Morocco is a particularly suitable region for the development and growth of shellfish thanks to its coastal waters that are rich in plankton and stirred by the strongest tides, to its atypical landscape, to its climate, to its geographical characteristics and its vast sandy bottoms.
The Moroccan shellfish is very popular with gourmets since it has a delicate taste that reminds of oceanic iodized perfumes.
The consumption of Moroccan shellfish contributes to a healthy and balanced diet. They are low in calories and in saturated fatty acids, they are an excellent source of protein and omega-3 fatty acids.
Just like fish, the Moroccan shellfish are good for health and provide vital vitamins and minerals to the body such as iron, zinc, copper and vitamin B12.
