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Nutrition Analysis for Sea bass and Sea bream
European sea bass (Dicentrarchus labrax) and gilthead sea bream(Sparus aurata) are amongst the most important finfish speciescultured in the Mediterranean region.

Production of these species isnowadays a well-controlled process, but knowledge of their nutritionalrequirements is still very limited. Nevertheless, a considerable amountof data has been accumulated in recent years, and the purpose of thispaper is to review the recent advances on the nutritional requirementsof sea bass and sea bream. The optimum protein to energy ratio of thediets of sea bass and sea bream seem to be higher than for salmonids,and there is some evidence that high dietary lipid levels have nobeneficial effects on fish performances.

Although the essential aminoacid requirements were estimated by the ideal protein method, data basedon the dose-response method is only available for a few amino acids.Essential fatty acid requirements were estimated for sea bream juvenilesbut data is lacking for sea bass. Vitamin and mineral requirements ofthese species are practically unknown. Although the importance ofbroodstock nutrition on gonadal development, spawning and egg quality isrecognized, few studies were done to elucidate these aspects. The recentdevelopment of microparticulate diets for larvae will contribute to theaccurate evaluation of their nutritional requirements.
Benefits of eating fish
Fish is high on the Pyramid of Healthy Eating. It is recommended to eat fish 2-3 times a week. Various studies prove the beneficial effects of eating fish on human health.
This happens because fish as a kind of food contains a high quantity of proteins, vitamins and trace elements. More specifically, fish has very low concentrations in “bad” fat usually found in meat and is the richest source of omega 3 fatty acids, the “good” fat in human diet. EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) i.e. omega 3 fatty acids, appear to have important benefits for our health.
Tips on choosing fresh fish
Knowing how to choose fresh fish or seafood is a vital skill for a seafood cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish.
Transportation of live lobsters
Lobsters are fished by independent professional fishermen, mainly in the northeastern coast of the Atlantic (FAO 21) in Canada and in America.
They are transported by air live in Cyprus and placed in our central special aquariums, in sea water, without giving them food. All the necessary health controls, selection and packing are done there.
Subsequently, they are transported to our district aquariums and fish market shops and are supplied to customers.
How to distinguish kinds of fish
Grouper from Stira? :The grouper has a light ashen colour and oblong body.Stira? has green patches on its body.
Mussels and other shell-fish
Transportation of mussels and other shell-fish
They are transported live by air and placed in the central aquarium/sanitation tanks of the company, in sea water. All the necessary health checks, selection and packing are done there.
Subsequently they are transported to our special aquariums in the various districts and the fish market and are weighted in the presence of the customer. The transportation of shell fish to shops which do not have aquariums is done in a special net packing.
We also supply the market with live mussels in airtight packing, where the mussels remain alive for 9 days from the day of packing.

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