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
21-25 count. Raw Large sized white shrimp. Peeled, deveined and no tail. Defrost slowly cook. Very versatile but suited to stir fry.
Storage Temperature: Frozen Storage: At least 3 months from delivery, and please see expiry date on packaging. Packaging: Please keep frozen. Once thawed, do not refreeze. Origin: Vietnam From an ASC (Aquaculture Stewardship Council) Latin name: Penaeus vannamei
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.
Sashimi grade
recognised sustainable by wwf
Pot caught
Shelled under high pressure for a ready-to-cook product
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.
