No doubt the whole idea of coming to the Saint-Malo area was inspired by an insatiable desire to tuck into a huge seafood spread! Shellfish, oysters, crabs and other seafood are the central part of all the best holiday memories!
Every Breton has a sailor or a fisherman in the family. And if they don't, they still love the produce of the sea, and take great delight in cockle fishing at low tide. Always remember to respect the diversity of life when hunting for shore shellfish - to ensure the sustainability of our little Garden of Eden.
How about a spot of sea fishing for your own table? A trip out to sea with a guide to discover sport fishing for bass, mackerel and bream. Several techniques are available including , rock fishing and surf casting.
Fish lovers will find a wide choice from the catch of the day on the market stalls - sole, pollack, turbot and dab. The trawlers of Saint-Malo, fishing in the Far North, return regularly with cod and haddock. Enjoy them with butter sauce or with butter and crème fraîche mixed with white wine. Delicious beyond compare!
Cockling at low tide
At low tide, discover the foreshore as it is uncovered, a huge expanse of wet sand with an abundance of shellfish, ideal for your aperitif! Cockles, clams, periwinkles and razors abound. Be aware that cockle fishing is regulated - you have to respect certain sizes and numbers in your catch.
Have you tried seaweed? Shore seaweed picking is an old tradition, for a time largely forgotten, but which has returned to fashion. Harvesting is carried out on foot at a low tide - sea lettuce and nori are among the most popular seaweeds used in modern Breton cuisine.
Shellfish and crustaceans
Brittany is particularly famous for its scallops and Cancale oysters. But the king of the Breton table remains the Armorican lobster, named after the Côtes d'Armor in Brittany, but which is erroneously known worldwide as "American lobster". The recipe was actually invented in a Parisian restaurant at the request of an American visitor. Brittany lobster prepared with a sauce made with fresh cream, white wine, tomatoes and shallots.
Summertime is undeniably the best season for mussels of the Bouchot variety, produced locally in the Bay of Mont-Saint-Michel. The Bouchot breeding technique, invented by an Irishman in the 13th century grows young mussels - spats - on ropes wrapped around wooden piles.
The mussel grows for about one year and the harvest begins in June. Try mussels with white wine, mouclade with cream and curry, of mussels with beer - so many recipes to try, all delicious.