11 Eatable Sea Creatures to Taste from the Venetian Lagoon

The Venetian Lagoon offers a unique culinary adventure with its array of both common and unusual sea creatures. Although many of them might not seem appealing initially, they are considered delicacies and many are unique to these waters. You must taste these 11 creatures from in and around the Venetian Lagoon!

Spider Crabs

Granseola, Venetian for spider crab, makes its appearance in the winter months from November to February. It's often served steamed straight from the shell but also plays the star role in pasta and risotto dishes.

Baby Scallops

No Venetian seafood feast would be complete without Canestrelli, baby scallops. They are served raw or simply broiled with a touch of lemon and parsley. Regardless of preparation, they're always served with their bright orange sacks of roe.

Razor Clams

Cannolicchi in Venetian or cappelunghe in Italian, razor clams, are some of my personal favorites. They are usually served as an appetizer sauteed in olive oil and some parsley, but nothing to overpower the main event.

3 Distinct Types of Shrimp

Schie, a type of gray-colored shrimp from the lagoon, are popular condiments for soft polenta. The Ventians are mad for these baby creatures. I pity the poor person stuck peeling these tiny creatures!

Canocchie, mantis shrimp, have odd spots on their tails that resemble eyes. Maybe a bit creepy and certainly not visually appetizing, but nonetheless, they are the most prized of the lagoon shrimp. Served broiled as an appetizer.

Gamberi rossi, red shrimp, are the sweetest and most delicate. They're always the first to go when sharing a crudo platter!

Cuttlefish

Seppia, cuttlefish, are popular cooked in their own black ink and served with polenta as a main course or atop a slice of bread as a snack or appetizer. The ink is also used on its own to dress risotto.

Baby Octopus

Moscardini, baby octopus, make excellent toppings for bread but are also served braised in wine as a main course.

SoftShell Crab

Moeche, soft-shell crabs, are only available for a few short weeks in the spring and fall. They are less than half the size of the ones I've seen in the USA, many being less than the diameter of a clementine

Spiny Lobster

Small spiny lobsters are a delicacy by any standard. In Veneto, they are served as crudo or with tagliatelle or spaghetti in tomato sauce, 'alla busara'.

Goby Fish

Especially popular on the Venetian island of Burano, the tiny goby fish make an appearance in their namesake dish, risotto di gò. Despite their muddy habitat, these small fish retain a clean subtle taste.

Where to eat these sea creatures...

Of course, knowing what to eat is of very little value if you can't find them! Here are a few places to check out:

• Il Testiere, Venice- book well in advance for one of its 7 tables

• Antiche Carampane, Venice- near the Rialto fish market

• Gatto Nero or Trattoria da Romano, Burano- risotto di gò

• Ristorante Garabaldi, Chioggia- a great lagoon choice for escaping Venice's crowds

• Pescaria Adriatica, Padova- on our weekly rotation

I can't wait to hear what your favorite sea creature is!

Ciao for now,

Andrea