Maori Name: North Island - Tuangi / South Island - Tuaki
Latin Name: Austrovenus stutchburyi
New Zealand cockles are members of the Veneridae family (venerid clams). They are superficially similar to the European cockle.
Cockles are widespread in New Zealand harbours and estuaries from the mean tide level to low tide. Found in sediments ranging from soft mud to soft, silty sand, they often form dense beds that contain cockles of similar size. Cockles dig a shallow burrow into the seabed.
Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.
Cockles are harvested using the method of dredge or handgathering.
Cockles have a delicate cream flesh with a low oil content. Versatile and delicately flavoured, cockles are delicious in linguine and make a nice addition to seafood chowders.
New Zealand cockles feed on tiny living things in the water by filtering them through their siphon system. They have a 'foot' that they extend from their shell to burrow or move around.
|Cockles are a good source of Vitamin B12, Iron, Iodine, Manganese, Magnesium, Selenium; and a source of VitaminA, Riboflavin, Niacin (Bitamin B3), Phosphorus|
Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.