On 1 October 1986, Jean-Bernard Crottet and Claus Larsen founded their company Borex Poissons in Borex, in the Canton of Vaud (Switzerland). Initially, the company cut fresh perch for restaurants, then sold fresh and frozen fish to private customers. In 1997: Pascal Crottet, son of Jean-Bernard, joined the company to set up a crazy but attractive project: The production of traditional smoked salmon. This is how the craft is done: Every Monday, most of the arrivals arrive from Norway, Scotland, Ireland or Canada. Then comes the cutting of the fish, the salting and the artisanal cold smoking, a method well known to the tsars. The salmon is selected by them in a specific farm in each of the countries mentioned. For example, our fresh Norwegian salmon, being from the Premium selection, gives you all the guarantees of an authentic salmon with a low fat content. The fat content is guaranteed to be between 3 and 5% only, compared to 10 to 15% on the wholesale market.
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