Fangst Limfjord Hjertemusling (Cockles) in Cold Pressed Rapeseed (Canola) Oil


If you’re looking for a good entry into cockles, and you’re the type of person who instinctively avoids both the least expensive and the most expensive products out there while learning the shades of your preferences, we suggest you start here. Everything Fangst makes is superlative, and fully occupies that sweet spot where the price to quality ratio is unbeatable.

110g tin

In stock


Species (Latin): Cerastoderma edule

Ingredients: Cockles (53%), cold pressed rapeseed oil, salt.
Ingredienser: Hjertemuslinger (53%), koldpresset rapskimolie, salt.

Nutritional values per 100g/Næringsværdi pr. 100g
Energy/energi: 852 kJ/205 kcal
Fat/fedt: 15g
of which saturated acids/heraf mættede fedtsyrer: 1g
Carbohydrates/Kulhydrater: 5,7g
of which sugars/heraf sukkerarter: 0g
Protein: 12g
Salt: 1,2g

WARNING: Cancer and Reproductive Harm —


  1. toolndie (verified owner)

    Tiny, less than dime size cockles packed tightly in the tin…the oil is clean looking…
    The cockles are delicious…nice chew…there is some grit…the clean oil does not detract from the flavor of the cockles…nicely balanced salt…the oil is quite good and should not be wasted…dip crusty bread or pour over pasta…
    I ate these right out of the tin with Garlic/Parm Triscuits and consumed every bit of that delicious oil…yes Dan I am a heathen!…

  2. Peter Kupchick (verified owner)

    These are fantastic. Experienced no grit. Ate some right out of the tin with no seasoning and they were excellent. Added to homemade pasta with Calabrian chiles, garlic, oregano, and 24 month Parmesan. Absolutely incredible even though I overspiced with the chiles. This is how you do clams.

  3. Caleb Tenenbaum (verified owner)

    Really love these little guys. Clean, flavorful, and plentiful. I like to drain them from their oil, mix them with some extra virgin olive oil & garlic, and heat them in the oven. Then put it on sliced baguette and top with herbs. Similar experience to eating linguini with clam sauce. Last night we had them as an alternative to sardines in the NYT Pasta con le Sarde recipe and they were delicious! Will continue to buy these and keep a tin on hand at all times!

  4. Michael Greenberg (verified owner)

    Intensely flavored little bivalves, almost vegetal—these aren’t your everyday quahogs or manila clams! So many tiny little guys, so perfectly formed.

    I found the oil to be quite bland, in a way that cut into the briny bite I’m used to… making this a more opinionated tin of cockles than having them in brine, which feels more neutral/in line with clammy flavor. The nice part is that it means every cockle is coated with an unctuous sheen, balancing out its briny bite. The not so nice part is that these cockles come “pre-balanced”, making them a little less flexible.

    I ate these raw out of the tin, which I thought was a pretty bold way to go. There are so many, and they taste so… much. Draining and tossing with pasta (and maybe garlicky breadcrumbs?) would be a great get.

    A tiny bit of sand in the tin and a small piece of shell (easily avoided). The price of doing business.

  5. Stacy Rosenfeld (verified owner)

    Every single tin of fish I’ve had from Fangst has been absolutely immaculate. This tin was packed to the brim with tiny and tender cockles. They had little to no smell and zero fishiness. They were like little meaty clam gems and for the very first time I ran out of fish before I ran out of bread, a testament to how amazing these were. There was also zero grit to the tin which is impressive. Cockles are definitely one of my very favorite types of tinned fish and I think they’re criminally underrated. For the price point and quality, I can’t imagine another tin of cockles being a better deal.

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