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- Fishing in the Estuary
Fishing in the Estuary
Fishing with a “ carrelet”
This type of square fishing net so often to be seen along the banks of the Estuary has given its name to a fishing technique typical of the region as well as to the cabins on stilts designed for the purpose. This kind of “lucky dip” fishing is largely practised by amateurs in search of eels, mullet, sole or white shrimp.
To hire a “carrelet” with accompanying fishing tackle (upon reservation):
Maison du Tourisme et du Vin, Pauillac
+33 5 56 59 03 08
Zoom in on the lamprey, king of the Estuary’s fish
The lamprey, a kind of large sea snake that swims up the Estuary in spring, is stewed in its own blood ”à la bordelaise” and is served with leeks and a red-wine sauce. A great classic of
Gironde cuisine.
Not to be missed: the Lamprey Festival
Organised by the 16 associations of the municipality of Sainte-Terre, this popular event is exclusively devoted to the lamprey. Bargain-hunters can also ferret among the stalls of the second-hand market and garage sale organised for the occasion – and you can enjoy sampling the regional products and wines on offer from the many local producers present.
On the day’s bill of fare: exhibition on the lamprey, sale of live lampreys, induction into the Brotherhood of the Lamprey, lunch, and dinner dance.
Sainte-Terre Tourist Office
+33 5.57.47.14.34 www.sainte-terre.com
Gastronomic excursion on the Estuary
Departing from the fishing village of Cabara on the Dordogne, “La Lamproie” takes you on a 15-km cruise along the Dordogne, during which you can sample lamprey and sturgeon while discovering the villages and chateaus along the banks of France’s “River of Hope”.
Excursion with lunch = 35€ per person. Special prices for groups of 20 or more people.
Information +33 8 80 02 54 83
Did you know?
The Estuary contains other wonders aplenty – the shad, for example, a large blue-grey fish that swims up the Estuary from March to July to spawn in the Dordogne and the Garonne. Its flesh is delicate, but full of bones, which is why the latest way of cooking it is on a bed of sorrel (the sorrel melts the bones). It’s also delicious grilled on vine shoots and served with a vinaigrette sauce of chopped eggs, capers, gherkins and herbs.
Elvers are baby eels, which are cooked Spanish style, fried in a cassolette of olive oil. A rare and precious dish indeed!
Zoom in on the Gironde, a long maritime tradition
For centuries, ships, flat-bottomed “filandière” fishing boats, skiffs and barges stopped off on the banks of the Estuary, their holds filled with wine, salt and goods from the colonies. Some of these traditional craft have been transformed into pleasure boats.
The age-old know-how of the boatmen is alive and well today, thanks to Chantiers Tramasset (in the municipality of Le Tourne, near Bordeaux) whose main activity consists of breathing life back into boats that typify the Estuary and its history, such as the “filandière”, a fishing sailboat shaped like a loom shuttle (hence its name, which means “spinner”).
Chantiers Tramasset
+33 5 56 67 61 69
Recipe for lamprey à la bordelaise
1 kg of lamprey - 8 to 10 leeks - ½ litre of wine - 150 g of ham - 50 g of butter - 2 tablespoons of flour -1 dl of Cognac - 1 or 2 onions - “Bouquet garni” (herb bundle)
Tie the lamprey round the head with string, hang it from a nail, and cut off the end of its tail to drain the blood into a bowl containing the red wine.
Scald the fish for a few minutes then cut it into pieces, putting them on a dish with the blood and wine mixture. Add salt and pepper, and the onions cut into rounds.
Clean the leeks (only keep the heads and white parts), cook them lightly in a saucepan and add the diced ham.
Flour and moisten with red wine.
Add the herb bundle and cook over a low flame until reduced by ¾.
Put the pieces of lamprey into the preparation and cook for 45 minutes, still over a low flame.
Remove the herb bundle and add the remaining blood.
