Shellfish and Crustaceans

Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange. Don’t mistake them with bay scallops or other non French products. Those scallops are carrefully sourced from 100% French artisanal fishing and follow strict catch quotas. You can use them for tartare, sushi, or sear them. They are undoubtedly the best shellfish.

• Landing port : Normandy, Nord pas de Calais or Brittany
• Weight recommended for 1 person : 1kg
• Storage : 2 days after the reception in the fridge. Remove the shell if you want to freeze it.
• Vacuum-pack : No
• Preparation: Live shell on

Price is per  KG (3 to 6 pieces per kg).

Sea urchins are bottom feeding echinoderms that are found in every ocean around the world. Each sea urchin contains five bright “tongues” — more commonly known as roe — that range in color from bright yellow to dark orange. Urchin roe is known as uni when prepared for sushi. The color and texture of uni may vary naturally throughout the year depending on many factors including water temperature, diet, seasonal spawning, weather and availability.

Each bite of uni provides a creamy, briny flavor that melts in your mouth and leaves lingering ocean fresh taste. Uni may be prepared in a variety of forms including raw; with rice; preserved in brine, alcohol and salt; or incorporated into sauce, bisques, custards, etc. These beauties are as fresh as can be and you can either eat them as a dish in themselves or use the roe as a tasty sauce for fish dishes or even make your own sea urchin butter that you can freeze down and use again and again.

• Landing port : Brittany, Vendée
• Weight recommended for 1 person : 200g
  • Storage : To eat until Sunday. Not suitable for freezing
• Vacuum-pack : no

Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange. Don’t mistake them with bay scallops or other non French products. Those scallops are carefully sourced from 100% French artisanal fishing and follow strict catch quotas. You can use them for tartare, sushi, or sear them. They are undoubtedly the best shellfish.

• Landing port : Normandy, Nord pas de Calais or Brittany
• Weight recommended for 1 person : 1kg
• Storage : 2 days after the reception in the fridge.
• Vacuum-pack : No
• Preparation: meat

Price is per kilo

Amande de Mer, Amande Marbrée or Amande – The sea almond or dog cockle. This clam is often part of a French fresh seafood platters. They are on most French seafood restaurant menus as “amandes” which can cause some confusion for visitors with only a French – English pocket dictionary for translations as outside of seafood restaurants amandes translates as almonds.

When dog cockles are on the menu on their own, they are often lightly fried with garlic, and parsley butter or stuffed with tomatoes and herbs. This is a tasty clam and does not need to be buried in a sauce.

Origin: France; Brittany

Price is per kilo