Are you turning 20 in May like NAUSICAA? Visit for FREE!*

As part of Nausicaa’s 20th Anniversary celebrations, visitors who also celebrate their 20th birthday during May can claim their FREE ticket! This is the perfect opportunity for an unforgettable birthday experience in the heart of all the ocean treasures.

NAUSICAA, the French National Sea Experience, has something to offer the entire family. As one of Europe’s largest aquariums, NAUSICAA boasts an impressive collection of over 35,000 different species, ranging from playful sea lions and fanscinating sharks to wonderful penguins and enchanting tropical fish. Visitors can even interact with the animals in unique tactile pools or alternatively track the journey of migrating whales through the worlds oceans, all this without getting wet!

(*offer available during May 2011 only)

Nausicaa launches new ‘Islands’ Exhibition

As part of Nausicaa’s 20th anniversary celebrations, the French National Sea Experience Centre will stage a temporary exhibit, themed ‘Islands’, in 2011.

The display will focus on the importance of the preservation of many of the world’s islands in conserving animals and marine life. The exhibition will be hosted in partnership with the Small Islands Developing State Network (SIDSnet) with the aim of protecting indigenous island species and promoting sustainable development of costal environments. There will also be an accompanying multimedia presentation which aims to educate and entertain its visitors.

As one of Europe’s largest aquariums, NAUSICAA continues to raise awareness of the importance of human relations with the sea and the need to protect wildlife from loosing its natural habitat. It boasts an impressive collection of over 35,000 species and has attracted over 12 million visitors since its launch in 1991. ‘Islands’ is just one of the many surprises to look out for next year.

Nausicaa is open daily throughout 2011, except for 25 December 2011. The new exhibit will open from 15 April 2011.

Nausicaa reopens after annual monthly closure for cleaning and updates

After its annual closure period for maintenance and cleaning, NAUSICAA; France’s Premium Sea Life Centre has re-opened and as one of Europe’s largest aquariums, continues to raise awareness of the importance of human relations with the sea and the need to protect wildlife from loosing its natural habitat. It boasts an impressive collection of over 35,000 species, two café’s; ‘The Lagoon Tropical Bar’ and ‘The Port Bistro’, and the ‘Restaurant de Nausicaa’.

NAUSICAA has attracted over 12 million visitors since its launch in 1991 and is now celebrating its 20th anniversary, many surprises will unfold throughout 2011, for instance an exhibit called ‘Islands’ is due to open in April. The display will focus on the importance of the preservation of many of the world’s islands in conserving animals and marine life. The exhibition will be hosted in partnership with the Small Islands Developing State Network (SIDSnet) with the aim of protecting indigenous island species and promoting sustainable development of costal environments.

Nausicaa Introduces Recipes as Part of the 'Mr Goodfish' Campaign

France’s leading Sea Life Centre Nausicaa, located in Boulogne, has recently introduced some delicious recipes as part of their “Mr Goodfish” conservation campaign. The aim of the campaign is to engage the public in the preservation of marine resources.

The “Mr Goodfish” campaign has been introduced to encourage better practices throughout the entirety of the supply chain, from fisherman to consumer, and to showcase those fishing businesses, fishmongers and restaurateurs who respect the principles of sustainable development around the world.

In this sense the recipes developed by Nausicaa are specifically designed to help the “Mr Goodfish” campaign and to give restaurateurs and consumers some delicious and environmentally friendly ideas. They are specially tailored to include fish which are plentiful in certain seasons so that the more scarce species are protected. Nausicaa’s on site restaurant and two cafes are leading the way by using the sustainable recipes. (See examples below for ‘Pan Fried Coley with Tangliatelle and Pesto Sauce’ and ‘Madagascar Shrimps à la Plancha with Shellfish Comsommé and Thaϊ Sauce’).

Boulogue’s local restaurants have followed suit and joined the campaign; working closely to the list of species that Nausicaa has supplied. For example, Head Chef of ‘The Matelote’ proposes a seasonal dish involving Coley, a species which is plentiful this time of year. This delicious creation, titled ‘Pan Fried Coley with Tangliatelle and Pesto Sauce’, is easy to make, inexpensive and promotes conservation. Another delectable recipe is ‘Madagascar Shrimps à la Plancha with Shellfish Comsommé and Thaϊ Sauce’; utilizing sustainable resources with mouth-watering results, while encouraging the public to do the same.

Shockingly, the Mr Goodfish website states that “according to the Food and Agricultural Organisation of the United Nations (2008), 52% of stocks (of the 200 most consumed species) are fully exploited, 19% are overexploited and 8% are depleted. This means that the proportion of stocks for which the maximum wild capture potential has been reached or exceeded stands at 79%.” Proving just how necessary this campaign is.

Notes for Editors

TO MAKE: ‘Pan Fried Coley with Tangliatelle and Pesto Sauce’
YOU WILL NEED: Coley, Tagliatelle, Basil, Garlic, Pine Nuts, Parmesan, Olive Oil, Salt and Pepper Seasoning.
DIRECTIONS: Crush the basil, garlic and pine nuts together to make a paste. Thicken the paste by adding parmesan, or soften the paste as desired by adding olive oil. Fillet the Coley to produce two large escalopes and then roll in flour. Season with salt and pepper and pan fry on a high heat until the fish is nicely coloured on the outside.
SERVING SUGGESTIONS: Arrange the Coley on a layer of tangliatelle and then pour over the pesto sauce. Add a few diced tomatoes and basil.

TO MAKE: ‘Madagascar Shrimps à la Plancha with Shellfish Comsommé and Thaϊ Sauce’
YOU WILL NEED: 6 shrimps of Madagascar, Shellfish comsommé, Black winter radishes, Thaϊ Sauce, Fresh coriander and Salt.
DIRECTIONS: Peel the black winter radishes and cut into half cm thick matchsticks or grate. Steep the radishes in cold water for 10 minutes then strain. Thicken the comsommé by infusing some ginger. Place the Madagascar shrimps onto a wooden skewer, piercing them through their sides. Pour a small amount of olive oil onto a plate a roll the shrimps in the oil. Season both sides with salt. Lightly oil the hot roasting plate (la plancha) and place the skewered shrimps onto it. Allow the shrimps to roast until they turn pink, then golden in colour.
SERVING SUGGESTIONS: Arrange the radish on a plate, and place the skewered shrimps on top. Then pour over the Thaϊ sauce and garnish with a few sprigs of coriander.

Nauiscaa and the Mr Goodfish Campaign

Nausicaa, France’s premium Sea Life Centre, is a founding partner of the “Mr Goodfish” campaign which was launched this year, and the 3 on-site cafes/restaurants are excellent examples of followers of campaigns recommendations. “Mr Goodfish” is aimed to inform the general public, restaurants and fish industry professionals about the sustainable consumption of seafood. As a partner, Nausicaa provides a list of local fish, updated seasonally, which it recommends consuming. Le Bistrot du Port, Tropical Lagoon Bar and Restaurant de Nausicaa (all located within Nausicaa) use this list for their menus.

During a trip to Nausicaa, in addition to exploring their 50 aquariums, 35,000 fish and marine creatures and 1,000 different species ranging from sea horses to sharks, guests can learn more about the “Mr Goodfish” campaign and the fish they should be consuming, subject to season and location.

Nausicaa’s location in the port of Boulogne-Sue-Mer and LD Lines 7 daily return crossings from Dover, make Nausicaa a perfect day trip from the UK to learn about sustainable consumption of fish and enjoy a gastronomic French seafood lunch.