THE CRUSTACEANS OF OUR COAST
 Nephrops
Caught in abundance in spring and summer, she lived in from 15 meters deep in the deep sand.
Lobster
The spectacular red lobster Royal Britain is considered the best but it is increasingly rare.
Lobster
The king of crustaceans live between 20 and 100 meters deep, where he is hiding in the rocks. The blue lobster from Brittany is renowned for its fine flesh.
The spider crab
This crab is on the coast in spring and summer. It is consumed in the same way that the cake but its flesh is considered by most art lovers.
The crab
THE SHELLS OF THE BAY
Grasslands
Recognized by its very marked concentric striations, clams live down a few centimeters in the sand. It is detectable through two small holes that appear on the surface of the sand.
Mussels
The Bouchot abound in the Bay of Saint-Brieuc and it raises molds Brehat. On the island you can catch up to the mussels on the rocks uncovered by the tide.
Oysters
Paimpol bay is known for producing quality oysters. A Brehat, the oyster beds have developed since its ten years.
Winkles
By raising a few pebbles at low tide, it picks up quickly enough Periwinkles to accompany an aperitif.
FISHERY TO THE SCALLOPS
Developed around 1960, fishing for coquille Saint-Jacques continues through the control of deposits on the north coast of Brittany: fishing is allowed from November to March, a few hours per day and two to three times a week. The angler must check the size of its catches. The dredge is a metal frame preceded by a kind of rake that sand shells, the ski lifts and a metal pocket.
Half of the French production comes from the Bay of Saint-Brieuc, ports Erquy and Saint-Quay-Portrieux mainly.
Sold entire auction, the coquille Saint-Jacques is delicious fried in butter or outbreak.
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FISH OF OUR COAST
Mackerel
Small relative of the tuna, mackerel lives bench. He particularly likes the Atlantic and the Channel.
The bar
The bar or wolf fish is a sportsman who loves the course and rough seas. He attended mainly coastal areas along the rocks in the water well oxygenated. The flesh of a fine is much appreciated by gourmets.
The lieu
The pollock bench lives on hard bottoms and in areas of rock. It is not uncommon to find near the coast, even if it prefers the open sea.
Old
It is a coastal fish that lives in rocky areas and algae at low depths (less than 30 meters). Also called the old coquette eats mollusks and crustaceans.
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