Articles

Event: Goût de France at Nausicaá

6 May 2026

This year, the Fête de la Gastronomie took on a new form and became “Goût de France/Good France.” Organized by the Ministry for Europe and Foreign Affairs, this event showcased French gastronomy both nationally and internationally, with a special focus on “Sustainable Development through Responsible Gastronomy and Chefs’ Commitment to Preserving the Planet.” On Saturday, […]

European regulations

6 May 2026

In every European country, research centers, in partnership with commercial fishermen, conduct scientific surveys to collect various data (species, size, weight, quantity, etc.) that will enable them to assess the fishery. After analyzing this data, scientists from all European Union member states issue scientific advice by species through the ICES—the International Council for the Exploration […]

Atlantic halibut

6 May 2026

The Atlantic halibut, better known as the white halibut, is a species found in Saint Pierre and Miquelon. It belongs to the Pleuronectiformes family, along with flounder, sole, and turbot. With its flattened body, it is recognizable by the presence of its two eyes on the right side of its dorsal surface. It has coloring […]

When passion meets fish

6 May 2026

“Rigollet was founded in 2008, and ever since its inception, I have been committed to selling seasonal products sourced through responsible fishing practices. I source my products from fish wholesalers dedicated to eco-responsible practices that promote sustainable fishing techniques used in French artisanal fisheries. I also ensure exemplary traceability for all of my products. Nature […]

A Week in Ecuador: Episode 1 of 3

6 May 2026

Episode 1: How Are Shrimp Farmed?  Last June, the Mr.Goodfish team flew to Ecuador for a few days. The goal? To learn about the farming practices for Penaeus vannamei shrimp at different types of farms in Ecuador. Working alongside the EarthWorm Foundation, the goal was to identify the various drivers and barriers to making this […]

The Benefits of Seaweed

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 […]

The Grondin Perlon Takes Center Stage This Winter

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, […]

The Commitment of Lycée PJ Fontaine

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 […]

A Week in Ecuador: Episode 2 of 3

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 […]