PISCICULTURE DU CIRON

This fish farm is built around 2,000 m² of ponds fed by the clear waters of the Ciron river, producing almost 100 tonnes of trout a year, raised with the greatest care and respect for the environment. Moderate growth, controlled feeding and good water quality result in healthy, tasty fish and the Aquaculture Respectueuse de l'Environnement en Aquitaine label. Ferme du Ciron also houses a high-quality artisanal processing workshop. Today, it offers consumers a wide range of products for sale at the farm or in the boutique: fresh fish (gutted, fillets, steaks), oak-smoked trout (whole fillets or hand-sliced), trout marinated in Gravlax or in Tataki with Floc de Gascogne (an original creation from Ferme du Ciron), preserves in jars for terrines, plain or spicy trout spreads and crumbs, and trout roe. Among our new products, we're particularly fond of our Jerky trout, presented in vacuum-packed shavings and ideal for aperitifs. The word Jerky comes from the Quechua language family of Peru, and refers to "dried and salted meat". Ferme du Ciron drew inspiration from this traditional South American preservation method to create Jerky Trout. After being sliced and marinated in soy sauce, honey and spices, the trout fillets are dried to concentrate the flavours and give a unique crunch.