Common Limpet and Ormer

The limpets (Patella) are not bivalves since they only have a shell, very similar to a Chinese hat, furrowed pos ribs. It lives strongly attached to the rocks because they make them suction effect. Its color is gray pulling yellow on the outside and bright yellow on the inside.
It feeds on algae and is very abundant although its capture is not usually commercialized but dedicated to self-consumption, separating them from the rocks with a razor or a scraper. For that reason it has little presence in our kitchen, in front of the recognition that is given to it in other countries of the European Atlantic.
They have a hard meat, so they do well a previous freeze and do not pass in the cooking. A simple bake with enough bay leaves. In Camariñas (La Coruña, Galicia) they are eaten with rice.

The Ormer  (Halotis tuberculata) is a mollusk more known in Spain for its beautiful shell than for its flesh. Its shell is effectively ear-shaped, dark brown marbled with a small spiral and with the last largest turn. The interior is pearly and has seven holes arranged in line.
They are fished one by one, separating them with scrapers from the rocks in areas of Galicia like Bayona, Fisterra … and then export it. Its future is in cultivation, which is already done in countries like Japan or France. It should not be consumed without sanitary control, because as with bivalve molluscs, the toxins of so-called red tides are very affected.
It is a rare species that is very appreciated in countries like Japan, to have a tasty meat, that needs a previous freezing so that it is not hard. It can be made grilled or also accompanying casseroles. The sea ear (Halotis tuberculata) is a mollusk more known in Spain for its beautiful shell than for its meat. Its shell is effectively ear-shaped, dark brown marbled with a small spiral and with the last largest turn. The interior is pearly and has seven holes arranged in line.
They are fished one by one, separating them with scrapers from the rocks in areas of Galicia like Bayona, Fisterra … and then export it. Its future is in cultivation, which is already done in countries like Japan or France. It should not be consumed without sanitary control, because as with bivalve molluscs, the toxins of so-called red tides are very affected.
It is a rare species that is very appreciated in countries like Japan, to have a tasty meat, that needs a previous freezing so that it is not hard. It can be made to the plate or also accompanying stews.

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Montse Gonzalez