Fishmongers Fish and seafood France

Here you enter a real Ali Baba's cave... where each fish, each shellfish is a treasure of freshness and quality! On the stalls of the fish market are presented lobsters, lobsters, crab... and a spectacular stall with 45 meters of fish! In all 600 m², which display essentially wild fish, from small boats of Saint-Jean-de-Luz. In the catering department you will find cooked dishes, including paella, the spearhead of the house. The address is also a restaurant whose reputation is built around its specialty: seafood. You can also taste fish, of course, but also quality meats.

Starting out as a salesman, Alain took over the fishmonger's in 2013. Over the past 11 years, he's made a name for himself and built up a fine reputation! With fresh fish arriving every day, mainly wild fish (mostly from Brittany) but also shrimps, Scottish red label salmon and other delicacies from the sea, the fishmonger's attracts crowds! Alain also offers home-cooked meals and high-quality canned goods. And with his cheerful disposition, he offers a warm welcome and the advice that goes with it! We love it! A new feature: one row offers fish and fillets that can be eaten the same day or frozen at 40% off the retail price.

Are you a seafood lover? You have a family meal and don't want to cook for hours: seafood is the solution! This company, which is also present on the Arago and Halles markets, as well as at the Pilote fish market in the fishing port, is well known to the people of Sablais for the freshness of its products: oysters, shellfish, shrimp, langoustines, mussels... Longevity rhymes with Rocheteau. Created in 1900, it is the fourth generation that is in place! New: the opening of an oyster bar, Les Barges!

A renowned fishmonger's, created by Jean-Paul Eriau, in the fishing port (opposite the Musée du Coquillage). The products come directly from the fish market (next door): freshness guaranteed! With half a century of experience, it is the^4th generation with Paul-Arthur. On the stall: sea bass, cod, sea bream, gambas, prawns, shrimps, monkfish, mackerel, cod, skate, St Peter's, salmon, sole, turbot, tuna, sardines, scallops, etc. Daily arrivals, fish processed and prepared on site. Top quality, freshness, very fair prices, smiles and advice!

Oysters, mussels and clams. Retail sale at the institution.

Just for the name, we wanted to taste this production; a good point. On the road to the Pointe d'Arçay, between sea and forest, this oyster farmer offers retail sales of his oyster production, which you can also taste on the spot and, upon request, take a guided tour (free) of the farm. It is interesting. To complete your seafood platter or to treat yourself to flambéed prawns, you can buy them right here. They produce imperial prawns (order in advance) raised in their ponds!

Bernard Richard is ostréiculteur. It produces hollow oysters on the river Auzance. These oysters offer the particularity of a mixture of fresh water and salt water. Also for sale in front of the tourist office every day in summer (Sunday morning off season) and at l'Île d'Olonne.

Opposite Intermarché, in the heart of the marshes, Corinne Ferrer invites you to La Perle, a charming oyster bar, to taste directly your oysters and shellfish from the production of Frédéric Boucard. The room located just next to the shop is cute, in summer there is the terrace. The production is also available to take away. Among the specialities, the oysters, mussels, whelks, shrimps, the toasts of the sea and the "retour du Gois", a plate of 6 oysters and 6 clams. Conviviality and authenticity.

Christine Roubez raises freshwater fish, 20 hectares of natural water. She took over from her parents in 1997. The fish are caught with seines (large nets). Since 2003, the fish farmer has turned to organic farming. The transformation is done on the spot and the smoking is done with local pine. The carp is king, in smoked or not, in terrine, in goujonette, in rillette and even in soup. Very reasonable prices. You can buy these specialties at the domain. A very representative meeting of the label "Bienvenue à la ferme".

Founded in 1961 by Bernard Gillet, and taken over in 2006 by Jean-Luc (his son) and his wife, this family-run fish farm specializes in the sale of fresh trout and smoked trout fillets. You'll discover a wide range of products, including jellies, toastines, terrines and rillettes. During the summer months, a catering service is available to sample fresh products from the fish farm. New this year is a catering service that brings trout in all its forms to your events.

