779K views · 3.2K reactions | This is one YOU have to try!  The flavor is so good! It’s a brill & cockle fish farce that’s torched and glazed with a citrus ponzu. It’s served with a cauliflower cream, a sea herb salad and a delicious Tom yam sauce  The dish is quite technical, but take it step by step and you’ll be totally fine. Find a full tutorial on my YouTube channel “Jules Cooking”  Have a great weekend guys! #julescooking #recipes | Jules Cooking | Facebook

10K views · 38 reactions | #OnThisDay 1969: Cutting-edge cockle-harvesting crafts were causing commotion among conventional cockle-collectors. Chaos! | BBC Archive | Facebook

121K views · 638 reactions | #OnThisDay 1969: Cutting-edge cockle-harvesting contraptions were a cause of considerable consternation among conventional cockle-collectors. | BBC Archive | Facebook

On a roadtrip in Galicia, Spain, we stumble upon about 100 women in wetsuits in the bay of Muros y Noia harvesting “berberechos" or cockles. These mariscadoras aka fisherwomen have been harvesting cockles for generations and generations. The Galego people have many ways of cooking cockles, from eating them raw, to steaming them, to adding them to empanadas. To conserve the cockle population, the local government has enacted size limits and daily collection limits for the cockles. In autumn, the