Our visit to the Maison Barthouil Salmon House in Peyrehorade
Our visit to the Maison Barthouil Salmon House in Peyrehorade
1,1 km - Peyrehorade
Culture and Heritage
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English
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For over sixty years, salmon has been smoked in the same way. We use traditional smoking methods inspired by a traditional Danish method, which has now disappeared. In 1958, Gaston Barthouil, the founder of the company, had the brilliant idea of applying locally a precious know-how that he had sought elsewhere. Today, we are proud to reproduce the same gestures. The unique taste of our smoked fish is based on this very special smoking process, using alder wood, which reveals the true taste of salmon and its firm texture.
The manufacturing process is identical for all the salmon we receive. Whether farmed or wild, they come from the same species: Salmo salar. Eel, tuna from Saint-Jean-de-Luz, and trout from the Pyrenees are processed and smoked using the same method.
We will be very happy to welcome you to our store!
Adjoining our Peyrehorade workshops, we welcome you to a beautiful 1930s house.For your health, avoid eating too fatty, too sweet, too salty
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