Cod (or Atlantic cod)
A fish for each season
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Titre du poisson :

Cod (or Atlantic cod)

Introduction (texte bleu) :

The Scapêche boats Jean-Claude Coulon II, Mariette Le Roch II, Julien Coléou, Héliotrope, Claude Moinier II, Pierre-Jacques Matigny, Fastnet, Rossoren, Ksora, Effera, Alya, Bougainville and La Pérouse can catch cod in the Atlantic Ocean.

Début de description (optionnel) :

They are usually found at depths of between 150 and 200 metres, where they look for food: razor shells, squid, small fish, crabs and worms.

 
 
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Famille
Titre :
Family :
Texte :

Gadidae (like coley and whiting). Cod is also called salt cod, a name particularly used when the fish is salted or dried.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • An impressive barbel
  • Several fins on top and underneath
  • An abdomen and a lateral line always lighter than the rest of the body
  • A greenish or reddish colour, which varies according to its food and habitat
  • An average length of 50 centimetres to 1 metre
Saisons
Titre :
Seasons:
Texte :

all year round (with seasonal peaks)

On aime
Titre :
We like:
Texte :
  • Its white flesh, very delicate to the palate
  • Its subtle taste and very gently released flavours
  • Its low caloric contribution (70 kcal for 100g of flesh) and its low lipid content (barely 1%)
  • The mineral salts, trace elements (potassium, magnesium) and vitamins (A and D) which it contains
Présentation
Titre :
Presentation :
Texte :

Whole / fillet / steak / salted / frozen

Degustation
Titre :
Tasting notes:
Texte :

Pan-fried in breadcrumbs, baked in the oven, steamed, or even cooked in the microwave, cod adapts to all methods of cooking, as long as the fragility of its flesh is respected. To accompany it, consider plain sauces, with a mustard, tomato, mushroom or white wine base.

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Megrim
A fish for each season
Image de présentation :
Titre du poisson :

Megrim

Introduction (texte bleu) :

Scapêche catches megrim (also called "sole") mainly on the Ksora, Bougainville and La Pérouse, from May to October in the North East Atlantic, with a bottom trawler.

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family :
Texte :

Pleuronectidae, family of large, narrow, flat fish, which is the same family as Turbot and Plaice. Also called "sole" on the fish stall.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • Both eyes on the same side
  • A colour which helps it to merge with the sea floor: white on one side (towards the bottom) and golden brown on the other
  • An average size of 20 to 30 centimetres 
Saisons
Titre :
Seasons :
Texte :

Mainly May to October

On aime
Titre :
We like:
Texte :
  • The delicacy of its flesh
  • Its beneficial health effects; the unsaturated fatty acids it contains can also help to reduce the risk of heart disease
  • Its protein content (16g for 100g) which means it can replace meat
  • The B vitamins (especially B6) and phosphorus it contains 
Présentation
Titre :
Presentation :
Texte :

whole / fillet

Degustation
Titre :
Tasting notes:
Texte :

The delicacy of its flesh means it cannot be cooked for too long or slowly. The flat shape of the megrim is particularly well suited to pan-frying but it can also be braised. It is generally accompanied with a sauce. It can also be deep-fried or grilled. Megrim cooks very well with white wine or with crème fraîche or even flaked almonds.

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Haddock
A fish for each season
Image de présentation :
Titre du poisson :

Haddock

Introduction (texte bleu) :

Scapêche catches haddock mainly on the trawlers based in Le Guilvinec (Ksora, Effera, Alya, Bougainville and La Pérouse), all year round in the waters of the North East Atlantic. It uses the bottom trawling technique.

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family :
Texte :

Gadidae, like cod, whiting or coley. It is however the only representative of its genus (Melanogrammus)

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • An impressive barbel
  • Three dorsal fins
  • An almost rectilinear black spot just above the pectoral fin and the dark lateral line, which covers the whole of its length
  • An average size of 30 to 50 centimetres 
Saisons
Titre :
Seasons
Texte :

all year round

On aime
Titre :
We like:
Texte :
  • The delicacy of its light, tender flesh
  • Its smaller amount of connective tissue which facilitates digestion, the dryness of its flesh because it contains few gelatinous elements between the myomeres
  • Its low caloric contribution (78 kcal for 100g of flesh) and its low lipid content (less than 0.1%)
  • The mineral salts, trace elements (potassium, magnesium) and vitamins which it contains 
Présentation
Titre :
Presentation :
Texte :

fillet / smoked / whole.

