Any of various edible European bivalve mollusks, of the family Cardiidae, having heart-shaped shells.
The fire chamber of a furnace.
The mineral black tourmaline or schorl.
A wrinkle, pucker
The shell of such a mollusk.
The dome of a heating furnace.
One’s innermost feelings (only in the expression “the cockles of one’s heart”).
A £10 note; a tenner.
A kiln for drying hops; an oast.
A defect in sheepskin; firm dark nodules caused by the bites of keds on live sheep
Any of several field weeds, such as the common corncockle (Agrostemma githago) and darnel ryegrass (Lolium temulentum).
To cause to contract into wrinkles or ridges, as some kinds of cloth after a wetting; to pucker.
A colloquial term for fish, shellfish, seaweed, and other edible aquatic life.
A general term and regional vernacular for edible marine fish and shellfish. In this context “seafood” is sometimes not deemed as its own food category; rather its considered to be a specific subcategory of meat when the broader definitions of “meat” are being used.
A nutritional term and culinary term for finned fish and shellfish used as food. In some cultures cartilaginous fish may be included. Contextually, other aquatic animals like tetrapods and aquatic plants like seaweed are excluded from the definition. In the nutritional context, culinary context and in some regional vernacular the term “seafood” is ordinarily differentiated from “meat”, which is defined as a separate category of food.