From “noble” to “ugly” but “well-worked” fish—food morals in the Breton fish landings

Fishing and fish consumption have historically been marked by criteria of social distinction. The historical inequalities between those who consume noble fish and those who consume other more popular fish tend to revolve around the question of the freshness of the product and the quality of the fisherman’s work, considered as a singular kind of artisan. The economic and ecological injunctions tend to still be linked to a capitalist grid of vision of the world, and this article aims at deconstructing them. I use ethnography to understand how food morals and food justice are at stake along the fish supply chain.