Blue lobsters are a rare delicacy sought after by food enthusiasts worldwide, especially in France, where they are most commonly found. It is said that only one in three million wild lobsters has the striking blue hue — but does it truly taste better?
This documentary takes you behind the scenes of French restaurants and out to the rough seas of Normandy with local fishing boats to uncover the fascinating story behind the blue lobster.
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Chapters
▷ 00:00 – Mouthwatering seafood platter
▷ 00:48 – The striking French Blue Lobster
▷ 01:37 – Journey to Normandy
▷ 03:37 – Returning with a bountiful catch
#seafood #shellfish #documentary #france #sea #fishing #normandy #bluelobster #cook
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In France, the annual shellfish consumption is nearly 10 kilos per person. But behind this growing trend, we know relatively little about the origins of these products: how are they caught, raised and packaged, or what’s happening between the ocean and our table? We set out to meet the fishermen and fish farmers who are constantly surpassing themselves to meet the growing demand.
Original title: Shellfish – From the Sea to our Plates
Directed by Hervé Corbière
© 2019, Licenced by GAD
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Documentaries about politics, society and science produced by leading studios around the world. Our goal is to be a reliable source of high-quality information and investigative journalism for a better understanding of relationships, backgrounds and future developments.
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