Variety of
Moroccan Fish &
Other Products

The leaves of this seaweed are of purplish red color and flattened, it measures 2 cm in width and 20 cm in height. These seaweeds are rich in fibers and antioxidants. the seaweeds of Morocco have an exceptional nutritional value and possess a refined taste. They prevent several conditions and are help maintain good health.

Gelidium is a type of red algae from the Gelidiaceae family. This species of algae measures between 2 and 6 cm. It has a cartilaginous appearance of a purple color. It comprises 124 species, known by several common names and their size is generally between 2 and 40 cm. Their branching is irregular or in rows on either side of the main thallus. Gelidium produces tetraspores.

Gelidium Sesquipedale is a species of red algae with high commercial value and represents more than 90% of the harvests as it is an important source of agar-agar. It is also called Rebiâa and has the appearance of red thallus with a robust appearence and a cartilaginous consistency. It is composed of a set of fronds in tufts measuring between 10 and 25 cm. It is a thalloid seaweed, branching out on a single axis. Known as a clonal species, it grows in stands on rocky bottoms and in areas with strong water movement and exposure to wave action.
Gelidium sesquipedale is collected by commercial divers in Portugal and Morocco. In Spain and France, this alga is harvested directly from the coasts. 
Recently, the species has begun to be used in cosmetic products, as a skin care and sun protection ingredient. This seaweed contains metabolites such as carotenoids, peptides and mycosporin-like amino acids, with antioxidant properties.

The cuttlefish is an extraordinary species, whether by its shape or its lifestyle. In fact, it is considered to be the most intelligent molluscs. The cuttlefish’s meat is famous for its distinctive taste and delicate aroma. It is also rich in nutrients.   
Measuring about 20 to 30 cm in length (with the tentacles included), It has an inner float that serves as an endoskeleton. Its head is composed of short arms, each of which is equipped with suction cups, two large tentacles, and two very large eyes.
Similar to other cephalopods, the cuttlefish’s eyes are exceptionally large and complex compared to other invertebrates, allowing it to have a sophisticated vision. In addition, it is equipped with a lateral line that provides further information on its surroundings, both as a predator and prey. With its ability to mimic, cuttlefish can change its colour owing to its skin’s chromatophores, which are controlled by the brain. It ejects a black liquid called sepia through a specific organ, the funnel (leading into the mantle cavity). This liquid, also named “ink” or “squid ink”, allows it to hide so it can escape.

Squid, also called calamari,  is one of the most captured species in Morocco. It has a distinct head with a bilateral symmetry, a mantle, a perioral crown of muscular and protractile arms fitted with suction cups and/or hooks. Its tentacles are shorter than its long, tapered body. Squids have colonised all of the world's oceans and most seas. They are found in abundance on the Moroccan coasts. The size of the squid ranges between 10 and 50 cm. There are records of More than 300 species that live in all the oceans and seas of the planet, most often in groups, some near the coasts, others in the depths of the sea.
Squid is low in fat and high in protein. It is a good source of copper, selenium, and vitamin B12.

As one of the most fished varieties in Morocco, the octopus stands among the emblematic species in the Moroccan coasts. It is popular among all consumers, rich in nutrients, and plays an important role in the body's equilibrium. Morocco ranks among the world’s leading octopus exporters.
The octopus is a marine invertebrate of the cephalopod family that can be recognised by its 8 tentacles of equal size, lined with two rows of suction cups. This shell-less mollusk is considered one of the most intelligent of its kind and measures between 5 cm and 3 meters in length.
Generally, the octopus lives in the coastal waters of warm and temperate seas. It has a benthic way of life and takes shelter in rocky crevices.

The swordfish is a large pelagic and migratory fish. it is easily spotted thanks to its large flattened rostrum. It can measure up to 4.50 m and weigh several hundred kilograms as an adult.
Its size ranges between 80 cm and  3.50 m, and it lives between the surface and 800 meters deep.
The Moroccan swordfish is rich in minerals, phosphorus, iron, and potassium. It also provides vitamins B12 and B16.

Moroccan canned sardines are rich in proteins and vitamin B12. Before being canned, the sardines' heads are removed, then they are gutted and cooked, with the free space in between filled with vegetable oil or other marinades. Moroccan canned sardines are quality-oriented and have acquired several international certifications.

