General Description:
The odd-looking gooseneck barnacle is a crustacean that attaches itself to rocks exposed to heavy surf.
Barnacles are usually found in groups attached to rocks and are said to be most easily harvested at full moon when the tide is low. Demand for them in Portugal and Spain is so great that they have become rare.
Characteristics:
Gooseneck barnacles have a strong but pleasing taste of the sea. If the waters are relatively calm, the barnacles grow long and thin; when rough seas batter the rocks, they grow short and stubby and are considered to have the best texture and fullest flavor. These are also the most dangerous to gather.
Preparation:
1. Thoroughly rinse barnacles, rubbing gently to dislodge any sand.
2. Boil briefly in salted water, or steam until firm.
3. Eat only the inner tube: Pinch the outer skin near the upper hoofs and pull it off. Inside is the edible part, a white, stalklike protuberance. Bite this off whole.
Serving Suggestion:
Gooseneck barnacles are steamed in their shells above stock or seasoned wine for about 10 minutes, then peeled and served hot, allowing about 1 dozen per person, eaten as is or with drawn butter for dipping.
La recogida del Percebe (Esp)
Percebes salteados (Esp)
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