Degustation
Titre :
Tasting notes :
Texte :

Haddock can be eaten fresh or smoked. In the latter case, the French call it by the name the English give it for their famous "fish and chips": haddock. Fresh, it is especially nice in sweet/salty dishes accompanied with a fresh fruit coulis or even, in the traditional way, cooked in a casserole dish to preserve its flavour, with a puree of tomatoes, shallots and some bay leaves.

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Grenadier
A fish for each season
Image de présentation :
Titre du poisson :

Grenadier

Introduction (texte bleu) :

Scapêche catches grenadiers on the following trawlers: Jean-Claude Coulon II, Mariette Le Roch II, Julien Coléou, Héliotrope, Claude Moinier II and Pierre-Jacques Matigny all year round in the waters of North and West Scotland.

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family:
Texte :

Macrouridae, family of white fish that live in the deep-sea, like the scabbardfish and blue ling. The rock grenadier constitutes the major part of the catch.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • A long tail which at first sight gives it a rather attractive appearance and which also gives it the nickname "rats tail fish"
  • Large protruding eyes and a brown colour reminiscent of the dragons of Japanese theatres.
  • The depths in which it likes to live (from 600 metres) 
Saisons
Titre :
Seasons :
Texte :

all year round, although summer is a more favourable season

On aime
Titre :
We like:
Texte :
  • Its thick white flesh with very light flavours
  • Its "thinness" and the few calories it contains
  • Its protein content (almost as much as meat): 15,4%
  • The calcium it contains 
Présentation
Titre :
Presentation :
Texte :

Fillet.

Degustation
Titre :
Tasting notes:
Texte :

as the grenadier's flesh is very fragile, it is better to cook it very lightly. It goes very well with sauces containing vegetables. You can also prepare a court-bouillon, in a cider or white wine-based preparation with herbs and spices. For cooks in a hurry you can even cook it in the microwave, in a stuffed roll around langoustines and accompanied by a bisque!

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Patagonian Toothfish
A fish for each season
Image de présentation :
Titre du poisson :

Patagonian toothfish

Introduction (texte bleu) :

Scapêche catches Patagonian toothfish on its longliner Ile de la Réunion,all the year round in the Southern and Antarctic Oceans. It uses the long line technique. Seven boats of less than 8 years old are permitted to fish for Patagonian toothfish in the French exclusive economic zone of Kerguelen and Crozet. The rules for fishing Patagonian toothfish are very strict and managed by the TAAF (French Southern and Antarctic Lands).

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Famille
Titre :
Family :
Texte :

Nototheniidae. We find the Patagonian toothfish on submarine plateaux and around the islands of sub Antarctic regions. It is fished at depths of between 500 and 2000 metres.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • A big, broad, heavy head
  • Thick lips that hide powerful, pointed teeth
  • Sides marked with two lateral lines
  • A size, which is often over a metre, enabling it to travel long distances
  • Very much prized in South-east Asia and the USA 
Saisons
Titre :
Seasons :
Texte :

All year round

On aime
Titre :
We like:
Texte :
  • Its pure white flesh from which it gets the name "white gold" given to it by Latin fishermen
  • Its delicacy and the way it melts in the mouth
  • Its natural richness in Omega 3 and proteins 
Présentation
Titre :
Presentation :
Texte :

fillet / steak / frozen.

Degustation
Titre :
Tasting notes:
Texte :

it can be cooked in a variety ways: simply on the barbecue, cooked stuffed in a banana leaf with a little grated ginger, a stick of lemon balm and a touch of Mexican capsicum to preserve all its Latin flavours or grilled in olive oil with a trickle of balsamic vinegar. In Japan they like it marinated in honey, sake and soya, without salt or pepper and just cooked on the stove.

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Coley
A fish for each season
Image de présentation :
Titre du poisson :

Coley

Introduction (texte bleu) :

Scapêche catches coley on the boats Jean-Claude Coulon II, Mariette Le Roch II, Julien Coléou, Héliotrope, Claude Moinier II and Pierre-Jacques Matigny, , all year round in the waters of the Atlantic Ocean. It uses the bottom trawling technique.

