Issuu on Google+

The Atlantic Limpet Sustainably Delicious


A Shellfish from the US The Atlantic Limpet is originally from the North American East Coast. They were mainly introduced to the French coastline on D-Day during World War II in June 1944. Shellfish specimens were stuck to the hulls of US military ships. The species then set up large colonies along the Normandy and Brittany coasts. In 1949, a few specimens were discovered in mussel fishing area in Normandy and in several scallop fishing areas in Brest (Brittany). Starting in Brest, the species spread along the Atlantic Coast due to oyster transfers over the following decades. In the 1970s, France imported oysters from the USA and Japan in large quantities. When boats dragged the ocean to collect oysters, they also collected Atlantic Limpets in the process. In every site where France imported oysters, new populations of Atlantic Limpet were observed growing and spreading. Today, millions of tons of Atlantic Limpet are present along the French Coast. The species colonized primarily 2 main areas: the Normandy-Brittany gulf and the Atlantic Coast including the Marenne-Oleron Bay. Both of these are key oyster zones. Long ignored, the Atlantic Limpet caught the attention of foodies in the past few years. Surprised by its delicious taste, Britexa decided to fish it commercially and offer it to shellfish enthusiasts in France and throughout the world.


1970

2009

Cancale


A Unique Resource In 50 years, the Atlantic Limpet has become a great resource. Its fast growth has made it a very abundant species in its natural state along the coasts of France. Consuming this abundant shellfish contributes to preserving the balance of the local ecosystem. If it was to keep growing at its current pace without being fished, it could threaten more popular species such as Oysters or scallops in the long-term. Since 2008 the Britanny and Normandy councils, the French government, the Oyster National Committee and numerous fishing organizations became conscious of this possibility. United, they encourage companies who would like to fish the Atlantic Limpet by offering grants to make it easier to do so. There is no risk of endangering the species: almost untouched until now, this is the number one shellfish resource in France – and perhaps even Europe. In 1994, IFREMER estimated the Atlantic Limpet biomass to be 1.6 million tons in the Normandy-Britanny Gulf alone and up to several millions tons along the French coastline. Its annual growth is up to 10% with some years even higher. To compare, the biomass for oysters represents 20,000 tons a year in the Bay of Mont Saint Michel. In the Cancale Bay alone, which is part of the Bay of Mont Saint Michel, the Atlantic Limpet biomass represents 250,000 tons! What about its commercial fishing in the rest of the world? It’s simple: there is none. Although the shellfish came originally from the United States, it is not concentrated enough on the North American coastline to be able to fish it. It is the same situation in Portugal where the shellfish biomass is too little. This makes the France’s abundant resource the only commercially available source in the World.


Love at First Sight Both Britexa and the Atlantic Limpet’s Histories are Closely Intertwined. The shellfish was first discovered in the early 1990s in the region of Cancale. Over the course of the decade, the first efforts to fish and treat the Atlantic Limpet at an industrial scale were made first by cooking it in its shell, which caused it lose its taste and texture. The early attempts included bits and sand in the results. These efforts were not satisfying and the idea was abandoned. In 2008, Britexa decided to create a company named SLP in collaboration with oyster organizations and an executive from the fishing industry. The objective of this company is to fish, treat, and provide the Atlantic Limpet for consumption. Over four years, the company developed a cold shelling process, without cooking the shellfish, which retains its flavor and texture. This technological innovation allowed SLP to fish the Limpet at an industrial scale. In 2010, SLP opened its first factory with a CEE agreement. SLP created the first Atlantic Limpet specialized boat with the assistance of oyster producers in 2013. The boat enables fishers not only to catch the shellfish, but also to clean it onboard (capacity: 20 tons per tide). In spring 2014, the factory was updated to reach an industrial level and can now treat as many as 20 tons per day. The shellfish has already caught the interest of European countries such as Spain or Italy, but Britexa is also targeting Asia, where China and Japan expressed a high level of interest for the shellfish. The North American market also is very promising. The factory is set to reach a capacity of 60 tons per day by the end of 2015. Today with their very unique savoir-faire, Britexa is the only Atlantic Limpet producer in France and worldwide. The company also controls the entire production process from the sea to the final product for optimal traceability. Finally, in April 2014, Britexa was awarded the Development Prize for the Crisalide Eco-ActivitÊs Awards. Each year, this contest awards companies that are highly involved in eco-responsible activities. With this prize, the contest recognized the work that Britexa and SLP accomplished with the Atlantic Limpet in respect of the Cancale Gulf ecosystem.


A Green Resource Three Reasons the Atlantic Limpet is a Very Green Shellfish.

1.

Respectful of the Species

Commercial fishing of the Atlantic Limpet corresponds to the equivalent of the annual 10% increase scientists observe in its biomass now and in its future. Britexa’s Fishing activities will never threaten the species. Marine specialists, scientists, and industry professionals already recognize the positive impact these programs have had on the environment and the way they are managed.

2.

Respecting the Diversity of the Biomass

Consuming Atlantic Limpet is not only good for you, it’s also good for the environment. It helps preserve more fragile species and maintains the traditional biotope’s balance. Its proliferation could eventually lead to threaten other species’ survival in the area. Atlantic Limpet commercial fishing is therefore part of the global policy to protect the environment and the coastal ecosystem. This is the reason why the consumption of this shellfish has already been approved by the European eco-label “Mister Goodfish” and is currently being reviewed by the MSC committee.

3.

