Photo: PDM/FIS

Sardine, Star in Boulogne-sur-Mer; Smaller in Brittany Amidst Changing Climate

FRANCE
Tuesday, June 24, 2025, 00:10 (GMT + 9)

Mackerel Quota Cuts Boost Sardine Fishing in Northern France, But Global Warming Affects Size and Abundance in the Southern Atlantic

BOULOGNE-SUR-MER/BRITTANY – Sardine, a pillar of the French fishing industry, is experiencing diverging trends in two of the country's main coastal regions. While Boulogne-sur-Mer, in Hauts-de-France, reports a boom in its catches, fishermen in Brittany are observing with concern a decrease in the size and quantity of this valuable resource, a phenomenon experts directly link to the effects of global warming.

Photo: courtesy IEO

Boulogne-sur-Mer: An Unexpected Resurgence

In Boulogne-sur-Mer, sardine has traditionally been a complementary catch. "There have always been sardines in Boulogne-sur-Mer," recalls Étienne Dachicourt, director of the CME (Coopérative Maritime Étaploise), in statements to Marielle Marie of Produit de la Mer (PDM). The long-standing tradition of sardine canning in the region, with over 90 years of history, testifies to this. Historically not subject to quotas, sardine was a "low season" catch between March and July.

However, in late 2024, a drastic 35% reduction in the French mackerel quota led many skippers to redirect their efforts towards sardine. This implied rapid adaptation by crews to handle the product's fragility, optimizing onboard practices, especially in terms of glazing, to prevent histamine formation. "In 2024, we sold 2,000 tonnes of sardines. For the first half of 2025 alone, we are at almost the same volume," summarizes Étienne Delannoy, deputy operations manager at Unipêche, who emphasizes efforts to preserve the resource and market viability, primarily for export.

Brittany: Concern Over Decline and Size

In contrast, within the producers' organization Les Pêcheurs de Bretagne, purse seiners express growing concern. The valuable sardine is becoming rarer, smaller, and less fatty. Jean-Marie Robert, project manager for the PO, citing Ifremer's work, explains that "about ten years ago, we were fishing sardines four, five, or six years old. Today, they are one or two years old." The main hypothesis is that global warming has reduced the nutritional value of plankton, leading sardines to grow less, not store reserves, and use more energy to feed themselves. This makes them less fatty and more vulnerable, which could translate into higher winter mortality.

Breton fishermen are now awaiting the results of the stock assessment campaign in the Bay of Biscay (Pelgas), which is expected to shed light on this worrying situation.

These changes in sardine population behavior could, ultimately, significantly alter the landscape for canners who have opted for local sourcing for their premium ranges, forcing them to re-evaluate their supply and production strategies.

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