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Scrumptious
shell fish need lots of pampering while they are babies
A
real shock for gourmets: locally bred freshwater crayfish are a specialty
highly appreciated by Martinique’s gourmets – in Creole sauce,
grilled, or served fried with pastry balls (see postcard above). Yet for
some mysterious reason, the reproduction of this scrumptious shellfish
suddenly came to a halt.
By
Bernhard Grdseloff |
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From
one day to the next, the island’s million dollar hatchery had failed.
"Most larvae just died in the breeding tanks," remembers
André Mangatal. It wasn’t long before the history teacher gave up his
job and built his own hatchery in his garden. Since then he has been
supplying local breeders with juveniles.
"The
species used in our aqua cultures originates from Asia, where they move
into brackish river mouths for spawning," reveals the expert.
"For the baby crayfish to survive, the temperature and salt content
of the water need to be exactly the same as in their natural
environment. And hygiene is an absolute must."
Martinique’s
native freshwater crayfish aren’t quite as fussy, but they’re
unsuitable for breeding. Mangatal: "They’re cannibals – so
there won’t be much left for the gourmets…"
André
Mangatal: Martinique's crayfish dad |
Bust
of Cousteau watches over silent world |
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Cousteau
has recently been installed on the bottom of the sea just off the
Caribbean coast of Guadeloupe. His fans had lowered the 80 kg statue
featuring the typical red cap 11 m underwater near the Ilets Pigeon
where Cousteau shot most of his film "The Silent World". The
surrounding dive area has since been named after him. The dive schools
have declared they will respectfully keep the statue spick and span. In
return, their customers can have their photo taken with the idol.
Photo
session with dive idol Jacques Cousteau
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