Capécure is reinventing itself in more ways than one

Capécure's Transformation: A Fresh Face for Hauts-de-France’s Seafood Sector

FRANCE
Monday, November 11, 2024, 05:00 (GMT + 9)

Capécure, Boulogne-sur-Mer’s seafood hub in Hauts-de-France, is undergoing major transformations to modernize its infrastructure and strengthen its role in the regional seafood industry.

Originally a district where economic and residential areas coexisted, Capécure was destroyed during World War II and rebuilt with distinct zones for port activities and city life. In recent years, the city has been reconnecting with its port, revamping Capécure into a mixed-use space that includes a new cinema and a large car park for workers and visitors. The revitalization includes both facelifts for existing buildings and the development of new state-of-the-art facilities, reports Marielle Marie for Produit de la Mer.

This renewed growth has attracted significant investment, with companies like Océan Délices, Mowi, and Capitaine Houat establishing modern factories, later joined by new players like IOD Seafood, Prosol, and Frais Embal. Renovations continue, as companies like JP Marée and Sofipêche expand their production and packaging capabilities. In addition, logistics companies like Stef, Delanchy, and Olano have increased their presence, creating a logistics hub that now provides 650 jobs.

Despite Brexit concerns, Capécure has seen an upswing, becoming a mandatory control point for UK seafood safety through Sivep. Future plans include potential freight lines with Cork, enhancing connections with Ireland and the broader UK, which would solidify Boulogne’s strategic importance in European seafood logistics.

One of Capécure’s standout projects is Norfrigo’s upcoming 34,000-square-meter storage facility, set to open in 2026 with a €30 million investment. This will increase storage capacity by 15%, incorporating more efficient and environmentally friendly cooling technology. In another sustainable move, the Le Garrec et Cie group plans to build a new icehouse that reduces water usage while producing 20,000 tons of ice annually. Additionally, the community of Boulogne is tackling brownfield sites, demolishing outdated structures and offering new processing facilities to attract more businesses.

Beyond infrastructure, Capécure’s workforce is experiencing a generational shift, with young leaders stepping into senior roles. This new generation, including Constance Wattez, Antoine Le Garrec, and Jean-Christian Giroux, brings a fresh perspective that emphasizes sustainability, technological innovation, and positive communication about the seafood industry. Social media has become a powerful tool, exemplified by Giroux, who revitalized his brand by promoting it online.

The region also faces challenges in fishing sustainability, as fishing zones have shrunk due to the establishment of marine protected areas (MPAs) by neighboring countries and the rise of offshore wind farms. Local leaders like Olivier Leprêtre emphasize the importance of adapting to these changes without compromising the long-term viability of Boulogne’s fishing fleet.

The regional community is working on several projects to boost the industry’s visibility and innovation. Initiatives include feasibility studies for algae cultivation, creating social media content to showcase local seafood, and educational programs led by the Aquimer Cluster, which trains workers in seafood processing. Communication efforts, led by Boulogne Développement Côte d’Opale, aim to promote local products through various channels, targeting sectors like hospitals and schools to encourage a preference for regional seafood.

Capécure, the seafood economic hub of Boulogne-sur-Mer, for processing and logistic.

In response to calls for greater recognition of Hauts-de-France seafood, the region is developing an umbrella brand for local products. This initiative, driven by Vice-President Marie-Sophie Lesne, is set to unify seafood from Capécure, regional shore fishing, and trout farms under one label. The aim is to establish criteria for brand use based on product origin, quality standards, and potentially different certifications per product type. This branding effort, expected to be formalized within a year, will include both domestic and international marketing strategies, bolstering Hauts-de-France’s reputation in the seafood industry.

Capécure’s development will be showcased at the upcoming Fisheries and Seafood Conference in September 2025, symbolizing its ongoing transformation and its role as a central player in the regional and European seafood sectors.

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