The 10 Best Known Marine Species In Morocco
THE MOROCCAN SARDINE OR PILCHARD:
Morocco is a producer and exporter of sardines and ranks 17th in the world in terms of fisheries wealth. The Moroccan Pilchardus Sardine is a nutritious and healthy product, containing the omega fatty acids essential for good health and especially beneficial for those with heart problems.
THE MOROCCAN COMMON HAKE:
This is a species of white fish common in underwater sloping areas, characterised by a bulky, pointed head and a very tapered shape. The common hake lives for between 4 and 7 years and measures an average of 60cm. It feeds on shrimp and small fish, keeps close to the sea bottom but comes up at night to feed.
This fish has an elongated oval body. The mouth is small and very arched. It has numerous taste buds in front of its head. The colour of the skin varies as it is used for camouflage. Considered as one of the best species and the finest for its incomparable flavour, the Moroccan sole is certainly the fish for lovers of flatfish. The Moroccan sole has a lean flesh rich in vitamins and minerals essential to well-being. This fish contains a significant amount of omega-3 fatty acids and protein.
THE WHITE SEABREAM:
This is a bony fish with a laterally compressed oval-shaped body. It is characterised by the presence of very dark vertical stripes alternating with lighter stripes. It frequents demersal coastal areas.
THE COMMON ANCHOVY:
For centuries, the Moroccan sea has contained a coveted natural treasure, the Moroccan Anchovy, which reflects the tradition, history and authenticity of fishing in Morocco. Recognized by consumers, fresh Moroccan anchovies, in salt or oil, vinegar or spices, make their authenticity a motto of quality, identity and originality.
THE MOROCCAN COMMON MACKEREL:
Eaten fresh, its fine and soft flesh has a specific and pleasant taste. When canned, it can be prepared in a variety of ways and is very popular. A fish highly prized for its flesh, it is also very rich in B-complex vitamins and vitamin D, as well as minerals such as selenium, iron and iodine; it is also, of course, a source of omega-3 fatty acids.
THE HORSE MACKEREL:
This is found off the coast of Morocco. Rich in omega-3 fatty acids, it helps to reduce cholesterol and triglyceride levels in the blood, reduces the risk of atherosclerosis and of thrombotic formations.
The Moroccan shrimp fishery is relatively established, comprising offshore and inshore fishing activities that have been carried out for decades.
THE MOROCCAN SQUID:
Moroccan squid has a delicate taste and a unique texture. It provides many nutrients, as well as a considerable intake of protein, iron, vitamin D and omega-3 fatty acids, which are necessary for health.
THE COMMON PAGEOT OR SPOTTED SEABREAM:
The Pageot Royal has a size that varies between 30 and 60cm. It feeds mainly on molluscs, including cephalopods, and also on crustaceans. Habitat: It is a demersal coastal species living up to 170m deep. Younger fish are liable to be nearer to the shore. It is present on all West African coasts.
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