FISH FARMING
Commercial fish breeding in their natural habitat is probably the most challenging and complicated operation in the field of aquaculture. Setting up and running a large offshore sea farm demands a great deal of daily perseverance, including tremendous technical and logistical efforts, as well as an ongoing struggle against the forces of nature, storms, currents and predators. However, looking towards the future, there is no doubt that aquaculture is the only answer to the dwindling fish population in oceans worldwide.
The breeding process of the fish lasts approximately 16 months. Our main breeding species is the "Mediterranean Gilt Head Sea Bream" (SPARUS AURATA) known by its French name, Dorade Royale, And "Sea Bass" (DICENTRARCHUS LABRAX), known by its French name, Bar. We successfully bred during the years on our sea site various species such as: "Sheep Head Bream" (PUNTAZZO PUNTAZZO), "Red Sea Bream" (PAGRUS MAJOR),"Striped Bass" , "Barramundi" .
Every day, 365 days a year, 4 divers dive about 6 hours in total to perform an underwater inspection of the cages and the farm ensure that the fish, nets and underwater equipment have not been damaged.
The computerized air pressure feeding system is based on the mother ship, which is permanently anchored in the middle of the cage farm. There is a system of pipes leading to each cage which distributes the meals routinely during daylight hours. Food is also distributed for 3 to 6 hours during the night, with the aid of special lighting. Each cage has its own special diet, suited to the size and species of the fish in that cage. Our workshop. Offices, food silos, diving and marine equipment are located on the mother ship.
The Red Sea is an oligotrophic sea, and as such its water is very clean and crystal clear. The average temperature of the highly saline water is 23 degrees C, or 74 degrees F. These conditions enable us to breed excellent quality fish, superior in both taste and appearance.
We harvest the fish using a process which assures that they arrive at market in excellent condition. We use advanced technology to preserve the freshness of the fish and extend their shelf life. The fresh fish are treated with chilled sea water, ice chips and compressed cold air. The fish are then immediately transferred to the packing house, where they are packed in insulated foam boxes with ice packs. This process gives the chilled fish a shelf life of at least 10 days from the day they are packed.