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Fish marketed in three ways
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In the maritime district of Marseille, the fishing of various small fishermen, lamparos, and trawlers allow the arrival of fresh fish sold directly to the consumers in fish markets such as that of the Old Port (photo) or at the professional market of Saumaty near L'Estaque. The fish have been caught less than 24 hours before and stored for less than 8 hours. They are marketed in three ways: by the producer himself, that is to say the fisherman and his family, the processor if the fish has been preserved by freezing or salting, or by appointed traders (fishmongers) in the wholesale market.
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