Champ01Check out these two sites:http://www.australianseafood.com.au/species-index.php?f=218&v=f&p=1andhttp://www.sydneyfishmarket.com.au/FISHline/SpeciesInfo/ClamsCocklesPipis/tabid/166/Default.aspxSeems like the correct temperature of the water might be the key...Cheersarcherfish
We got our bag limit last monday. We ate about 4 kilos of them on thursday. All we do is put what we want to eat into one of them large white buckets with fresh saltwater. The day after we caught them we went down to port noarlunga jetty and filled about 3 white buckets. Each day we change the water. On the day of cook up we tip them into the sink and give them a real good rinse in freshwater. When it comes to cooking we just fry up some garlic, shallots and ginger add the cockles followed by 1/2 a cheap $4.00 bottle of clean skin dry white wine. Put the lid on the wok or the frypan like we used and let them steam for about 5 minutes, this should just about get any traces of sand left in the cockles out. We also cooked up some fettucine and then added a jar of leggos alfredo and about 300ml of cream. To that we add the cockles bring it back to the boil and then serve. Bloody delicious mate and i don't reckon i tasted one grain of sand.
