is a port of national interest with its fleet of
eighty fishing boats.
are specialized in coastal fishing
and are not at sea for more than twenty-four hours.
trawlers practise deep-sea fishing
among which twenty-four are fitted out to fish scallops from October to
boats are from eighteen to twenty-five meters long and are at sea for
five days . Five men work on board and they fish in the Eastern channel
as in the Western Channel and the North sea.
Last but not
least, Dieppe has a deep-freezing boat, for industrial fishing
on which twenty up to twenty-seven men work in three watches .
principales techniques for fishing:
long lines also called main lines
bear small lines ending with a hook . The lines can be from ten to one
kilometres long and allow the catching of conger eels, skates, sharks,
and spotted dog fishes , all of remarkable size and quality.
are two types of nets:
the gillnet in which the fish is caught by the gills .This type
of net is
mostly used for catching herring and mackerel .
The trammel is made of three sets
of different meshes . The fish get entangled between sets of meshes
want to escape from the net.
the types of nets can be lain on the sea-bottom or right under the
the water according to the tides and the species being fished . ( flat
are different types of fish pots : there are some which are adapted to
sea –bottom others that are used on rocky bottoms. They also vary
the species : crabs, lobsters, shrimps or cuttlefish.
the dredges are used to catch scallops. These dredges are in fact heavy
ending with a large pocket that are dragged on sandy or gravel sea
Only adult scallops which are eleven centimetres wide can be caught.
trawl net is a huge pocket-like net . The meshes are getting smaller
end of the net to make the catching efficient.
are two types of trawl nets:
The bottom trawl for species living on the sea bottom such as
fish , the gurnard…
The pelagic trawl net, to catch species living between the
the sea bottom, such as the cod, haddock, sea perch and whiting…
the size of the meshes is strictly controlled for each species.
Four thousand tons of fish are unloaded every year, which makes Dieppe the eighteenth French fishing port.
main species unloaded are: scallops, mackerels, cods, dog-fish,
each job on the sea correspond two jobs on land
coastal zones down to three hundred metres provide ninety per cent of
European captures .
quantity of halieutic fish caught in France is constantly rising from
eighty-three million tons in 1990, it is now of one hundred million
tons. In the
mean time, the number of fishing boats as well as the resource are
which means that more fish are captured and that some species are
over exploitation imposes the strict regulation of the capture rate
quotas per country, zone and species.
scientifically admitted that a species is threatened when the
number of fish per zone and per age group is inferior to its
mortality plus the mortality due to fishing.
types of studies are carried out on a stock:
diversity and the size of the fish which are unloaded ;
boats follows fish shoals thanks to its sonar and echo-sounder; and the
some samples makes it possible to determine the number of males and
age and the size of the fish in the stock.
reproduction of a species is studied in a laboratory so as to know what
is in a
protected environment the ratio between the number of eggs lain and the
of adults and the age of sexual maturity.
the sea to the consumer’s plate:
caught , the fish can be unloaded under three different forms:
frozen , fresh
industrial fishing on a deep-freezing
factory-boat, the fish are sorted out,
washed , cut into fillets and packaged in the cold hold at
minus thirty degrees centigrade . The frozen fish are sold
directly to a
transforming plant where they are used for ready-made dishes or coated
coastal fishing, the fish are sorted out on board per species and per
packaged in boxes containing ice and they are unloaded at the auction
are sold to fishmongers every day at 6.30.About twenty fish
buy , prepare and sell fish to restaurants,
fishmongers and supermarkets.
from fresh or deep-frozen , the fish can be transformed for traditional
conservation or transformed into more valuable products, such as
can be preserved in dry salt or
also be smoked in high chimneys by the combustion of chestnut
northern tradition is mostly used for salmon, herring
and mackerel .These techniques have been known and used since
Ancient times .
Sardines, tuna, mackerels and scallops are preserved in tins
white wine or olive oil and spices.
For the past ten years, a new technique has been
ready-made dishes are cooked to meet the consumers’ demands in taste,
nutritional value and fashion: vacuum-cooked
products , products with seaweeds, stuffed fish or terrines.