France: Valorization of Norway lobster

Fresh Norway Lobster
Published May 13, 2023

Tridge summary

Since 2018, the PO has initiated several actions to optimize the vitality of langoustines from the Bay of Biscay and improve its value. For 2023, in order to respond to various requests, the OP continues this work on 4 axes.

Original content

Equipping tanks with skimmers to remove the scum/"foam" that forms on the surface to improve vitality. Test of a recovery sector via logistics in tank trucks to Spain. Definition of the characteristics of a standard tank optimized for Norway lobster and "service" for optimizing existing tanks offered to members. Promoting live Norway lobster to various players in the downstream sector. Last year, a partnership between several Lorient fishermen and the company “5 Degré Ouest”, operator in Lorient, was initiated in order to promote local langoustine cooked/fresh instead of Scottish or Irish langoustine. In return for a quality, well-sorted langoustine, the company buys from the fishermen a volume of ...
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