Henri Barba’s great grandmother began buying fish at Valras Port to sell at Béziers market and in local villages.
Henri Barba’s grandfather developed the fish and seafood trading business in the Mediterranean, selling both wholesale and retail at Béziers market. His daughter then joined the fishmonger’s business.
Henri Barba joined the family business. He developed the sale of frozen products to restaurants and fish mongers, and made a name for himself in the Spanish and Italian markets with products from the Mediterranean bought at fish markets throughout the south of France.
New European-standard compliant worskshops were built near Frontignan. The company diversified its business, in particular by exporting Mediterranean red tuna to Japan. A Korean expert came to the company to teach the teams how to cut tuna fillets, as the technique was new toFrance at the time.
1997 - 1998
Henri Barba and his wife Danielle took over Barba Marée. They moved away from retailing fish to specialise in processing, with development through supermarkets / hypermarkets and specialist distribution channels a priority. They also bought a trawler, the Septimanie II.
Barba Marée was the first company to offer sashimi grade products (-60°C) on the French market. Henri and Danielle’s son Hervé joined the family business, closely followed by his brother Benoit.
2009 - 2011
Barba Marée became the first company in France producing semi-preserved products when it installed a line to pack cephalopods in brine ( this has now been transferred to its Barcelona subsidiary ). Barba Marée changed its name to Groupe Barba.
In 2017, the Group moved in a new factory to optimize and increase its production capacities.
The company is now run by father-and-sons trio Henri, Hervé and Benoît Barba, the fourth and fifth generations.
Family ties are the backbone of the group and its values have been passed down through the generations: strong work ethic, love of quality products and excellent customer service.
SHARE OUR EXPERTISE
Share our corporate and individual skills on a daily basis to everyone, to improve our performance.
We are willing to commit ourselves, to respect our commitments and to be responsible for our daily decisions and actions. We must ensure consistency and strive for perfection.
Teamwork is sharing… Our departments are working in perfect harmony to share experiments, ideas, projects, and advice.
Consider each other and every request to respect client’s, partner’s and employees’ expectations and needs. Our commitment is also reflected in sustainable development.
It’s our passion for the business that guides us, to innovate every day and stay a leader, always surprising our customers and creating added value to our products and services.
Head Office- Premises cover 6 000m2. Specialists in the cold chain with cold stores at -60°C (the largest in France) and -25°C and of course at 0°C.
Main reception, dispatch and forwarding platform for the French and European markets. Major customers in France include retailers, generalist wholesalers, fish and seafood traders and wholesalers, cash & carries, food service chains, the canteen catering and restaurant sectors and the frozen food industry.
2,200m² of premises and 500 tonnes of storage capacity at -25°C. Factory specialising in processing and packaging semi-conserved cephalopods and producing frozen products (tuna and swordfish).
Produces cephalopods in brine for dispatch to Villeneuve-lès-Béziers. The factory also has direct clients in Europe. Goods are transported overland, fresh or frozen