Tuna is a large pelagic fish that has red coloured flesh. It can measure between 50 cm and 1.50 m, and in some cases, it can measure up to 3 m. In adulthood, its weight can reach up to 400 kgs.
Moroccan bluefin tuna contains Omega 3 which plays an important role in the prevention of cardiovascular diseases.
Known as a swift swimmer, it is a heavily consumed fish, which explains its endangerment as a species.
Tuna is a fish that lives in schools in almost all temperate seas around the world and feeds on small fish. In spring, it migrates across thousands of kilometres to feed or breed.

Horse mackerel (Trachurus trachurus) is a fish species of the family Carangidae . It is a pelagic species and can be found in the Atlantic Ocean and the Mediterranean Sea. The horse mackerel is distinguished by a very indented caudal fin and bony scutes (in the posterior lateral line), highlighting its silvery sheen. It stays in coastal waters for its first two years, then moves to the continental shelf. It does not return to the coast until adulthood, during its summer migration. The male becomes sexually mature at 3 years old, when it measures approximately 20-22 cm, while the female reaches sexual maturity at 4 years old, when it measures 26-30 cm. The horse mackerel can live up to 15 years. Like all other small pelagic fish, horse mackerel populations are sensitive to environmental changes.

In Morocco, this species is called Lanchouba. it has an elongated and slender body. The sides and underbelly are silver-coloured, while the back is blue-green, with a blue-grey stripe sometimes extending between the back and the sides.
The anchovy is a real healthful food, as it contains a large amount of Omega 3. Morocco's anchovies is also rich in vitamins and proteins of high biological value.
The Engraulis Encrasicolus anchovy is the most used in semi-preserved units in Morocco. It is mainly processed through salting, drying, and smoking.
The "anchoving" technique in Morocco has continued to develop over time according to culinary habits to reach its perfect state in Moroccan units.
Canned anchovies provide high biological value and can be stored for a very long time. These small fish contain fats that are beneficial to the heart and blood vessels. These pelagic fish are also rich in vitamin A, iron, and vitamin PP.

In Morocco, this species is called Kabaila or Zaroug. It can live in the surface to under 300 meters in deep waters. Its common size ranges between 15 and 30 cm.
The mackerel is rich in vitamins B and D, as well as minerals such as iron, iodine, and selenium. It is also a very good source of Omega 3.
During the warmer months, it forms large schools and rises to the surface, not far from the coast. Visually speaking, the mackerel has multiple fins and a slender, elongated body covered with small scales. It measures on average between 18 and 30 cm and weighs around 250-300 grams. Some specimens may exceed 3 kg.
Moroccan mackerel is available in cans to be eaten anytime, anywhere. Canned mackerel has seen remarkable development in recent years.

Thanks to its exposure to both the Atlantic Ocean and the Mediterranean Sea (3,500 km-long coastline), Morocco has an important stock of fishery resources. Morocco's fish production is constantly evolving. This growth is mainly due to its flagship species, Sardina pilchardus Walbaum, of which Morocco is both the leading producer and exporter in the world.
The sardine is the most abundant and affordable species of fish in Morocco. The sardine, which belongs to the Clupeidae family, is the pride of Morocco. It can be fried, grilled, cooked in tagine, or directly consumed from the can. 
As an active member of the Sardina Pilchardus International Committee, Morocco constantly ensures the non-fraudulent use of this name in order to protect the Sardina pilchardus.
The sardine is characterised by a streamlined body, a silvery back, golden sides, and a white underbelly. The common size of the sardine varies between 15 and 20 cm and can reach a maximum size of 25 cm.

The activity of fishmeal production emerged in Morocco decades ago, it occupies an important position in the country's economy. 
The fishmeal production units are located mainly in Safi, Essaouira, Agadir, Tan-Tan and Laâyoune, and have a large processing capacity. 
This industry has gained international recognition today for its good quality and production levels.
The powder is derived from fish, usually Sardine (Sardina Pilchardus), Mackerel or other sea animals, it is obtained by separating the liquid phase (water and lipids, extracted by cooking/pressing) and protein, then by grinding and drying. 
Fishmeal is mainly used as a feed ingredient in aquaculture, poultry and livestock farming.
Fishmeal is a concentrated source of energy and is rich in protein, calcium, phosphorus, vitamin A and D.
Fishmeal is a solid product (powder) obtained by a process that targets the solid, oily and aqueous fractions of the raw materials and by extracting a large part of the water and oils.

