The port activities in Concarneau have always contributed to its economic wealth. In the early 20th century, life in the town was regulated by the comings and goings of its fishing fleet, the unloading of sardines and the hooters of the canning factories.

Today, with over 10 000 tons of fish unloaded and sold under the fish market, and over 100 000 tons of tuna caught by Concarneau ship-owners, the town remains one of the most important French fishing port.

The fresh fishing fleet includes a score of trawlers (20-35m), about twenty coasters (10-18m) and 9 sardine and other multi-purpose boats. Armed with a crew of 5 to 8 men, deep-sea fishing expeditions can last between 8 to 14 days against 8 to 96 hours for the coasters.

From catch onto dinner plate, the whole industry is represented.

Coasters leave the pontoons to go out fishing a few miles away from the port and return laden with Dublin Bay prawns, shellfish, sea basses or coleys.
After a fortnight at sea, the deep-sea fleet unload their catch of monkfish, cods and lemon soles. Dockers and fish wholesalers take over, working through the night to stock the fishmongers’ stalls.

The town’s traditional canning factories open their doors to reveal some of their secrets, much to gourmets’ delight: tinned sardines, tuna, mackerels, soups, potted fish meat, scallops and many other specialities to suit every palate.