Behind every “Made in Morocco” canned fish product lies a rigorous and perfectly mastered industrial process. Thanks to sardine pilchardus, recognized for its unique taste qualities, and to well-established expertise, Moroccan canneries now export to more than 120 markets around the world.
The process relies on several key steps, ranging from the “3 E’s” (heading, gutting, tail-trimming) carried out under strict hygiene conditions, to cooking adapted to the recipes, followed by seaming to ensure an airtight seal.
These are followed by sterilization, essential for food safety and long-term preservation, as well as labeling to ensure traceability. This combination of industrial precision, quality control, and human expertise allows the sector to maintain high standards recognized internationally.
