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SEA BREAM

(Sparus aurata)

It is the quintessential Mediterranean aquaculture species. With a silverygrey coloration, it has a large black spot overflowing on the top of the operculon and highlighted by a reddish area. Its common name comes from a golden crown between his two eyes.

Sea bream is widely consumed in Mediterranean cuisine. Its fleshis of great finesse. On the barbecue, in a fillet or in the oven, the recipes are innumerable.

The simplest are alsooften the best, the taste qualities of the flesh of this wonderful fish are enough to satisfy the most demanding gourmets.

Sea bream reaches its first commercial size after 12 months of breeding

Caliber Average weight
2P 201 gr –> 250 gr
P 251 gr –> 300 gr
M 301 gr –> 400 gr
G 401 gr –> 600 gr
Caloric value (kcal) 128
Water content % 69,6
Ash(gr) 1,4
Proteins (gr) 20,8
Fat (gr) 9,6
AGPI (gr) 1,74
Omega 3 1,24
Omega 6 0,42

SEA BASS

(Dicentrachus labrax)

The breeding of the sea bass is probably the one that is most controlled at present for marine species.

It is a fish with a fusiform body with a silvery grey to bluish-grey back and a strong silver reflection on its sides. The belly is sometimes dyed yellow.

This fish with particularly firm flesh, thin and low in fat, lends it self to manyculinary preparations, barbecue or whole oven or fillet, in papillote or even a great Tunisian specialty: couscous.

Sea bass reaches its first commercial size after 14 months of breeding

Caliber Average weight
p 251 gr –> 300 gr
M 301 gr –> 400 gr
G 401 gr –> 600 gr
2G 601 gr –> 800 gr
Caloric value (kcal) 123
Water content % 72,6
Ash (gr) 1,5
Proteins (gr) 21,4
Fat (gr) 8,2
AGPI (gr) 1,7
Omega 3 1,26
Omega 6 0,36
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