Shellfishes and crustaceans

Cockles , clams , periwinkles , crabs , prawns, LObsters


coming From fishing at sea


Shellfish, Crustaceans and Molluscs include some of "the nations favourites" including, Prawns, Lobsters, Clams and Mussels through to Crabs, Scallops, Oysters and Langoustines. Sourced locally  this group of shellfish can be either caught wild or farmed successfully to produce a delicious offer for your menu.

Popular in many types of cuisine, this group of seafood is proving increasingly popular in europe as a menu choice.

Shellfish are bivalve mollusks or gastropods they are provided with a shell. the shell (limestone) is used as an external skeleton .

Edible seashells come from livestock ( shellfish ) or from fishing at sea .

Available depending on the season: Clams, winkles, scallops, Wild Oysters, Flat Oysters (october-april), mussels and seashell(july-january).

Sea shell

Coquillages pêchés dans le Traict Mesquer. Producteur  Romain Fohanno. Marchés de La Baule, Guenrouet, Plessé, La turballe, Piriac

A seashell or sea shell, also known simply as a shell, is a hard, protective outer layer created by an animal that lives in the sea. The shell is part of the body of the animal. 

The term seashell usually refers to the exoskeleton of an invertebrate (an animal without a backbone). Most shells that are found on beaches are the shells of marine mollusks, partly because many of these shells endure better than other seashells.

While most seashells are external, some cephalopods have internal shells.



Palourde pêchées dans le Traict de Kercabellec. Producteur  Romain Fohanno. Marchés de La Baule, Guenrouet, Plessé, La turballe, Piriac

The word "clam" has several different meanings. First, it can generally refer to all bivalve molluscs. In the more limited sense, the term refers to the large subset of bivalves living as infauna, rather than those attached to a substrate (like oysters and mussels) or those that lie and move near the bottom or swim (like scallops). It can also refer to one or more kinds of commonly consumed marine bivalves.

Many edible clams are roughly oval-shaped or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

"Clam" is one of the common names of various species of marine bivalve mollusc, but it is not used as a term covering either edible clams that burrow or bivalves in general.

Numerous edible marine bivalve species live buried in sand or mud and respire by means of siphons, which reach to the surface. 

A clam's shell consists of two (usually equal) valves, which are connected by a hinge joint and a ligament that can be external or internal. The ligament provides tension to bring the valves apart, while one or two adductor muscles can contract to close the valves. Clams also have kidneys, a heart, a mouth, a stomach, a nervous system and an anus. Many have a siphon.


Clams can be eaten raw, steamed, boiled, baked or fried. 

 Whelks and winkle

Romain Fohanno Producteur, Affineur, Expéditeur: Coquillages, coques, palourdes, Bigorneaux, crustacés de Bretagne

Both are uni-valves with ribbed spiral shells and a similar appearance to a snail.

They can grow up to 12cm. The meat is juicy with a strong flavour, and a chewy texture.

Serve with bread and butter, salt and pepper or with the traditional malt vinegar and a winkle picker.

Winkles are a similar shape to Whelks, but rarely grow beyond 3cm and have much darker coloured shells. Winkle is a common name applied to numerous different species of small, round, usually edible, snails. Common periwinkle is an edible marine intertidal species found in Europe and North America.

Any species within the family Littorinidae are the winkles, small intertidal sea snails.


Romain Fohanno Producteur affineur Expéditeur; Coquillages saint jacques

A superb starter with or without shells, scallop meat has a sweet, delicate flavour, and requires very little cooking - the simpler the better.

Best either steamed, pan-fried or grilled.

Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. The common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea.

Scallops are a cosmopolitan family of bivalves, found in all of the world's oceans, though never in freshwater. They are one of very few groups of bivalves to be primarily "free-living"; many species are capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. Many species of scallops are highly prized as a food source, and some are farmed as aquaculture.  The brightly colored, symmetrical, fan-shaped shells of scallops with their radiating and often fluted sculpture are valued by shell collectors, and have been used since ancient times as motifs in art, architecture and design.

Scallops are characterized by having two types of meat in one shell: the adductor muscle, called "scallop", which is white and meaty, and the roe, called "coral", which is red or white and soft. 

All fresh scallops should have a sweet smell and a fresh, moist sheen. They should be refrigerated immediately after purchase and used within a day or two. Frozen scallops are generally available year-round, either breaded or plain. Scallops benefit from brief cooking and are suitable for a variety of preparation methods including sautéing, grilling, broiling and poaching. They're also used in soups, stews and salads.



Sur commande : coquille saint jacques, Crustacés, tourteaux, homards, langoustines, vivante


Crustacés Producteur  Romain Fohanno. Marchés de La Baule, Guenrouet, Plessé, La turballe, Piriac

Crustaceans are aquatic arthropod of the class Crustacea, typically having the body covered with a hard shell or crust, including the lobsters, shrimps, crabs, barnacles, and wood lice.

Many crustaceans are consumed by humans and the vast majority of this output is of decapod crustaceans: crabs, lobsters,shrimp, crawfish, and prawns.

Rock Crab

Romain Fohanno ,producteur d'huîtres de moules coquillages et crustacées à Mesquer. Crabes, Tourteaux, Hommards

Le crabe dormeur ou dormeur ou poupard, 

poupart, plus connu des gastronomes sous le nom de tourteau . Ce gros crabe de forme elliptique est un Crustacé décapode,  appartenant à la famille des Cancéridés. Il vit  sur le plateau continental européen, et peut vivre jusqu'à une vingtaine d'années , atteignant alors une trentaine de cm.

Son surnom de dormeur viendrait du fait que quand on le retourne ou qu'on le sort de son habitat assez longtemps, il prend une attitude typique, repliant ses pattes et ses pinces sur le dessous de sa carapace, ne bougeant plus comme s'il dormait. Il respire parfois en produisant des bulles. Ce nom peut aussi venir du fait que le jour, il se tient généralement immobile. Au contraire, la nuit il est très actif ; les femelles font des migrations pouvant dépasser 200 km. L'espèce a localement beaucoup régressé. Elle n'est pas considérée comme en danger, mais nécessite, comme beaucoup d'autres crustacés en forte régression près des côtes (homard, langouste, araignée) une exploitation raisonnée.


Romain Fohanno ,producteur d'huîtres de moules coquillages et crustacées à Kercabellec. Crabes, Tourteaux, Hommards


You can’t beat the wow factor when serving a whole cooked lobster to the customer’s table.

Native Lobsters are from coastal waters around Brittany  and are often considered the best, but are usually all sold locally or exported.

Canadian and American Lobsters are caught off the East Coast of Canada and down as far as Maine, and provide a readily available year round alternative.

Culinary evidence confirms lobsters were known to ancient Romans and Greeks. The were highly esteemed by the British, not so esteemed by American colonists. This sea creature enjoyed a resurgence of demand in the 19th century which still holds true today. Lobster, much as today, was considered especially elegant and appropriate food for lovers, being an aphrodesiac. Lobster are cooked either by roasting, boiling or by removing the meat from the shell and cooking it separately."

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