At Mélie's, everyone smiles... even the fish! Seafood lovers, this is the stall to visit. You will find a crowd of regulars, nothing surprising, this fishmonger's has been installed for nearly ninety years in the central market hall. Don't be afraid of the queue! The Petit Futé strongly recommends that you wait because here, the welcome is warm and above all the fish is of high quality. Most of them come from the ports of La Rochelle and La Cotinière and, in addition, you will receive advice on how to cook them!

A small fish fish that plays the map of proximity and provides a good choice while not neglecting the freshness and diversity of the products. If the choice is not enormous, the fish presented, as well as shellfish, are chosen among the most popular and their freshness is never called into question. Possible delivery on and around Arras, from 15 €.

The Pyrenean trout is the focus of this river fish, from its breeding to its tasting. The leisure park, the Lutin Pêcheur, welcomes young and old for fishing parties. The equipment is provided free of charge, all you have to do is throw the cork. The visit to the store concludes the experience. The traceability is clear since 50 years in this family business which provides a quality fish. Velouté, trout crumbs, terrine, rillettes, the products full of originality to discover are numerous. It is possible to order online.

Producer, Céline Maisons took over the family business to continue the beautiful story of hollow and flat oysters. After leaving the claires and passing through the shipping basin, the oysters are immediately and carefully packaged for shipment. Very original: the idea of a picnic parcel with hollow oysters, a rye bread, a lemon, a butter bordier, a nutmeg, a knife, oyster forks, a corkscrew and finger bowls. The house also offers a beautiful range of rillettes, bisques and other sea soups.

Rainbow trout are bred in a dozen side-by-side pools, fed by the river. You can come here with your family to practice "angling" or buy various preparations. Snacks at the farm from April to September on reservation. In 2018, the flood of the Jaur river hit the establishment hard. But Liliane and Fernand were able to reopen their doors thanks to the organisation of a solidarity lottery, proof that solidarity is not an empty word in small villages!

Michel Vérel's reputation has not dried up at the end of Paris for more than thirty years. This former high seas tug works with fishermen in France. On the completely renovated stalls, you can find good fish and shellfish. Among the most popular offerings are the preparation and filleting of fish.

Poisons for the frutti, the place, a dozen langoustines, the Saint-Jacques shells to up, some shrimp for children, the roussette for Friday and oysters during the holidays.

Two étrilles, one meal, ten crayfish, a bouquet of pink shrimp, and a beautiful handful of grey shrimp, a spider for those who love, a net of sole for Robert and two salmon steaks for this noon.

Shells and crustaceans share a display. This ancient fish continues against winds and tides to make lovers of the sea specialities well from home. The guests are always ready for a tasting.

Just off the main roads, in the Pommaries district, this beautiful fishmonger's blows an iodized breeze. For over 20 years, Dominique Febvre, a native of the Atlantic coast, has not hesitated to give the best advice on how to prepare the freshest fish. Daily arrivals, direct from French ports and small fishing boats. High-quality whole fish, boneless fillets, including Lake Annecy féra. Shellfish and crustaceans make up exceptional seafood platters. Home-cooked seafood dishes, smoked salmon and salt cod, wine selection. Another address at Les Halles de Saint-Martin-Bellevue.

The good idea for this supplier of seafood, shellfish and fish, who opened his store in 2010, is to offer his treasures to individuals at unbeatable prices! You can order by phone, on the website or come to the store. You benefit from tasty and fresh products. The delivery is free from 30 euros. Thierry Tomas selects products from French, European or Canadian farms. The company has also been working for 25 years with restaurateurs, including the renowned Toques d'Auvergne. The store also offers foie gras, duck breast, canned vegetables, cheese, meat and wine from local producers.

The Trout of Nistos is one of the best. Jean-Christophe Couribaut raises his fish with products from organic agriculture in a natural aquatic environment. If trout are less abundant in the Pyrenean rivers and streams, fish farms have taken over to ensure this tradition of quality. You can come and fish for trout on this exotic site. Equipment and bait are provided. At the end of your fishing trip, you can have the fish you have caught weighed and leave with them.

