Articles

6 May 2026

In recent years, the way people consume seaweed has changed: whereas it used to be focused mainly on exotic dishes like sushi, salads, and miso soup, it is now available in a variety of forms. During a meal, the best times to enjoy seaweed seem to be as an appetizer, a starter, or even as […]

6 May 2026

The Perlon Gurnard (Chelidonichthys lucerna), known in some regions as the “red gurnard,” is recognizable by the blue-green coloration on the underside of its pectoral fins. Like other goby species, it belongs to the Triglidae family. This family is known for “grunting”; by vibrating their swim bladders, they emit grunting sounds.  Living on the seabed, […]

6 May 2026

"Eating locally is the ideal" This is the guiding principle of the school cafeteria at Pierre Joseph Fontaine High School in Anzin (59). Serving high-quality, locally sourced cuisine while educating our students, empowering them to protect our planet, eat well, and take care of their health—all in partnership with various stakeholders, including Mr.Goodfish. Together, we […]

6 May 2026

Last June, part of the Mr.Goodfish team flew to Ecuador for a few days. The goal? To learn about Penaeus vannamei shrimp farming practices at various types of farms in Ecuador. Working alongside the Earthworm Foundation, the objective was to identify the various drivers and barriers to making this industry more sustainable—both in terms of […]

6 May 2026

the SUMARiS project are currently collecting specific data on the geographic distribution, reproduction, and fishing of several ray species in the English Channel and the North Sea. The goal of this research is to assess the state of the resource and propose sustainable, cross-border management of ray stocks. In the meantime, we can already learn […]

6 May 2026

An entire industry! Since its inception in 2010, the strength of the Mr.Goodfish program has been its ability to engage the entire industry—from fishermen and producers to consumers—around a common goal: the sustainable consumption of seafood. To mark its 10th anniversary, Mr.Goodfish wanted to thank all the people and organizations that, together, have enabled the […]

6 May 2026

The Mr.Goodfish program recommends a list of seafood products for each season that meet all fishing and aquaculture criteria. However, “choosing the right fish” also means knowing how to recognize a product’s quality and freshness. Here are a few tips to help you avoid mistakes at the fish counter. To identify fresh fish, several criteria […]

6 May 2026

Have you noticed that, for several seasons now, new plant species have been added to the Mr.Goodfish list? Following edible seaweed, we’ve included certain coastal plants found mainly in the eastern English Channel and in estuaries, such as sea aster, sea purslane, and glasswort. SALICORNIA Scientific name: Salicornia procumbens Common names: “Perce-pierre,” “Passe-pierre,” “Sea bean” […]

6 May 2026

“For over 50 years, our company has been selling seafood throughout France. We have always strived to offer fish, shellfish, and crustaceans of the highest quality and optimal freshness in our fish markets. For several years now, in response to consumer concerns about product quality and to ensure responsible resource management in line with sustainable […]