smoked salmon

...The William & James Company is located in Carentan, Normandy. It specializes in the smoking of high-end salmon and trout. From the whole fish to the packaging of your smoked salmon, several days pass during which a rigorous selection is carried out, followed by dry salting, low-temperature smoking, and finally the slicing of thin pieces by hand. These different steps ensure the quality of William & James products, which is based on artisanal know-how (Master Artisan Label), freshness, and the quality of raw materials.

...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.

... Atlantic salmon, cod, haddock, whiting, mackerel and kippers. We operate under the guidelines of HACCP and this with qualified staff, some who have been here for 25 years ensures that customers get only top quality fresh, frozen and smoked seafood delivered to their door.

Our artisanal salmon is prepared with the knowledge of three generations of expertise, cured with sea salt and smoked with virgin oak sawdust. It is a fresh product. In its preparation, you will find no chemical agents, coloring, or flavor preservatives. It is hand-cut by the master. Beautiful large thin slices, this is our quality label and the reputation of our establishment.

Vanafish is a family business that has specialized in the artisanal smoking of salmon, Greenland halibut, and trout since 1979. By focusing on high and consistent quality for over 30 years, both in terms of raw materials and processing, Vanafish has been able to establish a leading position in the Belgian market, specifically in the professional wholesale sector. Vanafish has also been active in the Netherlands and France for several years.

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.

...smoked with years of experience and according to a secret recipe of salt and spice blends. The flavor is refined by combining various types of wood, achieving the right color and the typical aroma. Furthermore, we smoke our fish not mechanically but in an authentic artisanal manner. Our smoked fish is indeed a special healthy treat and definitely worth trying! We only sell fish that has been caught or farmed in a responsible manner.

...smoked mackerel fillets with onions, smoked halibut, smoked sprats, smoked cod fillets, smoked cod loins, smoked pollock fillets, rollmops, smoked eels, smoked salmon belly. A complete range of packaging suitable for all food businesses, for bulk and self-service: supermarkets, catering, retail, wholesalers... A range of seafood trading products. Sales to individuals on-site. Sales to works councils, communities, associations, corporate gifts... Distribution by refrigerated transport throughout France.

...Snow Crab, King Crab Clusters, Snow Crab Clusters, Scallop Meat, dried sea scallops, Bay scallops, Salmon Fillets, Cod Roe, Fish Maw, Dry Sea Cucumber, Smoked Salmon, Salmon Fillets, Salmon Portions, Salmon Steaks, and Salmon By-products. Fresh Products: Atlantic Cod, Farmed Salmon, Atlantic Trout, Pollock, Saithe, Atlantic Salmon, Atlantic Salmon Steaks, Atlantic Salmon Fillets, Shellfish - Live Snow Crab, Live Red King Crab. Frozen Fish Products: Frozen Trout, Frozen Saithe, Frozen Salmon, Frozen Cod HG, Frozen Herring, Frozen Capelin, Frozen Haddock, Frozen Mackerel.

Aksu is your specialized fish merchant for both wholesale and retail. Discover our smoked salmon, shellfish, mussels, lobsters, and so much more! The fresh fish is processed according to strict hygiene guidelines. We guarantee continuous quality and freshness control. We offer you a wide selection of fish and shellfish such as mussels, lobster, oysters, shrimp, fresh fish, etc. The 100% artisan-prepared salmon is of top quality and hand-sliced. Special conditions for wholesalers. Delivery 7 days a week.

Located in Touraine, in the heart of the Loire châteaux, the Moulin du Couvent transforms raw fish into CUSTOMIZED smoked products: salmon, Loire eel, haddock, halibut, swordfish, tuna, marlin, cod roe, sturgeon, trout, carp from Brenne... We offer a wide range of packaging options: Whole smoked salmon, short slicing (for plate presentations), slice sizing upon request: 20, 30, 40, 50, 60, or 70 grams, slicing along the entire length for canapé preparation, •special cuts: strips, blocks, etc.

Specialist in quality artisanal smoked salmon. Hand salting with dry salt, along with its gentle low-temperature smoking, makes it a premium product recognized internationally by industry specialists. Beyond traditional smoked salmon, hot smoked and cooked salmon, as well as belle-vue salmon, have also become a must. The hand slicing continuously performed by a specialized team, along with...

