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Barnacles
Barnacles are a perfect example of how marine life can adapt to extreme conditions and make the most of its environment.
What are and Characteristics of Barnacles
The barnacle is a cirriped crustacean and is characterized by its peculiar appearance and its environment.
Its scientific name is Pollicipes pollicipes , which is a combination of two words: thumb and foot. It's a comparison based on its appearance.
The morphology of the barnacle is very different from other crustaceans, mainly consisting of two parts: the peduncle and the capitulum (colloquially known as the claw).
Normally, barnacles live in groups and attached to rocks battered by the waves.
It is a highly prized seafood in Spanish cuisine, although it has a high price due to the type of habitat in which it is found.
One curious fact about barnacles is that they have neither a heart nor eyes ; their vital organs are located inside their shell, which serves to protect them. Furthermore, they are hermaphrodites , possessing both male and female reproductive systems, but they are incapable of self-fertilization.
Barnacles feed by filtering phytoplankton from the water, thanks to the cirri surrounding their mouths that help to beat the water and form a net that retains the particles on which they feed.
PREMIUM QUALITY
Broadly speaking, there are three types of barnacles: European or Galician barnacle, Moroccan barnacle, and Canadian barnacle.
The Galician barnacle is considered the tastiest and most exquisite. They are short and thick, with a larger claw than the other types.
The Moroccan barnacle has a longer and narrower body than the Galician barnacle. At first glance, they differ in size and color, as they have a lighter hue.
The Canadian barnacle is characterized by its large size, much larger than the Galician or Moroccan variant.
Its physical characteristics are also different; it has more plates under its nail compared to the Galician barnacle.
Nutritional values
The barnacle is a very tasty and easy-to-cook seafood, ideal for anyone who loves seafood.
| Nutrients | Quantity |
| Calories | 60 Kcal |
| Proteins | 13.6 gr |
| Total Fats | 0.5 gr |
| Saturated fats | 0.10 gr |
| Monounsaturated Fats | 0 gr |
| Polyunsaturated fats | 0 gr |
| Cholesterol | - mg |
| Carbohydrates | <1 g |
| Dietary fiber | 0 gr |
| Sugars | 0 gr |
| Football | 8 mg |
| Iron | 0.3 mg |
| Potassium | 330 mg |
| Sodium | 18 mg |
| Vitamin C: | 7.20 mg |
| Vitamin A | 12 g |
| Thiamine | – µg |
| Riboflavin | - mg |
| Vitamin B6 | 0.22 mg |
| Vitamin E | 0.10 mg |
Source: Government of Spain
**It is important to note that these values may vary slightly depending on the quality and freshness of the barnacles.
Habitat
Barnacles are found in the Northwest Atlantic, ranging from the coasts of Norway and Spain to Morocco.
They inhabit rocky areas heavily battered by waves, and are found in groups of hundreds or thousands.
Due to their habitat, there are two types of barnacles: those that are more exposed to waves and, therefore, tastier, and those that live in crevices or more sheltered areas.
This shellfish lives in wild conditions, so it cannot be farmed and must be caught, which increases its cost even more.
Season and Fishing Gear
Barnacle fishing season
The barnacle fishing season starts in October and ends in February.
In Spain, fishing for barnacles is prohibited between May and September. It can lead to a hefty fine if you break the law.
In addition, the minimum length of the barnacle and a daily allowance of kilograms for each shellfish harvester must also be taken into account, between 6 and 8 kg depending on the date.
These measures were carried out due to the heavy exploitation that the barnacle had suffered.
Shellfish gatherers use the low tides to fish for these crustaceans.
Fishing Art
The barnacle is caught by hand, extracted with the cavadoira and put into the net that each barnacle harvester carries on his waist.
The cavadoira is a tool with a medium-sized handle ending in a sharp metal blade, which is used to separate the barnacle.
Barnacle fishing is considered an art due to the difficulty of working in such strong waves and the complexity of extracting the shellfish from the rocks without damaging them.
Frequently Asked Questions about Barnacles
The barnacles are cooked in boiling salted water , approximately 50 grams of salt per liter of water.
When the water is boiling, add the barnacles and let them cook for about 45 seconds, depending on the size and quantity of the shellfish.
Then you just have to remove them, drain them and they'll be ready to eat.
If you're not convinced by the way barnacles are cooked, you can also fry them in a large pan with a good splash of extra virgin olive oil.
They would be added when the oil was hot and covered until cooked. It takes a little longer than cooking barnacles.
If you want to know more, you can find out about how to eat barnacles in our in-depth article on this topic.
The cooking time for barnacles can range from 30 seconds to 1 minute.
It depends on the size of the barnacle and the amount added to the pot.
Try to use a medium or large pot that can hold all the barnacles equally and is well covered.
The barnacle's stem is eaten, where it attaches itself to rocks.
This is one of the reasons why fishing is so complicated; if the barnacle is removed incorrectly from the rock, the edible part breaks.
But how do you eat barnacles?
The skin should be separated from the height of the nail to the stem, and then the tasty meat inside can be eaten.
To know if a barnacle is of quality, some factors must be taken into account, such as:
- Physical appearance: The stem must be intact, without significant damage. It should also be free of stains or substances, such as mold.
- Size and weight: The minimum size barnacle typically caught is 18 mm. The largest barnacle will not always be the best quality, but the heaviest ones are usually appreciated.
- Variations: In gastronomy, the most appreciated barnacle is the Galician variety due to its lower water content.