The activity of producing fish oil started in Morocco decades ago. It occupies an important position in the country's economy. Fish oil is produced mainly from sardines, but also from mackerel, horse mackerel and anchovies. 
The production units of fish oil are located mainly in Safi, Essaouira, Agadir, Tan-Tan and Laâyoune, and have a large processing capacity. 
This industry has gained international recognition nowadays for its good quality and production levels.

Morocco has a great profusion of fish oil which is the primary factor in the production of omega 3.
The oil is used, in addition to aquaculture, in human food and in the pharmaceutical, dietetic and cosmetic industries. It is extracted from species particularly rich in polyunsaturated fatty acids.
Exported in its raw state, the Moroccan fish oil benefits from a specialised know-how and the use of technological equipment, leading to appropriate finished products catering to the needs of different users.

The scallop, also called Pecten maximus, is a species of marine bivalve mollusks from the family Pectinidae (which includes over 300 species). it is recognisable by its big size compared to the other species of the Pecten genus, for it can reach up to 15 cm of diameter .
The scallop's colour ranges between beige and brown, and it has a unequivalve shell: the upper valve is flat and the lower valve is bulging. This mollusc is renowned for its fine and delicate flesh. Very valued by food lovers, the scallop is used to create  refined and original recipes. In terms of nutrition, scallops have many advantages, starting with their high quality protein and their low fat percentage, making them a slimming nutrient and a great health ally.

The razor clam is a shellfish belonging to the Solenidae family. It owes its name to its knife handle shape. Rich in protein, this 10-20 cm long mollusk lives buried in the sand and is harvested during low tides along the Atlantic coast. It can be identified by the small keyhole-shaped holes it forms in the sand. The razor clam can come out of its hiding place by pouring a little salt into its hole.
Razor clams live in the sand by digging a hole about 80 cm deep. These mollusks can be caught only during the tides with a  coefficient higher than 90.
Razor clams are very tough; They hold very well to the hook and can require a strong cast.

Littorina littorea, better known as winkle, is a marine molluscan gastropos species of the genus Littorina. The winkle has a soft body and a spiral, conical, pointed shell. The winkle is easily recognised thanks to its smooth, black and regularly rolled shell. It is a herbivorous grazer, which feeds on green algae and diatoms. It moves by crawling on its feet.
There are many species of winkles (belonging to the family of marine gastropods), but the one that is consumed is the common grey winkle measuring from 1 to 2 cm.

The clam is a vernacular name for various sea bivalve molluscs, such as Ruditapes decussatus (common or European clam), Venerupis, and Ruditapes philippinarum3 (Manila clams, the most common in food). The clam is a bivalve mollusc that belongs to the Veneridae family and that particularly likes sandy bottoms where it buries itself deeply in order to escape its predators. 
The clam is a genuine source of several minerals including iron, selenium, manganese, copper, zinc and phosphorus. These characteristics, combined with its high protein and low fat percentages, give clams a guaranteed spot in every healthy diet.

Oysters have a firm and crunchy flesh. Moroccan oysters benefit from waters rich in plankton, perfectly adapted to their breeding.
Thanks to an exceptional heritage, these mollusks are rich in vitamins as well as several other nutrients.
The oyster is a bivalve mollusc of the Ostreidae family and more widely of the Ostreidae super-family. Rich in vitamin B12, copper, iron and zinc, oyster has a higher lipid content compared to other seafood. These sessile mollusks are natural inhabitants and are attached to a rocky substrate.
For cooking, osyters are eaten raw and accompanied by lemon juice or shallot vinegar. The oyster's fine and iodized flesh is not limited to this use only. In fact, the oyster can also be eaten as a tartar, whether with or without meat, baked or steamed. 

Very popular between the Mediterranean and the Atlantic, with a unique cultivation and processing method and traditional harvesting methods which have earned them great success, Moroccan mussels are particularly rich in amino acids and iron.
Mytilida, more commonly known as mussels, is an order of bivalve molluscs. The mussel has a black and smooth shell. Thanks to its two powerful muscles, it opens to let water in and closes to protect itself from predators. 
Rich in omega-3, phosphorus and trace elements, the mussel is a good source for protein and vitamin B. Low in calories, the musslel has a soft, orange body protected by a calcareous shell composed of two parts.
There are several varieties of mussels that can be both wild and farmed. 
While the wild mussel is still harvested in various parts of the world, the cultivated mussel is gaining more popularity since it is generally larger and more fleshy, and its flesh contains less sand and fine gravel. The main cultivated species are the Atlantic blue mussel, (M. edulis), the Mediterranean blue mussel (M. galloprovincialis), the Pacific blue mussel (M. trossulus) and the Asian green mussel (Perna viridis).

