The Viking Marée sales team presents a wide range of seafood throughout the year that offers a seasonal variety of species caught along the Normandy coast. We favour local produce to guarantee an exceptional, high quality product to our clients. We have made a selection of our favourite products that are just too delicious to miss.
Verneuil Special Oysters
Cultivated in Normandy in one of the most beautiful villages along the cost of the English Channel, Veules les Roses, the Verneuil Special oyster enjoys an exceptionally unique setting. The Verneuil Special is classed among the best fleshy oysters. It is firm and slippery at the same time, and leaves and unforgettable taste in the mouth.
Verneuil Fine Oysters
This high-quality oyster from Gouville sur mer is the preferred choice of those who prefer their oysters with not too much flesh. Sure to delight our clients, these oysters are known for being not too fleshy, while boasting extraordinary nutritional qualities that make this product the "perfect food".
Whelks (buccinum undatum)
Caught in pots, the whelk is fished along the Normandy coast, the largest producer region in Europe. Whelks are harvested all throughout the year, except in January to allow for reproduction. We take the utmost care to select and sort the whelks so as to guarantee fine, tender flesh. Whelks go perfectly with a dab of delicious homemade mayonnaise.
Common periwinkles (littorina littore)
Gathered by hand, the common periwinkle lives in waters between 0 and 60cm deep, under boulders, pebbles, gravel and even sand. Nicknamed the little sea snail, the largest “jumbo” periwinkles are the most difficult to find. You will be delighted by their very subtle taste.
Cockles (cerastoderma edule)
Gathered by hand in several bays, including the Bay of the Somme and Brévant, these charming, round, stripy-shelled cockles contain a fleshy, rather firm white body, flanked by a tiny orange crest. A pure delight for your taste buds, cockles can be prepared in many different ways, accompanied with spaghetti or chopped parsley and garlic. Take a look at our recipe suggestions and the forum for inspiration.
Carpetshell clams (ruditapes decussatus)
Cultivated along the coast of Normandy and Brittany, the carpetshell clam grows in the sand. Many different species of clam are harvested and consumed in France. Its delicate, delicious flesh can be enjoyed raw, stuffed or cooked in a thousand and one different ways that will take you on a journey of the senses.
Venus clams (venus verrucosa)
Fished using a specially adapted dragnet along the west coast of the Cotentin peninsula, the Venus clam’s scent and slightly sweet, crunchy flesh will delight your senses. Delicious raw or stuffed, Venus clams can be found between September and May to complement any shellfish platter, and are perfect accompanied with a nice glass of wine!
Common mussels (mytilus edulis)
Cultivated on the coast of Normandy using traditional techniques, the high-quality common mussels we select are certified Traditional Specialities Guaranteed (TSG) to ensure that you are eating the exceptional, meaty, one true common mussel. The mussel is the crown jewel of the sea in the summer months, to be eaten between June and January, without moderation!
Flat Oyster (ostrea edulis)
The ultimate Belon oyster from Cancale in Brittany, the flat oyster has a round shell and firm flesh. Available all year round, the flat oyster can be eaten either raw or cooked and has a unique, slightly sweet hazelnut taste. Its characteristic, subtle flavour and texture makes this oyster a truly exceptional food.
We have chosen four types of shellfish, all essential elements of a seafood platter. The inevitable king crab, the quintessential spring food and hotly sought-after spider crab, not to mention the lobster available all year round, especially in the summer and over the holiday season!
Lobster (homarus gammarus)
Caught in pot traps in the deep waters off the coast of the Channel Islands, the lobster is renowned for its blue-black colour and its tender, juicy meat. To guarantee a luxury product in its most natural state, our lobster comes with a “sustainable fisheries” certification (for lobsters derived from a fishing practice that respects natural resources and the environment).
Spider Crab (maja squinado)
Caught in pot traps off our Normandy coastline, the spider crab harbours an extremely delicate flavour. Not to mention the “moussette” crab (the juvenile stage of the male spider crab), which, in spring, is without doubt the most sought after and relished type of shellfish for its even more refined flavour, tender meat and greater ease of peeling!
We have selected for you a few preserves produced by local artisans who create exquisite fish soups and delicious foods to accompany pre-dinner drinks, or to eat as either a starter or main course, such as our mackerel rillettes or marinated mackerel. The main ingredients of these products come from local farmers and regional fishermen.
The products are entirely hand-made and do not contain any colourants or preservatives.
Fish – Shrimp – Mussels – Organically farmed vegetables. This soup is made from a traditional recipe, using locally caught fish. The fish is guaranteed to be gutted and cleaned in order to produce a high-quality fish soup, with no added starch, thickening agents, colourants or additives. These various soups are delicious on their own, with croutons, rouille or grated cheese.
Mackerel with tomato sauce
Marinated in the traditional way with tomato sauce, our mackerel comes from the English Channel fish markets, we then fillet, cook and prepare the fish before putting it in jars by hand. This delicious, traditional Muscadet marinade recipe uses a blend of delicious fresh produce, for the ingredients of the marinade as well as the mackerel. Exquisite on its own, or with a bit of butter on rustic bread, our mackerel also makes an ideal starter or main course that can be accompanied with a salad. Our mackerel can be eaten cold or hot with rice.
Mackerel traditional muscadet
Marinated in the traditional way with Muscadet white wine or tomato sauce, our mackerel comes from the English Channel fish markets, we then fillet, cook and prepare the fish before putting it in jars by hand. This delicious, traditional Muscadet marinade recipe uses a blend of delicious fresh produce, for the ingredients of the marinade as well as the mackerel. Exquisite on its own, or with a bit of butter on rustic bread, our mackerel also makes an ideal starter or main course that can be accompanied with a salad. A variation on the tomato sauce marinade recipe, our mackerel can be eaten cold or hot with rice.