Cockle vs. Scallop — What's the Difference?

Cockles are a type of small, edible marine bivalve mollusk, often found in sandy, shallow coastal waters around the world. They have a distinctive appearance, characterized by their rounded, ribbed shells which are usually symmetrical. Scallops, on the other hand, are larger bivalves with a more varied habitat, ranging from shallow coastal areas to deep sea waters. Their shells are fan-shaped and can exhibit a range of colors, with one flat side and one convex side, reflecting their different lifestyle.

While cockles burrow into sandy or muddy bottoms, using their foot to dig, scallops have the unique ability among bivalves to swim through the water by rapidly opening and closing their shells. This not only helps them escape predators but also aids in their distribution across various depths and areas.

Both cockles and scallops are highly valued for their meat. Cockle meat is known for its rich flavor and firm texture, making it a popular choice for seafood dishes, soups, and stews. Scallop meat, particularly from the adductor muscle that they use to open and close their shell, is prized for its sweet, delicate flavor and tender texture, often served seared, grilled, or raw in sashimi.

In terms of ecological impact and fisheries, cockles are often harvested by hand or with rakes, leading to less environmental disruption. Scallop fisheries, however, can involve dredging, which has a greater environmental impact due to habitat disturbance. Sustainable fishing practices are critical for both species to prevent overharvesting and ensure their populations remain healthy.

Despite their differences, both cockles and scallops play important roles in their ecosystems as filter feeders, cleaning the water by removing particles. Their presence indicates the health of their respective habitats, with declines often signaling environmental issues.