Gooseneck barnacles are so ugly it’s hard to think of them as food. We’ve heard that in Spain and Portugal, percebes can cost up to $200 per kilo at restaurants. If people are spending that much to have them with a glass of Sherry, they must be pretty special.
On a recent trip to the far side of Vancouver Island we spotted some on the rocks at low tide and took the opportunity to see what the fuss was all about.
![Foraging Pacific goodies.](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-01-258x258.jpg)
A very low tide gave access to rocks that are usually out of reach.
![Gooseneck-02](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-02-258x258.jpg)
Gooseneck barnacles compete with the mussels for space.
![Digging in to find the big ones.](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-03.jpg)
Because they are filter feeders, they prefer turbulent waters. The biggest ones grow on the far, ocean-facing side of the rocks.
![Handfull of Goosenecks.](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-04.jpg)
The big Pacific waves help the muscle grow fat and long.
![Bucket of goodies.](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-05-171x171.jpg)
A sampling of seafood from the rocks.
Hard to believe that inside these dinosaur-like heads and leathery bodies hides incredibly tender flesh with a flavour something like shrimp crossed with scallops.
![](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-06.jpg)
Click through to see them cooked and served.
![Separated](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-07-256x144.jpg)
The orange part is the foot that attached to the rock face.
![Simmering](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-08-256x144.jpg)
We added a strip of kelp to a shallow pot of sea water for a little umami flavour.
![Out of the pot.](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-09-278x156.jpg)
Boiled for only two minutes.
![Foot](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-10-234x156.jpg)
To get to the tender meat inside, pick the foot off the end…
![Sheath](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-11-256x144.jpg)
… and hold onto the scaly head. The hard outer sheath slides off in one piece.
![Delicious](https://ikedabarry.com/gomakedo/wp-content/uploads/2017/08/Gooseneck-12-256x144.jpg)
Not surprisingly, a glass of dry Sherry is the perfect pairing.