Yves is an overall passionate man, quitting his job at a Swiss bank and taking the risk developing an Europe-wide unique fish product with genetics from Kyushu, Japan.
These days his Bachtellachs (Japanese cherry salmon origin) is well known and requested by many chefs for it’s amazing taste. It is also Shinwazen’s Yuko Suzuki and Markus Baumgartner who have trust in Yves high level of quality.
Since 2004 based on an extensive and ecologically sustainable system without any antibiotics and hormones: an exclusive fish product from the hills above Zürich, Switzerland.
