Smoked fish

Our salmon comes from responsible farms (like Loch Duart in Scotland). To bring out the best of its flavors, it is salted with Guérande salt, slowly smoked with string and matured in our workshop. It is then sliced by hand or into cobblestones!

Natural mackerel, salted with Guérande salt and delicately smoked. Rich in Omega 3 and flavor, these fillets can be eaten simply as is, or with a few warm potatoes!

Our trout is selected as close as possible to our factory, in North Finistère, to ensure the most local product possible, always from responsible farms. Its clear taste and low-fat flesh make our smoked trout a product of choice!

A great classic in cube form. It can be eaten as is, or cooked in milk to soften its relatively powerful flavor. A thousand ways to cook it!

After delicate smoking and slow maturation, we make slightly thick slices to take advantage of the fleshy texture of albacore tuna.

Sourced from local fisheries, our pollock is delicately prepared and smoked in our workshop, then sliced into thin, tender pieces!

Our local scallops are salted with Guérande sea salt and then slowly smoked. They are firm yet melt-in-the-mouth. They come in packs of six and can be eaten as they are or pan-fried to bring out their flavor!

After a secret and delicate cooking process, our octopus tentacles are smoked. You can slice them like sausage for your appetizers or salads! Save lobsters, eat octopus!