pêche

Pêche is a French term with two principal senses, both written the same way: la pêche can refer to the activity of fishing, or to the fruit known in English as the peach. The meaning is determined by context, and the two senses represent separate domains—aquatic resource use and horticultural fruit production.

La pêche, l’activité, designates the catching of fish and other aquatic organisms. It encompasses commercial, artisanal, and recreational fishing and has historically been a major economic activity in coastal regions. Modern management relies on scientific stock assessments, quotas, licensing, and restrictions on gear and seasons to promote sustainability and protect marine ecosystems. Techniques include line fishing, nets, traps, longlining, and in some cases trawling, each with regulatory considerations. The activity is closely linked to coastal communities, trade, and culinary traditions.

La pêche, le fruit, refers to the peach, produced by the tree Prunus persica. Peaches originated in East Asia and spread to Europe and the Americas through historical trade. They are grown in temperate climates and come in varieties such as freestone and clingstone, with flesh ranging from yellow to white. Peaches are consumed fresh, canned, dried, or processed into jams and desserts. They are valued for their fragrance, sweetness, and nutritional content, including vitamins A and C and dietary fiber. The fruit is a seasonal summer produce in many regions and plays a notable role in contemporary agriculture and cuisine.

Notes: in French, the same word pêche is used for both meanings, distinguished by context; related terms include pêcheur (fisher) and avoir la pêche ( idiom for being energetic).