Fishmongers Fish and seafood France

If you pass through the small oyster farmers' port of Port Leucate (shellfish base), the last hut that you will find is La Cabane des Tontons, go ahead! Open in summer, you can buy their oysters, clams, meadows, and mussels to take away or eat on-site (see restaurant section). Cul d'Oursin, aka Christophe Guinot, is a lover of his profession; do not hesitate to ask him, he will be happy to explain to you the techniques he uses to make his oysters so beautiful and fleshy. A charismatic oyster farmer who loves beautiful stories, he does not hesitate to scent the water in his rosemary parks picked in the nearby garrigue or to open a few bottles of champagne on his oysters... we love it!

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.

This fishmonger's, run by a family of four generations of fishermen, is a real institution in Port-la-Nouvelle. The fish, shellfish, and crustaceans offered here are, as far as possible, from the Mediterranean.

You can order seafood platters and ready-made meals to take away such as couscous or paella with fish, bouillabaisse or gambas... But you can also, during the three summer months, eat on the spot. You can choose what you want from the stalls, and the house will prepare it for you on the plancha or in the oven according to your request.

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!).

No need to go to Marseille to buy fish, Toinou Aix is a 25-meter stall offering the best of the sea every day, all year round. Seafood and fish are rigorously selected. Oysters, mussels, sea urchins in season, crabs, violets, clams, almonds, wild shrimps and prawns, live lobsters, lobsters and fish of the day, the stall is generous, you're spoilt for choice when it comes to filling your basket, we give you advice and recipes, you leave with your purchases, your tray or you're delivered to your home. Conveniently, if you're in a hurry, you can place your order via the e-boutique. If it's aperitif time, there's nothing to stop you enjoying a few oysters with a glass of white wine, or settling in at the restaurant for an iodized meal. Service, quality and freshness are the watchwords at Toinou.

The Castillons have been in the shellfish and fish business for three generations! In this oyster farmhouse in Leucate, you will of course find the house oysters but also shellfish bought directly from the shellfish fishermen (tellin, clams, sea snails...). For the fish, they are of the day and fished by Franck, a professional fisherman. All these treasures, you can taste them on the spot accompanied by a small glass of local white wine on the terrace or to take home. Freshness, prices, and a warm welcome await you!

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.

It produces more than 300 tons of oysters per year and is becoming increasingly famous: La Calvadosienne is both the name of the educational shellfish farm in Asnelles, created in 1991, and the name of the adjoining store where you can do your shopping. Practical, after the visit of the oyster beds, you can offer yourself a tasting accompanied by a white wine or take away a basket. Otherwise, there is a 24-hour vending machine! The open sea oyster of Asnelles is regularly rewarded at the Concours Général Agricole de Paris (silver medal 2022). Bravo!

For 130 years, at La Perle des Dieux cannery, 4 generations of the Gendreau family have succeeded one another to offer an exceptional product: fresh canned sardines, worked in an artisanal way and canned by hand in innovative and tasty recipes. Another special feature: vintage tins nicely painted by two female artists. In the gallery-boutique, a wide choice of sardines, tuna fillets and mackerel in oil, but also spreads, sardine rillettes, salmon mousse, scallop tapas and tuna with lime...

Oysters are the specialty of the house, the proof, with such a name, you had realised it! These charming young ladies with such renowned virtues - we are talking about oysters here - are bred directly in the oyster beds that have made the reputation of Saint-Vaast-la-Hougue and its surroundings. From the city on the east coast to Cherbourg, there is only one step, which these oysters cross! New atmosphere, new decoration for the 2021 season!

The west coast represents the most important shellfish basin in Normandy. In the heart of this basin, the Cabanor groups together about fifty seafood producers. It is one of the sites where all the operations of breeding, refining, and marketing of oysters are carried out: washing, splitting, grading, and putting in stuffing boxes. Finally, you can visit the facilities: the site, of course, but also the showroom.

What better place to buy and taste oysters than the port of Saint-Vaast? If oysters are tasted a bit like good wine, we are not disappointed here. The Lesdos-Allaire house regularly offers you the opportunity to taste some of them, but also invites you to discover a whole range of marine taste products on sale in the shop: mussels, preserves, soups, and even samphire! Tip is not an empty word here.

