The moeca is the crab in the moulting phase; when its carapace becomes too tight the crab pulls it off and before it develops a new one remains tender for a day or so.
At this stage moeche are considered a delicacy but because of the brevity of this state and how difficult it is to catch them, especially to recognize in time, their market price is very high. Together with Daniel lober we documented for Marea a day of seasonal fishing with the Bognolo family the oldest family of moeccanti on the island of Giudecca in Venice.