Professional

Member of the Month: Mauro COLAGRECO

6 May 2026

Last March, we had the immense pleasure of meeting Chef Mauro COLAGRECO and his team.

We are thrilled to have met a chef so committed to protecting the oceans who offers an innovative, gourmet, and unique menu. As chef of the Mirazur restaurant in Menton, Mauro has earned, through his passion, several global accolades, including Michelin stars, the title of Best Restaurant in the World (2019), and the world’s first “Plastic Free” certification.

This highly enriching exchange between Chef COLAGRECO’s team and Mr.Goodfish’s team has fostered new synergies to help protect the oceans.

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An iconic species: bluefin tuna

6 May 2026

An iconic species, bluefin tuna (Thunnus thynnus) is found in the eastern Atlantic. In this region, the same stock is divided into two geographic areas: Atlantic bluefin tuna and Mediterranean bluefin tuna. The same species, the same stock, but two habitats! It is a gregarious pelagic fish, meaning it lives in schools in the open […]

Event Professional

METRO Symposium "My restaurant is going green"

7 Apr 2026

The Mr. Goodfish Program was present at the second edition of the Colloquium on the Future of Catering, organized by METRO Cash & Carry. This event brings together various stakeholders in the industry to discuss the challenges and issues surrounding sustainable catering. Find all the information about this colloquium here.

Specie

Seaweed: A Sustainable Food Source!

31 Jul 2026 • Carine Bayeux

Long confined to a few Japanese recipes, seaweed is now making its way onto our plates as a true ally of sustainable food systems. Rich in nutrients, easy to cultivate, and requiring few resources, it could play a key role in the food transition. Long confined to a few Japanese recipes, seaweed is now making […]

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