JC David

The story of JC David begins not in a boardroom, but in a salting and smoking house in Boulogne-sur-Mer, France, in 1922. It was there that Marcelle David learned the ancestral techniques of preserving fish, a craft she would pass down to her son, Jean-Claude David. In 1973, Jean-Claude founded Établissements JC David, establishing his own business in the heart of the port city. The company focused on traditional methods, hand-salting fish and cold-smoking them over oak wood for extended periods in traditional ovens called 'coresses'. This commitment to a time-honored process, which takes about three times longer than modern methods, produced a distinct flavor and texture that quickly gained a reputation. The quality of the smoked herring, haddock, and salmon attracted the attention of high-end Parisian restaurants and fine food shops. This dedication to craftsmanship earned the company the prestigious state-recognized 'Entreprise du Patrimoine Vivant' (Living Heritage Company) label. In April 2016, the company underwent a significant change when it was acquired by JACANA INVEST and APICAP. More recently, in early 2024, FrenchFood Agro Invest II became the majority shareholder, with the previous holding company reinvesting in the operation. This new backing aims to accelerate growth, focusing on international expansion and new product development while preserving the core traditions that define the brand.