Seafood From Morocco



Including tuna, anchovy, mackerel, swordfish … These species live along the 2000 kilometers of Morocco’s coastline and constitute a very considerable resource. These species live between the ocean surface and the sea floor just before the demersal zone.

They can be identified by their blue-green back and silver belly. Pelagic are composed of the following species:

Anchovy: In Morocco it is called Lanchouba. It has an elongated and thin body. The flank and the belly are silver, the back is blue-green and a blue-gray stripe sometimes appears between the back and the flanks. The anchovy is a healthy aliment, it contains a large quantity of omega-3, and provides vitamins and proteins with high biological value.

Mackerel: In Morocco it is called Kabaila or Zaroug, this breed lives between the sea surface and 300 meters deep. Its average size ranges from 15 to 30 cm. Mackerel is rich in vitamins B, D, in minerals such as iron, iodine and selenium and it is also an important source of omega-3.

Bluefin tuna: Tuna is a large pelagic fish with red flesh. It is the largest species of tuna; it measures between 50 centimeters and 1.5 meters on average but it can reach up to 3 meters in length. As an adult, its weight attains 400 kg. Moroccan bluefin tuna contains omega-3 which plays an important role in the prevention of cardiovascular diseases.

Swordfish: Large pelagic and migratory fish, it is easily spotted due to its large flattened rostrum. It can measure up to 4m50 and weigh several hundred kilos when fully grown. Swordfish lives between the sea surface and 800 meters deep. Moroccan swordfish is an important source of minerals, phosphorus, iron and potassium. It also includes vitamins B12 and B16.

Sardina pilchardus Walbum : An abundant Sardine with a unique taste


Morocco, with its double Atlantic and Mediterranean facade, has a large stock of fishery resources. The fisheries production of Morocco is constantly evolving. This growth is mainly due to the flagship species, Sardina pilchard Walbum, of which Morocco is both the leading producer and exporter worldwide.

– Nutritional benefits of sardines: The sardine “Pilchardus Walbaum” is an oily fish known worldwide for its taste quality. The sardine is the richest source of elements that are good for health because of its high iron content, it is an excellent source of natural proteins, omega3, fatty acids, phosphorus, sodium, potassium, magnesium, iodine, zinc, calcium and several vitamins, namely: B, PP, E as well as vitamin A.

Geographic distribution: Sardina Pilchardus Walbaum is an abundant sardine in the waters of the Mediterranean Sea and the Atlantic Ocean.

– Properties of canned sardines: Canned sardines are rich in protein and perfectly healthy. Their quality improves over the years: canned sardines are better when aged.
Canned sardines :

In Morocco, the canned fish industry has long experienced a spectacular development thanks to the availability and abundance of small pelagics and their leader the sardine.
The unique taste of the sardina Pilchardus Walbaum, a workforce of unparalleled dexterity, production techniques at the forefront of progress meeting the highest standards of quality and safety, are the main components that make the kingdom the first country producer / exporter of canned sardines.
Distributed along the Moroccan coastline, mainly concentrated in Safi and Agadir, several units of canned fish, process annually several tons of pelagic species, mainly sardines. The main export markets for Moroccan canned products are Europe, Africa, the Middle East, America and Asia.