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Ivan Garber has taken his marks at the bottom of the Talensac market. And who says young generation, also says novelties. New desires to treat seafood lovers. Ivan proposes in particular fish labelled "Ikejime". In fact, it is a Japanese method of slaughtering, with a quick "sleep" of the fish, to avoid stressing it: we remove the nervous awareness of the fish before working on it. Thus, the taste, quality and preservation of the product are enhanced. Ivan gets his supplies from different fish markets: Saint-Gilles-Croix-de-Vie, Sables-d'Olonne, and also Royan. His idea? To make people rediscover the thousand and one flavors of good fish, as local as possible! He is also keen to help people discover tasty varieties that are sometimes unknown to the general public. Fish to cook or raw for the amateurs, to transform into sushi or ceviche... Here no "fish tail" but very wise advice!
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