Eating the diminutive, but savory gakka is like a pastime. It has been a practice for many generations in this part of Cagayan. Fisherfolks gather gakka on the shallow seawaters using a tako, a wooden pole with a scraper, or a scoop made of bamboo or metal wire woven into a mesh resembling a basket, serves as a filter or strainer.

The shell gatherers scrape the bottom of the sea with the mesh that filters the gakka shells and separates them from the sand.

Kutim is the way Abulugueños consume gakka. It involves cracking the gakka with the teeth, akin to nibbling on a watermelon or squash seeds.