Blood Cockles are recognised by their strongly ribbed shells and distinctive appearance. They are used in Chinese and Southeast Asian seafood dishes, including boiled preparations and aromatic dishes with ginger, garlic and chilli.
What to Expect
Appearance: Deeply ribbed shells.
Flavour: Rich, savoury shellfish character.
Texture: Firm when cooked thoroughly.
Origin & Product Details
Origin: China
Chinese market name: 活泥蚶 (血蛤)
Size reference: Approximately 40–50 pcs/kg
Format: Live, whole-shell cockles
Price basis: Per kg
How to Enjoy
Prepare with ginger, garlic, chilli or a light soy-based dressing, or include in a hot seafood dish with rice or noodles.
Preparation & Food Safety
Brush and rinse the shells thoroughly. Cook fully before serving; do not serve raw or undercooked. Keep chilled and separate from cooked foods during handling.
