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 …
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 …
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 …
