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.
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 […]
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
A spider you can eat? At first glance, crabs from the Majidae family may seem far less appetizing than their cousins, the lobsters or rock crabs, but don’t be fooled—these tough-looking crustaceans are just as tasty, if not more refined. The Maja genus includes many species, but Maja brachydactyla and Maja squinado are the most […]