What are goose barnacles?
Goose barnacles, also known as percebes, are a type of edible crustacean that attaches itself to rocks along coastal regions. They have a muscular stalk topped with a shell-like head, resembling a goose’s neck and beak, hence the name “goose barnacles.” Despite their unusual appearance, they are considered a delicacy, particularly in Spain and Portugal where they are commonly eaten.
Where are goose barnacles found?
Goose barnacles are predominantly found along the Atlantic coasts of Europe and North America. They thrive in nutrient-rich, cool ocean waters and attach themselves to rocks, piers, and other hard surfaces. Popular harvesting regions include the Iberian Peninsula, Britain, Ireland, France, and parts of the east coast of Canada and the United States.
The highest concentrations tend to be around Spain, Portugal, and the British Isles where specialized foragers brave treacherous seaside cliffs and strong waves to collect the prized barnacles. Further north along North American shores, goose barnacles can be found but in lower densities.
When is goose barnacle season?
The harvesting of wild goose barnacles is strictly seasonal. In Europe, they are mainly collected during the colder months between November and March. This is the time when large, mature gooseneck barnacles are naturally detached by strong winter storms, making them most abundant along the coasts.
Attempting to harvest them during summer is very difficult and often illegal, as this is their main breeding season. In North America, the season is slightly shifted, running from December through May. Careful monitoring of local regulations on harvesting times is essential for sustainable foraging.
Are farmed goose barnacles available?
Goose barnacles are challenging to farm, so the vast majority of those consumed come from wild sources. There are a handful of small-scale cultivation projects, such as off the Isle of Man and Ireland, but commercial viability has been elusive. The biggest challenges are providing the right habitat and nutrition since wild barnacles rely on specific natural oceanic conditions.
Research into goose barnacle aquaculture continues, but currently farmed sources comprise only a tiny fraction of the market. Foragers and consumers overwhelmingly depend on seasonally harvested wild barnacles.
How are goose barnacles harvested?
Harvesting goose barnacles is an extremely dangerous endeavor requiring great skill and bravery. It is done entirely by hand, most often along steep, slippery sea cliffs exposed to crashing waves.
The best time to forage is during low tides when the barnacles embedded on cliffs are more accessible. However, the rocks are still covered in water and pounded by waves most of the time. Experienced foragers use various tools to pry the stubborn barnacles off the rocks as quickly as possible, often falling into the sea in the process.
It is essential to have knowledge of tide patterns, rock climbing skills, good upper body strength, and extreme comfort with cold turbulent waters. Foraging goose barnacles has resulted in many serious injuries and deaths over the years.
What do fresh goose barnacles look like?
Freshly foraged goose barnacles have a distinctive appearance:
- Stalk/Neck: A thick, muscular white stalk or neck covered in a membrane attaches the barnacle shell to rocks. This elastic neck gives the barnacle mobility to find food.
- Shell: The calcified shell on top comes in white, gray, black, and spotted varieties. When alive, they close tightly around their bodies.
- Cirri: Feathery, leg-like appendages called cirri surround the opening and are used to filter food particles from the water.
Goose barnacles pulled from the ocean depths are still very much alive. Their necks may extend and contract, and cirri may move around for some time after removal. The shells will periodically open and close for oxygen.
Do they need to be cleaned before cooking?
Yes, fresh goose barnacles require thorough cleaning to remove debris, shell fragments, and any dead barnacles. Here are the main cleaning steps:
- Rinse under cold running water while scrubbing to remove any dirt, sand, or pieces of shell.
- Check for and remove any dead or damaged barnacles that have broken necks, cracked shells, or look dried out. Live ones will close tightly when handled.
- Use a knife to carefully trim the root-like base that attached the stalk to rocks underwater. Cut away any black or shredded membrane
- Remove the membranous skin surrounding the thick neck down to the white core.
After cleaning, refrigerate goose barnacles immediately on a damp cloth until ready to cook and eat within a day or two. The cleaned neck and base should look completely white.
What does the inside of a goose barnacle look like?
Once cleaned and opened up, the interior of a goose barnacle reveals soft body parts encased by the shell:
- Body: The barnacle body is a grayish-pink, crab-like flesh about 2 inches long. This edible muscle attaches to the shell and neck.
- Legs: Feathery cirri legs surround the opening and are used to capture plankton.
- Organs: Goose barnacles have a simple digestive tract, ovaries/testes for reproduction, and a primitive nervous system.
While the exterior shell is hard, the body inside is delicate with a jelly-like consistency when cooked. All parts of the interior are edible.
What does a goose barnacle taste like?
Goose barnacles have a mildly sweet, briny flavor with a firm, chewy texture likened to clams or octopus. Their taste is strongly tied to the mineral-rich waters they grow in.
The best and most sought-after goose barnacles are from cold, rough seas. Their necks have a concentrated sweet-brine taste. Interior flesh is more subtle and absorbs surrounding flavors when cooked. Overall, barnacles offer a unique taste of the sea that many find addicting.
