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[title]La Trucha Tranqui has been in operation for over 40 years and is part of a project that includes gastronomy and accommodation. In its restaurant, you will find dishes made with local ingredients, a tea house, and a space to enjoy infusions and homemade pastries. It also offers lodging for those who wish to spend more time in contact with the landscape.
If you're interested in seeing how trout are farmed and understanding why it is such a valued product, here they explain it firsthand. The team works by respecting the environment and ensuring the quality of the product. It's a great plan if you want to relax, eat delicious food, and explore other corners of Mendoza.
Enrique Pedro Bobadilla arrived in Gualtallary with the idea of transforming a virgin land into a project where nature would take precedence. In 1985, he acquired a 120-hectare property in an area where there were only two cleared hectares and a stream with crystal-clear water. Without fences or roads, the challenge was huge, but his determination led him to create a project that today stands as one of the largest in Tupungato.
In those years, fruit farming in the Uco Valley was facing tough times. Overproduction and lack of markets led to tons of fruit being wasted. Bobadilla, who grew pears, saw how the efforts of producers went to waste without generating value. It was then that he asked a key question: "If agriculture cultivates the land, why not cultivate water?" says Enrique. With the stream running pure and cold from the mountains, the answer seemed obvious: a trout farm.
“Trout are demanding fish: they need cold, clear, and well-oxygenated water. The conditions of the property were perfect for farming them, and in Mendoza, there were only a couple of operational farms,” says Bobadilla, who started with a few fingerlings brought from the Manzano Histórico hatchery and from Bariloche. Like any new venture, the beginnings were tough, but perseverance paid off, and the farm became established.
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Over time, the project evolved. A decade ago, Tito Moscuén joined the team and became the heart of the farm. His dedication made it possible for La Trucha Tranqui to continue growing. Currently, the farm produces between five and six tons of trout per year, prioritizing quality over quantity. The landscape has also changed: where there were once only rocks, willows and native vegetation now grow.
To complete the experience, the Bobadilla family decided to open Opuntia, a tea house run by one of their daughters, in honor of the cacti that abound in the area. Then came the restaurant, which serves fresh trout farmed on-site. The venture also offers lodging in cabins surrounded by the landscape of the Uco Valley. With a pool, large spaces for walking, biking, and resting, it’s the perfect place for those looking to disconnect from the daily grind and spend a few days in a peaceful setting. You can also go for the day to fish for trout.
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The name, La Trucha Tranqui, came from a family anecdote. In one of the ponds, a mother trout weighing almost five kilos became so accustomed to the presence of people that she would take food directly from Bobadilla’s daughter’s hand. One day, she jokingly suggested the name, and it stuck. It was a very calm trout.
A one-on-one with Tito Moscuén, one of the leading figures in fish farming in Mendoza and the person in charge of La Trucha Tranqui
How long have you been dedicated to fish farming, and why did you decide to get involved in this world?
I have been dedicated to fish farming continuously since around 2004. I come from a family where some members have been involved in fish farming since the 1980s. My uncle, my mother's brother, was the one who started. My brother and I have always been fishermen, and we suggested that he get into this. That's how my uncle bought a property in the valley, initially for recreational purposes, but he ended up turning it into a fish farm. Something similar to La Trucha Tranqui, where fish farming wasn’t the focus of the project but rather the excuse to create a space with greenery and water. At that time, private neighborhoods didn’t exist. Having large spaces with trees, fields, and ponds was something reserved for wealthier people. The first country clubs were just starting to emerge. My uncle was involved in creating these clubs until we told him to make his own.
How was fish farming in Mendoza before?
Before private sector involvement, it depended on an official organization related to natural resources. There was the Manzano Histórico fish farm, but its goal was to reseed fish into natural environments.
How does the natural environment affect fish farming?
Mendoza has unstable waterways. For example, in the last 30 days, there have been three floods in the Grande stream. This means the stream completely changes its structure, growing five to ten times its volume and dragging a large amount of sediment. These events can decimate the fish population because they strike, drag, or suffocate them with the turbidity of the water.
Are the trout farmed at La Trucha Tranqui the same as those that inhabit the river?
No. There are wild trout in the river, but they are not the ones we consume here.
How many types of farming do you practice?
I separate the stock into two categories. One is farmed conventionally in ponds with 100% balanced feed. The other is in a drain, which is the drainage from the ponds, without cleaning. The fish are more comfortable in the drain, and they develop more than in conventional ponds.
What role does water play in fish farming?
Everything. It's the first parameter studied before building a fish farm. Here, the water is ideal for trout: cold and rich in oxygen.
What is the water temperature here?
In summer, it never exceeds 20 degrees. In winter, it can be as low as one degree.
Is the water used in the ponds natural?
Yes, all the water comes from the stream. It’s channeled to the ponds where the fish are and then returned treated.
How long does it take from the trout’s birth to the plate?
It depends on the water conditions. Fish are cold-blooded, which means their body temperature is the same as the water. So, there’s an ideal temperature for their growth; between 15 and 18 degrees Celsius is optimal for salmonid and trout fattening. After that, it takes nine months to get a trout that’s ready for the plate, which we call the “panzada” size. I take a year and a half, or double the time, to ensure the animal grows more carefully.
Where: Opuntia Tea House: Open from March to December on Saturdays, Sundays, and holidays. La Trucha Tranqui Restaurant: Open on Saturdays, Sundays, and holidays. Reservations via WhatsApp: +54 9 2622 46-5808.