In Fécamp, salting and smoking have existed since the 14th century and in the early 1930s, the SEPOA specialised in cod processing.
Over the years, members of the Lagarde family salted and smoked herring and mackerel in their workshops in Fécamp. At the turn of the 1950s, out of ambition, they equipped their own ship to fish along the Normandy coast.
In 2012, the SEPOA and the Saurisserie Tréportaise (which markets its products under the Charles Delgove brand) joined forces to pool their know-how. They share a common desire: to preserve the authenticity of products from the sea. Sepoa Delgove thus became the last family-run seafood company in Normandy. Thanks to this association, the company strengthened its range of beechwood-smoked fish, in strict accordance with its roots. The anchorage in the port of Fécamp and the quality of the products marketed under different brands allowed them to benefit from the Saveurs de Normandie label. The taste and nutritional qualities of the products are recognised by consumers throughout France.
In 2012, the SEPOA and the Saurisserie Tréportaise (which markets its products under the Charles Delgove brand) joined forces to pool their know-how. They share a common desire: to preserve the authenticity of products from the sea. Sepoa Delgove thus became the last family-run seafood company in Normandy. Thanks to this association, the company strengthened its range of beechwood-smoked fish, in strict accordance with its roots. The anchorage in the port of Fécamp and the quality of the products marketed under different brands allowed them to benefit from the Saveurs de Normandie label. The taste and nutritional qualities of the products are recognised by consumers throughout France.
The company was awarded the “Living Heritage Company” label in 2020, thus proving its attachment to the region and local culture.
The fish are filleted by a latest generation dedicated mechanised line directly on site. The fillets, thus lifted, are then carefully transported to the salting room.
Access to this type of machine has made it possible to considerably reduce drudgery at work, an essential element of our CSR approach.
- There are several ways of salting a fillet. The most recognised are “saturated brine” and “dry salt”.
This is a precise operation requiring a great deal of rigour. The control of a regular salt level is essential for the preservation and maintenance of the organoleptic quality of the product. Churning in saturated brine, which ensures this balance, is automated so as to control this crucial stage perfectly. On the other hand, the dry salt salting method remains 100% in the hands of our men and women in the workshop. Once the product has been salted, it is “plated” on grids or hung on string in a homogeneous manner to prepare for the next stage.
Another family and local know-how of the company, there was a time when chimneys invaded the Fécampois landscape. Today, despite the modernization of our equipment, drying and smoking remain a traditional operation. In order to preserve all the desired flavours, smoking is done “cold” at a temperature not exceeding 24°C.
Smoked with beech wood, the fillets preserve all their nutritional qualities. Regardless of the climatic conditions, we guarantee a homogeneous smoking quality throughout the year..
Just like the filleting process, our modern smokehouse complies perfectly with the hygiene standards in force and ensures the best possible working conditions for the production staff.
Weighing and bagging are carried out by hand to guarantee consumers a precise weight and a neat appearance.
