The barnacle is one of the few foods that is not cooked, in fact, the barnacle is heated in water with enough salt to taste is not lost, if bake unsalted salt they would have to share with the water would be dull, that is, the salt is to not lose their flavor rather than wages. In a matter of calibration usually the most price-fat and short is the one in the market price, but not necessarily the best, I prefer medium-are softer and easier to leave and therefore eat-even I would say the eastern Bay of Biscay and in the spring months are great, when they open a flood of red juice around the plate. Each will have their preferences ... but how do you cook?

Put a saucepan on the fire with 2 quarts water and add sea salt until it has the salinity of sea water, if we can add some seaweed to the water better. When the water starts to boil bubbling, add the Precedes but attention! 200 go in 200 go, why? Because if we put them all at once (imagine we have 1 kg) water gets too cold and the heating is very uneven, ie, we cook handful by handful, we'll cook taking and so all those who are already cooked, put on a plate covered with a napkin. In this way all the barnacles are heated (ie cooked) in a uniform manner.