Gooseneck Barnacles (Percebes)

Pacific Gooseneck Barnacles (Percebes) are almost indistinguishable from the coveted Percebes of Spain and Portugal. In Spain and Portugal, seafood lovers prize percebes above lobster or shrimp. Extremely unique and delicious, these are often described as reminiscent of lobster claw meat. This season runs from January through September. Although percebes may look daunting to cook it’s actually very easy. Our preferred ways to cook them are to steam or simmer them in heavily salted water. That’s it. No need to season them beyond the salted water and then serve them with some lemon slices.