Fresh fishes are unloaded during the night in order they can be delivered to the client in the early morning. The clients fillet the fish and dispose the fillets into small poly boxes of 2 to 5 kg with some ice. Then they quicky dispatch them everywhere in France and even in Europe. So a fish unloaded on Monday in Boulogne can be sold in fillets on Tuesday on the French Riviera market.

We evaluate that 70 to 80% of the production is sold to the consumer trough the hyper and supermarkets network. The others 20 to 30% are sold by the wholesalers, the restaurants and the fishmongers.

 quickfrozen at sea production