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

Line-caught bass

Red lobster

Wild meagre

Line-caught pollock

Line-caught whiting

Wild turbot

John Dory

Scallop

Oyster

Salmon

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 ?

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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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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[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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