processing unit workers
FFG Marée operates in the ideal location of Boulogne-sur-Mer. In fact, in the fishing world, we say that everything comes through Boulogne-sur-Mer. Boulogne-sur-Mer is the biggest fishing port, located on the busiest international maritime traffic strait in the world, and has a huge European platform preparing, processing and selling seafood products. Some 300,000 tonnes of fish are processed in Capécure.
With a diverse fishing fleet of around 50 vessels, more than 70 different species are landed and sold every day at the fish market.
Artisanal fishing represents 60% of the volume (tonnes) sold by the port. It is practised by seiners and trawlers.
Boulogne-sur-Mer is a port that holds national competitiveness hub status and focuses on all of the sector’s business lines: fishing, processing, selling and distributing seafood products, training workers, undertaking research and development, and more.
FFG Marée has a reputation with its fishmonger and wholesaler clients for high quality products thanks to its fully-controlled purchasing process, rigorous unprocessed product selection and hand-filleting process.
We offer a wide range of mostly imported species such as salmon, rockfish, halibut, wolffish, saithe and cod.
Our processing unit was completely updated in 2018 with modern equipment (fish deboner and automatic glazer) to provide our workers with better, more ergonomic working conditions.
Salmon farmed in Scotland is purchased as a whole fish. Océalliance guarantees proper farming conditions as well as high quality salmon through its certification. This salmon has a melt-in-the-mouth texture with its tender orange-pink flesh.
Rockfish is a fish with delicious edible flesh that lives in cold and temperate seas. It stands out from other fish with its eye-catching colour, ranging from orange to flame red, and the fan-shaped bony spines on its cheek.
Halibut is a large white fish whose delicately flavoured white flesh is highly prized by foodies. It is the largest of the flat fish and one of the best. Halibut flesh is quite lean.
Cod has a delicate, flaky, firm white flesh. It can be found at markets and shops year-round. It has a long body with a head featuring a wide mouth and a chin barbel. Cod is sold as a whole fish, filleted or sliced.
Whiting is a glossy, white whole fish with fine, melt-in-the-mouth flesh. Whiting is caught by coastal trawling, with the short time between being netted and being sold at the fish market making it a very fresh product.
Blue ling is a species of deep-water fish that continues to be caught and sold. Blue ling is a must-have white fish in fishmongers’ cabinets and is also one of the most consumed in France thanks to its delicate white flesh.