The history of Sodial,
a family & artisan heritage
Founded in 1989 by Jean-Luc Abras and Fabian Genet, Sodial was born of a passion for artisanal smoked salmon. Initially based in a small workshop in Couillet, the company quickly prospered, moving to Jumet in 1992 to support its expansion.
Despite changes in ownership, Sodial has maintained its tradition of excellence, combining artisanal methods of hand salting and beechwood smoking, while adapting to the challenges of the modern market. Today, it continues this heritage by innovating and diversifying its product range.
1983
The beginnings of the salmon business.
Jean-Luc Abras, initially destined for a sporting career in soccer, changed his path when his father invited him to work at Marci-frais in Marcinelle. It was there, in 1983, that he entered the salmon business, starting out in various production, administrative and finally sales positions.
1989
The creation of Sodial.
After several years' experience, Jean-Luc Abras and his colleague Fabian Genet decided to launch their own company. In 1989, after several months of preparation, they founded Sodial, a small business specialized in filleting, salting and smoking farmed salmon, in a small workshop in Couillet. The company started with three shareholders and two workers, and quickly carved out a place for itself in the market.
1992
Move to Jumet.
With the rapid development of the business, the Couillet premises became too small. In 1992, Sodial moved to Jumet to benefit from better facilities and a space better suited to its expansion. Sodial buys the building resulting from the bankruptcy of the Salmonor company.
1998-2006
Change in shareholder structure.
In 1998, one of the shareholders left the company, and Sodial employed 12 workers and 2 employees. In 2006, a second shareholder also withdrew, leaving Jean-Luc Abras alone at the helm. Despite these changes, Sodial continues to grow.
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2007
Growth and family orientation.
In 2007, the company now employs 20 people. Jean-Luc Abras became the main shareholder, and the company took on a family orientation under his leadership.
2010
Adapting to the competition.
Faced with globalization and relocation to Eastern European countries, Sodial has modified its sales policy to remain competitive in a fast-changing market.
2012
Sales reorientation.
The company has invested in mechanical slicers in order to move into the mass retail sector, while retaining our traditional know-how.
Today
A tradition of quality and innovation.
Sodial, one of Belgium's oldest traditional salmon smokers, has prided itself since its foundation on respecting a high-quality, artisanal product. Despite using raw materials from farms in Norway and Scotland, the company's objective has remained unchanged since 1989: to maintain the tradition and excellence of salmon smoking.
Production is based on rigorous artisanal methods: hand salting with dry salt and traditional smoking with beechwood shavings, carried out under the watchful eye of master smokers. The salmon fillets are then delicately sliced by hand by experienced slicers, or mechanically as required.
To meet growing demand and keep up with the competition, Sodial has expanded its product range. In addition to smoked salmon, the company offers by-products such as hot-smoked salmon, cooked salmon and gravelax marinated salmon. True to its commitment to quality, Sodial also strives to develop new specialties around the magnificent product of salmon.