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family :
Texte :

Gadidae (like the Atlantic pollock, both cousins of the whiting). The coley is also called "saithe".

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • Three dorsal and two anal fins
  • A coppery or silver stomach and a grey-black or dark green back
  • A narrow silver band on the flanks
  • An average size of 50 centimetres to 1 metre 
Saisons
Titre :
Seasons :
Texte :

all year around

On aime
Titre :
We like:
Texte :
  • Its low caloric contribution (1g of lipids for 100g)
  • Its protein content (20g for 100g)
  • The phosphorous and vitamin B it contains 
Présentation
Titre :
Presentation :
Texte :

fillet / steak / whole / smoked / frozen.

Degustation
Titre :
Tasting notes:
Texte :

many cooking methods can be used for coley. Whole, it is ideally prepared in the oven, as a fillet it is usually cooked in breadcrumbs in the frying pan but it can also be poached as the short cooking time of this method suits the fragility of its flesh. As a fish-stew, in white wine or a court-bouillon, its neutral flavour will be brought out. Coley can also be accompanied by a mustard and crème fraîche-based sauce and steamed potatoes or rice.

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Blue ling
A fish for each season
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Titre du poisson :

Blue ling

Introduction (texte bleu) :

Scapêche catches blue ling on the trawlers Jean-Claude Coulon II, Mariette Le Roch II, Julien Coléou, Héliotrope, Claude Moinier II and Pierre-Jacques Matigny mainly from February to September in the waters of West and North of Scotland.

It uses the bottom trawling technique.

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family :
Texte :

Gadidae.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • A fairly large chin barble
  • First dorsal fin shorter than the second
  • A long and narrow appearance for a size which can reach 160 centimetres
  • A voracious appetite and a rich and varied diet: fish, shellfish, cephalopods 
Saisons
Titre :
Seasons :
Texte :

mainly from February to September

On aime
Titre :
We like:
Texte :
  • Its delicate and fairly lean flesh
  • Its mild taste
  • Its digestibility due to a minimum fat content
  • The vitamins (B6, B12 and PP) and trace elements (Phosphorus, Magnesium, Calcium) 
Présentation
Titre :
Presentation :
Texte :

fillet / steak

Degustation
Titre :
Tasting notes:
Texte :

flour the fillets and then brown them on both sides with a dash of olive oil. Cooking for too long or too quickly is not generally recommended.

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Monkfish
A fish for each season
Image de présentation :
Titre du poisson :

Monkfish (or angler fish)

Introduction (texte bleu) :

Scapêche catches monkfish on the following boats Jean-Claude Coulon II, Mariette Le Roch II, Julien Coléou, Héliotrope, Claude Moinier II, Pierre-Jacques Matigny, Fastnet and Rossorenall year round (mainly in the first half of the year) in the North East Atlantic. It uses the bottom trawling technique.

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family :
Texte :

Scyliorhinidae. A fish common in the Atlantic and Mediterranean, monkfish is also known as angler fish.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • An enormous head and a brownish, scale-less body
  • An average size of 1 metre in length
  • Often presented headed, under the name "monkfish tail" 
Saisons
Titre :
Seasons :
Texte :

all year round (mainly the first half of the year)

On aime
Titre :
We like :
Texte :
  • Its firm flesh, very delicate to the palate
  • Its thick dorsal spine which is easy to remove
  • Its low caloric contribution (68 kcal for 100g) and its low lipid content (0.2%)
  • Omega 3, mineral salts, trace elements (phosphorous, magnesium, iodine, iron, etc.) and the vitamin B it contains 
Présentation
Titre :
Presentation :
Texte :

tail / cheek / whole.

Degustation
Titre :
Tasting notes:
Texte :

monkfish is easy to prepare since it has no bones, only a thick dorsal spine which is very easy to remove. It is cooked sautéed, grilled, in a sauce or baked, but a preferable and healthier cooking method could be en papillote, steamed or poached. It should be noted that the flesh reduces a lot in the cooking. It is served with a dish of rice or vegetables (carrots, tomatoes, potatoes, leeks, etc.), sprinkled with aromatic herbs. It goes well with a white wine: Monbazillac, Sancerre or vin d'Alsace (Gewurztraminer, Riesling, Tokay)...

