Since 1999, Vives-Eaux has put in place a modern workshop processing seafood. Daily, the raw material, resulting from the auction of the Atlantic seaboard, is conveyed in our workshop before entering the experts of our team filleter …

This powerful tool enables us today to offer hand cut fillets and other finished products from local fisheries … Among our « Best Sellers », pollock fillet from Erquy, Brest or L’Île d’Yeu, the saithe fillet of La Rochelle, the Erquy’s skate wing, the tail’s monkfish of gillnetter from L’Île d’Yeu, the whiting fillet from Roscoff, the dogfish from Le Croisic or ling fillet and haddock fillet from St Quay Portrieux…

In addition, our team filleter is at the service of our customers restaurateurs to respond ever more effectively to their expectations gutting, heading, scaling, portioning ..