Ferme piscicole de Bobines, trouts for all tastes

Mission

The first vocation of the fish farm is without a doubt the table trouts. During the summer time, we also sow rainbow trouts and and of ombles of fountain (mouchetées trouts).

Ferme Piscicole des Bobines inc., East Hereford
Rooms of fish stocking and transformation, sales counter, 30 lakes, 18 basins

Why the name " Bobines " ?

In St-Édwidge, at the beginning of the years 1900, takes place the construction of a saw mill manufacturing reels, whose engines are activated by the water of a brook. The Thirties give place to the closing of this mill, and the brook is baptized " Ruisseau des Bobines " in its memory.

In 1980, after 4 years of experiment, someone undertakes the production of trouts in St-Édwidge, and the water source is the same brook therefor the name " Bobines " for the fish farm.

In 1989, to increase the production, someone builds a new site in East Hereford. A flow of 3000 gal/min (13 600 litres/min) of cold water coming from an underground source ensures a water of quality. The trouts are nourished with feed rich in animal proteins. The feeding is distributed by a computer controlled robot. The factory is in conformity with the Canadian Programme of management of quality.Moreover, the factory is reorganizing to include risk analysis(PGQR).

Sluthering and transformation are carried out directly at the farm by a qualified and dynamic personnel. All products are delivered fresh and/or frozen under-vacuum, carefully packed under ice.

Delivery service available

The trout is a protein and vitamin rich food. It contains essential fatty acids OMEGA 3 which help to prevent cardiovascular diseases. As it is produced in spring water under controlled and ecological conditions, the "TRUITE DES BOBINES" is a good, healthy choice.

"La truites de Bobines" is famous for its quality, its freshness and its good taste. It is always very appreciated, of the simplest meal to the high class feast.

Another very refined product is offered to you: a SPREADING WITH SMOKED TROUT which will delight your taste buds. Your imagination and your creativity will make a very appreciated hors-d'oeuvre of them on a cracker, for a quick vegetable dip or others.

fillets WITHOUT SKIN: delicious, cooked in the oven or steemed (in a daisy or a perforated bain-marie). Dill, marjoram, chive and the fresh fennel are good companions, as well as garlic flower.

fillets WITH SKIN : these fillets are pleasant to cook, because they prepare multiple ways. Have you ever tought of a chinese fondue with trout? It is excellent.

And why not a japanese gastronomy? The absolute freshness of "La truites de Bobines" enables you to prepare a delicious SUSHI, that will delight the stomach of fish amateurs.

Here is a SUSHI dish simple to prepare: some thin straps of salmon trout, placed on a japanese rice scented of Mirin, Wabasi (japanese horseradish) and pink sailor ginger.

HARD WOOD CHIPPING SMOKED TROUTS

Cold smoked fillets (at low temperature)
Hot smoked trouts (at high temperature)

Thin straps of cold smoked trout will enhance your favorite cesar salad. Smoked trout is perfect for several fast and economic meels such as: submarines, quiches, bagels, club sandwiches, pizza pies, fettucini.

Smoked trout fillets: always a very appreciated entrée!

TRANSFORMED PRODUCTS

Feuilletés of trout (mealts in your mouth)
Florentine (spinash)
Milanaise (mozzarella and mushrooms)
Provençale (tomatos and basil)
Smoked trout

Trout pie

A meal that is:

Simple
Tasty
Healthy

White flour
Whole corn flour

Trout caviar: a delight for the palate

Here are our products: