smoked fish France

...The very rapid slaughter of our fish is done according to the ancestral Japanese technique IKEJIME, which reduces animal suffering and allows for unparalleled flesh quality and long preservation. The sliced smoked trout, prepared in a sashimi style, is carefully selected from our finest fillets. These are deboned, salted with dry salt, and delicately smoked with beech wood. Less fatty than...

...Maison BARTHOUIL produces high-quality smoked salmon. Maison BARTHOUIL also offers other fish (smoked eel), organic products (organic salmon, organic terrines), caviar, fish roe, tarama, regional specialties (duck confit, fresh, smoked, dried duck breasts...) and gourmet gift boxes.

Founded in 1989, Maison CASTEIGT specializes in smoking salmon. The salmon comes from partners located in Scotland and Norway. They are then processed at the foot of the Pyrenees, entirely by hand, without machines, and guaranteed never to be frozen. Maison CASTEIGT sells its salmon in France to large retailers, gourmet shops, and fishmongers.