Nautilus Food | Saumextra
Hall: Shk Saeed Hall 2
Stand: S2-C23
- | Frozen Food
- | Frozen Seafood
- | Seafood
- | Fresh Seafood
- | Fish
- | Crustacean
At the heart of our smoking workshop, located in Anjou - France, our workers use their expertise and passion to smoke the fish according to traditional methods. All our salmon is smoked with beech wood and salted with dry salt by hand.
To offer the very best, we select carefully our fish from farms or fishing areas that meet strict specifications in terms of raising practices and sustainability. This traditional know-how is reflected in all the products we work with.
Address
3 rue du Champ de Montigny, 49080 BouchemaineFrance
Contact Exhibitor
Products
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This salmon fillet, in a varibale weight, form 900 g to 1200 g, is ideal for restaurateurs looking for quality products. It can be sliced or whole, depending on the needs of the chefs. Our salmon is ... -
An original and unique product on the market : fried tuna with shallots, garlic and chili. With its crunchy texture and savory flavor, this crispy is an ideal topping for hot and cold dishes. This cr ... -
Unique on the market, this spicy crispy coco Makli is used as a topping, in portion of 10-15 g. With a very short list of ingredients, this crispy adds crunch and spicy to dishes. It can be eaten lik ... -
Unique on the market, this crispy coco Makli is used as a topping, in portion of 10-15 g. An intense taste of coco for sweet recipes Coconut-vanilla-crispy coconut eclairs.With only 3 ingredients (82, ... -
Our salmon is smoked with beech wood in France, in our own smoking workshop. Our salmon fillet is salt with dry salt by hand. In a practical format of 4 slices - 160g, our salmon can be eaten as a sta ... -
Made from the most fleshy part of the salmon, the heart has an ultra-melting texture. With lemon and basil, our smoked salmon heart, in a 150g format, can be eaten cold, in thin slices as an aperitif ... -
Made from the most fleshy part of the salmon, the heart has an ultra-melting texture. Our smoked salmon heart, in 150g format, can be eaten cold, in thin slices as an aperitif or in more elaborate dis ... -
Made from the most fleshy part of the tuna, the heart has an ultra-melting texture. Our smoked tuna heart, in a 140g format, can be eaten cold, in thin slices as an aperitif or in more elaborate dishe ... -
An original and unique product on the market : fried tuna with shallots and garlic. With its crunchy texture and savory flavor, this crispy is an ideal topping for hot and cold dishes. This crispy can ... -
The herring, rich in minerals and vitamins, is an excellent source of Omega-3.The herring has an unique flavor and a tender flesh, and so can be eaten in a salad or in hot dishes.Our herring of 200 g ... -
Tha mackerel is rich in Omega-3 and a source of vitamin D.With organic pepper, the mackerel can be eaten in hot dishes, or cold as in a salad. Our mackerel of 170 g is smoked and prepared in our works ... -
The mackerel is a fish rich in Omega-3 and a source of vitamin D. It can be eaten in hot dishes on cold in salad. Our mackerel of 170 g is smoked and prepared in our workshop in France. -
Our crab meat is made up with 33% claws meat and 67% legs meats, revealing the true taste of the crab. This practical 1 LB resealable crab pot has a shelf life of 12 months. -
This pavé (steak) is cold-smoked and cut by hand in the net of the salmon. It can be served as a starter without any preparation or served in small pieces as an apéritif nibble. Our 150 g pavé is smok ... -
Made from the most fleshy part of the salmon, the heart has an ultra-melting texture. This salmon heart, in 450g format, can be eaten cold, in thin slices as an aperitif or in more elaborate dishes.Ou ... -
This whole, unsliced salmon fillet allows you to cut slices as thickly or thinly as you choose. This unsliced whole smoke salmon of 1 kg is ideal for restaurateurs who like to take the slicing into th ... -
This salmon fillet "à la ficelle" is hung by the tail and cold-smoked in wood-fired ovens ; this traditional method gives a more pronounced smoky taste. It is sliced by hand, using accurate cutting sk ... -
The salmon fillet "à la ficelle" is hung by the tail and cold-smoked in wood-fired ovens; the traditional method gives a more pronounced smoky taste.
