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.