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 with Jean David and Marion, two passionate individuals who welcome you to their fish farm in Condax La-Salvetat-sur-Agout. Located in the heart of the Haut Languedoc Regional Natural Park, at the foot of the Lacaune Mountains, they are delighted to introduce you to their natural fish farm by reservation.

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

Nothing predestined Jean David and Marion to become the founders and owners of a small artisanal business, and yet here they are today, net in hand, tending to their four varieties of salmonids in their 15 ponds spread across 1,700 square meters. Deeply in love with their region, it was only natural that they turned to natural fish farming that respects the environment. The earthen ponds are self-contained, fed by the fresh, pure waters of the Vernoubre River, supplied by a catchment area comprised entirely of natural spaces, forests, and meadows. The absence of nuisances and pollution in this exceptional green setting guarantees optimal breeding quality, a terroir which, according to Jean David, is what makes the fish so special. Raised at low density in each pond, rainbow trout, brown trout, brook trout, and Arctic char benefit from a natural, plant -lined ecosystem and a rich, varied diet. Join us along the Vernoubre River to discover a sustainable salmonid farming method.

The Condax Aquaculture Farm: quality products to enjoy in Haut-Languedoc

Trained on the job, Jean David and Marion draw inspiration from the world's best farming methods to create a business that reflects their values: artisanal and committed. Tender, flavorful, and aromatic, their salmonids are prized by some forty restaurants in the region, from fine dining establishments like L'Intangible, L'Epicurien , Cuq en Terrasse, and L'Oeuf de Coq, to Michelin-starred restaurants such as L'Auberge de la Forge, Le Moulin de Cambelong, and La Mécanique des Frères Bonano. Available whole or filleted, they can also be enjoyed smoked, a preparation offered at the Condax Aquaculture Farm. When picking up an order, discover all the secrets of the salting process, starting with the Japanese Ikejime method for humanely slaughtering the fish. From filleting and salting to drying, smoking, and vacuum-sealing, each step is crucial to ensuring a melt-in-your-mouth texture and a depth of flavor.

The little extras to come: A market gardening activity, yoga classes and walks in the forest in the Hérault will be offered at the Condax Aquaculture Farm.