Percebes (Goose Neck Barnacles). Goose barnacles (order Pedunculata), also called stalked barnacles or gooseneck barnacles, are filter-feeding crustaceans that live attached to hard surfaces of rocks and flotsam in the ocean intertidal zone. PREORDER Percebes Fresh Wild Goose Barnacles: The wildest, most spectacular food in Spain is percebes! Traditionally, these precious goose barnacles are harvested by hand from wave battered rocks in Galicia in the north of Spain.

When you clear away the mussels, you see that these creatures grow in these tentacle-like clumps. Goose Barnacles are crustaceans normally found attached to hard rock surfaces located in wave stricken cliffs or beaches. They are quiet rare and are mostly. You can cook Percebes (Goose Neck Barnacles) using 2 ingredients and 9 steps. Here is how you cook it.

Ingredients of Percebes (Goose Neck Barnacles)

1. It's 2 lb of goose neck barnacles.
2. You need 1 of lot of salt.

Galicia is famous for the 'Camino de Santiago', the pilgrimage route through northern Spain that thousands follow every year to visit the tomb of apostle St James, in Santiago de Compostela. For many, this Camino is the most direct way to heaven. Meet percebes, chefs' new favorite mollusk. While preparations vary, the main idea when eating percebes is to let their briny flavor shine.

Percebes (Goose Neck Barnacles) step by step

1. You can spot goose neck barnacles growing in clumps of mussels. See the little dinosaur-like heads popping out?.
2. When you clear away the mussels, you see that these creatures grow in these tentacle-like clumps..
3. To prepare them, put a large pot of heavily salted water to boil. As your water comes to a boil, prepare a large ice bath and place it near your boiling area..
4. Toss your catch into the boiling water and blanch for about 3 minutes..
5. When the 3 minutes are up, remove the percebes from the pot and transfer them to the ice bath..
6. Once chilled, you will need to peel them. Careful, they tend to squirt water as they are peeled. Pinch each tube, up close to the ugly head part, and tear. The sheath should split relatively easily..
7. Now, pull off the head. If you're careful, you may be able to pull out the fan without separating it from the tube. The fan is the creature's food collector. It's edible, and looks pretty crazy..
8. Remove the meat from the tube, and set it aside. Here's what the final product looks like. 10 oz. yield!.
9. These are wonderful alone, similar to calamari maybe, but the meat really reminds me of abalone. Chop them up and add them to a pasta if you like. Next time, I wanna try to deep fry some..

After they're steamed, simmered or blanched, just remove the hardened black casing on the outside to reach the salty meat inside. In a large pot, heat enough salted water to cover the percebes to a boil. Los percebes gallegos son unos unos de los productos más exquisitos por lo que en este post te vamos a decir cómo comerlos para disfrutar todo su sabor. Se agregan miles de imágenes nuevas de alta calidad todos los días. Goose barnacales are a delicous delicacy, a great big whack of the sea in the mouth that will transport you to a rugged wave-licked coast in an instant.