a premium, artisanal seafood product from Boulogne-sur-Mer, France, renowned for its traditional wood-fired smoking methods dating back to 1922. Known as the “Rolex of smoked fish,” it is prepared by salting haddock in brine, coloring it naturally with annatto (giving it a characteristic orange hue), and cold-smoking
| Size | 3kg 11-14 pcs. fillets |
|---|---|
| Temperature | Chilled |
| Origin | France |
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