Considered the most luxurious of all seafood, homarus is a highly valued dish by food enthusiasts who appreciate it for its fine meat and delicate taste. Homarus is a lobster-like crustacean living in the sea. It has a dark blue color and is characterized by its robust body. Homarus is 23-50 cm, long and can even reach 65 cm. It lives on rocky bottoms up to 150 meters deep. 
Homarus is very nutritious. It contains zinc, selenium, copper and vitamin B12. 
Homarus can be easily distinguished from lobster by its imposing claws and its less spiny carapace. Covered by an articulated carapace, its body is divided into two parts: the cephalothorax (or head, or chest) and the abdomen (tail).
In cooking, homarus does not need much work to look breathtaking, and is perfect for all combinations. From the nutritional point of view, homarus is particularly interesting for its flesh high in protein and low in lipids.

The term “crab” refers to the walking decapods, the crustaceans that are able to swim in water and walk on land. Crabs are characterised by a relatively small abdomen, tucked under a rigid and rounded carapace (shell), and five pairs of legs. The crab’s main pair of legs are equipped with strong claws that they use to grip and crush their prey. It also walks sideways, allowing it to be faster. Some crabs dig burrows in the sand and crawl out so swiftly that they are named ghost crabs.    

The Norway lobster/langoustine possesses a tubular body, ranging from 10 to 24 cm, and a shell equipped with a well-developed rostrum. It lives in deep waters ranging between 20 and 800 m.
The Norway lobster is an excellent source of proteins, and it also provides phosphorous, magnesium, calcium, trace elements, and several vitamins.
Believed to be a crustacean of the Decapods order, of the Macrurans suborder, the langoustine is closer to the lobster than the spiny lobster even if the name suggests otherwise. High in calcium, iron, and phosphorous, langoustine’s meat is particularly prised and low in calories (when eaten without the head). The common langoustine inhabits sandy bottoms, near the continental shelf, in deep waters ranging from 15 and 800 meters.

The spiny lobster is a large crustacean that measures between 20 and 40cm. it is characterised by an elongated body, segmented with white spots on the body. It is found from Agadir to Cap Blanc.
The spiny lobster contains a lot of protein and is low in calories. It has group B vitamins, mineral salts, and trace elements.
The spiny lobster is a large seawater crustacean that belongs to the Palinuridae family. It is distinguished by the lack of claws (however, its front pair of legs helps with gripping), and its long antennae. It uses the spines on its shell and antennae as a useful shield. The exceptional quality of the lobster meat and its relative rarity depending on the stocks justify its price. 
 

The deep-sea pink shrimp is the most famous type, it is a decapod crustacean that measures between 8 and 16 cm and lives between 20 and 700 meters deep.
Rich in protein and low in fat, it is a source of vitamins, phosphorus, and iodine. It also contains Omega 3, which is essential for the human body. Shrimp is the subject of intensive and industrial fishing. It is also intensively farmed.
The consumption of shrimp around the world is very high.
 The body of a shrimp consists of two parts:

• The cephalothorax, frequently known as the “head”, contains the shrimp’s teeth, sensory organs (eyes and antennae), and four pairs of walking legs that enable it to move on sandy sea beds. The first pair of legs end in claws, that vary in development depending on the species;
• The abdomen, usually called the “tail”, represents the edible part of the shrimp. It is articulated and equipped with two swimmerets.
  The whole is covered with a shell whose colour varies according to the species.

It has an elongated oval body and a  very arched small mouth, with several taste buds in front of the head.
Considered one of the best and finest species for its incomparable flavour, Moroccan sole is certainly a favourite among flatfish lovers.
The sole is a relatively low-fat flatfish. The common sole has an oval body, around which the dorsal and anal fins form a fringe. On one side, its skin is creamy white, and on the other, brown, and it is on this side of its head that its eyes are located. When it reaches maturity and becomes able to reproduce, it measures 32 to 35 cm. However, if it escapes capture, it can live long enough to reach 70 cm.
When it is active at night, its lower fin allows it to feel the movements of its prey on the sandy seafloor, while during the day, it burrows under the sand away from predators. The sole can live up to 25 years and reach sexual maturity between 2 and 5 years of age. It lives in the Atlantic Ocean, the Mediterranean Sea, and the Pacific.

