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La Saumonerie de l'Ourcq

Industrial heritage, Seafood and fish in Vichel-Nanteuil
  • Mickael NICOLI and his team produce about 120 tons of smoked salmon per year, with 30% of the activity concentrated in December.
    They buy fresh farmed salmon from Norway and carry out all the operations necessary for processing: filleting: the fish is cut into fillets / salting: the fillets are salted and then rinsed in fresh water / smoking: the salted fillets are smoked with beech wood / manual slicing / vacuum packing and packaging.
    Some tasks, such as slicing by hand, require real...
    Mickael NICOLI and his team produce about 120 tons of smoked salmon per year, with 30% of the activity concentrated in December.
    They buy fresh farmed salmon from Norway and carry out all the operations necessary for processing: filleting: the fish is cut into fillets / salting: the fillets are salted and then rinsed in fresh water / smoking: the salted fillets are smoked with beech wood / manual slicing / vacuum packing and packaging.
    Some tasks, such as slicing by hand, require real know-how that cannot be improvised.

    Sale to individuals on order.
Services
  • Activities
    • Tasting
    • Sale(s)
  • Equipment
    • Free Carpark
    • Toilets
  • Services
    • Tour guide
Rates
Payment methods
  • Postal or bank cheques
  • Cash
  • Rates
  • Adult rate
    From 0 €
Openings
  • All year
  • Monday
    8:00 AM - 4:00 PM
  • Tuesday
    8:00 AM - 4:00 PM
  • Wednesday
    8:00 AM - 4:00 PM
  • Thursday
    8:00 AM - 4:00 PM
  • Friday
    8:00 AM - 4:00 PM
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