Fishmongers Fish and seafood Midi-Pyrénées

Located like Bouzigues Park on the edge of Thau Pond, the Mas Roucairol de Marseillan offers the commented tour of an oyster farm, tracing all stages, from the origin of the oyster until its marketing. Each visit is followed by a oyster tasting with ostréiculteur. Oysters and mussels are also available on a free sale in Mas Oysters, packed in trays of 3, 5, 8, 10 or 15 kg.

Located just steps from the pond of Thau and close to the Mediterranean Sea, the Mas Azaïs Daniel offers you a declination of flat oysters or Bouzigues, but also mussels, clams, sea snails, purple and even sea urchins.

If you leave Mèze from the south along the Étang pond, do not hesitate to stop at the Blanc Blanc, a small shellfish village. Here, ask Michel Remeize, you will be told his institution without a bad deal. Passionate about his craft, he will propose a short visit (approximately 30 minutes) from his facilities and explain the long process that results in the production of thousands of delicious molluscs each year. A breeding that lasts between 12 and 15 months between water and harvesting. Of course, you can taste and buy fresh mussels and oysters at very interesting prices.

Their fish are fresh and beautiful! Early in the morning, several boats return from the open sea to cover their stalls with freshly caught specimens: gilthead bream, sar, pageot, cuttlefish, sole, turbo, octopus... depending on the generosity of the sea and the mildness of the weather. Between you and the fish: a sailor who gets up early to treat you. And what a delight it is to be advised on the best recipe to simmer, and to leave it to the connoisseur to scale and gut the beast. As an added bonus, buying direct from the ship takes care of your wallet.

L'Espadon is an institution in the Halles de Narbonne! Christophe will be able to advise you with his singing southern accent and his smile at all times. He knows all about Mediterranean and Atlantic fish and will give you some tasty tips for cooking them. Three times a week he goes to the fish market of Grau d'Agde to offer you more than 40 different species of fish, 80% of which are from the Mediterranean. You can choose between seafood platters, lobsters, lobster, crab (on order), fish prepared in fillets. Go there with your eyes closed!

Chez Cul d'Oursin is one of the great references of the oyster port! Here, we work as a family and the atmosphere is good, even very good. You quickly get the impression of being part of the family. We owe this lively atmosphere to the Guinot family. For them, oysters are a family affair going back four generations. Yohann is the great-grandson of an oyster farmer from the Arcachon Basin, and he's constantly dreaming up ways to improve the quality of his oysters. Beautiful, fleshy and above all tasty, they can be enjoyed on site or at home.

Poissonnerie du Bonheur and its sidekick La Fromagerie du Bonheur are putting smiles back on the faces of local residents in the Saint-Cyprien district. Indeed, it's a pleasure to see so many food shops reopening. Merchants happy to pamper their customers with local service and quality products. Open all day, you'll be able to stock up on fresh fish thanks to this duo of friends who have turned their dream into reality! The popular Saint-Cyp atmosphere is here, and the gouaille and "tchatche" are back too! 100% Toulouse spirit!

Sébastien Pouzolles welcomes you to his establishment, a kingdom of seafood products with its menu of fish, shellfish, appetizing seafood platters, its preparations a la plancha, or its tapas and cooked dishes. All these tempting dishes can be eaten on the spot or to take away. A superb fish stall for retail sale completes the offer, every morning from Wednesday to Sunday. So don't wait any longer, enjoy the fresh products and oyster selections of Cazi del Mar.

Marie-Laure and Cécile organized the meeting of the earth and the sea in Mirepoix. They have favoured short circuits and small local producers, whenever possible. The fish are caught and not bred and of French origin. The shop is large, colourful and very bright. The use of baskets to present the vegetables accentuates the feeling of authenticity and quality. All the prices are written on slates, giving a market-garden feel and the advice given by the two saleswomen is always listened to and appreciated.

In this charming boutique, discover an exceptional selection of shellfish and marine specialties. The stalls are brimming with Tarbouriech oysters from the Etang de Thau and mussels from the open sea. Backed by five generations of family shellfish expertise, the two sisters offer a variety of products: oysters, lobsters, shrimps, crabs, clams, whelks, crayfish and much more. A marine grocery section also offers take-away meals.

Once a week, a visit and tasting is organized in this shellfish farming area in order to make the public discover the job of oyster farmer. Representing the third generation of oyster farmers in the Caumeil family, Jean-Michel will tell you about the history and secrets of this particular profession. At the end of the visit, you will have the pleasure of sitting on the terrace located on the edge of the Thau Lagoon, with a magnificent view stretching from Bouzigues to Sète, to taste some delicious shellfish.

Yvon Lardat is a shellfish producer. In his small sales outlet, Yvon and his team welcome with a smile the gourmets who have come to get their seafood platters ordered in advance, but also those who wish to settle down to taste directly on the spot the freshness of the sea. The atmosphere is friendly, and there is a wide choice on the menu. You can start with a mussel turnover, a fish soup or a gratin of marbled razor clams. We continue with oysters, whelks, shrimps, clams, crab...

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.

After the departure of its founder, a Welshman stranded on the shores of the Gers, the employees of Fumaison Occitane extended the adventure by creating a cooperative in 2017. In the impeccable factory store, you'll find a wide range of products, from Scottish salmon to trout and sturgeon raised in the South-West. Sliced or cobbled, hot-smoked or cold-smoked, the result is always delicate. On Friday afternoons between March and October, you can discover behind-the-scenes preparation and smoking techniques, with a tasting session to boot!

In the heart of the pond, the shellfish farming area has existed since the early 1960s. Eighty percent of the shellfish is sold directly in the Grau de l'étang and in the surrounding villages. The Leucate oyster, the very famous "Cap Leucate", is an oyster with recognized virtues: it is very hollow and its flesh is very firm with a pronounced taste of hazelnut. But the oyster is not the only star of the pond, also rich in clams, mussels and other shellfish!

The largest fish plant in Béziers Central Station. The choice of fish and shellfish from the Mediterranean is immense. The merchandise is exceptionally fresh and arrives every morning at the Auction auction. Every Friday, Saturday and Sunday morning, tielles sétoises, cuttlefish rust, squid stuffed with fish, haddock, ancienne bourride, bouillabaisse, mint doughnuts, mint doughnuts, and lemon doughnuts the mouths of passers-by. All these delicious little dishes are home made, even pasta and puff. A good address for all fish drinkers.

A lover's Paradise, Jean Paul's booth is full of mussels, oysters, lobsters and other crustaceans from the Mediterranean. Freshness is guaranteed, advice is advised and tasty shells are available. Depending on the fishery, you can cook tellines, shrimp or simply order a shell tray.

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.

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!

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.

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.

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 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.

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.