Limpets are marine mollusks that, similar to clams, have a unique taste and texture that can be quite enjoyable when prepared properly. Here are some tips for preparing and cooking limpets:

1. Cleaning: Rinse the limpets thoroughly under cold running water, scrubbing their shells to remove any debris or algae. Some prefer to soak them in salted water for a couple of hours to help them purge any sand or grit.

2. Removing from Shell: Limpets adhere strongly to their shells. To remove them, you can either boil them for a short time until they loosen or use a blunt knife to carefully detach them.

3. Tenderizing: Limpets can be quite tough if cooked directly. To tenderize them, you can pound them gently with a kitchen mallet. Another method is to freeze them for a few hours or overnight, then defrost before cooking, which helps to break down the muscle fibers and tenderize the meat.

4. Minimal Cooking Time: Like other shellfish, limpets should be cooked for a short time to prevent them from becoming too tough. They can be quickly grilled, sautéed, or steamed.

5. Flavor Pairings: Limpets have a unique, slightly briny flavor that pairs well with various ingredients. In Portuguese cuisine, they’re often cooked with garlic, olive oil, and a little white wine or lemon juice. Herbs like parsley or cilantro can also be added.

6. Serving: Serve limpets immediately after cooking. They’re often served in their shells, sometimes with a little of the cooking liquid. Fresh bread, a salad, or potatoes can complement the dish nicely.

7. Freshness: Always ensure that your limpets are fresh. They should have a clean, fresh sea smell. Avoid any that have an off or ammonia-like odor.

8. Sustainability: As with all seafood, ensure that your limpets are sustainably sourced. Overharvesting can have serious impacts on limpet populations and the ecosystems they inhabit.

Remember, the key to a great seafood dish is freshness and simple preparations that let the natural flavors shine. Enjoy your culinary adventure with limpets!