Preparation
Before cooking barnacles, thoroughly rinse them in fresh water, rubbing gently
to dislodge any sand.
The edible portion of the gooseneck barnacle is the pinkish-white, fleshy
tubelike neck.
Most recipes call for quick cooking, either by boiling, steaming or grilling.
Barnacles may be served hot, cold or at room temperature, usually with a simple
embellishment of melted butter or any sauce commonly used for other crustaceans.
To eat, peel off the outer skin, then bite off the neck. When removing the
skin, a soupçon of orange (fabric-staining) liquid sometimes spurts
out, so be cautious. The flavor of barnacles is compared variously to that
of crab, lobster or shrimp.
Recipes
This section is currently in development
