The Importance of Traditional Fishmongers in France’s Seafood Culture

Recently, Sigrid Philippart from the Norwegian Seafood Council visited Maison Bachelin in Paris to explore the exceptional seafood options available. She expressed her admiration, stating, “I am overwhelmed by the excellent and varied selection of seafood available at Maison Bachelin. At the Norwegian Seafood Council, we work closely with professionals like Stéphane to better understand and support the French market. Their expertise, combined with the quality of Norwegian seafood, helps meet the high expectations of French consumers.”

What Sets French Fishmongers Apart?

Approximately one in five seafood purchases in France occurs at traditional fishmongers or open-air markets. These sellers are more than just vendors; they serve as trusted advisors who provide expert guidance, recipe tips, and a deep connection to culinary heritage. Their role is vital in preserving France’s rich seafood culture.

Highlighting Maison Bachelin

Maison Bachelin, located in Paris’s 16th arrondissement, exemplifies the best of French fishmongering. With a stunning display of 30 kinds of whole fish and 20 types of fillets, it is a paradise for seafood aficionados. Notably, Norwegian cod stands out as a favorite among loyal customers.

The Consumer Perspective

Quality and freshness are paramount to French consumers when selecting seafood. According to studies by the Norwegian Seafood Council, a substantial 75 percent of French consumers believe their local fishmonger provides high-quality products. Furthermore, 45 percent visit a fishmonger several times a month or more, illustrating their significance in the seafood purchasing process.

Philippart adds, “Our data shows that over a fifth of seafood value sales in France comes from traditional specialists – markets, fishmongers, and other stores. There’s little doubt that the expertise fishmongers possess is valuable for consumers in France.”

Inside Stéphane Bachelin’s Fish Shops

Stéphane Bachelin, who operates six fish shops, showcases an extensive variety of fish and seafood. According to him, Norwegian cod loin is one of their flagship products. “One out of three customers that walk into the shop purchases Norwegian cod loin,” he reveals.

Stéphane emphasizes that product sourcing plays a critical role in influencing customer decisions. “The question of origin, the place of the fishing itself, comes up frequently. Customers want to know what they’re eating, where it was caught, and whether it’s farmed or wild-caught,” he elaborates.

Image courtesy of Norwegian Seafood Council

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