Produits de la mer - n°171 - avril 2017 - 129

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Les atouts de la criée
4
4. Chambre froide tampon. Dans la
chambre froide tampon, Jérémie filme
les poissons et Alain les glace avant
la mise en palette. C'est en novembre
dernier que Jérémie a rejoint l'équipe
de 18 salariés du port de la Turballe.
5. Gare de marée. La gare de marée et
les couloirs sont maintenus à 2 degrés
- contre 8 degrés pour la salle de
vente - afin de stocker les produits.
La criée a investi 2,5 millions d'euros
en 2014 pour repenser son système
de froid.
6. Plateforme. Avec ses cinq portes,
la plateforme de départ donne
directement sur la gare de marée.
Les clients pratiquant les achats par
internet sont ensuite libres de choisir le transporteur pour acheminer
leur marchandise.

4. Cold rooms. In the cold room,
Jerémie wraps the fish in clingfilm
and Alain refrigerates it with ice
before putting it onto the pallets.
Last November, Jeremie joined
the team of 18 employees of the port
of La Turballe.

5. Fish auction terminal. The terminal
and its corridors are maintained at
a temperature of 2° - vs 8° in the fish
auction hall - in order to store the
products. The fish auction invested
2.5 million euros in 2014 to redesign
its refrigeration system.
6. Platform. With its five gates,
the departure platform opens
directly onto the fish auction terminal. The customers who buy online
are then free to chose which haulier
will dispatch their goods.

***
company Loire-Atlantique is glad of the constant reactivity and adaptability of local fishermen. "In 2005, Brussels
decided to stop the fishing of anchovies on the whole of the
Atlantic coast until 2010. La Turballe lost 50% of its fleet. The
fishermen turned to bass when it is the season in the Channel.
Channel.""
The species then provided up to 600 tons a year, 20% of
the value of the fish auction, before the fatty fish were
excluded from bass fishery in 2013. At that time, they positioned themselves on whiting and in parallel, resumed the
fishing of sardine. "Today, we catch 2,000 tons of sardines a
year," notes the manager. Progressively, the fish auction
year,"
hired an agent to align supply and demand. Co-financed

by the fish auction and the fishermen, he has been for
some years now an intermediary between French canning
factories and the producers.
This agent is not the sole asset of the fish auction at La
Turballe. At the beginning of the 2000', distance selling started trading anchovy and then extended its business to other
species about four years ago. This entirely new change of
culture for the traditional buyers, seemed vital. "This move
saved us," insists Max Palladin. "Distance selling reinjected some
competitivity into the transactions while attracting new boats."
When we say boats, we mean "delivered
delivered fish". "A lorry from
Côtes-d'Armor, for us, is a boat. The fisherman is looking for a

De tout petits rejets
Entre 2011 et 2016, les volumes
de rejets sur La Turballe sont
passés de 300 à 29 tonnes
seulement.
Tiny discards
Between 2011 and 2016, the
discarded catch at La Turballe
went from 300 tons down
to only 29 tons.

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PRODUITS DE LA MER N°171 AVRIL 2017

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