La Marée Gourmande is a fishmonger. It offers a range of services, including in-store shopping and in-store collection. La Marée Gourmande also offers a range of seafood platter formulas to suit all tastes.

A rare expertise, and products of immense quality: the Sea Frais workshop, located in Dragey, is indeed an expert in salmon smoking. This is where the fish arrive from Ireland, Scotland and above all Norway, to be smoked according to the rules of the art. Under the watchful eye of Luan Cronin, who keeps the techniques used a closely guarded secret, the finished products are of unrivalled finesse. To find them, the place not only has a great store, but also a particularly well thought-out website.

A benchmark in the Basque Country, this fishmonger's is well known to Anglo-Americans and tourists accustomed to freshness and guaranteed product quality. You can't just become a fishmonger for a day, because you have to know how to select, follow the season and arrivals, have a good network of fishing professionals, etc. At Pean, you can count on our team to prepare your fish, seafood platter and oysters to the highest standards. La Marée des 5 cantons has nothing to envy the best fishmongers in Aquitaine and beyond.

The oyster producers of the Bassin de Thau have developed a singular method: suspension rearing on ropes. All year round, Coqui Thau offers you the opportunity to discover its oysters and mussels in an enchanting setting on the edge of the lagoon. With no frills, shellfish are at the heart of the dishes on offer, particularly the braised oyster, pride and joy of the house. For an authentic tasting. Brasucade and grilled sardines are regularly served. The establishment also offers the direct sale of its products.

The Pisciculture de Veuxhaulles-sur-Aube has existed for 50 years and has been managed by Sylvain Tscherter and Serge Nassbaum for more than a quarter of a century. This superb corner of nature is not only developed for the reasoned fish breeding, it is also a place of leisure to discover easily the joys of trout fishing. Rainbow trout, fountain salmon... 30 tons of fish are produced here each year. The fish are raised in 1200 m² of ponds within a 10 hectare park, then slaughtered on site. If the lifting of the fillets is also done here, the transformation is then ensured by a laboratory located in the Yonne. Rillettes, mousses or trout sausages, cold smoked trout, the range of processed products is rich and tasty. You can buy them on the spot but also find them in many delicatessens of the region. The trout of Veuxhaulles has become a recognized brand, and the company delivers its fresh trout to many restaurants and grocery stores in the area. You can also find it in the gourmet markets of Châtillonnais and in delicatessens.

The Gillet family opened this fish farm in 1968, to be taken over in 2009 by Roland Gaillard. The place is located at the birth of the Cuisance. The fish farm raises 800,000 eggs per year, including rainbow trout, which is known as the "patron saint of streams". But it evolves with the fario, the salmon and the fountain salmon, distributed in 13 basins. All of them are the delight of good restaurants well beyond the Jura. In this picturesque remote area, families come to play with their fishing rods and win their catches, to the great joy of children.

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.

Ideally served with a Jura wine, trout has seen its breeding develop as a matter of course in the region. And if you can buy trout and smoked fillets from this small local fish farm all year round, it is in the summer that the purchase becomes a real leisure activity. Aquatourism", so to speak. As soon as the weather is nice, you can take your own cane and donkey to try and catch your evening meal, on a 70-metre course. The trout are gutted by the owners of the place and you leave with a fish ready to eat. And if you miss the recipes, we will be able to advise you on the preparation, the cooking... Some ideas as a foretaste: trout carpaccio, trout meunière with Jura wine, trout sushi, trout terrine, trout roe, trout with blue cheese... The place, surrounded by greenery, is perfect to make the youngest discover the pleasure of fishing without the frustration of leaving empty-handed!

Created by Yann Trébaol in 2007, this cannery offers many spreadable products, soups and tapas based on delicious fresh seafood: fish, shellfish and crustaceans. More than 700 delicatessens, fishmongers and market gardeners sell these iodized delights that add a twist to the aperitif! We love to vary the pleasures with the 24 recipes of spreads. The tapas (squid, scallops, whelks, clams, mussels, cockles) are among the best-sellers of the house. And of course without preservatives or colourings!