Alcohol abuse is dangerous for your health. Consume in moderation.

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Mackerel
A fish for each season
Image de présentation :
Titre du poisson :

Mackerel

Introduction (texte bleu) :

Scapêche catches mackerel on boats equipped with purse seines such as the purse seiners Tximistarri II and Mirentxu I

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family :
Texte :

 Scrombidae family

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • Fusiform, elongated body covered with tiny scales
  • Pointed face with a large mouth
  • A very colourful fish with a steel blue or iridescent green back
  • Size between 20 and 30 centimetres 
Saisons
Titre :
Seasons :
Texte :

April to September

On aime
Titre :
We like:
Texte :
  • Its richness in proteins, vitamins and trace elements
  • Its level of high-quality fats: these polyunsaturated fats known as "essential" fats, particularly omega 3, have been shown to have protective effects on the cardio-vascular system.
  • Its low cost 
Présentation
Titre :
Presentation :
Texte :

whole / fillet / canned / smoked.

Degustation
Titre :
Tasting notes:
Texte :

mackerel loves the grill or the oven but it has a tendency to dry out. There are also some precautions to take: protect the body in aluminium foil to stop it drying out. Some people love fried mackerel, but this type of preparation is rather heavy to digest! On fish counters you will find smoked mackerel. Flavoured with crushed pepper or other spices, these smoked fillets are very tasty and are eaten as a starter or with a salad.

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Whiting
A fish for each season
Image de présentation :
Titre du poisson :

Whiting

Introduction (texte bleu) :

Scapêche catches whiting mainly on the boats Ksora, Effera, Alya, Bougainville and La Pérouse, all year round in the waters of North Est Atlantic. It uses the bottom trawling technique.

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Famille
Titre :
Family :
Texte :

Gadidae , like cod, haddock and coley.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • A prominent upper jaw and no barbel on the lower jaw
  • A black spot at the base of the pectoral fins
  • An beige-coloured very shiny elongated body
  • An average size of 30 to 70 centimetres 
Saisons
Titre :
Seasons :
Texte :

all year around

On aime
Titre :
We like:
Texte :
  • Its white flesh, very delicate to the palate
  • Its slightly sweet taste
  • Its low caloric contribution (70 kcal for 100g of flesh) and its low lipid content (less than 0.5%) and its protein content (15%)
  • Its high iodine and iron content and the vitamins it contains
  • The unsaturated fatty acids it contains 
Présentation
Titre :
Presentation :
Texte :

whole / fillet

Degustation
Titre :
Tasting notes:
Texte :

traditionally it is fried "en colère" or with its tail in its mouth to give it an angry appearance, but usually it is cooked whole and floured, in the frying pan or the oven. It is also grilled, poached in wine, in an aromatic stock, in breadcrumbs, in stuffing, breads and mousse, en papillote or with lemon. It can be served with vegetables or potatoes. It is also frequently used for fish soups, to which it contributes a certain mellowness. Children generally like its delicate flesh and its slightly sweet taste.

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Hake
A fish for each season
Image de présentation :
Titre du poisson :

Hake

Introduction (texte bleu) :

Scapêche catches hake on the boats Jean-Claude Coulon II, Mariette Le Roch II, Julien Coléou, Héliotrope, Claude Moinier II, Pierre-Jacques Matignyall year round (mainly December to March) in the North East Atlantic.

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Famille
Titre :
Family :
Texte :

Merlucciidae. Common hake is also called small hake because of its smaller size.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • Two large dorsal fins and one anal fin
  • A light grey elongated body and a large mouth
  • An average size of 30 centimetres to 1.10 metre 
Saisons
Titre :
Seasons :
Texte :

all year round (mainly from December to March)

On aime
Titre :
We like:
Texte :
  • Its delicate, light and tender flesh, mild flavour and very few bones
  • Its low caloric contribution (<1g of lipids for 100g)
  • Its protein content (17.5g for 100g)
  • Its high phosphorous content (18% for 100g) and iron content and its easy digestion 
Présentation
Titre :
Presentation :
Texte :

whole / fillet / steak / coated in breadcrumbs.