A Sustainable Resource

Nothing goes to waste in the Atlantic Limpet: the shell represent 80% of the harvest. Made primarily of calcium, it can be a great asset for Brittany. This area is one of the most dynamic agricultural regions in France in spite of a very acid soil – acidity does not favor agricultural activities. Up until 2013, most farms used a local grinded coral to provide a better calcium input to the soil. Following a National Green Bill banning this coral utilization, the Atlantic Limpet is the best candidate to replace it. It is one of the best assets to create an extensive, sustainable environment and the best way to make the Atlantic Limpet a 100% green shellfish.


A Matter of Taste The Atlantic Limpet is a new powerful flavor between scallops, mussels, and abalones for an Umami taste that has already been tested – and enjoyed – by numerous chefs and professionals all around the globe. Rich in proteins and trace elements, the Atlantic Limpet freezes exceptionally well without any damage to taste or texture. For a shellfish, this offers a rare flexibility for a far more accessible price than scallops. Being close to famous shellfish, the Atlantic Limpet finds a place naturally in gastronomies that use shellfish such as Portuguese, Spanish, French, Belgian, and even American or Japanese cuisines. Deep-fried, sautéed, in a dish, or even raw, its unique flavor can be used in any way that comes to mind while always offering new sensations. Its flesh is very close to a mussel’s; soft, tender, and offers as many possibilities to cook as scallops. Whether you cook it by itself or with parsley butter, you can serve it with side dishes such as French fries or vegetable carpaccios that are traditionally used with similar shellfish. It can also be used for more complex dishes (pies, soufflés, quiches…) as well as simple and well-known dishes (soups, chowders, paellas, risottos…) What to pair it with? With Loire or Bordeaux wines, a Mendoza or a Gewurztraminer. Sparkling wine enthusiasts can savor it with Champagne, Pinot Meunier or Chardonnay. In summer, an Atlantic Limpet tempura or cold quiche can be enjoyed with rosé wines whether you chose a Bandol or a Champagne rosé. If you prefer risotto, try it with a Piemonte.


So simple it can be cooked in minutes

Italian spaghetti vongole by Michelin Starred Chef Olivier Nasti. For 6 people Ingredients: 250g of Atlantic Limpet, a 500g packet of long spaghettis, 1 onion, a bit of garlic, 2 tablespoons of olive oil, 1 tablespoon of white wine. Preparation: Defrost the Atlantic Limpets. Heat a tablespoon of oil and add the diced onion letting it simmer over low heat for 4 minutes. Add the crushed garlic and let warm for 1 minute over low heat. Add the white wine and bring to a boil (about one minute). Turn off the heat and stir in the Atlantic Limpets and their juice. Let it sit for 40 seconds before adding the mixture to the spaghetti cooked al dente, adding the second tablespoon of olive oil. Add crushed tomatoes or bell peppers and chopped basil, as you prefer.


Pan-Fried Atlantic Limpets with parsley butter For 6 people Ingredients: 250g of Atlantic Limpet, 25g of soft butter, a bunch of parsley, 3 garlic cloves. Preparation: Defrost the Atlantic Limpets. Grind up the garlic with the parsley finely in a blender. Add the butter to make a smooth paste. Heat the wok and put the garlicky parsley butter in first, followed by the Atlantic Limpets. Combine well for maximum 40 seconds and serve hot.


They Tried it, They Loved It Olivier BELIN

2 stars - Michelin

Auberge des Glazicks (Brittany)

France

Olivier NASTI

1 star – Michelin

Le Chambard (Alsace)

France

Eric GUERIN

1 star - Michelin

La Mare aux oiseaux (Loire)

France

Philippe LE LAY

2 stars - Michelin

Henry et Joseph (Brittany)

France

Sylvain GUILLEMOT

1 star - Michelin

Auberge du pont d’Acigné (Brittany)

France

Gael ORIEUX

1 star - Michelin

Auguste (Paris)

France

Laurent TARRIDEC 2 stars - Michelin

Le Moulin Rouge (Paris)

France

Tony LESTIENNE

1 star - Michelin

La Matelote (Nord Pas-de-calais)

France

Tateru YOSHINO

1 star - Michelin

Stella Maris, Shiba, Shiodomé & Ginza (Paris – Tokyo)

France / Japan

Kiyomi MIKUNI

Grand chef Relais Mikuni (Tokyo) et Chateaux

Japan

Dominique CORBY

Chef

Le 6e sens (Tokyo)

Japan

Lucien GAGGERO

Chef

Ligurmar (Genoa)

Italy

Rodrigo DE LA CALLE

1 star - Michelin

Villa Magna (Madrid)

Spain

Yvan LEBRUN

4 diamonds

L’Initiale (Québec)

Canada

Jean-Luc BOULAY

4 diamonds

Le Saint-Amour (Québec)

Canada

Sai VISWANATH

Chef

DeWolf Tavern (Rhode Island)

USA

William BOLTON

Chef

TOO (Beijing)

USA / China

...and many more

International press also discovered and enjoyed the Atlantic Limpet: New York Times, Wall Street Journal, BBC, Le Monde, El Pais, Fisch Magazine, Le Marin, Le Parisien, Gastronomie Report, Produits de la Mer, …


join the conversation #atlanticlimpet


for any information regarding the Atlantic Limpet, please contact Britexa : Pierric ClĂŠment +33 298 860 904 britexa@wanadoo.fr

For any information regarding the distibution of the Atlantic Limpet in the US, or to obtain samples, please contact White Toque: Richard LemĂŠe +1 (201) 863-2885 ext. 224 r.lemee@whitetoque.com


Britexa - Atlantic Limpet - press File - may 2014