Duplessis Fumage artisanal

The DUPLESSIS boutique offers fresh smoked salmon and Gravelax salmon.

We use only Label Rouge Scottish salmon. All stages of production are carried out on site: salting, drying and smoking. The salt comes from Salies-de-Béarn. The Palas Alza factory in Bayonne supplies the chips and sawdust. Label Rouge salmon from Scotland smoked at low temperature in our Bayonne workshop. Lightly salted with Salies de Béarn salt, the fresh salmon is smoked at low temperature for around 3 hours, using the plane wood shavings from the palas production process. Duplessis Bayonne, smoker from father to son for over 72 months, Cédric follows in the footsteps of Raymond Duplessis, a Breton fisherman, by choosing to work with fish in his own way.