List of products by brand JC David

Salting food preservation techniques, for years and years fish has been salted and dried with smoke to ensure preservation, respect the fish flesh and unaltered taste.

This method is the only one that provide authentic products without any additional chemicals.

On the French Opal Coast, basked in the sea spray coming off the Channel, Ms. Marcelle David started her career in 1922 in a salting and smoking house in Boulogne-sur-mer. In this port town located in the Pas-de-Calais region of northern France and directly opposite the English coastline, herring is rightfully known as the “King Fish”.

For many years Marcelle David learned ancestral techniques for salting and smoking fish and passed them on to her son, Jean-Claude… A worthy and passionate heir to traditional know-how, Jean Claude David began his salting and curing activities in 1973 by founding his own business in the port area of ​​Boulogne-sur-Mer.

The years go by and the Établissements JC David enjoys a good reputation at the highest levels of French gastronomy. The techniques used at the famous traditional curing house can be summed up in just a few words: cherish and protect the taste of yesteryear, that taste of smoked fish that our great-grandparents enjoyed so much.

Equipped with premises that reflect its ambitions, Établissements JC David carried out an intense labelling campaign for their products. As a result of very rigorous quality certifications and paying attention to every tiny detail, they are awarded “Entreprise du Patrimoine Vivant – Living Heritage Company” status, rewarding excellence in French skill and know-how; “IFS Food” certification guaranteeing optimal food safety and the iconic “Label Rouge”, in addition to other labels, for their sweet smoked herring fillets.