Print Page   |   Contact Us   |   Your Cart   |   Sign In   |   Join
News & Press: Trends

New Shellfish Entering the US Market, Atlantic Limpet

Monday, June 09, 2014  
Share |
Sustainable, petite, and tasty - the Atlantic Limpet is a new shellfish about to hit the US market for commercial use in the very near future. Originally from the East Coast of North America, the Atlantic Limpet was brought to the French coastline in 1944 during World War II. The Atlantic Limpet is an invasive species and has colonized two prime oyster zones on the Atlantic Coast of France. To combat the problem occurring on coastlines, Britexa, a French organization has worked to develop a commercial fishing and production method to bring the Atlantic Limpet to restaurants and suppliers around the world. 

With delights from chefs across cuisines, this new sustainable and cost effective protein was showcased last week by Britexa and NYS Restaurant Association member UbiFrance at the International Culinary Center. Three chefs from different backgrounds demonstrated classic recipes with a new “Atlantic Limpet” twist and provided guests with a unique opportunity to taste and experience the shellfish.



Up first in the tasting was Chef Philippe Fallait from France who demonstrated an untraditional spin of tempura using buckwheat. Airy and light the Atlantic Limpet Tempura was served over an orange and carrot reduction.



Next in the line up was Chef Hiroyuki “Zama” Tanaka from Philadelphia, PA who shared a hip sushi recipe which featured a sautéed limpet mixture over tempura haricot verts and finely sushi wrapped in soy paper. Finished with a touch of lemon to bring some acid and enhance the limpet’s natural flavor. Get the recipe >>



Lastly guests were treated to a seafood chowder that incorporated the limpet by Chef Emmett McDonough from Long Island. The creamy and rich dish was served over mashed potatoes and garnished decoratively. Get the recipe >>



Rounding out the end of the evening, guests were able to try the limpet raw with just a hint of chili, lemon, and oil plated sashimi style by Chef Tanaka.

Raw, deep fried, or sautéed, the Atlantic Limpet is versatile. Described overwhelmingly by guests as ‘cute’, the taste is commonly explained as a mix between scallops, mussels, and abalones. Shipped without shell and raw, the Atlantic Limpet is smaller than a penny in size and sure to be a new trend among foodies over the coming years.

For information regarding the distribution of the Atlantic Limpet in the US, or to obtain samples, please contact White Toque (Richard Lemée, r.lemee@whitetoque.com). To learn more about the event: Press Release and Press File.


Association Management Software Powered by YourMembership.com®  ::  Legal