New Zealand Cockles are members of the Veneridae family.  They have plump, round shells with fine ridges that run in two directions.  The shells are usually purple on the inside.

Cockle Fishery

Cockles are widespread in New Zealand harbours and estuaries from the mean tide level to low tide.  Cockles are harvested year-round.

New Zealand's Cockle fishery is managed by strict quotas, which allow only a set amount of Cockle to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 3,214 metric tonnes for the 2009/10 fishing year.

Cockle Meat Quality

Cockles have a delicate cream flesh with a low oil content.  The meat is small in proportion to the shell weight.

For meal ideas using Cockles, check out recipes on the Greatest Meal on Earth website.