From traditional salting to the "Delicatessen of the sea"

Rooted in Boulonnais tradition, a significant proportion of the salting and smoking activity in France is conducted from here.

Still relying on natural and ancient manufacturing processes, herring was its original raw material.

Today, production has diversified to include a variety of species (among them salmon, halibut and haddock) and now smoked, dried, salted and marinated fish as well as semi-preserved fish products are on offer.

Alongside traditional cured products, the "Delicatessen of the sea" (fresh and marinated [seafood] salads etc.) has expanded considerably and boasts a wide range of products.