Chef's Tips & Tricks

• Don't overcook: Three minutes is your magic number. Any longer and you'll have expensive rubber.
• Buying guide: Look for barnacles that feel heavy for their size and smell like fresh ocean air. Avoid any with a strong fishy odor.
• Eating technique: Twist off the outer shell to reveal the tender neck meat inside. The dark skin peels away easily – think of it like shrimp.
• Storage: Best used within 24 hours of purchase. Store in the refrigerator covered with a damp towel.
• Salt matters: Use coarse kosher salt, not table salt. The larger crystals dissolve more evenly and won't oversalt your water.
• Serving suggestion: These are perfect as a starter with a crisp white wine or as part of a larger seafood spread.