An astonishing museum of Basque trout, where nature and responsible farming combine to produce an exceptional product.
Michel Goicoechea knew, in the Basque mountain, far from any center of life, to create this space, but also to attract a public in demand. In the museum where under your eyes, you will see all the stages of evolution of a trout, from the fry to the adult, an aquarium fed with spring water. An exact reconstruction commented through a video that will reveal the secrets of this success: the limitation of the total number of trout, the use of spring water only, no artificial oxygenation. Food, water and time: the basis of a quality product! An astonishing site with a seductive tour, with, at the end, the magical vision of the fish farm through picture windows, in the heart of an intact nature. To finish, a complete video from the hatching to the smoking in the large room provided for this purpose and the history of the valley, to remember that it was Jean-Baptiste Goicoechea who decided to establish a trout farm there. The aquaculture farm uses the skin of the trout of Banka for leather goods, and has taken up the challenge of valorizing the trout in a 100% ecoresponsible approach. By combining ancestral know-how and an innovative process of a specialist in the tanning of precious leathers, the fish skins are transformed into key rings, wallets, belts, bracelets, bags, pouches... "For the realization of these products, we use our most beautiful specimens weighing between 5 and 7 kg and intended for the elaboration of the nets of smoked trout", confides the company.
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Opening time and information on LA TRUITE DE BANKA
Open Monday to Saturday from 8:30 am to 12:30 pm and from 2 pm to 6 pm. From July 15 to August 31, open until 6:30 pm. Free of charge. Store. Guided tours and paying visits for groups, by appointment. On-line sales.
Owner's Message
The aquaculture farm of Banka is first of all a magnificent and wild setting, nestled in the heart of the Basque Country. As early as the 17th century, the Arpéa spring fed a mill in the village of Banka. In 1965, Jean-Baptiste Goicoechea decided to set up a trout farm on this site, convinced that the exceptional quality of the water and the passion of the men who would manage this enterprise could make the Banka trout a gastronomic reference.
Remarkably preserved, sheltered from the main roads and urban agitation, the Valley is a green enclave that goes deep into Navarrese territory. In addition to the beauty of its landscapes and the diversity of its natural environment, the Valley is renowned for the quality of its gastronomic products. An old tradition of extensive livestock farming continues here. Meat, salted meats and cheeses from the Valley are recognized far beyond the Basque Country.
The richness of the Banka trout is an extraordinary know-how, intimately linked to the site on which it was developed. Acquired by dint of hard work, happiness, disillusionment, and above all respect for the trout, it belongs to the men who work daily on the farm.
You are welcome to visit us. Do not hesitate to visit the farm, our small museum and our aquariums. One of the team members will take the time to answer your questions and share his passion with you.
Shop and free visit for individuals: Monday to Saturday from 8:30 am to 12:30 pm and from 2 pm to 6 pm.
Guided tour for groups (by appointment only): Monday to Friday included.
Tél : 05 59 37 45 97
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