FOURNIER FILS
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A family know-how for more than 110 years, or 4 generations! If you go to Calais, come to Fournier. This smoked fish specialist opened a shopping outlet, where he offers a part of his production. As in 1901, herrings, salmons, halibuts and other mackerels are pickled with salt and water before being smoked on beech wood sawdust. Allow the salmon to smoke for twelve hours and herring four hours. This traditional recipe has been awarded Saveurs en Nord. You will also find marinades of anchovies, fish soups, lumpfish roe, rollmops, butters... The products are on the shelves all over France but sold at more attractive prices at the shop of the rue Mouron.
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