Les Poissons Fumés Artisanal fish smokers
Saur er = to dry a fish in order to better preserve itSaurisseur = artisan trade of smoking fish
Joël Lefrançois is an artisan saurisseur and, drawing on his vast experience as a chef and a caterer, uses only traditional smoking methods.
There are 5 steps to achieving the perfect smoked fish:
Hand filleting each fish Salting with dry Mediterranean salt Hang smoking Maturing slowly over several days Hand slicing the smoked fish
All 5 stages are completed on site at their Port Vendres workshop. You can visit and watch the master at work during a group tour, and then taste the produce with a glass of white wine – just 7€!
Discover their range of smoked seafood, including:
Local, freshly caught Mediterranean fish Carefully selected Scottish Red Label salmon Wild salmon Gravalax Shellfish and crustaceans So for birthdays, weddings, anniversaries or just to add a touch of class to dinner, order your smoked fish from Les Poissons Fumés today!
Opening Hours
Tuesday – Saturday
Sunday
Closed Mondays
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