| poissonnerie & activité de la pêche |
| gastronomie & marchés |
| Services sur le port |
Trouville is famous for gastronomy with over 60 restaurants mainly on the quay and along the beach. They all propose seafood, for Trouville is above all a fishing port. Every day the fishermen unload fish and shellfish, which brighten the market stalls and restaurant menus.
In July 2015 the mackerel caught by Trouville's fishermen obtained the label “Maquereau
de Trouville”. This label distinguishes Trouville's artisan fishing from industrial or semi-
industrial fishing using larger trawlers and much larger ports. Trouville's mackerel are
caught in the traditional way, at low tide, and stored in small 8 to 10kg crates, which are
the best way to preserve this delicate fish. All the work is done by hand, and the fish are
iced immediately by the wholesaler. Finally, the mackerel have to reach retail outlets as
fast as possible – at the most, 24 hours after they are caught.
Trouville's mackerel are already famous as far as the Paris food market, Rungis, for their
quality and freshness. Labelled “Maquereau de Trouville”, they are certain of a fine future.
> mackerel, usually cooked in white wine or simply grilled
> sole, in Normandy butter or meunière
> callops, fished in the Seine Bay from October to May
> shrimps to enjoy with bread and salted butter
> mussels, of course, in white wine, cream, cider, or a camembert sauce
> above all, the famous “plateau de fruits de mer” that every restaurant proposes a plate of whelks, crab, oysters, lobster, prawns, and other shellfish.
The fish market
Every day Trouville’s trawlers bring back all sorts of fish, which are displayed on 9 market stalls to give passers-by an appetite. The Fish Market, built in 1936 by an
architect from Trouville, Maurice Vincent, is a listed Historic Monument. It was almost completely destroyed by a fire in September 2006, but has been rebuilt
exactly as it was before, and will be inaugurated on Saturday 9 July 2011.