A tour of fishing tourism of "Moeche", One of the most requested shellfish for their delicacy
VENICE, ITALY - APRIL 2018.
Moeche are ready to be fried after the fishing tour in a "cason", the typical temporary houses of the fishermen of the Venetian lagoon. The best way to eat fresh moeche is to fry them while they are still alive. As an article in the Guardian once put it, describing the way moeche have long been prepared for meals: "The classic preparation method is not for the fainthearted: the crabs are soaked in seasoned beaten egg, which they absorb and eventually drown in. They are then dredged in coarse flour and deep-fried until golden brown and crisp. Served with sea salt and a squeeze of lemon, they are delicious and intense in a briny, iodine-y way."
- Fishing tour of moeche in the Venetian Lagoon-56.jpg
- 2018 Simone Padovani
- Image Size
- 3818x2545 / 5.5MB
- Contained in galleries
- Lasts fishermen of Moeche in the Venetian Lagoon