Degustation
Titre :
Tasting notes:
Texte :

hake's delicate flesh comes away easily and does not tolerate too much cooking. It can be enjoyed en papillote with herbs, as this cooking method respects its tender, delicate flesh. It should be noted that its head is nice in a fish soup. It is particularly popular in the South since it is fished in the deep waters of the Atlantic and Mediterranean, and can be prepared in the Basque-style, commonly called Koskera, based on vegetables (peas, asparagus, etc.), or in the Spanish style in a pan of potatoes (Galicia), just covered with flour and fried in olive oil, served with a green sauce or even poached in cider with tomatoes and spring onions.

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Black scabbardfish
A fish for each season
Image de présentation :
Titre du poisson :

Black scabbardfish

Introduction (texte bleu) :

Scapêche catches black scabbardfish on the boats Jean-Claude Coulon II, Mariette Le Roch II, Julien Coléou, Héliotrope, Claude Moinier II and Pierre-Jacques Matigny, all yeau round (mainly between December and February) in the waters of North and West Scotland.

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Famille
Titre :
Family :
Texte :

Trichiuridae

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • A body with the appearance of a thin blade, with a thin fin
  • It moves like a snake
  • It loves muddy bottoms at great depths
  • An average size of nearly 1 metre in length 
Saisons
Titre :
Seasons :
Texte :

all year round (mainly between December and February)

On aime
Titre :
We like:
Texte :
  • The delicacy of its taste and its appearance
  • Its richness in proteins, comparable to the levels of some meats
  • The small amount of fats 
Présentation
Titre :
Presentation :
Texte :

fillet.

Degustation
Titre :
Tasting notes:
Texte :

Simply cooking in the oven will bring out its flavours, with a dash of oil in the bottom, a pinch of salt and a dollop of butter and some lemon juice. It can also be grilled on the barbecue or under the grill. If you prefer it in sauce, combine it with a sorrel or Provencal sauce.

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John Dory
A fish for each season
Image de présentation :
Titre du poisson :

John Dory

Introduction (texte bleu) :

Scapêche mainly catches John Dory on the Ksora,  the Effera, the Alya, the  Bougainville and the La Pérouse, from April to July in the waters of the North East Atlantic. It uses the bottom trawling technique.

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Famille
Titre :
Family::
Texte :

Zeidae. Called the "John Dory" because of its golden colour, and sometimes "sun" in Dunkirk or "chicken" in Concarneau, Lorient and in the Vendée.

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • A flat, oval shape, with a bronze colour with silver glints
  • A large head, taking up about a third of its body, and a huge mouth with a prominent lower jaw
  • Fins covered with spines, apart from the dorsal fin
  • Two large black spots on either side of the body
  • An average size of 30 to 50 cm 
Saisons
Titre :
Seasons :
Texte :

April to July

On aime
Titre :
We like :
Texte :
  • Its firm, white flesh which comes away easily, making it one of the best fish on the market
  • Its delicate, subtle taste
  • Its low caloric contribution (74 kcal for 100g of flesh) and its low lipid content (barely 1%)
  • Its high protein content (17%) which enables it to replace meat as part of a healthy diet
  • The mineral salts, trace elements and vitamins A and D which it contains 
Présentation
Titre :
Presentation :
Texte :

Fillet / whole.

Degustation
Titre :
Tasting notes:
Texte :

many preparations are possible with the John Dory. Whole, it will be excellent in the oven. You can also prepare a court-bouillon, in a white wine or vinegar-based preparation with herbs and spices. Another possibility is to grill it, on the barbecue perhaps. The John Dory, either whole or as a fillet can be braised. A cream sauce would then be a perfect accompaniment. As a fillet it is delicious cooked en papillotes.

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Sardine
A fish for each season
Image de présentation :
Titre du poisson :

Sardine

Introduction (texte bleu) :

Scapêche catches sardine on the purse seiners s Tximistarri II and Mirentxu I.

Début de description (optionnel) :

 

 
 
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Famille
Titre :
Family :
Texte :

Sardina pilchardus

Signes Distinctifs
Titre :
Distinctive marks:
Texte :
  • A small fish with an elongated body which has 80 scales along its length
  • Silver in colour, sardine has a rounded blue-green back
  • It has a ventral fin behind the dorsal fin
  • Maximum size: 26 cm 
Saisons
Titre :
Seasons :
Texte :

April to September.

