Secret of success

The valorization of seafood in Morocco goes back for more than a century;
it is a long history marked by important traces that constitute
a proof of evolution over the decades.

The Moroccan seafood processing industry started in the 1920s ...

Thepelagics

A "pelagic" is type of a fish that lives in waters near the surface or between
the surface and the bottom. Small pelagic species include sardines,
horse mackerel, anchovies, sardinella, etc...

Tuna and swordfish figure among the large pelagic species...

Themoroccan sardine

The Sardina Pilchardus (Walbaum, 1792) is an internationally
recognized and well-known species: it is the traditional sardine,
some call it the  «real sardine», it is the sardine that our elders
have appreciated for many years.

In a highly competitive market...

Conserve

The seafood canning involves the combination of packaging in
hermetically sealed containers and a heat treatment to
ensure commercial sterility.

The conservation of fish in Morocco goes back to several centuries.
According to some historians, the first sardine canning...

Gastronomy

The Moroccan cuisine is one of the most varied and refined
cuisines in the world. This variety of food reflects the history
of the country and the people that lived there over time.

Its gourmet secrets were transmitted from mother
to daughter and testify to the authenticity...

Overtime

Since ancient times, the fishing and all related activities including
processing and conservation of fish are very outlined in the
Moroccan coast. There are also traces of archaeological
remains in several points of the coast between
the orifice of Loukkos and Essaouira...

Thebenefits of seafood

It is a naturally healthy food that is good for the heart, the tonicity
or the line ... praising it is not necessary.

Mandatory for a varied and balanced diet, the fish is a core asset:
has a low calorie intake (much lower than the meat)...