©Fête Du Hareng 2022 pêcheur et coquille saint Jacques|OIT FECAMP

Tasting seafood

A 100% iodine experience!

Low in calories, seafood contains many nutrients necessary for good health, such as omega-3 fatty acids, vitamins D and B12…

You’ve come to the right place to enjoy them, as the region is home to almost 80 species of fish, shellfish and cephalopods!

Normandy is also France’s 1st fishing region for shellfish (2/3 of volumes) and 2nd for sea fishing (1/5th of volumes).

Ready for an iodized getaway?

©Le Barbican Plat Fish And Chips|OIT FECAMP

©Coquille Saint Jacques La Nouvelle Vague 1|LA NOUVELLE VAGUE

Our specialities

Herring

Saur, plain, smoked, in salads, fermented or filleted, there’s something for everyone!

In the Middle Ages, herring was an important foodstuff for the peoples of Northern Europe, who used it as a currency in the same way as salt and spices. Preserved in salt, herring fed populations almost year-round.

In fact, herring is still smoked and processed in saltworks using a technique inherited from the Vikings.

When to eat herring?

The taste of herring changes with the seasons. We recommend eating it from October to January, when it’s at its tastiest!

The shell

Normandy is France’s leading scallop fishing region, and Fécamp is the port that catches the most scallops!

With its melt-in-the-mouth “Label Rouge” meat, scallops are one of the region’s finest delicacies.

It can be eaten raw (tartar, carpaccio) or cooked (pan-fried, roasted or poached). Rich in iron, zinc, magnesium and vitamins, why deprive yourself?

When to eat scallops?

Scallop fishing is open from October 1 to May 15.
It is celebrated during “La Grande Débarque”.

Did you know?
To defend the quality of their scallops, the Normans have obtained two red labels:

Label Rouge Coquille Saint-Jacques fresh and whole: 2002
Label Rouge Noix de coquille Saint-Jacques Pecten maximus fresh: 2009

How to shell a shell?

Mussels

With their shiny black shells and melt-in-your-mouth, flavorful flesh, mussels delight the taste buds of young and old alike!

To make the most of the taste of this seafood, we recommend the recipe for Moules Marinières.

For the more original, you can choose mussels with curry, garlic or coconut milk, or cooked in risotto, au gratin, paella or stuffed in the oven.

What’s the right season for mussels?

Mussels are in season in summer! Rope mussels are available from May to August, and bouchot mussels from July to February.

Oysters

Rich in trace elements, proteins, vitamins and omega-3s, oysters have a multitude of benefits.

We recommend opening them 30 minutes before eating. And to enjoy them without losing their aroma, avoid placing them on ice.

Oysters can also be served hot: steamed, baked, poached or skewered. But be careful not to exceed the cooking time: no more than 5 minutes!

When to eat oysters?

You can eat oysters from September to March.
From April to August, oysters are in reproduction, which makes the flesh milky.

How to open oysters

Seafood

With all these delicious dishes, you don’t know what to choose?
Take a seafood platter!

How much do you need?
It all depends on your appetite, but here’s an idea of quantities for one person:

1 half crab or 1 half lobster
3 langoustines
100 g shrimp
200 g whelks
200 g periwinkles
6 oysters

And for the accompaniments?
Include bread and semi-salted butter, mayonnaise (preferably homemade!), shallot vinegar and lemon wedges. If you want to go off the beaten track, you can opt for a seaweed, chilli or citrus butter.