BY UE STUDIO

Updated Monday, November 21, 2022-11:56

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Until relatively recently

, sea bass and turbot

were out of reach for a large part of the population in terms of prices.

However, its development in

aquaculture

has made it possible to offer these fish, highly appreciated by haute cuisine

, at any time of the year

.

Both turbot and sea bass

have also adjusted their price to consumers

, thus facilitating more regular consumption both in homes and in restaurants.

And all this thanks to a sector committed to meeting the growing demand for quality fish in a sustainable manner.

A few numbers, not too many, to contextualize the issue.

In 2021, the aquaculture turbot harvest in Spain was more than 7,600 tons

, with

Galicia

being the only producing autonomous community.

It is expected to increase in 2022 to 7,800 tons.

For its part, Spain offered almost

24,000 tons of sea bass

in 2021, with

Andalusia

and the

Region of Murcia

at the forefront of national production.

Between the two, they account for more than 60% of the total.

The forecast for this year is to exceed 25,500 tons of this fish, which is the first in production in Spain.

All the turbot of the Spanish aquaculture come from the waters of Galicia

The

turbot

is the king of the sea in Galicia.

It is a flat fish that in nature lives in the sandy shallows and has carved a niche for itself in the always demanding Galician aquaculture, where seafood is almost a religion.

At a gastronomic level, its meat is highly appreciated for its slightly gelatinous texture, as well as its smooth and always recognizable flavor.

Farmed turbot live in tanks on the coast that simulate their natural environment in order to control their diet and the continuous renewal of water, keys to obtaining high-quality fish.

Sea

bass

, for its part, is cultivated in a similar way to sea bream, especially in the waters of the Mediterranean and the Canary Islands.

Once again, it is a fish that has previously been associated with high prices, but thanks to aquaculture it is accessible to all budgets.

High quality sea bass is now offered throughout the year, without forcing the wild ecosystems of the seas and oceans.

Its use has been democratized, both in homes and in restaurants, where it is highly appreciated and a key product in the recipes of the most renowned chefs in Spain.

Both seabass and farmed turbot will be part of the menus of the future.

And this is so because aquaculture is called upon to play a key

role in feeding the 9.7 billion people who will inhabit our planet in 2050

.

The FAO, the Food and Agriculture Organization of the United Nations, assures in its latest world report on the state of fishing and aquaculture that this activity has "great potential to feed and nourish the growing world population."

In summary, aquaculture allows us to eat more quality fish, taking care of our natural resources for future generations.

Made by UE Studio

This text has been developed by UE Studio, a creative branded content and content marketing firm from Unidad Editorial, for ACUICULTURA DE ESPAÑA.

According to the criteria of The Trust Project

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