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”.
The workshops remain the only of their size in France, which are equipped exclusively with traditional ovens and fed uniquely with real oak wood in permanent activity.