The industry of transformation and valorisation of the fishing products in Morocco occupies a privileged place in the national economy because it treats a great part of the catches of the coastal fishing and exports its production in several countries of the five continents.
Among the key activities of the Moroccan economy, the canned fish sector occupies an important place in the kingdom.
An activity that has experienced remarkable development over the years, thanks to innovation and diversification of fisheries.
In order to deliver a high-quality product, Moroccan’s unit of production ensures traceability of canned fish products. This is done by carrying out a permanent control of raw material to offer to consumers a product of irreproachable quality from start to end.
The Moroccan’s semi-preserved fish industry is the result of a long evolution and accumulation of ancestral know-how.
The semi-preserved fish industry focuses on the salting and processing of anchovies. This industry is experiencing a remarkable boom internationally, and it is very popular in marinades. Most of the production units of semi-preserved fish are based in Agadir.
Thanks to techniques that preserve the sensory and organoleptic characteristics of Moroccan seafood, Morocco is positioned among the leading exporters of semi-preserved products. It is also the second largest exporter of semi-preserved anchovies in the world.
Freezing is also a method of preserving fish for a long period.
In Morocco, freezing fisheries holds an important place among conservation and processing activities in the national fishing industry. It is among the main activities of many production units. An activity centred in the southern area of the country due to the development of cephalopod fishing and pelagic fishing. It provides a large part of the products commercialized.
Morocco is the first octopus exporter in the world.
