Poissonnerie

Poissonnerie is a French term for a fish shop or fish market. It refers to a retail establishment that sells fresh fish and seafood. These establishments typically display their catch on ice, allowing customers to select whole fish, fillets, or other seafood items. Poissonneries are a common sight in France and other French-speaking regions, often found in local markets or as standalone businesses in town centers.

The primary function of a poissonnerie is to provide consumers with a source of fresh seafood. In a traditional poissonnerie, the fishmonger, or poissonier, is skilled in preparing and handling fish. They can gut, scale, and fillet fish to a customer's specifications, offering advice on cooking methods and freshness. The selection available can vary depending on the season, local availability, and the expertise of the poissonier.

Beyond selling raw seafood, some poissonneries may also offer prepared items such as smoked fish, seafood salads, oysters, or cooked dishes. These additions cater to a broader range of customer needs, from those who want to cook at home to those seeking a quick meal. The emphasis in a poissonnerie is generally on freshness and quality, with an understanding that seafood is a perishable commodity. The presence of a poissonnerie reflects the cultural importance of fish in many cuisines, particularly in coastal areas.