Fishmongers Fish and seafood Quiberon

At Jeannettes Canneries, it is quality that counts. Fresh fish (sardines and tunas), worked by hand, an artisanal method, recipes unchanged since 1925, this is how Jeannettes keep their reputation. The famous sardines in butter can even be reheated as a main course. Otherwise you will find fish soup, toaster cream, mackerel rillettes with lemon, lobster bisque: enough to delight gourmets with marine flavours!

This company, founded in 1921, continues to manufacture its products in the same way as it did then. La Quiberonnaise only works with fresh fish, prepared and packed by hand within 48 hours of fishing. The result is remarkable, and the choice is draconian: vintage sardine specialties, seafood specialties for toasting, Breton fish soup and rouille, Atlantic albacore tuna, tinned mackerel, cod liver, seaweed specialties, salmon and other specialties for reheating... The company also offers Breton dietary vegetable spreads, sweet Breton products, La Quiberonnaise stewed fruit, Breton charcuterie and gourmet parcels and assortments.

Trouts, herring (incomparable), tuna, salmon, etc., smoked on beech wood, are to taste them at this family-run business in place since 1974, with the boss Michel Lucas supported by his sons. Do not forget the homemade tarama which, topped on toasts, will surprise you as an aperitif. You should also know that all these live products are found with legs stretched out wide, the tail with mayonnaise and the stuffed shell in the restaurant of the house, La Criée . The latter also offers takeaway seafood platters. What more could the people want? Visit the company? It is possible; you just need to go to ZAC, due west.

The Compagnie Bretonne is a family story that began in 1920 and has been perpetuating its know-how ever since. An adventure made possible by the invention in 1795 of a preservation process designed by a certain Nicolas Appert. Since then, the art of canning has continued to evolve and it is on the Penmarc'h production site that it has reached its peak. Rigorous selection of fish and respect of the seasonality are the guarantees of the high quality of the hand-packed preserves.