Fraîcheur des Pitons

Armelle, an agricultural and agri-food engineer, follows a rigorous process:
The fish is first subjected to intense freezing (-40° then -18°) to eliminate parasites, followed by meticulous thawing. Salting, using the famous Guérande salt, guarantees a balanced, high-quality flavour. Cold smoking, using Neisson organic cane bagasse and mahogany wood, preserves the flavour of the fish, giving it rich, delicate aromas.

The fish, vacuum-packed in slices or blocks, is also available smoked with Penja pepper.

Armelle is also expanding its range to include smoked fish rillettes and souskaÿ.

In her boutique, a dedicated area showcases the true jewel of Martinique craftsmanship. Here you'll find her products, as well as Marjolait cheeses and yoghurts, peyi honey, home-made jams, coffee and chocolate grown in Martinique, and a selection of local wines and liqueurs.

You can buy her products:
- At her boutique-atelier in Le Carbet
- At her outlets in Fort-de-France (Polleniz, Food Market, Kreyol Market), Le Robert (Kreyol Market) and Le Lamentin (Le Comptoir des Viandes).
- Bulk sales on Wednesdays and Saturdays at the workshop - bring your own containers!
- For individuals and professionals: Order online and get deliveries on Thursdays.

Armelle's tasting advice:
Taste the fish as it is to appreciate its finesse, or add a zest of lemon and spices to taste. When you visit the shop, mention that you've come from us and share your culinary experiences by leaving us a comment.

Who is Armelle?
Armelle arrived in Martinique in 2007 and trained in Quiberon in 2013, learning to smoke wild Irish salmon in the 'Côté Sauvage' smokehouse. Now back on the island, she is adapting this technique to smoke fish from the Caribbean. The tuna and marlin she smokes in her in-house smoker are unanimously acclaimed. "Fraîcheur des Pitons" opened its doors in 2015. Concerned about the environment, Armelle recycles fish waste from the Carbet Zoo to feed birds, transforms bagasse ash into washing powder and composts food waste.

When you visit the shop, mention that you're coming from us and share your culinary experiences by leaving us a comment.

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