Giant blood cockles are large specimens of blood cockles (genera Tegillarca and Anadara), highly valued as seafood, especially in East and Southeast Asia.
Key Details:
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Size: The common species, Tegillarca granosa, averages about 5–6 cm. Larger species exist, like Anadara grandis (up to 10 cm) and the Japanese Akagai (up to nearly 12.7 cm).
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Characteristics: They get their name from the red, iron-rich hemoglobin in their tissues. They have thick, ribbed shells and live in low-oxygen, muddy/sandy intertidal zones where this red blood system is advantageous. They feed by filtering phytoplankton and detritus.
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Culinary Use & Risk: They are popular in Asian cuisine, eaten steamed, boiled, roasted, or sometimes raw. Due to their filter-feeding habit in muddy areas, they pose a significant health risk from accumulated bacteria, toxins, and viruses (like hepatitis A). Thorough cooking is essential for safety, and raw imports are banned in some regions.
