My commitment to ocean conservation is based on four key pillars:
First, as a consumer
I consume responsibly, without excess; I meet my true needs; I consume less and better, through short supply chains and locally; and when it comes to fish, I choose Mr. Goodfish, who guides me in my choices. As an educator and advocate, he is a trusted "seal of approval" for all those involved in this project, united by a single goal: to consume intelligently and respectfully, without ideology.
Frédéric the consumer
Second, as a retailer
I’m a traveling fishmonger and caterer at street stalls and markets. I sell only seasonal fish from sustainable fisheries and certified farms (organic, Label Rouge, locally committed farms, etc.). I refuse to sell whatever the consumer wants. I teach my customers to consume better, to eat cod when it’s appropriate, and to accept going without it during its spawning season. Then, we can enjoy an exceptional product like skrei cod, that wanderer that delights our taste buds for the first three months of the year—or even four. I’m so proud to sell a 6- to 12-kg fish that has had eight years to reproduce and that we can enjoy while making room for the younger ones. Since adopting this policy, I’ve continued to grow year after year and have built a clientele that shares my commitment to this vision.
That’s Frédéric the fishmonger.
Third, the fishermen and producers
I select those who fish with their hearts and not just for profit. Using respectful and sustainable methods, in compliance with catch limits, quotas, sizes, and seasons. Today, I prioritize deep-sea shellfish farmed along the coasts of Brittany and Normandy—Saint-Brieuc, Cancale, Saint-Michel, Saint-Vaast-la-Hougue, Isigny, Utah Beach, and the Bay of Seine. In the Mediterranean, fishing in the Bay of Sète: beautiful mackerel and sardines when they’re in season. Only Label Rouge Scottish salmon, and a little French and Irish salmon when I can get it. These fishermen are committed!!! So I team up with them and I’m their partner. I respect them, I stand up for them.
That’s Frédéric the fisherman.
The fourth is the chef and processor
I cook these ultra-fresh products with passion, using local ingredients. Organic cream and butter from Sabrina, organic and local flour: rye, einkorn wheat, lentils, wheat from Magalie, sorghum from the Geb Nout association (Nature et Progrès)—I can’t name them all, but there are more and more partners in my kitchen, working to preserve the life and richness of the oceans.
That’s Frédéric the chef.
For several years now, I have continued my fight as a socially responsible retailer:
Complete phase-out of palm oil; a drastic crackdown on preservatives, chemical food colorings, and additives. Elimination of plastic bags at checkout and a 20% reduction in the use of plastic trays.
My goals for 2021:
– Eliminate the use of plastic within the company.
– Continue to sell products from French and European fisheries and farms committed to combating overconsumption, overfishing, and industrial and intensive production.
– Continue to learn from my partners so I can keep sharing an educational and positive message with my customers who trust me.
My name is Frédéric Zanetto; I’m a fishmonger and caterer at street stalls and markets. I’m almost 52 years old and live in a mountain village in Auvergne, committed to living in harmony while respecting our oceans and nature.
Frédéric (nicknamed ZAZA the Grumbler)
