THE SEAFOOD MARKET IS COMPLICATED. HOW TO FIND YOUR WAY AROUND?

The seafood market is characterised by its complexity and volatility, along with its ultra fresh products. Buyers must anticipate the day-to-day volatility of the volumes caught and their prices. Once these fish become available, buyers must choose from a wide range of species, calibres, qualities and fishing methods.

How can you buy fresh fish throughout the year ?

The ProcSea purchasing platform is an innovative service which offers an extensive range of fresh and seasonal seafood throughout the year. Access a vast range of more than 1,500 products. The wide-ranging nature of the products available online makes it possible to make up for the lack of certain products caused by unpredictable weather conditions and to ensure a daily supply.

Order from a hundred sellers and choose from personalised services including deboning, filleting and pre-preparation.

See the species’ profiles

European lobster

John Dory

Line-caught bass

Line-caught pollock

Line-caught whiting

Red lobster

Scallop

Wild meagre

Wild turbot

How can you choose the quality of the products you need ?

The ProcSea platform is committed to offering its customers quality products, based on the desired level of freshness. Quality is regulated by means of strict specifications, established with our sellers, with five grades: E+, E, A+, A and B. Upon receipt of the purchased goods, every fish merchant checks and assesses the products’ freshness, based on pre-established criteria: stiffness, firmness of the flesh, skin pigmentation, mucus, eyes, gills and more. This information, provided before purchase and unique to the market, enables you to better understand the product and to make more informed choices.

Learn more about quality grades
A high quality gilt-head bream on ice in a fish crate.

What labels and certification are available on ProcSea ?

For even more transparency and to guarantee product traceability, the marketplace gives you access to a range of certified and labelled products: MSC, ASC, Friend of the Sea, AB (organic), Pavillon de France, Label Rouge and other “pin badge” labels.

Learn more about labels
Graphic representation of the AB and MSC labels, and Label Rouge and Pavillon de France certifications on our seafood.

What different fishing techniques are there ?

The marketplace provides information for every product, including the landing port or production area and the fishing gear. This information, provided before purchase and unique to the market, enables you to better understand the product and to make more informed choices. Different fishing methods, described as active and passive, are used for different species. You’ll find an explanation of them all below:

Learn more about fishing techniques
Fishing boats moored at the port of Saint-Gilles Croix de Vie.

What’s the latest seafood industry news ?

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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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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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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