link to french version

VIRTUAL GUIDED TOUR

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We invite you to discover our plant and the different steps in the manufacturing of smoked fish.

 Our production facilities are modern and we have recently invested heavily to bring them into compliance with the latest European standards. The installation of three electric cells for traditional smoking has enabled us to double our output and maintain irreprochable quality, levels for our products, which are free of deposits and bacteria.

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Filleting of the fish after being salted

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Fillets are hung before they are smoked

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Traditional salting of salmon with dry sea salt

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Kippers are placed into wooden cases

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The slicing machine with adjustable angles to make regular, thin or generous slices on the whole length of the fillet

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Preparing smoked salmon slices

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Smoked salmon fillets are vacuum-packed

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Vacuum-pack machine for herring fillets

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Cardboard box machine

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Orders being prepared

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Dispatching room