Seafood products from the island of Reunion are being promoted in mainland France

85 t
of fresh fish are processed into ready-to-eat products on the island.

75 %
of the island’s needs for fresh fish are covered by Aripa’s production.

From Saturday 22nd of February to Sunday 1st of March, the Interprofessional Association of Fisheries and Aquaculture (Aripa) of Reunion participated for the first time in the Salon International de l’Agriculture (Sia) in Paris. They were not located in the Pavilion of the Sea, but in a “village” dedicated to Reunion, set up by the Departement Council. While the island’s products are not widely available in mainland France, Aripa wished to showcase rillettes, terrines and other local preparations, such as vindaye (fish cooked with chilli and spices), the production of which has been made possible thanks to European aid.

“Before 2012 and the compensation plans for additional costs, it was very hard to find fresh fish loins or fish steak on the island,” explains Ludovic Courtois, the general secretary of the interprofessional association. “With the aid, manufacturers and artisans started processing level 1 loins, but also level 2 ready-to-eat products. On the occasion of Aripa’s 10th anniversary, we wished to show the results of this support, which has enabled the sector to structure itself, to offer new products and to create jobs.”

Visitors to the Fair were not able to taste fresh fish - which could not be cooked on the stand - but seven different spreads produced by Aripa members: smoked swordfish or marlin, acar, kaffir lime rillettes or spirulina. For the time being, only the products of the sole manufacturer, Réunimer, are available here an there in mainland France. Aripa brings together 120 members, for about a hundred boats. The production of its members, some 3,000 tons per year, represents 90% of the fresh fish landed on Reunion.

Raphaël ORTSCHEIDT

Traduction : Catherine ROUSSEY