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Par son dynamisme, la filière des produits de la mer évolue constamment. Sous cette rubrique, nous vous proposons de vous tenir informé des actualités du secteur maritime. Les articles pourront mettre en avant des informations sur la filière, présenter des métiers de la mer ou encore se focaliser sur les produits en vous proposant des recettes ou des conseils…

Which are the benefits of the ikejime method for chefs?

The ikejime offers a range of products that meet the ultra-fresh expectations of restaurateurs. By combining optimal product quality and a good shelf life, ikejime products simplify everyday kitchen life! Discover the rest of our exchange with Stephanie Woods from France Ikejime. Why should you buy ikejime fish for your restaurant? The criteria differentiating the […]

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Which are the benefits of the ikejime method for chefs?

The ikejime offers a range of products that meet the ultra-fresh expectations of restaurateurs. By combining optimal product quality and a good shelf life, ikejime products simplify everyday kitchen life! Discover the rest of our exchange with Stephanie Woods from France Ikejime. Why should you buy ikejime fish for your restaurant? The criteria differentiating the […]

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Ikejime: Technique that improves the quality and taste of fish

Consumption patterns are constantly changing. Consumers are increasingly attentive to the freshness and origin of products. With the trend towards the consumption of raw fish (sushi, sashimi), consumers' expectations are tending towards ultra-freshness. Thus, new product offers are appearing in the seafood sector to meet these expectations. Find in this article the testimony of Stephanie […]

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MOWI SUPREME : The new standard in salmon excellence reserved for chefs!

Formerly Marine Harvest, the MOWI group launches in November 2019 a range of excellent farmed salmon under the brand MOWI SUPREME. In order to succeed in this bet, it relies on an environmentally friendly farming and fish development cycle. For this new range, it proposes innovative formats and cuts... The details of this product offer […]

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CHOOSING THE RIGHT SEAFOOD: GETTING TO KNOW THE LABELS BETTER

"Better understand, better advise, better consume." The urgency to "consume better" is increasingly felt by consumers and professionals alike. In the seafood sector, this is reflected in the emergence of new measures and new labels. It is sometimes difficult to see clearly in this ocean of initiatives. According to Ifremer's 2020 figures, 49% of the […]

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Top 5 French fishing ports in 2019 : a real advantage for professionals

With its 3,427 kilometres of coastline and its strategic geographical position, France is a real player in European and global fisheries, taking an important place in the flow of European import and export goods. Fresh fish and seafood products are landed daily in more than 60 fishing ports in France, so, which are the most […]

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Winter at sea: seasonal fish to add to your dishes!

You don't have to do it all the way around, offering seasonal dishes is good. More sustainable, more economic, more tasty, the reasons are numerous and this doesn't only apply to fruit and vegetables; little mosses and big sailors all agree that fishing also has its own calendar! What fish to eat in winter? Which […]

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Chef's tip: lobster is a delicacy and nothing should go to waste!

Today's renowned french chef Jean-François Girardin, awarded with the prestigious title of Meilleur Ouvrier de France in 1993, has worked 32 years in the kitchens of Le Ritz. He is proud to share his knowledge and now spends his time training young chefs, helping them to prepare for competitions. We met up with him to […]

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5 fishes that give a good mood, to put on the menu of your restaurant

When you are cranky, there's a trick from the seabed to boost your mood and even your plates: eat oily fish! Oily fish invite themselves to Blue Monday In the middle of Blue Monday (the most depressing day of the year), oily fish is king. Coincidentally (not to us) the different species that make up […]

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Chef's advice: tips on storing and cooking langoustines

Recognized chef Jean-François Girardin, winner of Meilleur Ouvrier de France in 1993, is now retired from the hustle and bustle of professional kitchens and now shares his extensive knowledge with the next generation of chefs, training and helping them to prepare for competitions. We met up to discuss langoustines. With its delicate and flavourful flesh, […]

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How should lobster be cooked, according to chef Zanoni’s recipe?

After four years at the Gordon Ramsay restaurant in London and eight years at the Trianon Palace in Versailles, chef Simone Zanoni joined Le George in 2016, a Michelin-starred restaurant at the George V hotel in Paris. We spent some time with the Italian chef in his restaurant as he cooked for us a lobster […]

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[From the sea to the plate] Oyster farming in Marennes-Oléron: treat your customers with Fonteneau oysters

For almost 50 years, Fonteneau has excelled in oyster farming, to the delight of oyster lovers. With no less than 23 awards to its credit, including 14 at the Concours Général Agricole de Paris, the family business is renowned for its know-how. From the sea to your plates, discover the route of the Fonteneau oysters... […]

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Top 5 seafood products purchased for the holiday season

The supply of seafood for the holiday season is a real challenge, but anticipation is the key to success! A good knowledge of your customers' expectations is essential to plan your purchases for Christmas Eve and the New Year’s! Do you know your customers' favourite seafood products during the holidays? The end of the year […]

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What's chef Zanoni's recipe for grilled langoustines?

Simone Zanoni is the chef of Le George restaurant, in the eponymous hotel in Paris. The Italian chef welcomed us to his restaurant where he cookedgrilled langoustines, served with gazpacho and roasted watermelon. Preparation: fresh langoustines for the very best quality Our recipe starts with the star ingredient: beautiful langoustines, of 450 grams . The […]

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Tips from fishmongers to choose your seafood platter

Festive and refined, seafood platters are always in the spotlight at the end of the year. They are even part of the French favourite dishes! The possibilities of composition are endless... To skillfully combine shellfish and crustaceans, rely on all the marine flavours that thrill your palate as well as the know-how of experts. So, […]

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Deep-sea fishermen and wholesale fish merchants: two jobs, two skillsets

What do they do and should they work together? Deep-sea fishermen and wholesale fish merchants are related roles within the fish products sector. One catches the fish and the other sells it. So far, so simple. Isn’t it? Not really... This apparent simplicity glosses over the difficulties fishermen have bringing in fresh goods and those […]

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Electric fishing: the European Parliament has voted!

Historic progress: the European Parliament voted to ban electric fishing (571 votes for and 60 against) on 16 April 2019. An agreement has been reached between the European Commission, the European Parliament and the European Council and it will take effect within the European Union from July 1st, 2021. In France, electric fishing has been […]

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Farming bouchot mussels in Mont-Saint-Michel Bay

Mont-Saint-Michel Bay AOP mussels: from bouchot to plate With the weather as scorching as it currently is, there are two good reasons for everyone to want to head down to the shores of Mont-Saint-Michel Bay. First, this cooler spot is the ideal place to clear your head. Second, the bouchot mussels farmed here are a […]

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Preparation of a pollock salad by chef Simone Zanoni

We met with Simone Zanoni, chef at Le George, Michelin-starred restaurant at the George V hotel in Paris. Together, we prepared his recipe for line-caught pollock, served with a salad and blanched cucumbers. Preparation: how do you prepare confit pollock? Chef Zanoni starts by talking about the recipe’s star ingredient: “superb line-caught pollock from Brittany; […]

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Decades of conflict between Norman and English fishermen

There has been an old conflict over scallop fishing in the coast of Normandy. Last year, a genuine naval battle took place with about thirty Norman boats chasing English boats away. How is Brexit affecting the fishing sector and the conflict between fishermen? What's behind the conflict between Norman and English fishermen? A difference in […]

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