What looks like a carpenter’s thumb, feels like a rubber hose and is sweeter and more tender than spiny lobster?
Why, gooseneck barnacles.
They were long a delicacy to the indigenous peoples of the Pacific Northwest who used to scrape them off rocks at great risk and reserve them for tribal elders.
When this recipe appeared in The New York Times in 1987, a seafood company in Nanaimo, British Columbia,
had started exporting the barnacles to Spain and Portugal to keep up with demand.