They live in outdoor pools and enjoy large spaces: 6m3 instead of 1m3 conventionally. The ponds are fed by a natural source guaranteed without chemical residues that also feeds the natural ponds near the Garonne.

A nutritionist adapts the diet of sturgeons according to their age or size. Our sturgeons are fed without terrestrial animal proteins, GMOs and pesticides. Their food is AQUAREA certified, that is, from sustainable fishing.

All of these criteria allow us to offer you a raw, powerful and sensual caviar!

They are also known for their nutritional qualities, since they are very rich in copper zinc, selenium and especially many vitamins (B1, B2, B3, B12, D, A, E).

All these nutrients guarantee fantastic health.  They do not undergo the coastal pollution (agriculture, industry, port) due to their remoteness. Their environment guarantees the purest water quality, classified in the best sanitary area (zone A). The Chausey Islands are also included in the conservation programme  of exceptional natural sites « NATURA 2000 ». They are protected from any risk of toxic residues.   Our oysters do not suffer coastal pollution (agriculture, industry, port) because of their remoteness. Their living space guarantees the purest quality of water, classified in the best sanitary zone (zone A). The Chausey Islands are also part of the NATURA 2000 programme for the preservation of exceptional natural sites. Our oysters feed exclusively on phytoplankton from their natural environment

 They are antibiotic-free and consumable immediately upon release of water*.

* (unique to Zone A oysters only. For other areas, the oysters must pass through a purification tank before any human consumption)

Our «Nolin’s Clams» and «Nolin’s Cockles» offer important nutritional benefits and are a healthy food. Our clams are the most energetic shell by bringing a large amount of iron, vitamin B12, and protein. Our hulls are rich in phosphorus, iron and zinc. They fight fatigue and enhance intellectual & physical performance as well as immune defences.

Our artisans of the sea have been awarded the title of «Quality Artisan Producer» by the Collège culinaire de France co-chaired by Alain DUCASSE and Joël ROBUCHON.

Even if this may not come to mind immediately, consumption respectful of animal welfare also involves the choice of crustaceans. At Fadi Prestige, all our crustaceans are frozen directly after their fishing to avoid any animal suffering related to transport and cooking. No animal welfare is left behind in our home, to the great pleasure of consciences and taste buds!

In addition to the immediate freezing of seafood products, Fadi Prestige crustaceans are caught in the deep waters of Mozambique, which respects the Washington Convention. This convention regulates the international trade of 34,000 endangered species by issuing export permits that respect their survival. The 175 Member States are therefore called upon to reconcile sustainable trade with the conservation of species. To combat overfishing and the disruption of biodiversity, the origin of products is just as important as their quantity, both fished and consumed. This is why Fadi Prestige makes it a point of honor to the ethics of the fishing grounds of its range of crustaceans.

Fadi Prestige follows the precepts of the environmental label Less Saves The Planet. Our company’s environmental commitment is based primarily on a range of products that respect our oceans. Our pesticide-free Scottish salmon is safe for our oceans and their diversity. On the other hand, originating in Alaska, our salmon eggs belong to the species Keta. Certified MSC Ecolabel since 2000, the Global Trust certification guarantees the preservation of the species and its natural habitat throughout the production of eggs.

Polluting pesticides have harmful effects on our bodies, so the eco-responsible farming of our salmon also has health benefits. Raised in northern Scotland’s cold waters and strong currents, our salmon develops a flesh that is not very oily and full of minerals essential to the proper functioning of the brain.