This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


brown crab

Edible crab form the Belgian part of the North Sea

Cancer pagurus. Tourteau is the crab that you usually see in the fishmongers, and common in the Atlantic and North Sea. They are often sold live, like lobsters, with the powerful claws strapped in a band, although fishermen often cut the muscle that allows them to close.

Many people buy just the claws, the pinces, boiled and ready to eat, especially around the Christmas holidays when seafood platters are a thing.

Also known as crabe dormeur, crab epoupard, crabe poupart, crabe-de-lune, poing-clos, clos-poing, or ouvet.

Fish and seafood

Text © Dana Facaros

Image by Hans Hillewaert