Tasmanian shellfish offers a fresh, flavour-packed experience that deserves to be cooked just right. Whether you're planning a weekend barbecue or a relaxed weeknight dinner, how you cook shellfish can bring out very different textures and flavours. If you’ve been wondering how best to enjoy your catch, you're not alone. For starters, if you're planning to buy cockles for your next seafood night, knowing the right cooking method can make all the difference.

Grilling: For That Smoky Kick

Grilling is a great way to keep things simple but flavourful. It works well for shellfish like scallops, mussels, and cockles. The heat from the grill caramelises the natural sugars in the seafood, adding depth without overpowering the freshness. Toss cockles with garlic, lemon juice, and olive oil, then place them on a hot grill for a few minutes until they open. Serve straight off the fire with a slice of sourdough and a chilled glass of Pinot Gris — and you've got yourself a no-fuss crowd-pleaser.

Grilling also works wonderfully with shell-on prawns and even crab halves. Just remember not to overcook — seafood doesn’t need long on the heat, and keeping an eye on texture is key.

Baking: Oven-Friendly Comfort

Baking is perfect when you want a more hands-off method or you're cooking in larger batches. Oysters baked with herbed breadcrumbs and cheese, for example, make an impressive starter. Or try cockles baked in a ceramic dish with white wine, butter, and herbs — a method that keeps all the juices locked in, creating a broth that’s made for dipping.

This method suits cooler nights or when you're serving shellfish as part of a sit-down meal. Midweek dinners feel more comforting with something warm from the oven. If you're sourcing quality shellfish locally, try these cockles in Australia for top-notch freshness and flavour.

Steaming: Clean, Quick, and Classic

Steaming is ideal when you want the natural flavour of the shellfish to shine. It’s fast, clean, and lets you control seasoning from the get-go. Cockles, mussels, and pipis respond particularly well to steam. A quick five-minute steam with garlic, chilli, and white wine makes a classic base for seafood pasta or a light appetiser served with crusty bread.

One handy tip: always discard any shells that don’t open after cooking. That’s a simple rule that ensures your dish is safe and delicious.

Final Thoughts

There’s no one-size-fits-all way to cook shellfish. It depends on the type of shellfish, the occasion, and your personal preference for flavour and texture. That’s what makes cooking seafood at home so rewarding. Whether you’re aiming for smokiness, comfort, or clean simplicity, the method you choose can turn a good dish into something memorable.

And if you’re still wondering where to buy cockles that are fresh, flavourful, and ready for your next recipe, sourcing from a trusted Tasmanian seafood market is a smart move. Keep it fresh, cook it right, and let the shellfish speak for itself.