The Somme tourist board
A fishing region
Salt water and fresh water fish are not only delicious and locally abundant, but are also a good source of phosphorus – treat yourself!
The waters of the Channel are teeming with Sole, Plaice, Turbot, Gurnard, Sea Bass, and the unforgettable Herring that remains the best known of the region’s fish ­- grilled, marinated or cooked the way you like it.
There is also freshwater fishing in the Somme. The river Authie to the North of the region is known for its Trout and Pike.
As for Carp, Tench and Eel, they inhabit the lakes in the Upper Somme to the East. Some Eel farms smoke their fish the way it is done in Scandinavia. Shell fish are worth mentioning too: Cockles, (known here as Hénons) and Scallops are specialities of the town of Le Crotoy. Mussels and shrimp are found on almost every menu. La Caudière de Pichons, a type of stew, is a simple and delicious recipe, a favourite of the region’s fishermen while out fishing on their trawlers.
The saltwort or glasswort is a wild plant. It grows in the salt meadows, covered by the sea during very high tides. It is harvested from the end of May till the end of September. The tradition of picking the saltwort goes back decades. It is an integral part of the job of the shellfish gatherers, who “fish” for mussels in the mussel beds and also cockles in the sand. Saltwort is preserved in vinegar, and served as a condiment.
It is rich in minerals and salts, and is also sold to be eaten raw in salads or cooked as a vegetable to go with meat or fish.
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