Canned cockles are a classic of that longed-for weekend vermouth that can last until late in the afternoon. The saline flavor and freshness that characterizes them, in addition to their tiny and comfortable size, mean that not even the smallest reject them. But many addicts to this bivalve may have a common question when opening the can: Is it a good idea to season them? Are some dressings to be avoided?
From Bodegueta de Cal Pep, a vermouth temple located in the Sants neighborhood (Barcelona) that opened in 1927, they explain that this preserve, unlike fresh cockles, can be seasoned without any problem. Although it will depend on the quality of the product: “If they are very good, they can be served with a little lemon juice. Other dressings would mask their flavor,” they say. With less category preserves, you can resort to the typical appetizer sauces or other options such as pepper, “but you should avoid using too strong spices.”
“The lemon provides a fresh touch and a citric flavor that enhances the natural flavor of the cockle,” they explain from Conservas Dani, a Catalan multinational dedicated to preserves and spices since 1946. “But the truth is that the cockles by themselves are delicious, with a soft and delicate flavor”, they specify. In this company they recommend resorting to the dressing when you want to give a different touch to the preserve and propose various ideas.
In addition to the lemon, they point out that the aforementioned appetizer sauce, which normally contains vinegar and sweet paprika, is a good accompaniment. They also suggest serving them with a little pepper — “to give them more aroma and a spicy touch” — or with hot paprika, parsley, cilantro and chives.
But you have to watch the quantities. Although vinegar and lemon are not bad options, too much of these ingredients could spoil the preserve. It would also be necessary to rule out dressings as intense as garlic or chili sauce, as well as very fatty dressings, “because the cockles will be cloying or heavy in the mouth,” warns the canner.
In the V de Vermut cocktail bar-vermouth bar, next to the Poble Sec metro station (Barcelona), they serve them directly with the dressing they use for their Blooddy Mary. This includes soy and valentina sauce, “but the rest of the formulation is secret,” explains the manager of the space, Leonardo Rubio. For him, whether or not to season the cockles is a personal decision. “It depends on the tastes of each one. I, for example, would not take them with appetizer sauce or tomato dressings,” he concludes.
As you can see, opinions differ.
Another common question regarding canned cockles is whether the liquid that accompanies them is edible. Those who enjoy this juice more than the seafood itself should know that it usually contains cooking water and other preservative substances such as oil and syrup. They are totally harmless, so it is not dangerous to consume it.
However, we must pay attention to the salt content of the preserve: depending on the manufacturer, it can be more or less high and, if we suffer from any pathology that forces us to be cautious with this seasoning, we should always read the nutritional information.
