(c) Alban Gilbert
On fishmonger stands throughout the region.
Céteau is a kind of small sole. Charente-Maritime fishermen catch Céteau between Hourtin (Gironde) and the south of the Ile d’Yeu (Vendée). The product is sold fresh by fishmongers and restaurateurs in and around the Charente ports. This seasonal catch is expanding. Céteau live on the bottom of soft sandy beds preferring the fine, almost muddy sands in temperatures over 9°C, in shallow and calm water far from the swash.
It is suggested the fish was being served at Charente tables as far back as 1560 documented by Bruyerin Champier in ‘Traité général des Pesches’, published in 1769. Usually cooked in a frying pan, Céteau is also a key ingredient in Charente chowder (a dish originally prepared with fish that were too small to go on sale).
Discover a sample product created by Gourmets de France on video by clicking here!
