J.C. David have been salting and smoking herring, salmon and haddock in the pure Boulogne tradition for more than 40 years.
They are indeed the last company to turn inshore herring into traditional or lightly salted fillets, also called cured fillets.
The filleters and packers are our guarantee of tradition and the art of filleting, as well as the packaging of the small 200g or 1kg cellophane-coated packets, called "ballotins"
From Loch Duart, Scotland.
The celebrated Loch Duart salmon is raised in the cold, clear and pure waters of Badcall Bay. This salmon is characterised by its firm and lean flesh. It grows slowly in natural conditions. The location of Loch Duart and the low density of the stocks make these fish healthy, active and muscular, thus, as close as possible to wild salmon.
Its carefully measured salting and its slow smoking, suspended nearly 24 hours from a rope, assure an incomparable flavour
France 
