$279 by kg
This is responsibly sourced from French artisanal fishing
Price is per 1kg (variable number of pieces)
Out of stock
The is responsibly sourced from French artisanal fishing
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
The magnificent verni clam comes from France. They’re large, polished like no other clam (verni is French for varnished) and the taste is seriously gourmet.what a treat! The very largest verni – when available – clock in at over 150g each. That’s a huge clam by anyone’s standards and you’d only need two to make a pretty filling main course serving.
Live clams open when you cook them. This is because the heat relaxes the muscle, pushing the clam open. These clams were alive and kicking when they were frozen, but as they are now dead, some probably won’t open, because the muscle won’t register the heat. You can pry them open with a blunt knife. The ones that don’t open are safe to eat.
price is for 500g
Pre-cooked vacuum-packed, perfectly tender octopus tentacles from Spain.
This Spanish Octopus has a beautiful dark cherry colour with pure white flesh. The meat has a fine firm bite with a very moist and meaty texture. The flavour is pleasant and fresh but a sprinkling of salt does help bring out the sea-fresh flavours.
It comes ready to slice in a cold seafood salad. To warm it, slipping the package into boiling water or to sear briefly in a heavy pan or grill.
Price is per piece of 300-400g
Our European lobster is the fruit of artisanal fishing methods at a depth of less than 50 meters in cold European waters. Carefully selected by fishermen for whom the long-term sustainability of the species is a major concern, it is fished in lobster pots and brought aboard the boat alive. Any lobster considered to be too small is directly returned to its natural habitat. This king of crustaceans is then weaned in sea water before benefiting from the innovative technology of high pressure shelling. This is the only technique currently available to ensure a raw lobster is shelled without altering the quality of its meat in any way. It is then cryogenically frozen and vacuum packed to guarantee a product that offers incomparable quality combined with a unique “freshly-fished” flavor, ready to be eaten raw or cooked.
To adapt to new freights issues, we have moved to a new logistic scheme. Please note our NEW order schedule:
Order by MONDAY 6pm for a delivery FRIDAY .
Enjoy our range of products selected with love, sourced from small producers, paid at fair price, delivered to you with dedicated staff for a sustainable ecosystem.
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