Onake

Onake - The Smokehouse of the Basque Country, situated in Saint Jean de Luz, at the heart of the Basque Country, they specialize in processing meticulously selected fish. Founded by Michel Larramendy after 15 years of experience in catering (Paris), restaurants (Dublin), and food processing (Basque Country), their ethos is simple: to highlight local fish and the finest salmon in a traditional workshop setting. They believe in the importance of human expertise and time to craft high-quality products.

Onake sources trout from mountainous regions that is situated less than 50 kilometers from their processing plant. The slow growth and limited feed intake ensure natural development and low fat content in the final product. They exclusively use Albacore tuna, a sustainable species, sourced from the port of Saint Jean de Luz, renowned for its artisanal fishing practices. All our salmon is raised in Scotland, carefully selected for optimal maturity (4.5 - 6 kg) and processed fresh. The wild fish for our rillettes is sourced from a trusted San Jean de Luz fishmonger. Their salt is sourced from "Salinas de Oro" in the heart of the Basque Country, known for its purity and artisanal extraction methods. They use untreated beech sawdust for smoking, ensuring 100% natural products that are guaranteed GMO-free. At Onake, we are dedicated to preserving traditional craftsmanship while delivering exceptional quality to our customers.