Fishing Sensibly

At la belle-iloise, we choose the fishermen-partners we work with, and we catch only the fish we need, in the right quantities, where they are not endangered.

We also pay close attention to the fishing methods employed, favoring those that have the least impact and are the most respectful of the species and the seabed.

La Conserverie committed

Our cannery has been working with wild fish since 1932. Drawing on this resource inevitably has an impact on the marine environment, so we carefully choose the fishermen-partners with whom we work.

Our day-to-day commitment involves establishing lasting partnerships, based on proximity and trust, with fishermen who, like us, are concerned about respecting natural resources and the Environment.

Guided by their experience of the Sea, as well as by scientific advice and institutional community rules, we act to minimize our footprint on marine resources and ecosystems.

For fishing with the least impact possible

We work with different types of fish, all caught according to the seasonality of the species and the minimum catch size. This means that we refuse to fish juvenile fish or endangered species, just as we refuse to fish during the breeding season.

We also pay close attention to the fishing methods used, preferring those that have the least impact and are most respectful of the species and the seabed, such as bolinche fishing for sardines, or pole and line fishing for tuna. We refuse fishing using FADs (Fish Aggregating Devices), as they are detrimental to the preservation of species.

Sourcing responsibly

We prioritize sourcing as close to Quiberon as possible. For example, 100% of our canned whole sardines are caught between Saint-Guenolé and La Turballe, off the coasts of Brittany and Vendée.

Depending on fishery resources and fishing methods, our fish come primarily from Breton waters, then by extension from the North-East Atlantic (FAO zone 27) or the South-East Atlantic (FAO zone 47), before moving on to other seas depending on the species and quality required.

Finally, because fish is a precious resource that cannot be wasted, we always source the right quantities according to our current production capacity.

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