Smoked fish has been produced for over a century in .

Smoked fish has been produced for over a century in .
Smoked fish has been produced for over a century in Calais.

Christophe Fournier, manager of the company Groupe Émile Fournier & Fils. – Photo credit: Radio 6

Simon SUDDENLY
07:00 – December 18, 2024

The Émile Fournier & Fils Group has been salting and smoking fish since 1901. Their production is sold throughout and Italy.

Founded in 1901, the family business “Émile Fournier & Fils” has existed for four generations. It is today managed by brothers Christophe and Stéphane.

Thirty-six people work in this company carrying out the profession of salters which consists of salting and smoking fish.

Each year, 800 tonnes of finished products leave the company, whether salmon, herring, mackerel fillet, haddock, cod, tuna or even halibut.

Christophe Fournier, manager of the Émile Fournier & Fils Group, explains the different stages of salmon preparation.

At the end of the process, the fish is packaged. Packaging is defined on two criteria: conservation and customer demand.

In addition to smoked fish, the company offers other product lines.

This holiday season, demand is increasing. In December, turnover increased by 30% compared to November and January and by 50% compared to July. The products are on sale throughout France.

The Émile Fournier & Fils boutique is located, in the same place as production, at 53 rue Mouron in .

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