Western Europe
France
France is a salmon market with an unusually developed smoked-salmon trade, which means buyers here are often processors rather than distributors. Fresh HOG for smoking and Trim D or E fillet for portioning are the two main flows, and both run on short air and road lead times.
What we supply here
Buying conventions
| Primary interest | Fresh HOG for smoking; Trim D and E fillet; smoked and cured finished product |
|---|---|
| Pack | 20 kg EPS with ice for HOG; 10 kg lined boxes for fillet |
| Certification | ASC Chain of Custody frequently requested |
Logistics
| Usual mode | Road for chilled product; air for short-window consignments |
|---|---|
| Common Incoterms | CIP, DAP, FCA — always with the named place, e.g. CIP Paris CDG |
Documentation available
- Health certificate — Issued per consignment against the destination market’s model certificate.
- Product specification sheet — Generated from the same data as this website, with revision number and date.
- Packing list — Lot numbers, carton counts, net and gross weights per pallet.
- ASC Chain of Custody evidence — Applies only to lots sold as ASC certified and invoiced with the certificate code.
- Transport document (B/L, CMR, AWB) — Issued by the carrier according to the agreed Incoterm.
Local trade language
- Saumon fumé
- Smoked salmon. French buyers typically specify slice weight and interleaving in detail.
- Pavé / darne
- Portion and steak cuts. Confirm which is meant before quoting.
Include the destination port or airport and the Incoterm you want quoted.
Procurement
Send us your specification
Tell us the species, form, size, packing, quantity and destination. The more detail you provide, the closer the first reply can be to a commercially usable quote.