ETABLISSEMENTS J.C. DAVID LA QUALITÉ D'ABORD LA GASTRONOMIE DES POISSONS FUMÉS

Fish-based foods; chilled foods consisting primarily of fish; non-living anchovies; broths; fish stock; bouillons [soup]; fish balls; prawns, not live; caviar; canned fish; fish cakes; salmon cakes; anchovy fillets; smoked herring fillets; fish fillets; canned seafood; mixes for making broths; foods prepared from fish; fish mousses; processed fish spawn; fish spawn prepared for human consumption; sea salmon roe for food; seafood-based spread; fish-based spread; spread based on smoked fish; anchovy paste; fish-based dishes; cooked meals consisting principally of fish; prepared dishes consisting primarily of fish cakes, vegetables, hard-boiled eggs and broth (oden); prepared dishes mainly based on seafood; chilled meals made from fish; frozen fish; preserved fish; deep-frozen cooked fish; fish in olive oil; canned fish; fish jellies; smoked fish; fish marinated in vinegar; salted fish; dried fish; processed fish; preserved fish; fish, seafood and mussels; fish, not live; preparations for making bouillon; frozen fish-based products; fish quenelles; fish and seafood rillettes; prepared salads; salted meats; non-living sardines; fish sausages; smoked salmon; salmon not live; pre-cooked soup; canned soups; tapenades; tuna in oil; preserved tuna fish; tuna [not live]; trouts not live; fish; canned fish