Fishmongers Fish and seafood Jura

The Valouson, with its clear, fresh water, offers all the qualities Pascal Beuque is looking for. His aquaculture farm takes care of the different stages, from breeding, growing and cutting to the finished product. The rainbow trout is the queen of the ponds here. You can buy it gutted, in fillets, smoked and even fried trout. And as our man is enterprising, he prepares derived specialities: eggs in verrine, rillettes, terrines, quenelles, velvets. In season, the frogs are the delight of the greatest tables.

Christine Roubez raises freshwater fish, 20 hectares of natural water. She took over from her parents in 1997. The fish are caught with seines (large nets). Since 2003, the fish farmer has turned to organic farming. The transformation is done on the spot and the smoking is done with local pine. The carp is king, in smoked or not, in terrine, in goujonette, in rillette and even in soup. Very reasonable prices. You can buy these specialties at the domain. A very representative meeting of the label "Bienvenue à la ferme".

Founded in 1961 by Bernard Gillet, and taken over in 2006 by Jean-Luc (his son) and his wife, this family-run fish farm specializes in the sale of fresh trout and smoked trout fillets. You'll discover a wide range of products, including jellies, toastines, terrines and rillettes. During the summer months, a catering service is available to sample fresh products from the fish farm. New this year is a catering service that brings trout in all its forms to your events.

In this aquaculture farm, the fish are born and raised on site in fresh water. The rainbow trout is the queen of the place. It competes with the fario, the brook trout and the big pink trout. Whole or filleted, they are a treat for all gourmets. Smoked trout is also available. An instructive visit reveals the know-how of Michel and his team. In July and August, this fish farm offers to combine the pleasure of fishing with that of tasting.

The Gillet family opened this fish farm in 1968, to be taken over in 2009 by Roland Gaillard. The place is located at the birth of the Cuisance. The fish farm raises 800,000 eggs per year, including rainbow trout, which is known as the "patron saint of streams". But it evolves with the fario, the salmon and the fountain salmon, distributed in 13 basins. All of them are the delight of good restaurants well beyond the Jura. In this picturesque remote area, families come to play with their fishing rods and win their catches, to the great joy of children.

Ideally served with a Jura wine, trout has seen its breeding develop as a matter of course in the region. And if you can buy trout and smoked fillets from this small local fish farm all year round, it is in the summer that the purchase becomes a real leisure activity. Aquatourism", so to speak. As soon as the weather is nice, you can take your own cane and donkey to try and catch your evening meal, on a 70-metre course. The trout are gutted by the owners of the place and you leave with a fish ready to eat. And if you miss the recipes, we will be able to advise you on the preparation, the cooking... Some ideas as a foretaste: trout carpaccio, trout meunière with Jura wine, trout sushi, trout terrine, trout roe, trout with blue cheese... The place, surrounded by greenery, is perfect to make the youngest discover the pleasure of fishing without the frustration of leaving empty-handed!

On its 20 ha, this old and beautiful fish farm raises freshwater fish and has an on-site processing laboratory for direct sales. Depending on the season, carp, pike and zander are in the spotlight. So, in summer, you can treat yourself to fatty or smoked carp fillets, goujonnettes (fried fish), carp terrines with bear garlic, or, of course, tasty fish soups. What's more, accommodation is available in a caravan or a fisherman's hut on the banks of the ponds.