On aime
Titre :
We like:
Texte :
  • Its richness is omega 3 polyunsaturated fatty acids
  • Its phosphorous, vitamin B6 and calcium levels
  • Its low cost 
Présentation
Titre :
Presentation :
Texte :

whole / fillet / tinned.

Degustation
Titre :
Tasting notes:
Texte :

whole, in fillets, salted in sea salt, the flesh is pulpy: try them cold, with bread and butter and jacket potatoes. Served with fresh butter or made into pâté on toast grilled with a bit of coriander, dill or fresh basil, sardines make ideal starters. Cooked, they can be fried, rolled in flour and livened up with a dash of olive oil. Before grilling them you can also marinate them, leaving the sardines to soak all night in a cool place in a marinade based on olive oil, thyme, parsley, bay leaf and spices (pepper, coriander). Salt.

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Longfin tuna
A fish for each season
Image de présentation :
Titre du poisson :

Longfin tuna

Introduction (texte bleu) :

This species is fished, depending on the season, by pair pelagic trawlers: Bougainville / la Pérouse / Fastnet.

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Famille
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Scombridae family: longfin tuna is also known as "white tuna". It is a gregarious fish which lives in the upper levels of the seas and oceans. It likes waters with a temperature between 15 and 20 degrees. After spawning the north Atlantic longfin population migrates towards Iceland where it finds an abundance of zooplankton and cephalopods which it feeds on.

Signes Distinctifs
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Distinctive marks:
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  • Longfin tuna has very long pectoral fins clearly exceeding the start of the second dorsal fin
  • The caudal fin has a white border towards the back
  • Common size of 100 cm and maximum size of 125 centimetres 
Saisons
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June and July and according to the productivity in August, September and October

On aime
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We like:
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  • Tuna is a source of protein and contains little cholesterol.
  • Tuna is packed with nutritious elements, including phosphorous, seleneum, vitamins A and D, as well as group B vitamins.
  • Studies show that eating tuna has beneficial effects on cardiovascular health and reduces deaths from cardiovascular disease. 
Présentation
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fillet / whole.

Degustation
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Tasting notes:
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the light colour of the flesh is highly regarded. Longfin tuna used to be mostly sold in tins but due to the starting price which is too high for canning companies and competition from tropical tuna, it is increasing sold fresh.
It can be eaten on a skewer, as a slab, en papillote, etc. or even served with pasta. Tuna quiche is an excellent alternative to a traditional quiche.

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Crab
A fish for each season
Image de présentation :
Titre du poisson :

Crab

Introduction (texte bleu) :

Scapêche catches crabs on its crab boat, the Zubernoa, from April to December in the waters of the Atlantic. It uses the pot technique.

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Famille
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Family :
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Cancridae. Crab is also known as edible crab.

Signes Distinctifs
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Distinctive marks:
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  • 2 strong pincers; one cutter and one crusher
  • Small furry legs
  • A fawn colour with black on the ends of the pincers and beige on the underside of the shell 
Saisons
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Seasons :
Texte :

April to December

On aime
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We like:
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  • Its delicate flesh
  • Its large vitamin B12, zinc and vitamin E levels
  • Its protein content (22.9g for 100g) 
Présentation
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Presentation :
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live / cooked / pincers.

Degustation
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Tasting notes:
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when bought, the crab must be alive, lively and have all its limbs (8 legs and 2 pincers). The legs must be quite rigid and the abdominal membrane firm and shiny. It keeps for quite a long time out of water but cannot tolerate impacts or ice. To keep all its flesh it must be soaked alive in cold water for about 15 minutes, then put in a court bouillon (salted water, pepper, carrots, onions, thyme and lemon) for 15 to 20 minutes for a crab weighing 1kg. Another way of preparing it is to inject it with alcohol such as cognac or calvados through the cavities under the tongue, while it is still alive, and place it in a warm oven for 30 minutes. When it is cooked just remove it from its shell and eat it as it is, on very fresh farmhouse bread.

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Even if certain species are fished all year long, they sometimes present peaks of abundance, and thus a very affordable price.