Fishmongers Fish and seafood Pyrénées-Orientales

The best fish market in the world! This is how the magazine L'Express described it in an article it devoted to it. Known throughout the department and also in southern Catalonia, this family business has no equal when it comes to the quality and freshness of its seafood. We're not even talking about the stalls, which are as beautiful as flower arrangements. It's like being in an aquarium! This wide variety of fresh and beautiful products is accompanied by a constant concern for the respect of marine resources and the environment.

Direct from the sea, the fish shops on the Catalan coast are a must. Fish from local fisheries or from the oceans, seafood and ready-made dishes and take-away trays. In the fish tank, lobsters and crayfish put on a show (children love it...) before being cooked. A few convivial tables will allow you to taste oysters, mussels and anchovies as an aperitif, with a small glass of local white wine. Côte Catalane is diversifying and becoming a fishmonger, a caterer and an oyster bar. There is something for everyone!

A village fishmonger's shop that is becoming more and more popular. No secret : arrivals from Brittany and of course from the Port-la-Nouvelle fish market : sardines, anchovies, monkfish, bass, red mullet... Depending on the season, you will also find tellin, violets or eels from the Etang. A pure delight and it is ultra fresh! The establishment also prepares seafood platters to take away. Gourmets will not be disappointed. And let's not forget Sylvie's precious advice, who will let you in on some of her fishmonger's secrets, always with a smile.

The preservation of fish with salt has been practiced in Roussillon since the Middle Ages. In 1870, Alphonse Roque established himself in Collioure as a cooper and salt maker and founded Maison Roque. The family business works in the ancestral tradition of salting anchovies, from salting to maturation to packaging, in compliance with European standards. In the store, you will find the traditional anchovies in salt, fillets in oil, anchovies in vinegar and "roquerones" (marinated anchovies), but also anchovy cream and anchovy paste.