Etak or Etok (in the Kelantan dialect), or its scientific name Corbiculacea, is a type of river cockle in the areas between fresh water and salt water. The skin is normally brownish black or light yellow. The brownish black cockle usually thrives in the muddy river areas, while the light yellow ones in the sandy areas. Etak is grilled using charcoal. When cooked it is mixed with a little salt and other food enhancers to increase its deliciousness.
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