The owner, Lo Chief Saviour, besides the sale of fresh fish, excels in the manufacture of fish, shellfish and seafood. From the shell tray to the carpaccio plateau, through the marinated, skewers, fish and plancha fillets, a huge work is done around the preparation. And Lo Chief Savior who has just expanded its shop innovates and proposes to eat fresh fish indoors in winter, on the terrace in beautiful days. The idea is simple: you choose a wolf, seabream, etc. and your fish is cooked to plancha. You eat him live. You can also take a look at all prepared dishes (squid, haddock, etc.). The choice is vast and very tempting. Another initiative, on Thursday evening from to, is tapas evening. But beware, it is imperative to reserve.

In this aquaculture farm, the fish are born and raised on site in fresh water. The rainbow trout is the queen of the place. It competes with the fario, the brook trout and the big pink trout. Whole or filleted, they are a treat for all gourmets. Smoked trout is also available. An instructive visit reveals the know-how of Michel and his team. In July and August, this fish farm offers to combine the pleasure of fishing with that of tasting.

An out-of-the-way store with a reputation that knows no local boundaries. Here, you can be sure of fresh fish, shellfish and crustaceans. For restaurateurs, wholesale is also assured. The address is so well known that you may find yourself queuing once to be served, and a second time to pay at the counter (especially on weekends). It's a time investment you'll be rewarded for, firstly by watching the staff prepare a fish at breakneck speed, and secondly by eating your seafood - and that's what it's all about. During the festive season, the seafood platters (composed or to be composed) attract even more people, and are the best in town. You'll also find fresh vegetables and, above all, organic lemons and white wine. Last but not least, we also sell our products at 8 markets in Mance: on Fridays at Place Washington, on Saturdays at Cité des Pins and on Sundays at Jacobins and Pontlieue.

Address resolutely gay friendly, which displays the colors (the boss organizes very gay expos in his establishment!), and who deserved to speak, because they are rare the food shops to make themselves known, who-more is when we saw the quality of the products offered. The seafood trays (on order) are to fall.

This black building with the appearance of a saloon houses a smoking and salting workshop. Here, we offer you many fish (most of them coming from the local fishery such as hake, pollack, tuna, mackerel, meagre, sea bream...) prepared in an artisanal way: salting with dry salt from Noirmoutier, smoking with sawdust of beech wood and slicing by hand. You will also find fresh and smoked fish rillettes, salmon gravlax, eel, duck breast... You will also find these products on the markets of the island.

More than ever, one of the best fishmongers in Biarritz! For Laurent Péan and his son, the choice of fish from French fisheries is crucial, as they source exclusively from trusted addresses to offer a wide range of fish and shellfish of exemplary freshness and quality: bluefin tuna, hake, cod, sole, salmon, oysters - Fines de Claire, Pleine Mer, Gillardeau, etc. - and seafood platters and home-cooked dishes. and seafood platters and home-cooked dishes...

In this small black hut with the appearance of a salorge, whose name is displayed in yellow letters, located between the road and the salt marshes, Tanguy Rocher offers you to taste and buy to take home, seafood (whelks, shrimps, langoustines, clams, lobster...) but also mussels and chips. So sit down on one of the large tables on the terrace and order the formula which offers 6 oysters plus a dish of mussels and chips. If you are not on the island, you should know that this oyster producer can ship them.

Before the corner "Salmon Break" at central stops, Saules is a family business located in Chanteloup, which has been practicing its know-how for over 30 years. A sea side and a land side, because they transform salmon but also duck. A beautiful alloy for all gourmets! At the halles, you can find articles from this transgenerational expertise, responding to a very strict specification, and come from a hand crafted transformation made by hand for optimum quality! The organic salmon imported from Ireland and the French duck will delight you during your dinners or holidays. Only the best is proposed: salmon paved, smoked salmon in front of your eyes, and the only organic sushi in the city! It also has fish rillings with truffle or caviar, and duck, meat, rillet and fatty liver to damp! This small business is held by passionate people who greet fine mouths with connivance, and a multitude of wise tips to prepare the best dishes!

