Our products are marketed under the Atelier Johannsson brand.
Controlled origin
Icelandic seafood products enjoy an international reputation built on the purity of North Atlantic waters and the sustainable management of resources.
Certified traceability
From vessel or farm to plate, nothing is lost: we always know where each fish comes from, in which waters it was caught or raised.
Sustainability
A scientifically managed resource, for a world we must protect.
Who are we?
Two worlds, two passions.
On one side, France, and Fécamp — a Norman port shaped by centuries of maritime tradition. On the other — Hafnarfjörður in Iceland occupies a unique place in Icelandic maritime history. Thanks to its natural harbour, its fishing traditions and its pioneering role in fish processing, the town has shaped an economic and cultural identity deeply connected to the sea.
Our roots are both French and Icelandic. This blend gives us a unique understanding of what truly matters: the quality of the raw material, its origin, how it is processed, and logistics that preserve its freshness and flavour intact.
A house designed for people like us
Travellers, hosts who entertain and delight, epicureans in search of the best — urban, committed to non-industrial products, craftsmanship, proximity, and a world we must protect. At their place, there is always something good in the fridge, to share or to taste.
The species we work with
A range shaped by the sea.
Smoked, salted, or transformed into original creations — designed for the table as well as for events, with the same high standards of traceability and freshness.
Craftsmanship
From salting to slicing.
Our workshop follows a slow rhythm: the fish is salted, dried, smoked — then hand-sliced by trained artisans, in a rare gesture where eye and hand work in perfect harmony. Unlike a machine, the hand respects the fish’s delicate texture and preserves all its tenderness.
Salting
Smoking
Slicing
Handmade, in Fécamp.
Unlike a machine, the hand respects the fish’s delicate texture and preserves all its tenderness — like a form of poetry, a noble respect for the product and the gesture.
It is in the slicing that all the difference is made. We work only with the back of the fillet — the noblest part, the thickest, the most tender. A vertical cut, fine and even, done by hand: a gesture where eye and hand work in perfect harmony.
Commitment
Full utilization.
Tomorrow, Opal will go further in its artisanal approach: Atelier Johannsson will explore new ways to fully utilize every fish, in keeping with our traditional expertise.
WHY FÉCAMP?
A region shaped by the sea.
At Opal France, we chose to establish our production of smoked salmon and smoked fish in Fécamp, Normandy. More than a simple manufacturing site, this maritime town embodies a heritage, expertise, and values that fully align with our vision of quality.
Located on the Alabaster Coast, Fécamp has been closely linked to maritime activities for centuries. A former major cod-fishing port, the town built its reputation through herring fishing, then the great cod fisheries off Newfoundland and Iceland.
ORIGIN
Why Iceland?
At Opal France, we carefully select the origin of our farmed fish, notably salmon and Arctic char. Among the world’s major aquaculture regions, Iceland stands out as a benchmark thanks to the exceptional quality of its natural environment and the excellence of its farming practices.
A preserved environment in the heart of the North Atlantic
Iceland benefits from a unique natural setting. Its deep fjords are fed by cold, pure, continuously renewed waters; low population density and the absence of heavy industry preserve this ecosystem. Fish grow there in conditions close to their natural habitat.
— Exceptional water quality
— An environment little impacted by human activity
— Ideal natural conditions for farming
— An origin recognised for its purity and wide-open spaces
Slow growth, a guarantee of quality
Icelandic waters have naturally lower temperatures than many other farming regions. This slower pace allows the fish to gradually develop muscle mass — an advantage both for processing and for tasting.
— Firmer flesh
— Even texture
— Excellent slicing performance
— Valued for premium smoking
Controlled, responsible production
Iceland produces more modest volumes than the major aquaculture nations, which encourages rigorous management and close monitoring of each site. Its geographic isolation provides natural protection against certain diseases.
— Enhanced health monitoring
— Better control of farming conditions
— Reduced risk of disease spread
— Limiting stress factors
A strong commitment to sustainability
Icelandic aquaculture continually invests in improving its practices. A large share of the island’s energy comes from renewable sources — geothermal and hydroelectric — limiting the carbon footprint of the entire sector.
— Preserving marine ecosystems
— Reducing the environmental footprint
— Optimising resource use
— Improving animal welfare
— Developing innovative, responsible aquaculture
A commitment to quality, naturally.
Choosing Iceland means favouring an origin recognised for the quality of its environment, the care given to farming, and the consistency of its products. A choice that fully reflects Opal France’s commitment: to offer exceptional fish, combining quality, traceability, and respect for resources.
Contact
The taste of excellence begins with an encounter.
A project? A question? Let’s talk.
Tell us about your project, your needs or the products you are looking for. Our team will support you and respond as quickly as possible to work together on the most suitable solution.
Or contact our sales team directly:
- For international enquiries
- Birgir
- +354 864 1831
- birgir@opal.is
- For France
- Fréderic
- 06 51 69 46 74
- frederic@opal.is