Seafood seasonality calendar
Pick a target month and a species. The tool returns whether the seafood is in season, peak months, and the likely sourcing if it is on the menu.
What this solves
The Venetian lagoon has tight seasons for its most prized seafood. Moleche and moeche — small soft-shell crabs that are eaten whole — are only honest in a 4-week window in spring. Castraure (the first cut of young cuttlefish) is April-May only. Outside season, the menu may still list them, but the dish is frozen or imported from further down the Adriatic. Picking a flight that is in season is the difference between a real dish and a frozen impostor.
How to read the result
"In season" is a simple yes/no. "Peak" identifies the weeks when the species is most abundant and most flavorful. "Sourcing" tells you whether a menu listing in off-season means local or imported — and where it's likely from.
If you see a lagoon species on a menu in the wrong month, ask the chef before ordering. The price premium is meaningful and the result often disappointing if it isn't local.
Limitations
FAQ
What's the difference between moleche and moeche?
Moleche are male crabs in hard molt (the meat is firm, the shell soft). Moeche are female crabs in soft molt (more delicate). Both are eaten whole, fried.
Why are they so expensive?
The harvest window is short, the crabs are hand-collected, and the catch is small. Moleche/moeche can cost €60-€100/kg at the fish market.
Can I get them outside season?
Yes — frozen. But the texture and flavor drop significantly. It's worth skipping.