FRAÎCHEUR DES PITONS
Go there and contact
Armelle, the creator and owner, welcomes you to this pretty boutique adjoining her smoked fish laboratory: unique in Martinique, these fish are caught locally and then cold-smoked with sugar cane bagasse, mahogany sawdust and Guérande salt. Be sure to pay her a visit, she'll be delighted to explain her work. Then leave with one of her famous pieces or slices of tuna or marlin, souskay or smoked rillettes, all homemade!
Further information
Opening time and information on FRAÎCHEUR DES PITONS
Open Monday to Saturday, 10am to 12:30pm and Mondays, Tuesdays and Fridays, 2pm to 4pm, 6:30pm on Fridays. Closed Thursday. Wheelchair- and mobility-impaired access.
Message from Management
Located in Le Carbet, "La fraîcheur des Pitons" is an artisanal smoking workshop. It offers a selection of high-quality smoked fish, supplied by local fishermen and prepared using traditional methods such as cleaning, freezing, thawing, salting and cold smoking. The product range includes slices, steaks and various preparations. The establishment also offers a variety of packs, perfect for any occasion: aperitif pack, family pack, pack of the moment, among others .Transparency is a priority here ; products are labeled with the name of the fisherman, the fishing ground and the packaging date. Don't hesitate to order Fraîcheur des Pitonsproducts from its website. A reference address!
Our offers and services
► WHERE TO FIND OUR PRODUCTS IN MARTINIQUE?
WE WELCOME YOU TO THE BOUTIQUE DU FUMOIR AU CARBET
Discover a selection of local delicacies!
Here you'll find smoked tuna and marlin, rillettes and souskay. But that's not all! We also offer Marjolait cheeses and yogurts, local honey, jams, coffee and good bottles!
Let's support local producers and enjoy these delights together. ????
LE FUMOIR ET LA BOUTIQUE FRAÎCHEUR DES PITONS
50 Lajus, Rue des Délices Le Carbet, Martinique
ANCESTRAL KNOW-HOW AND TECHNIQUES
Marlin and fresh tuna
Discover our smoked tuna and marlin Fraîcheur des Pitons, subtly salted with Guérande salt and delicately smoked with organic sugar cane bagasse and Mahogany.
Available in thin slices or pavés, these delicacies can be enjoyed plain to appreciate the strength of the fish, or enhanced with a dash of lemon and spices for even greater pleasure.
Ready to be savored, our smoked fish offer an unforgettable taste experience. Treat yourself and discover the subtlety of our products!
► FROM SEA TO PLATE: DISCOVER THE 10 STEPS TO PREPARING SMOKED FISH
1- Buying fish
Directly from local fishermen. The fish is line-caught and preserved in ice to guarantee optimum freshness
2 - Cleaning
The loins are prepared in the production workshop, at a temperature of 12°C
3- Freezing
At -40°C and stored for at least 24 hours at -18°C
4- Thawing
Thawing of loins for production
5- Salting
With dry Guérande salt for moderate salting
6- Cold smoking and maturing
At a temperature below 25°C
7- Slicing
By hand, in blocks or thin slices, to preserve the flesh of the fish
8- Vacuum packing
For a shelf life of one month at a temperature between 2 and 6°C
9- Labeling
To guarantee the traceability of the fish from the fisherman to the consumer
10- Sales
At the smokehouse boutique and delivered weekly!