L'Hippocampe, is a completely renovated oyster farmhouse that looks great with its wooden facade, the interior room and a pretty terrace overlooking the channel. Here you will be served oysters accompanied, if you wish, by mussels, clams and a glass of white (or rosé) Leucate. Lovers will revel in the Petula Spectacular, an oyster (no. 0) of extraordinary dimensions that has spent no less than 4 years at sea. A very pleasant address held by a team that is just as pleasant, where you can enjoy the sunny and sheltered terrace.

The Bellocq fishmonger's has long been established at the Victor-Hugo market for the pleasure of seafood and quality fish lovers. Its lodge is accompanied by a space where you can taste oysters accompanied by a glass of white wine. With this success, the house has opened a second place of tasting, an oyster bar that welcomes you in the late morning, Friday, Saturday and Sunday. An opportunity to improvise an iodized brunch: here awaits you a nice selection of vertes de claires, special Gillardeau, Josephine or Vaast... Seated at a table, you could almost believe you are at the seaside! The only thing missing is the sound of the waves.

This family business, established since 1930, is a reference in the world of Cancale oysters. The Pichot family has also created the marine farm, which offers a visit in which you can discover an impressive collection of shellfish from around the world. In its oyster beds, Saint-Kerber cultivates a wide variety of oysters: hollow, flat Belon, Pied de Cheval, and lesser known ones such as the Tsarskaya, iodized and crunchy, or the Muirgen, fleshy and delicate. Amateurs, treat yourself and discover the finesse of Cancale oysters.

La Ferme des Nielles is a renowned seafood restaurant in the region. Customers can enjoy their meal on site or take it home. La Ferme des Nielles has also specialized in oyster production for four generations. Their oysters, notably the Dangaly Bio oyster, won a gold medal at the Concours Général Agricole 2020. In addition to their restaurant, Ferme des Nielles also offers a retail service, allowing customers to pick up their order and enjoy a seafood platter at home.

From seafood platters to top-of-the-range catering services, this professional has been established in the region for a dozen years, bringing the sea to our plates in all its freshness and diversity. The region's top chefs make no mistake, calling on his expertise to supply them with fish, shellfish and other marine and oceanic flavors. So when you head to Chateauneuf-sur-Isère, you'll find fresh, impeccable products in your cooler at this modern fishmonger. To your scallops!

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!

Artisan, fishmonger and caterer since 1973, Maison Sohier is first and foremost a three-generation love of fishing. Its reputation is built on the quality of its products. Here, we select fish from coastal fisheries for guaranteed freshness. You'll find the best products from our coastline. We'll be happy to advise you on preparations and accompaniments. Enjoy seafood platters, cakes to share as an aperitif, seafood sauerkraut or monkfish and shrimp curries. The catering service is well honed, with formulas for 50 guests and more. Another establishment awaits you on rue Saint-Hélier.

Astoux & Brun is the place to go for seafood lovers in Cannes! On the shelves: a fine selection of fish, shellfish and crustaceans to take away, not forgetting the delicacies concocted by the chef. From crab quiche to crispy cod accras, every bite is an explosion of flavors. An invitation to enjoy the delights of the sea at home, for gourmet meals that are sure to cause a sensation!

Make way for quality fish, shellfish and crustaceans at Placet! Renowned for the quality and freshness of its products, the Placet fish shop offers you beautiful seafood products. The daily and selective just-in-time supply of just-in-time supplies from French auctions, Northern Europe and even other parts of the world, depending on the species, is a real guarantee of freshness! Just caught, the fish is on the shelf the next day, ready to be flaked and boned before ending up on your plate. The shop also offers lobsters, lobsters and crayfish in their pounds, as well as assortments of oysters and seafood trays to compose according to your desires.

With its red lines and parasols, it's not hard to spot cabane n° 15 on the port of La Teste-de-Buch. And at Chez Jejhene, there's always something to read about the art of living, love or friendship before you step through the door. On the premises or to take away, as is often the case, Hélène and Jérôme Laboual offer oysters (from their own production) accompanied, why not, by prawns, whelks, periwinkles or a local pâté. All washed down with a glass of Argilius white wine.

La Cabane Numéro 1 delights tourists and locals every season. The good local products, the oysters raised with passion by Catherine Roux in Cap Ferret, the gourmet platters of cold cuts and cheeses, the beautiful selection of wines and beers... At the table, as on the terrace, sharing is the order of the day. Facing the small marina, we enjoy a sumptuous sunset, punctuated by live concerts and always enhanced by Babeth's smile! On Monday morning, gym class and breakfast with your feet in the sand.

