La Truite du Haut Languedoc A natural salmonid fish farm in Haut-Languedoc

The Condax Aquaculture Farm, a natural salmonid fish farm in Haut-Languedoc

Discover an environmentally friendly fish farm alongside Jean David and Marion, two enthusiasts who welcome you to their Aquaculture Farm in Condax La-Salvetat-sur-Agout. Located in the heart of the Haut Languedoc Regional Nature Park, at the foot of the Lacaune Mountains, they are delighted to present their natural fish farm to you upon reservation.

The Condax Aquaculture Farm, a story of passion to discover in Hérault

Nothing destined Jean David and Marion to become the founders and owners of a small craft business and yet, here they are today, net in hand, taking care of their 4 varieties of salmonids between their 15 ponds spread over 1700 m². As lovers of their region, it is quite natural that they turn to natural fish farming that respects the environment. The earthen ponds are autonomous, fed by the fresh and pure waters of the Vernoubre river supplied by a watershed made up solely of natural spaces, forests and meadows. The absence of nuisance and pollution in this exceptional green setting guarantees optimal breeding quality, a terroir which, according to Jean David, makes the quality of the fish. Raised in low density in each basin, rainbow trout, brown trout, brook trout and Arctic char benefit from a natural ecosystem lined with plants, and a rich and varied diet. Visit the Vernoubre to discover a sustainable salmonid farming method.

La Ferme Aquacole de Condax, quality products to taste in Haut-Languedoc

Trained on the job, Jean David and Marion draw inspiration from the best farming methods in the world to create a company in their image, artisanal and committed. Tender, tasty and fragrant, salmonids are prized by around forty restaurants in the region, gourmet restaurants such as L'Intangible, Cuq en Terrasse or L'Oeuf de Coq, and some Michelin-starred restaurants such as L'Auberge de la Forge, Le Moulin de Cambelong, or La Mécanique des Frères Bonano. Worked whole or in fillets, they are also enjoyed smoked, a preparation offered at the Ferme Aquacole de Condax. When collecting an order, discover all the secrets of salting, starting with the Japanese Ikejime method for slaughtering fish in the most respectful way. Lifting the fillets, salting, drying, smoking and vacuum-packed refining, each step is important to ensure a tender flesh and a depth of flavors when tasting.

Little extras to come: A market gardening activity, yoga classes and forest walks in Hérault will be offered at the Ferme Aquacole de Condax.