Lagoon Specialty · Fried Soft-Shell Crab
Moeche Fritte
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Moeche are only harvested during the few days a year when lagoon crabs molt their shells, one of the shortest, most weather-dependent seasons in Italian cooking.
Moeche are small lagoon crabs caught in the brief window after they shed their shells, coated in flour or batter, and fried whole until crisp — legs, shell, and all. Venice's cicchetti bars and fish stalls serve them as a prized seasonal bite.
Why it's made this way: Venetian lagoon fishermen have tracked the molting cycle of these crabs for centuries, timing the tiny harvest window into one of the city's most exclusive traditional foods.
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