Fish and Seafood
Key figures of Seafood Sector
| |
2010 incoming produce (tons) |
Variation 2010/2009 |
| Pavilion A4 |
63 030 |
-0,6% |
| Warehouses |
104 077 |
-1,5% |
| Total seafood |
167 107 |
-1,2% |
| |
Number of companies |
Turnover 2009 |
Forecasted variation turnover 2009/2008 |
Employees |
| Wholesalers |
32 |
586 933 |
+10,3% |
768 |
| Brokers and import-export companies |
16 |
123 679 |
+18,3% |
68 |
| Total seafood and freshwater products |
48 |
710 612 |
-+11,7% |
836 |
Figures as of 31/12/2009
Fish and seafood business report 2010
Who-Does-What Fish and seafood 2011
With roughly 145,000 tons of fish and shellfish sold every year, the fresh fish sector of Rungis is one of France’s largest ports in terms of volume.
The fresh fish sector includes :
- 1 main sales pavilion: the A4
- 1 building dedicated to the sale of sundries
- 3 warehouses
- 1 ice making plant
The fresh fish pavilion of the 21st century
Inaugurated in 2004, the new Fresh Fish Pavilion is a star feature of Rungis Market and a world benchmark, as much for its infrastructures as for the quality and diversity of its products. Innovative technology has been used to improve health, safety and cold chain compliance.
Overview of the A4 Pavilion
- “Cold” unloading docks to prevent ice melting before arrival in the sale area.
- Combined cooling and air treatment systems: the cold is ‘layered’ from the ground up to a height of 5m.
- Innovative materials: special resin on the floor and lacquered walls to simplify everyday cleaning, washbasins in columns with instant water at 30° and antibacterial soap dispensers, so that buyers can touch the products with no risk of contamination.
- First rate fire prevention system: new material for store walls (foamglass insulation + fire-stop), compartmentalized zones and fire detection system to warn and stop fire spreading.
The A4 pavilion in figures
- 56,000 m2 floor area
- 14,000 m2 trading area kept at 10°c
- 300,000 m3 volume
- 245 m de long, 90 m wide and 14 m high
- 9,000 m2 of loading docks (29 gates)
An exceptional product offer
- Fresh fish, both wild and farmed
- Deep sea and tropical fish
- Shellfish, oysters
- Freshwater fish
- Processed and prepared products
- Smoked and frozen fish
Ideas and time-savers
The services proposed to buyers aim to save time and make life easier, especially for chefs. In the filleting workshops, the fillets are removed, prepared and portioned. Some chefs demand specific weights. In this way, we deliver
the goods or they leave with ready-to-cook products.
Freshness, freshness !
24 hr countdown from unloading at the fishing port to arrival at Rungis and display on the fishmonger’s stall, or to the chef’s kitchen in the restaurant! The freshest fish in France is at Rungis.
