Approx. 2 pounds. 15-25 per pound. Live.

Your first glance at percebes gooseneck barnacles is sure to be a memorable one. Remarkably unique and amazingly delicious, these ornate creatures are an adventurous delicacy.

Our partners source these gooseneck barnacles along the Iberian Peninsula in Portugal. Growing in cold water along the tidal cracked rocks, harvesting percebes is a difficult and dangerous feat.

Availability is directly affected by the weather, and while some barnacles can be stripped from the surf-beaten rocks by hand during low tide, others require a diver armed with a pry bar. They are distinguished by their elongated stalks that range from 1"-3" long and have a leathery appearance similar to geoducks. Portions of the shells tend to come together when harvested in percebe bouquets.

For preparation, we recommend steaming or blanching to reduce the salty taste and then removing the rough skin from the shell. The inside meat can be stripped and eaten. Although enjoyable on their own, dipping percebes in garlic butter or adding to soups and chowders similar to littlenecks is wonderful.

• Harvest Region: Portugal