House Barthouil Smoked Fish / Trout in Peyrehorade

FOR OVER SIXTY YEARS, we've smoked salmon the same way. We practice old-fashioned smoking inspired by a traditional Danish method, which no longer exists today. In 1958, Gaston Barthouil, the founder of the house, 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, with 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 in our shop !
Adjoining our workshops in Peyrehorade, we welcome you to a beautiful house from the 1930s.

For your health, avoid eating too fatty, too sweet, too salty