Smoked Fish

$189

This smoked salmon is responsibly sourced from Feroe islands farms and smoked following traditional method in Yeu island. An unbeatable taste.

Canning factory : Vendée, île d’Yeu
Weight recommended for 1 person : 2 slices
Storage : 7 days after the packing date.
Vacuum-pack : yes
Composition: smoked salmon, no additive, no preservative

Price is for 4 slices (about 190g)

Artisanal Smoked Tuna – 200g

$179

A unique creation, an artisanal specilty from L’île d’Yeu, prepared and smoked with beech tree.This is responsibly sourced from French artisanal fishing. Enjoy it with our special sauce: cream, vinegar and shallots.

Landing port : Vendée, île d’Yeu
Weight recommended for 1 person : 200g
Storage : 7 days after the packing date or 3 months in the freezer
Vacuum-pack : yes
Composition: smoked tuna, no additive, no preservative

Price is for a slice of 200g

Smoked Haddock – 200g

$95

This is responsibly sourced from French artisanal fishing

Landing port : Norway sea, Barent Sea
Weight recommended for 1 person : 200g
Storage : 7 days after the packing date or 3 months in the freezer
Vacuum-pack : yes
Composition: Haddock 97 % (melanogrammus aeglefinus), salt 3%, coloring agent E160b

Price is for a portion of 200g

Wild Smoked Salmon – 1 piece

$599

This smoked salmin is caught along the pacific coast of Alaska. It is not a very fatty fish, which has a nice red color, a firm texture and light smoked touches.

Canning factory : Saumonerie de Choisy
Weight recommended for 1 person : 100g
Storage : 7 days after the packing date.
Vacuum-pack : yes
Composition: smoked salmon

Price is per piece of 700 to 900g

Organic Smoked Salmon – 400g – From Dec 13th

$379

This smoked salmon is organically farmed in Scotland.

Canning factory : La Saumonerie de Choisy
Weight recommended for 1 person : 100g
Storage : 7 days after the packing date.
Vacuum-pack : yes
Composition: smoked salmon

Price is for 400g

Wild Baltic Smoked Salmon – 800g – From Dec 15th

$719

This smoked salmon is caught along the balique sea by line and hook. It is then hand filleted, hand salted with dry salt, slow smoking process with beech three, qualitative slicing and selection by la Saumonerie de Choisy.