Özsu Balık Dil Değiştirme İkonu
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Production

Production Process

We produce our fish without impacting wild fish population by impacting wild fish by obtaining eggs from the broodstock fish we raise ourselves. We do this by cultivating them in our intensive care units and cages...

Hatchery

We source fry from our certified hatchery according to BRC, IFS, Global GAP, ISO 9001, ISO 14001, ISO 22000, and OHSAS 18001 standards.

In our hatchery, fish are raised in the most natural environment with seawater, specially formulated delicious, nutritious, and easily digestible feeds are provided to meet the nutritional needs of our fish.

Oxygen levels and water quality are continuously monitored for our fish to receive food, for their digestive systems to function, and for their growth. The parameters of water quality are always kept at optimum levels.

Raised with strict and uncompromising biosecurity protocols required by our Genetic Selection Program, our fish are transferred to our offshore farming cages when they reach 2 grams, considering fish welfare.

Hatchery

Nurturing our Juveniles with protein, omega-3, and vitamin-rich feeds in the oxygen-rich clean waters of the Aegean Sea, we prepare them for consumption in 14-20 months. Our priority during this process is to maintain the cleanliness of our seas. With a production capacity of 5,900 tons per year, we host millions of sea bream and sea bass fish.

Maturation

Our 102 offshore cages, produced according to international standards and equipped with the latest technology, provide our fish with a high welfare and a healthy living environment. Our veterinarians, biologists, divers, and technical team monitor and supervise the physiological condition, nutrition, and harvesting of our fish at every stage of the cultivation process in our offshore cages.

Our offshore cultivation technology makes a significant difference in the quality and productivity of our fish. We feed our fish 6-7 times a day using fully automated feeding systems with feeds that are rich in vitamins and minerals and monitor their behavior with underwater cameras 24 hours a day.

Maturation

In response to our customers' demands, we carefully harvest fish that we have fasted for the last 3 days, avoiding stressing the fish. During this process, we initiate the critical step of the cold chain, ensuring food safety...

Harvest

We classify the fish that arrive at our facility under the cold chain based on their weights, and prepare them according to our customers' preferences before presenting them for consumption. We can process and package up to 10,000 tons of fish annually.

Packaging

In addition to ensuring the taste of our fish transferred to our post-harvest processing and packaging facility, we prioritize their health, reliability, and hygiene to the maximum, always aiming for absolute excellence and quality.

In our processing and packaging facility we operate in accordance to food safety policy, international high-quality standards, and hygiene rules, we prepare our fish of all sizes according to our customers’ preferences, either whole, cleaned, or filleted, and store them in recyclable packaging. In our processing procedures, we take all measures to protect our fish from any kind of physical, chemical, and biological harm, ensuring food safety.

Located in Izmir, our facility holds the Global GAP certificate and is approved by the Ministry of Food, Agriculture, and Livestock. Every stage of our production is controlled by our expert aquaculture engineers, food engineers, and biologists. From the entry of our fish into the facility to their preparation, processing, packaging, storage, and distribution, we manage the entire production process with high-tech devices and systems.

Packaging

We quickly prepare the daily orders of our esteemed customers and present them for consumption in the freshest form with a shelf life of 14 days.

Sales

Our Products

Seabream

The gilt-head bream, commonly found throughout the entire Mediterranean due to its climatic preferences, is more widespread along the southern coasts and Aegean shores of Turkey. It is categorized as ‘slender lidaki’ for those weighing 30-50 grams, ‘lidaki’ for those at 100 grams, ‘coarse lidaki’ for those weighing 100-180 grams, and simply ‘gilt-head bream’ for those at 200 grams and above.

As a carnivorous fish with a strong jaw, it easily consumes small crustaceans, fish, and other animals. It inhabits shallow waters during the summer and depths of 30–40 meters during the winter. Individuals older than two years can dive even deeper. Its flesh is low in bones, firm, and white, making it ideal for grilling. Due to its suitability for aquaculture, it holds significant economic value.

Gilt-head bream is successfully cultivated in Turkey, Greece, Israel, and Spain. Over the years, uncontrolled fishing has led to a significant decrease in its natural population in the seas, but it is now predominantly raised in fish farms, where the fish tend to grow larger in size.

Product Varieties

  • Fresh Chilled Whole
  • Fresh Chilled Fillet
  • Fresh Chilled Cleaned

Weight

  • 200-1500gr

Shelf Life

  • 14 Gün

Nutritional Values (per 100 grams)

  • Energy: 232 kcal / 971 kj
  • Carbohydrates: % 0,94
  • Protein: % 21,28
  • Fat: % 16,18
  • Saturated Fatty Acids: % 1,12
  • Monounsaturated Fatty Acids: % 2,6
  • Polyunsaturated Fatty Acids: % 1,87
  • Salt: 0,065 gr
  • Phosphorus: 3163 mg/kg

Seabass

Coastal waters, shores, estuaries, and lagoons where rivers flow into the sea are natural habitats for sea bass. They can even temporarily enter inland waters. The entire Mediterranean, including the connected Black Sea, Marmara, Aegean Seas, and the East Atlantic coasts between Norway and Senegal outside the Mediterranean, is their natural distribution area.

Sea bass live in waters between 5-28 °C and lay eggs around 12-14 °C. In their natural environment, a female weighing 1 kg is reported to lay between 293,000-358,000 eggs. In Turkey, 80% of the cultivated sea bass is exported to the European Union. The export volume has reached 150,000 tons per year to the European Union.

Product Varieties

  • Fresh Chilled Whole
  • Fresh Chilled Fillet
  • Fresh Chilled Cleaned

Weight

  • 200-2000gr

Shelf Life

  • 14 Gün

Nutritional Values (per 100 grams)

  • Energy: 165 kcal / 690 kj
  • Carbohydrates: % 0,81
  • Protein: % 23,15
  • Fat: % 7,43
  • Saturated Fatty Acids: % 1,13
  • Monounsaturated Fatty Acids: % 1,93
  • Polyunsaturated Fatty Acids: % 1,67
  • Salt: 0,14 gr
  • Phosphorus: 3536,5 mg/kg