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Seafood has traditionally been important to the cuisine of Jersey: mussels, oysters, lobster and crabs - especially spider crabs which are considered a particular delicacy. Razor-fishing, sand-eeling and limpeting used to be popular activities but have declined in importance. Ormers, being highly sought after, are conserved and fishing is restricted. Another seafood specialty is conger soup.
Bean crock (les pais au fou) can best be described as a sort of Norman cassoulet and in the past was so ubiquitous that English-speaking visitors, purporting to believe that the people of Jersey ate nothing else, dubbed the inhabitants Jersey beans (this epithet is considered derogatory).
Jersey wonders (les mèrvelles) a sort of rich twisted doughnut is made less in the home than formerly but is still a popular treat at fairs and festivals.
Cabbage loaf is the traditional Jersey bread baked between two cabbage leaves.
Jersey milk being very rich, cream and butter have played a large part in insular cooking. Unlike other parts of the Duchy of Normandy, there is no historical tradition of cheese - Jersey people traditionally preferring rich yellow thickly-spread butter.
Apples historically were an important crop. Bourdélots are apple dumplings, but the most typical speciality is black butter (lé nièr beurre), a dark spicy spread prepared from apples, cider and spices. Annual black butter nights (séthées d'nièr beurre) in autumn are still an important traditional social occasion in country areas; the stirring must be maintained around the clock. Cider used to be an important export. After decline and near-disappearance in the late 20th century, apple production is being increased and promoted. Apple brandy is also produced. Some wine is produced.
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