How to Prepare Sea Pineapple and Cockles
Preparing Sea Pineapple and Pip-Cockles: A Freshness Guide
Learn how to properly prepare fresh sea pineapple and pip-cockles for the most delicious taste. Follow these simple steps for a delightful seafood experience!
Ingredients- Fresh Sea Pineapple (Halve)
- Pip-Cockles
Cooking Instructions
Step 1
First, let’s prepare the sea pineapple. Gently rinse the outer surface of the sea pineapple under cold running water to remove any loose dirt. Carefully trim off the spiky, rough outer shell and the tough base. Sometimes, you’ll find a bit of the sea pineapple’s flesh hidden within the trimmed spiky parts, so check thoroughly.
Step 2
Now, it’s time to open the sea pineapple. Slice through the firm shell to reveal the succulent flesh inside. Gently press the underside or ‘belly’ of the sea pineapple; this helps to expel any internal waste or ‘poo’ from its system. Once you’ve squeezed out the waste, peel off the shell completely. Cut the sea pineapple flesh into bite-sized pieces. The dark inner ‘intestines’ are perfectly edible and add a wonderful depth of flavor, so don’t discard them!
Step 3
Your sea pineapple is now ready to be enjoyed! It’s delicious dipped in a tangy gochujang-based sauce (so-chu-jang) or simply savored on its own to appreciate its unique, briny ocean flavor.
Step 4
Next, we’ll prepare the pip-cockles. These cockles often have sand and debris clinging to their shells. Use a stiff brush to scrub the shells vigorously under cold running water until they are completely clean. Ensuring the shells are spotless is key for a pleasant eating experience.
Step 5
Time to cook the pip-cockles. Bring a pot of water to a boil. Once boiling, add the cleaned pip-cockles. Stir them gently in one direction with chopsticks or a spoon; this helps them cook evenly and ensures they open up. As soon as they start to pop open, immediately remove them from the heat and transfer them to a plate to cool slightly before extracting the meat.
Step 6
After cooking and shucking the pip-cockles, rinsing them directly under cold tap water can sometimes impart a fishy odor. To avoid this, it’s best to rinse them using some of the cockle cooking water. If you notice any small shell fragments or debris stuck to the cockle meat, place the meat back into the warm cooking water and gently swirl or shake it. This will effectively dislodge and rinse away any unwanted bits. These cleaned pip-cockles are now ready to eat as is or to be incorporated into your favorite dishes.