At Saveurs Gourmandes, the Smoked Salmon is handcrafted in their workshops, directly imported from Norway, and all production steps such as filleting, brining, drying, smoking, and slicing are fully carried out in our production facilities. Slicing is done exclusively by hand to achieve an excellent quality result! Their Production Workshops are certified by AFSCA to ensure freshness and traceability of the food chain.

Shrimp, calamari, mussels, octopus, smoked salmon processing and manufacturing of fish products.

...slices of 'pressed' to slip into a croque-monsieur, or CaviarCream, an 'enhanced' tarama. Another innovation is dried caviar flower, to be consumed ground or whole on risotto or scrambled eggs... Beyond smoked fish and eggs, PETROSSIAN is gradually expanding its range to include other festive products: foie gras, truffles, chocolates, as well as certain Russian specialties like borscht, koulibiak...

...At Saumoneraie Saint Martin, an artisanal smoking workshop, we uphold the great tradition to introduce true connoisseurs to the flavor of authentic salmon. Each salmon is treated individually; it has been selected fresh (not frozen), dry-salted with Guérande salt "Nature&Progrès", and delicately cold-smoked with beech wood, without any additives or preservatives. We also offer a delicate range of smoked and marinated salmon, including pastis fennel, bourbon pepper, and vodka dill.

... marketing and producing cold & hot smoked, roasted, sous vide, and confit products. Additionally, there is an actively managed range for raw consumption/sashimi, organic products, and seasonal items for the grilling season such as butter mackerel, salmon steaks, grill skewers, and salmon sausages. The company is located between Hamburg and Bremen, where it operates its own logistics center...

... reliability. Over 8,000 LUTETIA systems have been installed worldwide for defrosting, salting, phase accumulation, thermal treatment, drying and smoking, cooling & cryogenics. LUTETIA develops technological processes for all your productions: Pork charcuterie (cooked ham, bacon, pâtés), Dry cured meats (coppa, dry ham, dry sausage, Cobourg), Marinated products, Processed poultry products (poultry ham, nuggets), Roasted and smoked chickens, Seafood products (salmon, cephalopods).

The Hamburg fish workers are a fish processing company that produces marinated salmon according to Scandinavian tradition (Graved Lachs) with a variety of fresh spices and spice combinations. In addition, we create smoked and marinated trout in a completely new and environmentally friendly smoking process. We purchase our salmon directly from the Hamburg fish market, and the fish come from high...

Le Fumoir de Provence, a family business for two generations. We produce smoked fish, without coloring, preservatives, or additives. A wide range of fresh and smoked fish is available. (tuna, salmon, swordfish, trout, bottarga, cod, shrimp, oysters, mussels, pollock, haddock, cuttlefish, Mediterranean sea bass, Mediterranean dorade, sea bass, and many more ...)...

...confit pork cheek terrine with duck foie gras nuggets and chanterelles, veal sweetbreads terrine with morels. * Old-fashioned white pudding with mushrooms, foie gras, salmon, scallops Winter range: * Old-fashioned sausage: Toulouse sausage * Semi-salted: shank, belly, shoulder * Old-fashioned smoking: sausage, shank, belly, shoulder * Butcher specialties: roasts (Orloff, bacon, smoked, with prunes...) Summer range: * Old-fashioned sausage: chipolatas, herb chipolatas, merguez, brasse sausage, filling, chorizo for grilling, tenderloin...

At Vinken S., the salmon is prepared with the expertise of three generations, cured with sea salt and smoked with virgin oak sawdust. It is a fresh product. In its preparation, you will find no chemical agents, colorants, or flavor preservatives. It is hand-cut by the owner. Beautiful large thin slices are their hallmark of quality and the reputation of our establishment.

... technological processes for all your productions: pork charcuterie (cooked ham, bacon, pâtés, and others), dry cured meats (coppa, dry ham, dry sausage, Cobourg), marinated products, processed poultry products (chicken ham, nuggets), roasted and smoked chickens, seafood products (salmon, cephalopods, and others).

... aurata), European Sea Bass (Dicentrarchus labrax), Rainbow Trout/Salmon Trout (Oncorhynchus mykiss), Meagre (Stone Bass) (Argyrosomus regius), and Smoked Rainbow Trout Fillets (Oncorhynchus mykiss). We can produce frozen fish products tailored to customer demand in illustrated bags, cartons, and trays.

Pinot Noir salmon, Alaskan wild salmon, and trout fillets (hand-filleted) smoked. Smoked duck breast and venison fillet. Fresh lobster. Smoked over beech and birch wood.