The chef Yoann Conte was born in Brest. If he loves the mountains, he must miss Brittany and the ocean. He has therefore moored his boat on avenue du Parmelan to open the doors of a new and unique concept, that of a quality fish market mixed with a delicatessen of the same barrel. Fish and seafood from clear origins, from a respectful and responsible fishing. In the same eco-responsible spirit, the fish are processed to be fully consumed before being packed in recyclable containers.

Tibidy was founded as a family business in 1937. Since then, the company has seen three generations of Jenots, oyster farmers from father to son in Quiberon Bay. Today, it is Maxime's turn to raise flat oysters or Belons and hollow oysters. Those who wish to discover the profession can visit the breeding site (by appointment). A tasting of some rare pearls accompanied by a glass of white wine closes the visit, which lasts about 1h30. It is possible to buy oysters and shellfish by retail or to have them shipped throughout France.

For a century, Petrossian in Paris has been a veritable French institution, synonymous with quality and excellence in the world of caviar. With iconic boutiques in prestigious areas of the capital and sales outlets around the world, Petrossian offers an exquisite selection of caviars, including the famous Baeri, Beluga, Ossetra and Sevruga, as well as the latest addition, Acipentris. Constantly innovating, Petrossian has introduced unique creations such as Rybaloff and caviar tarama. The boutique also offers other refined products such as truffle specialties.

The Martin family has been at the helm of the Thalassa Tradition company for several decades, producing famous and reputed oysters. For a few months now, the company has also had its own sales outlet in the Blainville shellfish farming area. Offering a wide range of oysters - there is something for every taste - but also many other shellfish, the shop, dressed in wood, is open from Monday to Friday. The welcome is top-notch, as are the products! We highly recommend the place.

A reference to these oysters from Jean Rouvière, who, under the name Father Gus, produces some of the best oysters in Normandy. Aged for three years on about forty hectares of land punctuated by tides that are among the most important in Europe, they are full of taste, juicy as they should be, always tasty. And then, as we do things well here, we welcome you to a real oyster bar, away from the city. This well-thought-out place allows you to enjoy oysters and a drink in a magical setting.

Meet us on the quay, in the last fish cannery on the island of Groix. Everything is cooked on the island nicknamed l'île aux Grenats, according to ancestral recipes, using fish and shellfish from the local small-scale fishery. Individually or in a box, you'll enjoy sardine rillettes with Espelette pepper, scallop pots, lobster oil or seaweed and basil pesto. Excellence, jarred or canned. An art of living selection is also available.

Olivier Truchetet offers trout in all its forms in this charming boutique, recently opened in the heart of Mont-de-Marsan. Hot or cold smoked, in fillets, sausages, tournedos, brandade, marinade... Trout is simply divine. Olivier Truchetet also showcases a multitude of local and artisanal products, a range of flavors that won't leave you wanting for nothing. You can find these products at the Saturday morning market in Montagne, or at the Geloux fish farm, open every Friday afternoon.

U Palmentu offers Mediterranean cuisine, with seafood specialties including fresh fish from the Centuri fishery. The restaurant also features a wine bar and serves piattinis and tapas. We particularly appreciate the restaurant's magical setting, which serves as a backdrop for the delicious dishes. The restaurant overlooks the port of Centuri, adding to its charm. U Palmentu is a recommended address for lovers of traditional cuisine made with local produce.

" Here Paradise begins at the Passage ": this is what you can read on the slate in front of the entrance of the tiny shed of Yannick Le Joubioux, oyster farmer in Saint-Armel. Here, we are talking about sea products: spiders, crab, pink shrimps, oysters of course... Seafood platters and lobsters are prepared to order. The place is magical: sea kayaks, fishermen's boats, sailboats, tourists with their noses in the wind, all meet along this arm of the sea and come to spend a moment on the Oyster Route to enjoy an unforgettable moment.

Welcome to Chez Miguel, a fishmonger's shop in Les Halles that receives its products daily from the small fishing ports of the Atlantic coast: Ile d'Oléron, Royan and La Rochelle. Fish, shellfish, crustaceans, fish soup, you will find everything you need to concoct a meal with a good taste of the sea. The team is smiling and always ready to give advice on cooking. Eating fish is good for your health, so don't miss this unmissable address where regulars come and go.

