Through our expertise: Your fish becomes our passion.

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

The Moroccan seafood processing industry started in the 1920s with some sardine canning factories, it began to diversify over time into a number of valorization activities developing national and international recognition and allowing a wide range of seafood products.

Throughout this evolution, the Moroccan professionals have been able to accumulate industrial expertize added to the availability of quality seafood products and which gives Morocco the position of being the exporter number one of canned sardines and the third largest semi-preserved cannery producer of anchovy and Agar Agar.

The Moroccan expertize is also:

A good selection of source materiels

A good selection of source materials

Our manufacturers know that the quality of the source material and any other ingredient influence the quality of the end products. For this reason, they give great importance to the reception phase and associate specialized, trained and well-experienced workforce that accepts or rejects the lot.

This qualified workforce knows each caught species and its different states of degradation and can tell very quickly  if it’s fresh through the organoleptic analysis of texture, color, smell, eyes, gills, scales, ... etc.

In addition to this organoleptic control, other controls are necessary such as: temperature control, transport conditions, traceability documents, packaging and analyzes performed in laboratories that are equipped with the latest equipment to define the physical, microbiological and chemical quality of each batch of source material.

A technical expertize

It is no coincidence that the seafood processing sector is classified as one of the most modern and successful food industries:

The fishing industry sector is highly regulated in Morocco. The exercise of an activity of valorization of the sea products requires an approval of the Maritime fishing Department with consultation with the Food Products Sanitary Security National Office (ONSSA in French, FPSSNO in English). This approval requires, among other things, a certain compliance with a series of requirements regarding the location, the construction, the production tools, the quality and nature of equipment, the technical characteristics, the production parameters and the requirements relating to the sanitary quality of the product by imposing the implementation of a self-monitoring plan according to the HACCP system.

In order to modernize their equipment, the professionals have equipped themselves with all the necessary human and material means to comply with the applicable regulations and ensure continuous optimal quality of the developed products.

Having concerns for the standards and quality, other manufacturers have invested in other types of certification to better meet the expectations of their customers, such as the PGQ, ISO standards, BRC, FOS, IFS... etc.

Behind this success well-known by our valorization units and our seafood products, we find men and women who have learned in their customs to respect the sea and its marine species. These true professionals of the sea hold all the necessary knowledge to control all the parameters that define the quality of the sanitary, nutritional and taste part of the sea products.

The valorization units count in their human capital a qualified and well-trained workforce that conduct the manual phases such as the evisceration, heading, filleting, salting, shelling, conditioning ... they also count multiple engineers and expert people that work for the development of new industrial processes and the mastery of technical production parameters, such as the time, the temperature, the pressure, the concentration, the water activity... while respecting the most strict hygiene and manipulation conditions.

The Food Products Sanitary Security National Office (ONSSA in French, FPSSNO in English) was created in 2009 and is a public institution under the supervision of the Ministry of Agriculture and Maritime fishing.

The FPSSNO :  

• Ensures a sanitary protection of national plant and animal heritage and control plant and animal products, including fishery products, when imported, in the internal market and when exported;
• Depending on the case, they issue  authorizations or sanitary agreements to the establishments in which food products and food for animals are produced, manufactured, processed, handled, transported, stored, preserved or offered for sale;
• Advise on the health compliance of maritime fishing establishments prior to their approval;
• Authorize and / or register cattle operations