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Barnacles
The barnacles are a perfect example of how marine life can adapt a extreme conditions and make the most of their surroundings.
What are and Characteristics of Barnacles
The barnacle is a crustacean barnacle and are characterized by their peculiar appearance and their surroundings.
Su scientific name is pollicipes pollicipes, which is a combination of two words: thumb and foot. It's a comparison of their 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 vThey came in groups and attached to rocks beaten by the waves.
An seafood highly appreciated in Spanish gastronomy, although it has a high price due to the type of habitat in which it is found.
a curiosity of The barnacles have no heart or eyes, and its vital organs are located within the nail, which has the function of protecting them. In addition, are hermaphrodites, they have both reproductive systems, but are not capable of self-fertilization.
barnacles They feed by filtering phytoplankton of the waters, thanks to the cirrus clouds surrounding its mouth that help churn the water and form a network that retains the particles it feeds on.
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
El realize it is a shellfish very tasty and easy to cook, 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, passing 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 cannot be bred in captivity and must be fished, which increases its cost even further.
Season and Fishing Gear
Barnacle fishing season
The barnacle fishing season It 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, It is extracted with the cavadoira and placed in the net that each percebeiro carries around 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
barnacles They 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 barnacles are eaten with our in-depth article on this topic.
The cooking time for barnacles can be 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 are barnacles eaten?
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.