The originality of the fish farm of the lake of Villefort, besides being the only fish farm in France on an EDF dam, is the use of a floating platform with cages suspended in the open water. A reduced density per cage and a food close to the conditions of natural life authorize the organic appellation. Nearby, the local fish farmer transforms and smokes the fish in a traditional way. You can buy his products on the spot or on the market of Villefort.

This is the direct sales shop of La Sablaise cannery, but not only. You will find grocery products around fish: canned food, fish soups, smoked fish... A multi-faceted place, a discovery site where you can use virtual helmets to find out about the jobs at La Sablaise Cannery and the entire industry; touch-screen tablets for the youngest visitors to understand in a fun way how seafood products are produced, from fishing to eating... And regularly gastronomic workshops, animations, demonstrations...

The Dinard salmon cooker offers you a nice range of fish smoked on the spot such as smoked dogfish, eel, hot smoked honey-thyme salmon, red tuna, hake, mackerel, gravlax or smoked salmon. Claude Lenéel prepares them with mastery and you will appreciate his know-how. On the spot, you will find other seafood products and everything you need to make beautiful dishes. In addition, a free visit with tasting is offered on Thursdays during school vacations or on Tuesdays in July and August. Don't resist!

L'Étal, one of the best fishmongers in Reims, offers you a wide choice of fish, shellfish and crustaceans carefully selected according to the seasons and fishing methods. The shop also offers seafood platters to suit all your tastes, as well as seafood products, sausages, caviar and wines for successful iodised aperitifs! A little hungry? Go to the Bocal, to taste directly from the stall to the table!

New arrivals this year at the very famous Fish fish Fish. It was Philippe and Valérie Clément who took up the case of Mr. Tesnière, even though all together, they worked to serve the client in the best conditions during the year-end festivities. What better way to pass the relay? After beginning on the markets, the new trader promised to continue to work on the fresh fish that made the reputation of the place. With some new features, such as the expansion of catering service: fish and shellfish inputs, but also cooked fish dishes, such as burbot, leeks and turbot.

During the week or at weekends, come and fill up on fish and seafood for your meals with family and friends at Les Halles de la Criée. And when you taste the fish, shellfish or delicatessen dishes from Maison Troadec, you'll never be disappointed. Here, the finest quality fish is selected at the auctions in the ports of Lorient and Les Sables-d'Olonne: exclusively wild shrimp, Scottish salmon, coastal fish... The fishmonger's makes a point of using responsible channels and works directly with fishermen. The seafood platters are unanimously acclaimed, and the bistr'eau des Halles allows you to enjoy your meal on the spot. An excellent address!

On its 20 ha, this old and beautiful fish farm raises freshwater fish and has an on-site processing laboratory for direct sales. Depending on the season, carp, pike and zander are in the spotlight. So, in summer, you can treat yourself to fatty or smoked carp fillets, goujonnettes (fried fish), carp terrines with bear garlic, or, of course, tasty fish soups. What's more, accommodation is available in a caravan or a fisherman's hut on the banks of the ponds.

The Vercors hasn't become an ocean where you can catch good fish again, but it's up there, on the Villard-de-Lans side, that the beautiful story of Carole, the fishmonger, and her brother Sébastien, the catering chef (who treated us to delicious seafood paellas this summer) began. Established at Les Halles Sainte-Claire since 2020, the family offers fresh fish and seafood, with platters to suit all tastes, not forgetting the Vercors fario trout raised at Echevis. A choice of seafood delicatessen dishes to vary the pleasures if you don't want to cook. A special feature of this brand is the possibility of ordering from an online store.

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.

Located in the heart of Vannes, La Compagnie Bretonne, created in 1920, perpetuates a traditional know-how from its workshops in Penmarc'h (Finistère). Specialized in canned seafood, it offers a wide range of products, all hand-packed and selected in accordance with the seasonality of the fishery. Among them, white tuna, monkfish liver, lobster bisque, Breton sardines, mackerel fillets, spreads, Breton seaweed, soups and ready-made meals.

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The Compagnie Bretonne is a family story that began in 1920 and has been perpetuating its know-how ever since. An adventure made possible by the invention in 1795 of a preservation process designed by a certain Nicolas Appert. Since then, the art of canning has continued to evolve and it is on the Penmarc'h production site that it has reached its peak. Rigorous selection of fish and respect of the seasonality are the guarantees of the high quality of the hand-packed preserves.