Many French people live and work on or near the water, and fishing is a big part of their culture. Hauts-de-France has almost 200 km of coastline, from Bray Dunes on the border with Belgium to Mers-les-Bains on the border with Normandy. This coastline is full of old fishing villages and is home to Boulogne-sur-Mer, France’s largest fishing port. This is the place to go to try seafood from the North Sea and the Channel.
When you’re on vacation in Hauts-de-France, fish and shellfish are an important part of the experience. You can buy them from local suppliers to cut down on food miles, eat them in a restaurant with a view of the sea, go fishing for them on a boat, or go to a festival just for them. And seafood is both delicious and very healthy!.
France is world famous for its cuisine, and fish and seafood play a huge role. With extensive coastlines and access to major bodies of water like the English Channel and Atlantic Ocean, France has a bountiful supply of fish. But what are actually the most popular and common types of fish eaten in France?
As a coastal country, France has a long and storied tradition of fishing and seafood consumption. French fish markets overflow with a dazzling array of species and French chefs excel at preparing them in delicious ways. When visiting France or dining at a French restaurant, you’ll likely encounter some fish that may be unfamiliar.
To help you navigate the wonderful world of French fish, here’s a guide to the most popular types you’ll find on French menus and fishmonger stalls:
Salmon
One of the most popular fish in France, as in many countries is salmon. Both wild and farmed salmon are consumed, with wild salmon from Scotland and Norway being prized for its rich flavor. Salmon is served in a variety of ways – smoked salmon is frequently enjoyed for breakfast or as an appetizer while grilled salmon filets often appear in lunch and dinner entrees.
Tuna
Tuna is another fish that’s appreciated across France. A tuna steak served simply grilled with herbs is a classic French lunch dish. Raw tuna is also popular like in tartare de thon, a tuna tartare seasoned with olive oil lemon, and spices. Canned tuna is ubiquitous in homes and grocery stores for making sandwiches or salads.
Cod
Cod has been a historically important fish for France since the days when French fishermen traveled to the Grand Banks off Newfoundland to fish for morue, or salt cod. Fresh cod can be found in markets and on menus, where it’s appreciated for its delicate white flesh. Salt cod remains essential for traditional Provençal dishes like brandade de morue.
Sea Bream
With its tender texture and mild sweet flavor, sea bream is highly regarded in France. You’ll often find whole grilled sea bream, called dorade grillée, on menus, giving you the pleasure of picking the delicately cooked flesh off the bones. Sea bream ceviche and carpaccio are also popular appetizers that highlight the fish’s pristine flavor.
Mussels
These small bivalves are ubiquitous in France, where moules frites (mussels and fries) is a cherished national dish. Mussels are farmed extensively on wooden structures called bouchots along the northern coasts. They’re served marinières style, cooked with white wine, garlic, and parsley, as well as many other preparations.
Oysters
On the extensive coasts of Brittany and Normandy, oyster farming and consumption is a major part of local culture. The cold waters yield briny, flavorful oysters including Belons, fines de claires, and spéciales de claires. Raw oysters on the half shell are a delicacy, or they can be baked, like oysters Rockefeller.
Sardines
In the south of France, fresh sardines are highly popular, whether served grilled, fried, or in salads. Canned sardines are also beloved for their convenience, nutrition, and bold flavor. They make regular appearances in home kitchens as well as on restaurant menus.
Scallops
The sweet, supple taste of scallops makes them a delicacy, and France’s northern coasts supply an abundance of them. Scallops are the stars of classic dishes like coquilles Saint-Jacques, where they’re topped with cheese and breadcrumbs and baked. Seared scallops are also a frequent appetizer.
Monkfish
Also known as anglerfish, monkfish is treasured for its firm, lobster-like texture and mild, sweet flavor. Monkfish steaks are often roasted, sautéed, or used in stews. Don’t let its unappealing looks deter you – monkfish is delicious!
Hake
This white, flaky fish has a slightly sweet flavor and delicate texture similar to cod. In France it’s prepared in many ways – poached, grilled, baked en papillote, fried, and used in soups and stews. Hake is sustainable and economical, making it an excellent everyday fish.
So there you have it – a guide to the fish favorites in France! Seafood lovers will have their hands full trying all the incredible fish and shellfish France has to offer. Just learn a few key names, and you’ll be able to navigate French menus and markets like a pro.
Where’s best for an unforgettable meal of North Sea fish?
There are so many restaurants to choose from where you can treat yourself to a delicious, super-fresh fish meal served by friendly locals in restaurants with amazing views or in interesting places.
In Boulogne, take a seat in Le Chatillon in the Capécure district, where those in the fishing industry themselves come to eat. It’s decorated in the style of a trawler and serves impeccably fresh produce.
In Calais, Aquar’aile is a place to drink in glorious views of the sea and the coming and going of ferries while feasting on sole or a lobster stew carrying the Mr Goodfish seal of approval. In Wime-reux, Hôtel Atlantic and its restaurants – the Michelin-starred La Liégeoise and the relaxed L’Aloze brasserie – offer the full-on seaside experience for both eyes and tastebuds. At Le Poisson à Hélices, the restaurant of the charming Le Cise ‘Relai du Silence’ (‘Silent Inn’) in Ault, savour a fish brochette accompanied by breathtaking views over the mouth of the Baie de Somme and its cliffs.
Where can I buy super-fresh North Sea fish?
When you buy seafood from the fishing boats in the North Sea, you’re cutting down on food miles and making friends at the same time. At Boulogne-sur-Mer on the Opal Coast, you can do this every day,on the Quai Gambetta. In Etaples-sur-Mer, fishermen’s wives sell their wares from a dozen covered stalls along the Canche. They can be found in Calais on Quai de la Colonne, grouped around Myriam Pont’s stand. Pont fishes for mussels on foot.
One of the most beautiful bays in the world, the Baie de Somme, has a town called Le Crotoy. On the weekends, fish and seafood stands are set up on the quays. After coming back into the small port of Le Hourdel, the last of the artisan fishermen sell their goods from their trawlers in Cayeux-sur-Mer. Some people set up shops right in front of their homes in Equihen-Plage, which is known for its mussel beds, and in Audresselles, which is known for its shellfish. A case of fishing boat to fork!.
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FAQ
What fish is native to France?
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Order
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Family
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Species
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Cypriniformes
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Cyprinidae
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Cyprinus carpio carpio
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Perciformes
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Moronidae
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Dicentrarchus labrax
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Esociformes
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Esocidae
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Esox lucius
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Cyprinodontiformes
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Poeciliidae
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Gambusia affinis
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