How to cook whole goose barnacles
Cooking methods should highlight the delicate flavor and texture of the gooseneck barnacles. They can be prepared simply with salt, garlic, and olive oil. Here are some common cooking methods:
Boiling
Boiling whole barnacles for 2-4 minutes tenderizes the meat while retaining moisture. After boiling, they can be finished by sautéing in olive oil, garlic, and parsley or used in soups and stews.
Grilling
Grill briefly just until the shell opens, about 5 minutes, brushed with oil to prevent sticking. The smoky, charred flavor pairs well with spicy seasonings.
Steaming
Gently steaming for 6-8 minutes keeps barnacles succulent. Toss with lemon, butter, and chopped herbs after steaming.
Roasting
Roast at 450°F for 7-10 minutes just until shells open up. Sprinkle with breadcrumbs or cheese before roasting for texture.
Frying
Coat in flour or batter and quickly fry for 2-3 minutes. Frying crisps up the exterior while keeping the inside tender.
How to cook goose barnacle meat removed from shells
For easier eating, the neck meat can be removed from shells after boiling or steaming:
- Sautéed: Sliced goose barnacle sautéed with garlic and white wine makes a delicious pasta topping or tapas.
- Simmered: Add strips of barnacle meat to soups, stews, rice dishes just before serving.
- Skewered: Alternate pieces of barnacle with shrimp or vegetables on skewers for grilling or baking.
Cook the separated meat lightly to prevent toughness. Its mild flavor adapts well to a variety of seasonings and dishes.
What dishes use goose barnacles?
Here are some popular culinary uses for goose barnacles:
Spain and Portugal
- Barnacles boiled in seawater and seasoned with paprika, garlic, and olive oil
- Barnacles sautéed with onions, beans, and chorizo
- Barnacles in stews like caldeirada fish stew
- Barnacles baked into empanada pasties
Italy
- Spaghetti or linguine with sautéed barnacles and parsley
- Barnacles added to seafood risotto
- Barnacles fried in light batter and served with lemon
France
- Barnacle and vegetables in fish broth
- Grilled barnacles seasoned with Pernod and mint
- Baked barnacles with garlic herb butter
Britain and Ireland
- Barnacles boiled and dipped in melted butter
- Barnacle pie with mashed potatoes on top
- Barnacles in fish and potato cakes
Their unique briny taste shines when prepared simply and paired with wine. Barnacles also complement heartier dishes like soups, stews, and seafood medleys.
How to eat goose barnacles
Freshly cooked goose barnacles are ready to enjoy once the shells open, indicating they are done. Eat them while still hot. Here are some tips:
- Use a small pick or skewer to pull the meat out of the shell.
- Remove the feathery cirri legs around the edges which are edible but tough.
- Cut off the neck base close to the body if still attached.
- Bite into the neck first which offers concentrated flavor.
- Next, bite directly into the body and savor the tender meat.
- Provide small bowls for discarded shells, legs, and neck pieces.
- Have plenty of napkins on hand.
Pour any cooking juices over the picked barnacle meat or use as a dipping sauce. A squeeze of lemon adds brightness.
Keep a bottle of white wine chilled to complement their salty ocean essence. Eat barnacles while they are hot and freshly cooked for the best experience.
Where to buy fresh goose barnacles
Getting fresh, high-quality goose barnacles can be challenging since most are foraged wild near remote coasts. Very few specialty stores carry them consistently. Here are some options to try:
- Local fish markets in coastal communities may have a seasonal supply.
- Visit Portuguese, Spanish, or Italian markets in larger cities.
- Order online from international seafood purveyors able to source and ship them.
- Canned or frozen barnacles can sometimes be found as a substitute.
Be prepared to pay a premium price if you can locate fresh gooseneck barnacles. Ensuring they are fresh with tightly closed shells and intact necks is important. Consume within a day or two.
Are goose barnacles sustainable to eat?
Goose barnacles are harvested exclusively from wild populations. Ongoing research aims to better understand their life cycle and develop responsible practices. Here are some considerations:
- Harvest only during open seasons and from legal areas to allow breeding and repopulation.
- Take only larger, mature barnacles over 2 inches and leave small juveniles.
- Forage selectively and refrain from over-harvesting any area.
- Observe minimum size limits where regulated.
Follow all local goose barnacle fishing regulations. Removing them from rocks can provide habitat benefits in some cases. Support efforts to cultivate gooseneck barnacles responsibly through aquaculture in the future.
Conclusion
Goose barnacles offer a uniquely flavored taste of the sea for adventurous eaters. Seek them out in season from specialty suppliers or ethnic markets. Handle them with care and cook barnacles simply to highlight their subtle brininess. They make a memorable addition to seafood dishes and special meals when you can locate these highly prized crustaceans.