Process and trace-ability

Summary : From departure to sale, come aboard the St Alour to discover the path of the fish, from the sea to the stalls. Wiring and turning of the trawls, fish sorting and cleaning, this is what punctuate night and day the tides of our crews.

remontée du chalut vu de haut

Lifting of the fishing gear

4 to 6 hours after the wiring of the trawls, it is time to bring it up. This step is called turning of the trawl. These two operations follow one another 24h on 24.

Opening of the poached

The cod-end is opened, pouring fishes on the deck. This operation is repeated on the two or three trawls, which are then relaunched on water.

marins triant le poisson sur le chalutier saint alour de l’armement hent ar bugale

Sorting of the poached

Fishes are sorted by species, and distributed in baskets. Norway Lobster are separated according to their size, big or small. Each basket contains about 20 to 40 kg. All the crew participate, while the master is on watch on the bridge.

marin lavant le poisson sur le chalutier saint alour de l’armement hent ar bugale

Disembowelling and cleaning

After sorting, fish is cut to remove the liver and the stomach. It is next cleaned. These two steps are very important as they allow to avoid the development of parasites in the fish.

marin pecheur mettant le poisson dans la glace

Icing and docking

Fifteen days, it’s a long time for fishes and Norway Lobster. After weighing and registration of weight in the logbook, it goes straight to refrigerated hold where seamen put it in the ice so it will be fresh for the sale.


Land Ahoy ! It is time for returning to the port and landing the cargo, which goes straight to the fish market until the sale, the following day.


It is at Loctudy’s fish market that every fish and every crustacean fished are sold. Each morning at 5.30 am, buyers await to stock up.


After the sale, place for fish preparation. It is cut on site before being sent to its buyers, in France and abroad.