Cockle (bivalve)
| Cockles | |
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| Empty cockle shell | |
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| Family: | Cardiidae
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Acanthocardia | |
Cockle is the common name for bivalve mollusks of the family Cardiidae. The shells are a common fixture on many beaches throughout the world. The distinct rounded shells are symmetrical, heart-shaped and feature strongly pronounced ribs.
The mantle has three apertures (inhalant, exhalant, and pedal) for siphoning water and for the foot to protrude. Cockles typically burrow using the foot and feed by siphoning water in and out, sifting plankton from it. They are also capable of 'jumping' by bending and straightening the foot. Unlike most bivalves, cockles are hermaphroditic and reproduce quickly.
In cuisine and culture
Cockles are a popular type of shellfish in both Eastern and Western cooking. Consumption of raw cockles has been linked to hepatitis. [1]
Cockles are sold fresh as a snack food in the United Kingdom, and are eaten with vinegar. They are also available pickled in jars and, more recently, they are often sold in convenient sealed packets (with vinegar) containing a plastic two-pronged fork.
They are an effective bait for a wide variety of sea fishes.
The English phrase 'cockles of my heart' refers to the ventricles of the heart (Latin: cochleae cordis).
External links
References
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O'Mahony (1983). "Epidemic hepatitis A from cockles". NIH. Retrieved 2006-03-25.
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