The return of fishing boats to the port, somewhere in Finistère, is eagerly awaited. In less than five minutes, crates of langoustines are unloaded: they represent the salvation of these workers of the sea. “Without the langoustine, we are non-existent“, says one of them. The langoustine season starts in April, so the few cases of the day are very coveted by the buyers of the auction. This pink gold makes it possible to compensate for the shortfall linked to the closure restaurants due to the health crisis.
With the closure of restaurants, certain seafood products usually bought by professionals are selling less well. But this little crustacean is popular with consumers. Less than 12 hours after leaving the water, the langoustines from Guilvinec can be found on the stalls of supermarkets and fishmongers. The kilo is sold at just over 13 euros. It is usually eaten just scalded, but a chef offers to prepare it as a donut, and gives ideas for land-sea associations.
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