The barnacle is a crustacean that, like mussels, lives hooked on the rocks. These are raised forming colonies, and although they are hermaphroditic, they are unable to self-fertilize, so one must act as a semen donor and another must lend their ovaries.
The barnacles They have a unique shape (they are rather ugly) and a variable size depending on their location, being able to reach a length of 12 centimeters, although they are considered sufficient from 5 centimeters.
The specialists distinguish two kinds of barnacles, those of sun and those of shade or aguarones. The former develop in sunny areas and are distinguished by their short and thick peduncle, while the latter, which are appreciated penalties, have a longer and thinner body and greater water content. Although both are considered to be much better than those captured on the Moroccan coast, thinner and discolored, and Canadians, lighter in color and less intense flavor.
Barnacles in our country are captured on the north and northwest coasts, but the most prominent are the Galician coasts. These crustaceans are caught by hand using hand tools at low tide, then they are exposed on the rocks. Its high price is due to the difficulty of its capture, but you can always find other cheaper varieties such as those mentioned, the Moroccan and Canadian. This seafood has two parts, the peduncle, which keeps inside a very tasty meat with a great taste of sea and the nail, a kind of shell that is formed by several pieces.
As for nutrition, barnacles provide a high content of vitamins B1 and B2, potassium and other minerals and a low fat content unlike other shellfish.
Barnacles are sold live, but you can also find them cooked or frozen. If you can, buy them fresh and on less occasions, they will be more tasty and valued.
To prepare the barnacles, a casserole with water and a little salt is enough, you can also add laurel or white wine, but always in a small proportion so that it does not disguise the true sea flavor of this delicacy.
Before cooking, wash them in cold water. While putting the water from the pan to the fire, and when it breaks to boil, introduce the barnacles. When it is cold the boil is broken, and at the moment when the water boils again, you can already remove the barnacles, although if they are very large, you can leave them for a couple more minutes.
When you remove them from the water, place them in a deep container and cover them with a cloth so that the steam is concentrated and the skin of the peduncle separates easily from the meat.
Our mouth is watering ... now we just need to open a bottle of fresh Albariño to accompany. The best season to consume fresh barnacles are the months of March, June, September and December, so we still have a few days left, although it is a very popular seafood, there are always people who do not like it, what is your case?