Cockles, called berberechos in Spanish, are harvested from the Noia estuary in A Coruna. They are depurated in clean seawater to remove impurities from the mollusks then steam cooked to open the shells before being tinned in brine. Serve them up with lemon and parsley, or saffron, or piquillo peppers, or simply enjoy from the tin.
With a sea to table seasonal harvest, La Brujula preserves the fresh aromas and flavors of coastal delicacies. Produced only when local seafoods are harvested at peak season in Galicia, La Brujula conservas are regarded as some of the finest in the world. A sustainable bounty from the sea is cooked outside the tin before being hand packed to preserve the fresh aromas and flavors of these coastal delicacies: sardines, tuna, mussels, clams, squid, scallops, cockles, octopus, and urchin. The freshness and seasonality of these conservas demonstrate why La Brujula is considered among the top producers of tinned seafood in Spain.