Professional fishing on foot is a type of fishing practiced on the seashore, at low tide.
These activities are mainly carried out in the Somme and in the Pas-de-Calais. The cockle is particularly prized by the fishermen on foot.
The cockle being a flagship product of the Hauts-de-France region, the CRPMEM HDF wished to create different brands in order to promote the product and give it a territorial identity. The approach will also protect its origin.
New labels have been created as part of this project supported by the committee, in order to improve the management of the resource and the traceability of the product.
A grading machine will be made available to professional fishermen who wish to collect and sell cockles larger than the minimum size and thus be able to better promote their quality fishing.

What are the targets?

Professional anglers from Hauts-de-France, French and foreign consumers

How will your project help promote the gastronomy of the Hauts-de-France region?

The Baie-de-Somme is the first cockle deposit in France. The Authie Bay is also very productive since professional fishermen from the Hauts-de-France region spend about 1/3 of their season there. These 333 professionals collect the cockles in the traditional way on the foreshore, with a rake and a venette (which allows to sort the cockles below the regulatory size). A heritage and know-how that is passed on from generation to generation and deserves to be valued.

Seafood products are also rich in nutritional benefits – like cockles, which are particularly rich in phosphorus, iron and zinc.

The development of brands is indeed aimed at enhancing the value of this exceptional resource and making it known to local consumers as a fresh, quality, tasty local product with high nutritional value.

By le Comité Régional des Pêches Maritimes et des Elevages Marins Hauts-de-France

The CRPMEM’s mission is to defend and promote the interests of professional fishermen on board and on foot. It must represent them through different subjects: environmental, economic and social.

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