Shucked Blood Cockles (Kerang)

Shucked Blood Cockles (Kerang)s are small bivalve mollusks commonly eaten in Southeast Asian and coastal cuisines, often sold shucked or steamed and known locally as kerang or see-ham. They are prized for their briny, slightly sweet flavor and are used in soups, stir-fries and as a chilled shellfish snack. Nutritionally, Shucked Blood Cockles (Kerang)s are a lean, protein-rich seafood and an exceptional source of vitamin B12 — containing 60µg per 100g — along with notable iron and other minerals, while remaining low in fat. They deliver high-quality protein and concentrated micronutrients, making them a nutrient-dense choice; however, because they are commonly eaten raw or lightly cooked, choose reputable suppliers and proper handling/cooking to reduce risk of foodborne contamination.

Shucked Blood Cockles (Kerang)s are small bivalve mollusks commonly eaten in Southeast Asian and coastal cuisines, often sold shucked or steamed and known locally as kerang or see-ham. They are prized for their briny, slightly sweet flavor and are used in soups, stir-fries and as a chilled shellfish... Show more