FishThe sustainable alternative to wild Seabass
A cunning predatory fish, Seabass have a peculiar behavior; they are both shy and fearless. Well-known and appreciated since ancient times, was Aristoteles who first called it “Sea Wolf”, due to its voracity and hunting skills.
Eventhough there is a plenty variety of Seabass species, the most popular and valued on is the European Seabass (Dicentrarchus labrax). Of medium size, long body, big and firm scales, and a slightly pointy head, with its lower jaw being a bit longer than the upper jaw.
It may reach a top size of 90 cm long and an average weight of 7 kg. It feeds on other fish as well as other seafood such as crustaceans, sea urchins, mollusks, etc. It thrives in rough, open and deep waters.
Its natural habitat is the Atlantic’s west coast, all the way up from Norway down to Senegal, including the Canary Islands. Although it sometimes can slip in other seas, such as the Mediterranean Sea, Seabass is typically an Atlantic species.
AN ENDANGERED SPECIES
The wild Seabass fishery in Europe has been undergoing a major backpedaling for the last few years. Many new initiatives are now underway – according to area: bans, quotas and minimum sizing – which, unfortunately, have not yet stopped the extinction of the species.
Exactly the same species as wild Seabass, Dicentrarchus labrax, they share morphology: silver body, shiny scales and well-formed fins.
An Aquanaria Seabass takes up to 4 years to reach an average weight of 2 kg, almost half of what it would take a wild one. Thus, the head and fins grow at a slower pace and may be slightly smaller.
We are specialized in big size Seabass.
WHY IS AQUANARIA SEABASS THE PERFECT CHOICE FOR HAUTE CUISINE?
Our Seabass grows in the Atlantic Ocean waters, rough, deep and oxygenated waters which maintain constant temperatures all year round.
This involves a complex technological challenge for our facilities in open ocean, as waters are extremely exposed, but which indeed provides the perfect-suited environment for Seabass. Hence, the gastronomic characteristics of our product are excellent, unique and differentiating from other breeding methods in shallow depth waters such as estuaries or the warm and calm waters of the Mediterranean Sea.
Our location is a marine biodiversity haven.
Our hatcheries maintain a low-density breeding: 98% water, 2% fish. Additionally, we harvest at night to mitigate their stress.
We are GLOBAL GAP certified: animal welfare and environmentally friendly.
The feed we provide our fish is made out of whole fish; species not used for human consumption and which come from sustainable fishery, monitored and certified by Marine Trust. Moreover, we add vegetables such as legumes and cereals, always safeguarding the organoleptic quality. We do not use any meat-derived by-products.