The smokehouses are the heart of our enterprise. They have been especially developed for smoking fish. Unlike industrial smokehouses where the smoke circulates vertically (in an upwards motion), in our smokehouses, the smoke flows horizontally in such a way that the smoke literally strokes the fillets on the grills.

Thus, the constituants of the smoke that give the characteristic colour and taste are deposited in a selective way and more rapidly. The sometimes bitter, creosoted and not very subtle taste of some smoked products are due to overexposure to a dense and stagnant smoke. As a matter of fact, smoke appears in two phases, one known as particulate (the one we can see) and the other as gaseous (the one we cannot see).

Astonishingly, it is the gaseous phase which is responsible for depositing the particles of smoke, the particulate phase being the reservoir for the former.

The speed and the angle at which the smoke circulates and makes contact with the raw product are of prime importance for the quality and subtlety of the result. Our completely natural fires are fed with maplewood. The sawdust we use is especially chosen, heat treated and guaranteed to be contaminent-free.

Our equipment and know-how give us incomparable control over these parameters and take us a giant step away from simple smoking. You can see and taste this.