The fresh fishery products packaging activity processes a wide range of seafood products: white fish, pelagic fish, bivalve molluscs, crustaceans and cephalopods.
The fresh fish packaging industry supplies itself daily from their wholesalers in order to treat high-value, consumer-driven species.
These products, caught by the coastal and artisanal fishing fleet, are treated by a qualified workforce with an artisanal expertize and a real artisanship in treatment, handling, packaging, refrigerated transport and delivery.
The packaging of fresh seafood takes advantage of the availability of organized distribution circuits that allow good control of the cold chain and a better compliance with hygiene rules.
TREATMENT AND CONDITIONING OF SHELLFISH
The packaging of shellfish in Morocco is regulated by regulatory texts and very strict standards to ensure their safety and quality. Since 1994, an inter-ministerial commission in charge of monitoring the safety of the marine environment has defined the shellfish production areas and is continuously monitoring their sanitary status.
The monitoring emphasizes the microbiological, chemical and phytoplankton parameters as well as the marine biotoxins research. The shellfish growing areas are classified as:
- Area A: Harvesting for direct consumption
- Area B: Harvesting and mandatorily passing through a purification tank in an approved establishment or a relaying in an authorized zone or a specific heat treatment in an approved establishment.
- Area C: Possible harvesting and mandatorily passing through an authorized relaying area for a period of at least two months, or a specific heat treatment in an approved establishment.
- Area D: The harvesting is prohibited.
Our professionals are all approved by the Department of Marine Fisheries and are well aware of the quality and safety of their productions. They harvest shellfish only in shellfish growing areas classified A or B (natural habitats or cattle farms) using well-adapted techniques that meet the applicable standards.
The traceability of each batch is ensured starting from the production area, in the shipping center and through the purification or relaying stations.
Some professionals indulge in mussel farming or oyster farming taking advantage of the optimal conditions that the Moroccan waters and the Moroccan expertize offer while respecting the sanitary regulations.
Statistic Data
81 approved units spread throughout the Moroccan coastline, mainly in Casablanca and Tangier, currently perform the seafood packaging, including 23 units specialized in the packaging of shellfish based in Dakhla, El Jadida, Boujdour and Casablanca.
In 2012, these units produced 21 145 tons of fresh seafood, which are conveyed to the national and the European markets.
The exports amount to 1,681 million dhs, distributed as follows:
Packaging of shellfish diagram
All harvesting techniques are well adapted to not damage the shells and keep the tissues intact. Dead or broken seashells are automatically removed.
Calibration is performed on the original deposit to ensure maximum survival and return the individuals out of size to water.
Scratching and rinsing the shells is done with the utmost care not to damage the shells. Calibration is performed on the original deposit to ensure maximum survival and return the individuals out of size to water.
The shells are stored in clean water tanks and are protected from the sun, weather, temperature variations and soiling.
Seashells must be alive when they are placed on the market, unless they are intended for processing (conserves, etc.). The regulatory requirements for shellfish packaging, transport, affixing of health markings, soaking and traceability are very strict.