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Wooden case 3kg
The name haddock is of English origin and was also known as "Eglefin", more nobly "Anon de Bretagne". Its salting is very mild and it is rinsed using water to which a natural orange pigment is added (le rocou).
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"
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