Saurisserie Dutriaux Fish Smoking Factory
29 rue Félix Faure
59153 Grand Fort Philippe
Tel: 00 33 (0)328 65 34 05
Open: Tuesday to Saturday 9am to 12 noon and 2pm to 6pm. Sunday 9am to 12 noon.
Tours: Adults 6 euros, kids 3,50 euros. The tour includes tasting of smoked fish and a drink. Call in advance to arrange.
For any culture vulture with an inner gastronome, uncovering the revival of a local tradition is always so satisfying. That is why this saurisserie – a factory that specialises in the local ancient fish smoking tradition – is such a good find.
Smoking fish is the very old process of salting, smoking by wood fire, and drying fish from the Channel or the North Sea.
This fish smoking factory and shop is run with exceptional efficiency by Nathalie Dutriaux and her tiny team of two. It originally belonged to her great grandfather in 1888, but her grandfather had to close it down after World War II. She decided to take up where he left off in 1995.
Nathalie and her team receive the fish shortly after the fishermen have brought it to the port of Boulogne, prepare the fish through various stages until it is ready for smoking. The tall 15 metre high smoking ovens are in the cellar.
During the tour Nathalie opens the tall wood doors of the seven ovens allowing a fog of smoke to escape to reveal a vision of hanging fish in the process of being smoked – salmon, herrings, halibut, mackerel, spratt and kippers.
All her produce is available to buy in her tiny shop. Smoked herring from the Channel or the North Sea costs 16.50 euros per kilo, salmon 42 euros, sprats ideal for the BBQ are 17 euros per kilo and mackerel 31 euros per kilo.
The tour ends in the factory shop with a tasting and a drink.