A short visit with us on 31.12.12 …

Newspaper The coast 27.10.2012

A quarter of a century ago, Claus Larsen and Jean-Bernard Crottet teamed up to create Borex Pisces, a retail trade specializing in the retail and wholesale of perch fillets and then, later, fresh and frozen fish, with Deliveries three times a week, guaranteeing an irreproachable freshness.

In 1997, Pascal Crottet, son of Jean-Bernard, joined the company after learning in 1992 from a craftsman, to smoke salmon and thus adds this sought-after product to the offer of Borex Pisces.

From January 1, 2013, the company will be headed by Jean-Bernard and Pascal Crottet.

Working from daily fresh fresh salmon from Scotland, Ireland and Norway, the company now ships a few hundred kilograms a week, under various packaging throughout Switzerland.

The “caterer” service, including an excellent fondue of fish (on order) will be maintained.

By the end of the year, the clientele will also be offered crustacean plates nicely presented in the form of boats, composed of products of langoustines, lobster, crab, oysters, mussels, bulbs, almonds …

Private customer service is provided from Tuesday morning to Friday, from 8 am to 12 pm and from 1:30 pm to 6 pm, as well as on Saturday morning from 9 am to 12 am.

In addition, a crustacean evening by reservation will take place on 24 November 2012 at the Auberge de la Poste in Gingins (Patrick and Nadia Gaumann / Sulliger)

Telephone for reservation: 022 369 22 98

This year, in this same festive season where the delights of the land and the sea are jostling in our menus, we wanted to see how these northern fish are smoked.

In the small village of Borex, a few kilometers from Nyon, the five Borex Fish staff work every week, 1.5 tons of fillets of this famous salmon, which will give 1.2 tons of pleasantly smoked flesh! The specimens of Norway, fished on Thursday in the fjords, arrive Monday morning in the laboratories of Borex. Daily operations: 1 lifting the 180 nets which are degreased, parted, and from which the skin is removed; 2 hand salting followed by rinsing seven hours later; 3 smoking in an ad hoc room where the volutes resulting from a subtle mixture of sawdust of beech and grass will give its delicate taste to the product.

The nets are then placed in a fridge-dryer for 36 hours before being sliced ​​and packaged under vacuum. Result: Several hundred kilos of smoked salmon leave every week from Borex all over Switzerland.

Known for the variety of its smoked specialties, including fish from the lake to savor absolutely (Arctic char, trout and cold-smoked féra), Borex Poissons also offers fresh fish and caterers, as well as an online sales service.

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A quarter of a century of fishmongers in the Moon Peaches

From left to right: Claus Larsen and Jean-Bernard Crottet, the two founders of Borex fish.

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