The shellfish gathered at the risk of life, in our collection of canned goose barnacles

No shellfish has more legend than the goose barnacle, or percebe, and it is well deserved. It grows clinging to rocks battered by the Atlantic, right where the waves break, and to pull it off you have to go down with rope and scraper between the breakers. It is the scarcest and most dangerous catch in Galicia, and that is why it is also one of the most prized.

Cooked and peeled, with their tip

Tinned goose barnacles arrive already cooked and peeled, but keeping their characteristic tip, the hard part at the end. That saves you the job of peeling them one by one with your fingers, which is what puts many people off fresh goose barnacles.

A tip: warm them

It is the difference between a decent goose barnacle and a memorable one. Take them out of the tin, drain them and give them a few seconds of gentle heat in a pan or steamer. Cold goose barnacles taste muted; warmed, they recover much of their iodine flavour and texture.

Before serving

Warm, never cold, and with nothing on top: goose barnacles need no dressing or lemon. In a deep dish, to eat with your hands. With a cold albariño or a Ribeiro.

Add your favourite tins to the basket and receive them in 24-48 hours.