A small fish shop with all the makings of a big one, this is a successful conversion for Charles Geslain, a former professional hockey player. He was able to create a warm and welcoming place appreciated for the indisputable quality of the fish and shellfish. And if the desire to enjoy a seafood platter is too strong, place your order here, the freshest products are a delight. Just like the delicatessen side, which makes us hesitate between fish rillettes, ready-made dishes, gravlax or smoked salmon (smoked on the spot, please!).

Here is a very nice concept: group five fresh product specialists in the same space, giving it a covered market atmosphere. This grand hall therefore brings together very beautiful stalls, with seasonal products, old and forgotten vegetables and exotic fruits, and a grocery store in the world for a journey of senses and flavours. The butchery/butchery/catering radius offers meat and quality products with excellent traceability, like fish fish, free service, where you will have a large choice of fresh fish, crustose and shellfish. More than 1000 references to the barking radius, and bakery side, the various breads are cooked on site, as well as the pies and sandwiches made on the premises. Finally for the most greedy, a beautiful confectionery stand is also present.

This large surface surface offers added values such as the 30,000 proposed references - of which 1,500 organic and 500 organic products are the largest organic radius in the region. A fine grocery store, a wine cellar with 600 raw wines, fresh vegetables and a kosher radius complete a wide range. The fish store offers the most complete and qualitative offer in the whole area. Managers Marie and Vincent Marquis can be proud of their investment - almost EUR 8 million - for this elegant store where a hundred employees work every day in an atmosphere that respects the human, too rare in this kind of institution, not to note it. 

Notice to fans of good iodinated seafood products! Here you will find seafood trays all ready - from 23 € to 259 € for a tasting of 1 to 7 people (custom!) - or trays to compose yourself with cooked or live crustaceans in their pastures! A wide choice is available to you with Canadian or Breton lobsters, pink lobster, Norway lobster, spiders, female tourteaux, kings'feet, grey shrimp or Madagascar, tourteaux of cake, wild gambas, smoked salmon… and shellfish: bulots, mussels, almonds, clams, prairies, clams, purple, oysters (Gillardeau, Papin, Madec, David Hervé, Ancelin, etc.)… To accompany these tastings, a wine card certainly "white" with AOC of Provence, Burgundy, Languedoc-Roussillon and Valley of the Loire, and also of Provence AOC in rosé and red, without forgetting the champagnes and caviars! For your buffets, cocktails, birthdays and receptions, the delivery takes place throughout Paca region, the trays are to be ordered on site or by telephone. This peel is also a restaurant with terrace on the harbour! You will find several addresses in the South (see "our stores"): La Ciotat (tel 04 42 01 08 47) and La Garde (tel 04 94 42 07 38). What a lot of vitamins and trace elements.

Marine, the daughter, and Nathalie, the mother, are the two "girls of the tides". They welcome you to their oyster farm in June, July and August, and on request out of season. The company has been established in the village of Ruault for 4 generations: it was Marie-Joseph, Nathalie's grandmother, who launched the family adventure in 1936. You can taste and buy the oysters on the spot, while enjoying the landscape. Out of season, check the opening hours and ordering possibilities on the Facebook page Aux Filles des Marées.

For over 60 years, this family-run business has been making a living from fried carp, or rather, carp at all. Although this family-run business has no catering facilities, it does offer live carp or carp already filleted. It also supplies pike, trout, tench and roach for restocking ponds. And if, "at the beginning, we only delivered carp in the "r" months, today the Bihl establishments are recognized and called upon throughout the Eastern region, including Germany and Switzerland. Know-how leads to impeccable quality, to which we must add punctuality. As a result, some of the biggest names in Alsatian catering are supplied here with carp stocked in spring-water tanks until they are 3 years old. Only then is the carp, weighing close to 2 kg, delivered to a restaurant owner's fish tank, or in ready-to-use fillets brought in by refrigerated truck. The same principle applies to other freshwater fish. Enough to make your mouth water.