In order to best prepare our trout, salting with dry salt is done by hand. Smoking with beech wood is done by hand with a string. This vertical smoking allows the fish to drain and the flesh to stretch; this gives it more taste and a better texture. Finally, the slicing is done manually.
Our sea farming is unique in France. In addition to our French Salmon, we raise rainbow trout in the same conditions. We are the only ones to offer sea-bred trout in Normandy.
The animal welfare is part of our mission
Animal welfare is an integral part of our quality policy. Our trout have a specific diet, from sustainable fishing mainly based on Pacific fish, without GMO* and without antibiotics.
This is the only way to ensure that our trout are well cared for
Thanks to our superior farming and excellent smoking skills, we can guarantee delicious flavors and a firm, melting texture.
* Analytical threshold less than or equal to 0.9% according to current regulations.
This product has been frozen. It cannot be refrozen. Since thawing is done slowly, the flavor, texture and quality of thawed smoked products remain similar to fresh.