Fishmongers Fish and seafood Loire-Atlantique

Jordy and Samantha are two of the market's star fishmongers. Many restaurateurs come here to stock up on fresh arrivals at night from Le Croisic, La Turballe, Les Sables, Saint-Gilles or off the Ile d'Yeu, not forgetting the langoustines from Guilvinec in the Bigouden region. Nothing but beauty, nothing but freshness and a warm welcome. So, lovers of the finest and best fish, we're waiting for you. The fishmonger's shop prepares your fish as meticulously as possible on the spot, while giving you invaluable advice. On request, you can also have your shellfish cooked the day before for the next day, or order a seafood platter (48 hours in advance). And don't forget our salmon terrine with basil peas, smoked tuna and cuttlefish blanquette as a ready-made dish... A real treat!

All that can exist in freshwater fish, normal, you are among one of the six professional fishermen of Mazerolles lake to choose between all kinds of eel sizes, carp up to 10 kg, catfish… Everything is still almost alive and happens a large eel grilled on vine vine, real happiness.

When you live by sea, living or passing, it is time to eat fresh fish. It is often unknown that Saint-Nazaire is an active little port, but especially the Croisic la Turballe and its famous auction are very close. This is why, at Bernard Marzelière, you will find all the fresh products of the tide, mullet, saint-Pierre, black place or other turbot. You will also find shellfish clams or mussels. A vivier also ensures the freshness of lobsters and spiders.

Ivan Garber has taken his marks at the bottom of the Talensac market. And who says young generation, also says novelties. New desires to treat seafood lovers. Ivan has specialized in fish called Ikejime. In fact, it is a Japanese method of slaughter, with a quick "sleep" to not stress the fish (or remove the nervous awareness) before working it. Taste, quality and preservation of the product are enhanced. Ivan gets his supplies from different fish markets: Saint-Gilles-Croix-de-Vie, Les Sables-d'Olonne, Royan. His idea? To make people rediscover the different ways of eating good fish, locally and also to discover tasty varieties sometimes unknown to the general public. Cooked or raw fish for sushi or ceviche lovers. Here no "fish tail" but very wise advice!

Fiala Marée is a beautiful fish shop located in the vibrant Thébaudières district of Saint-Herblain. Behind the black facade, we dive into a part of the ocean. Guillaume Fial and Cindy, his wife, are at the head of this pretty establishment with its chic front and beautiful black façade. The young fishmonger knows both his trade and his products, he who has made his mark for years on the markets of the West, located in the different departments of Loire-Atlantique, Morbihan and Deux-Sèvres. In the Poissonnerie Fiala, you will not find imported fish, nor fish from the farm. The freshest products come from the fish auction in Lorient and the MIN in Nantes. To us red mullet, monkfish, scallops, oysters, mussels, squid....

With almost 30 years' experience, Patrick Chauchard and his son Vincent have been pursuing an adventure in Nantes for the past year, one that delights the people of Nantes. The fresh salmon arrives from Scotland in Label Rouge quality, smoked with green beech and salted with Guérande salt. Hand-sliced, vacuum-packed into whole fillets, slices, steaks or pavés. We also offer canned fish: sardines in oil, Gulf cod, albacore tuna and smoked fish rillettes. You'll also find all these quality products in our online boutique. Shipment to mainland France in isothermal parcel. To enter Maison Chauchard is to enter the world of seafood gastronomy, to savor all its flavors. A friendly, smiling welcome.

Taken over in 2021 by Guillaume and Cindy from Fiala Marée (Saint-Herblain), this fishmonger's offers the Saint-Donatien district an iodized air with the finest fish and arrivals from our coasts. Here, the fish comes from the auctions of La Turballe, and the shellfish from Le Croisic. Fresh, local, quality products! Respecting the seasonality of fish, seafood and shellfish. La Petite Poissonnerie offers a wide choice of products: sole, skate, gurnards, langoustines, mussels, oysters and periwinkles. But also some delicious ready-made dishes: cod brandade, tuna lasagne, stuffed crab, fish soups and spreads.

Thierry sets off every morning at 2.30am to select quality fish. His team consists of his son Quentin, Isabelle and Luis. The fishmonger's has the pleasure of serving some of the finest restaurants in Nantes such as: L'Atlantide Maison Guého 1874, L'Abélia, Pickles, L'Aménité, Les Bouteilles, Izakaya Joyi, Cuit lu Cru, Bibimbox, etc. Located at the bottom of the Talensac market, it has a beautiful stall that displays its daily arrivals directly from the Croisic and La Turballe fish markets. You can find 100% fresh fish from all the richness of our coasts: monkfish, st. Pierre, sea bass, gilthead bream, tuna, mackerel, red mullet, plaice, cod, sole, skate, organic salmon, squid, live shrimp, scampi, edible crab, curry or lobster. The advice of a professional to make the right choice or find the right recipe.

Opposite the church in the Saint-Félix district, right next to the famous little bakery, Le Petit Lieu is a new fishmonger's shop. Pierre welcomes us with a smile, accompanied by Paul for a fresh duo. We discover the beautiful stalls glistening with the day's catch of fish and shellfish from the coasts of Brittany, La Turballe, Le Croisic and the Vendée (Saint-Gilles and Sables-d'Olonne). A fish tank where children can peer through the glass at the movements of crabs, spider crabs or Breton lobsters (depending on arrivals) is always a hit! An outside sign announces the "catch of the day", with line-caught sea bass, hake, meagre or line-caught whiting that day. In short, a traditional catch that respects the seabed: a quality, local catch. Mackerel, monkfish, sardines and octopus rest on their ice... Pierre and Paul raise the fillets for you, and also transform the fish in a catering style, with plenty of ideas for aperitifs (fish terrine, haddock fillet, acras, fish bread) and a bottle of wine to take away. At the end of each week, you'll leave with the dishes of the moment: fish and chips or blanquette de la mer, for example. Oysters, lobsters, shrimps, everything reminds us of the open sea.

Fresh, local and responsible products: that's the quality and expertise you'll discover in the alleys of Talensac, at Pierre Hoflack's, the artisan smoker at Atelier de Mazerolles. Classified Natura 2000 for its rich biodiversity, the Mazerolles estate is located in Petit-Mars, twenty minutes from Nantes. In the marsh, hunting and fishing are strictly regulated, and all practices are ecological and sustainable. These flavors can be found in all their forms on the stalls of the famous Nantes market: hot and cold-smoked fish, fish roe and caviar, spreads and marinades, crayfish bisque. If you haven't tried them yet, don't miss the famous Nantes burgers. Smoked salmon is combined with crayfish, Espelette pepper or white truffle tarama. Ideal to tantalize your guests' taste buds as an aperitif!

This cannery is a family business and the know-how of three generations. Traditional fish preserves (vintage sardines, mackerel, albacore tuna, monkfish liver, soups and rillettes from the sea...). The packaging is done by hand, and the quality is guaranteed by respecting the fishing seasons and the selection of the fish. During the summer season, the company offers tours of its production workshops to discover the profession of canner.

You don't like fish? Or on the contrary, you are an amateur but you can't find good fish? But you don't have the faith to go fishing yourself (which is quite understandable)? Look no further, there is a solution: Poiscaille! It's a network that puts passionate fishermen and consumers in touch with each other, all while respecting a strict charter: French fish, caught at sea (and not farmed), only 48 hours separating the catch from its arrival on your plate, and all this while paying all the employees in the chain a fair price. Because it is now possible to eat fish without feeling guilty. Thank you Poiscaille!