Sea bream is a semi pelagic fish, characterised by an oval shape that is laterally compressed, a head with an almost straight profile, a pointed snout, and a rather small mouth in a low and sloped position.
Living near the bottom, it frequently roams in coastal waters, on various seafloors (rocks, gravel, sand, or mud). It is found between 5 and 200 m deep in the Mediterranean Sea and up to 300 m deep in the Atlantic, but most often it is found between 20 and 100 m. It migrates in deeper water during the winter. Sometimes, it enters ports.
It is a common fish whose usual length is 15 to 30 cm, with the maximum known size being 60 cm. The specimens observed by divers are generally smaller than those marketed, caught in the circalittoral* level often below 100 m.

The umbrina is a bony fish, belonging to the order of Perciformes like the grouper, the mullet, the sea bream, and especially the meager, which resembles it. This fish lives in the Mediterranean Sea and the Atlantic Ocean.
Visually speaking, it has a distinctive colouring, more or less silvery with oblique yellowish lines, going up towards the back. This fish has two dorsal fins and a short chin barbel. It also has a flattened body on the side and a rounded snout with a small barbel that protrudes from the lower jaw. The back and sides as well as the lower part of the fish are silver. The fins are golden with a black lower edge of the operculum.
Highly appreciated for its white and meaty flesh, the umbina generally measure between 30 and 70 cm, but some males can reach up to 150 cm and weigh up to 45 kg.

It is a white fish species  commonly found in sloping underwater areas. It is characterised by a pointed and bulky head, and a very tapered shape.
A dietary fish par excellence, it contains a significant amount of vitamins and minerals.
The hake, commonly known as merluccius merlucciu, is a marine fish of the family Merlucciidae. It is a round fish that measures 30 to 110 cm. Its body is elongated and has a light grey colour. It has a large mouth ending directly below the eye. Its teeth are sharp and well developed. The hake is distinguished from other gadidae by its lack of barbel and the presence of two dorsal fins, an anal fin, and a large mouth.
It is an exclusively marine fish that lives at great depths, up to 1000 m in saltwater. It only rises to the surface at nightfall. 

Gurnard is a fish of the triglid family. It represents several fish species, including piper gurnard and Prionotus.
Gurnards share the ability to produce, with the help of their swim bladder, a kind of audible rumbling when they are injured or when they are taken out of the water. Gurnard also has a large, armoured pyramidal head and pectoral fins with sideburns, allowing them to walk at the bottom of the water. Its colour ranges from gray to red, to  pinkish hues. Gurnard spawning period lasts from May to August.

Sparus aurata, more commonly known as bream, gilthead  bream or sea bream, is a saltwater fish that lives close to the coast. The bream is an oval fish with a body protected by very thick scales with silvery reflections. There are at least 16 varieties of different colours ranging from gray to pink. Bream is mainly found in the Atlantic Ocean and in the Mediterranean Sea.
It is a bony species of the  Sparidae family, and its  size can reach up to 70 cm and 6 kg.
Valued for the quality of its flesh, it is one of the most consumed fish in the Mediterranean region. It is often confused with other edible species such as sargo or saddle bream.

The wolffish is also known under the name of "Bass". The difference between these two names lies in the fishing site only. If it is fished in the Mediterranean Sea, it is called "wolffish". It is called a "bass" when it lives in the Atlantic Ocean. The name "wolffish" stems from the voracity of this fish. Indeed, the wolffish can swim with its mouth wide open in order to eat anything in its way, apart from plankton. Whether it is sardines, anchovies, mullet, eels, crabs, squids or even all shellfish, all are eaten by the wolffish, they have just to be smaller than it.
During its youth the wolffish, moves in schools, but it becomes a solitary fish in adulthood. In the summer, the bass likes to live near rocky shores and beaches with crashing waves. It is then line-caught by individual fishermen. Professionals fish it on the high seas, either with a line or a net.
It is a fish with a fusiform body. The head is much wider than the base of the tail. The most important volume is at the front, which gives a massive and chunky appearance to its body.