The Moroccan fisheries resource in white fish is exceptional. The Moroccan coastline offers a wide choice of white fish, they are a symbol of a wide range of flavors thanks to their fine, tasty and delicate flesh.
The production of white fish is very diversified and represents an important part of the national fisheries production.
The main varieties fished in Morocco are:
– Hake: a species of white fish frequently found in underwater areas on slopes, characterized by a pointed and voluminous head, and a very tapered shape. An ultimate dietetic fish, containing a significant amount of vitamins and minerals.
– Sole: Elongated oval body, small and very arched mouth and many papillae in the front of the head. It is considered as one of the best and finest species for its incomparable flavor, the Moroccan sole is certainly the fish of the flatfish lovers. The Moroccan sole has a lean flesh, rich in vitamins and minerals essential to our health.
– Mackerel: Traditional fish of the Moroccan fisheries, the Moroccan mackerel makes the happiness of the amateurs of small blue fish. Consumed fresh, its fine and soft flesh has a special and pleasant taste, when canned, it is the perfect ingredient for a variety of highly appreciated recipes.
It is rich in vitamins B and D and in minerals such as selenium, iron and iodine. It is also an important source of omega-3 fatty acids.
Giving a great importance to the process of valorization of the reception until the conditioning of the finished products, the Moroccan white fish meets the standards and regulations of the international countries.