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Our ranges of smoked fish
We work from fresh raw material only in fillets, which guarantees optimal freshness in the finished product.
Our fish is processed in the traditional way, salted by hand, we let the salt penetrate the fish naturally. Smoking is also done cold by slow combustion using beech wood. The objective is to obtain a light smoking to let the fish express its naturalness.
Our slicing by hand is done in the traditional way on the skin, which requires great dexterity and perfect knowledge of the product.
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About
Leading fish and seafood wholesaler
Ocealliance is a key link in the seafood product chain and acts as a reliable intermediary between artisanal fishers and fishmonger, wholesaler, restaurateur and retailer clients.
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