles do not get any taste of chlorine). Another way to recreate seawater is by cooking mineral water with salt, together with some barnacles and seaweed, for around 20 minutes. Once the water has been properly infused, discard the used barnacles and seaweed and begin boiling.
Cook the barnacles until their base turns to a deep pink (no longer than 4 minutes). Once complete, drain barnacles and cover with ice until they cool. Serve with anything ranging from lemon wedges to a bowl of aioli.
my FAVORITE way to eat
my FAVORITE way to eat
my FAVORITE way to eat
• 1lb (500g) of Goose barnacles / percebes
• Olive Oil
• Bay leaves
• A few shallots
• pepper
• 2 Lemons
• 20 cl of cream
• Parsley
• Salt
Preparation
1. Boil salted water with olive oil and a few bay leaves.
2. Once the water is boiling, add the goose barnacles until cooked. *Make sure to save the boiling water because you will need some for later.
Once cooked, remove the tough skin from the barnacles, it’s easier to do that when it’s warm.
3. Start the sauce in a sauce pan with olive oil.
4. Add chopped shallots, bay leaves, and fresh pepper.
5. After a minute or two, add a table spoon of the boiling water from the goose barnacles and cook until translucent.
6. add some tablespoons of cream and bring it up to a boil.
8. Add some lemon juice and 2-3 lemon rinds.
7. Add 1 to 2 tablespoons of the leftover water from the goose barnacles *The secret is to keep a good balance between the amount of cream and the water.
8. Remove the lemon rinds and add the goose barnacles in the sauce.
9. Cook for 30 seconds maximum otherwise you might overcook the percebes.
10. Add some fresh parsley to the mix at the end.
11. Serve warm and enjoy !
Tips
my FAVORITE way to eat
Tips
A few important things to remember.
1. Do not overcook they will become very tough .
2. Fresh water will kill the Barnacle ( they will still be alive when you receive them if you order them from us)
3. after you receive your barnacles refrigerate immediately
4. recommend to cook and eat ASAP for best flavor.
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