Mackerel fished on the coasts of Brittany combine delight tastes and healthy benefits. Rich in omega3, it is best enjoyed grilled or cooked in the oven with a tomato or apple cider sauce.
Palourdes bretonnes à déguster fraîches avec une goutte de citron ou cuisinées au four.
Spider crab (Maia squinado) is highly sought after by seafood lovers for its very fine and succulent flesh. In Brittany, it is often more appreciated than the crab.
A poeler à volonté avec vos poissons et vos viandes : Goûtez vite au plaisir des Haricots de mer des Algues Gastronomes !
Open your oysters with ease thanks to this wooden oyster opener, it can help you open your oysters easily and safely.
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Try out this delicious Monkfish tail : Probably one of the most appreciated fish of all
Try out this delicious Monkfish tail : Probably one of the most appreciated fish of all
Try out this delicious Monkfish tail : Probably one of the most appreciated fish of all
A noble fish with tasty flesh, monkfish is a very sought-after fish. Monkfish cheeks have a very fine texture and are undoubtedly the best pieces of this fish!
Discover the pleasure of eating monkfish with this ready-to-cook portion. Stimulate your taste buds with the tasty and exquisite flesh of monkfish
Remove the skin, sides and center ridge and you get the best of monkfish: monkfish filets
Monkfish is one of the leanest fish (0.79% fat), at the same level as sole, hake or cod. It therefore has its place in balanced diet menus. It contains many vitamins (especially of group B) and minerals (phosphorus, magnesium, iodine, iron ...). All these properties make it, therefore, a food of choice, as well for its flavor as for its benefici...
Monkfish is one of the leanest fish (0.79% fat), at the same level as sole, hake or cod. It therefore has its place in balanced diet menus. It contains many vitamins (especially of group B) and minerals (phosphorus, magnesium, iodine, iron ...). All these properties make it, therefore, a food of choice, as well for its flavor as for its beneficial action on the organism It is easy to cook since it has no bones, only a thick dorsal spine, very easy to remove. However, monkfish reduces during cooking, loosing a lot of water. As a main course, count at least 1 kg for 2 to 3 people.