Clam - also known as cockle
Also known as clam or vongole, our cockle is one of the largest families of mussels and is considered to be particularly tasty. The clear waters of the stony Atlantic coast are the optimal breeding ground for our clams. This is what makes our clams so special: we offer shock-frozen pure clam meat, which is simply portioned and warmed in a pan to refine any dish in a very short time. At HONEST CATCH you can buy these mussels online - namely the released and therefore ready-to-cook, frozen and pure clam flesh.
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raw mussel meat
CHF 39.99*
CHF 79.98 /kg
with shell, pre-cooked
CHF 8.99*
CHF 22.48 /kg
World ofEnjoyment
World ofEnjoyment
Cockles Tapa in Marinara
Meeresfrüchte
Razor clams in garlic-lemon butter
Meeresfrüchte
Shellfish mix in coconut milk
Meeresfrüchte
Mussels in white wine
Meeresfrüchte
Seafood Raclette
Meeresfrüchte
Fried octopus on mashed potatoes
BUY CLASMS – THAT’S WHAT MAKES OUR PRODUCTS SO SPECIAL
The Breton cockle from HONEST CATCH is killed and processed using gentle and species-appropriate high-pressure processing (HPP). High-pressure processing is a state-of-the-art technology that has only recently found acceptance in the food industry. There are various possible uses such as the cold pasteurization of foods (e.g. fruit juices) or the shell removal of mussels and shellfish. High-pressure pasteurization of seafood is primarily used to separate meat and preserve it. Without any chemical additives, the meat is 100% separated from the shell without any loss or damage. This has decisive advantages: the shelf life of the Breton clam is gently extended; Germs don't stand a chance and the risk of contamination is minimized; Nutrients, vitamins and minerals are retained; The texture and taste of the fresh Breton clam remains intact. After careful processing, our Breton clam is immediately shock-frozen at -90°C using the cryogenic freezing process. In the innovative cryogenic freezing process, the Breton clam is transported unpacked into so-called shock tunnels using conveyor belts. Within these tunnels, refrigerants such as carbon dioxide (-78° C) or nitrogen (-196° C) are used, which are sprayed onto the raw Breton cockle using fine nozzles. The coolant is fed from a pressure vessel into the freezing tunnel. The sudden change in pressure creates a gas that absorbs the heat from the mussels and can then be sucked out. The cockle has a core temperature of -18°C when it leaves the tunnel and can be closed and stored immediately. The coolants used displace oxidative oxygen and thus prevent dehydration (drying out) on the surface of the mussel meat by rapidly reducing the temperature. Due to the low temperatures of -196°C to -78°C, the reproduction of microorganisms is immediately stopped. This freezing process is significantly superior to conventional methods: lower moisture loss (down to 1% instead of 4%); less loss of color in the meat; optimal quality retention through gentle handling and preservation of cell structures; the natural taste and sensory properties of the clam are retained; the freshness of the raw cockle meat is immediately preserved.
