Sea Bream

Sea Bream is a silver skinned fish with tender flesh and a rich flavor. It is especially prized by chefs because it has succulent, meaty flesh and only a few easily removed bones. These characteristics make sea bream suitable not only for a wide variety of soups and stews, but as a gourmet dish when served whole - either grilled, pan seared, or baked. Traditionally used in Mediterranean dishes such as bouillabaisse and couscous, it is now in short supply in the wild because of pollution and overfishing in the Mediterranean.

During the 1980's, in order to meet market demand for the fish, we developed farm-raised sea bream. In cooperation with the Israel Oceanographic and Limnological Research Center, we created a superior breeding stock and developed farming techniques which give our fish optimal growth conditions in a healthy, clean environment. Our fingerlings are bred in an open-system sea-water hatchery and then grown to full size in mesh cages located in the warm, clean waters of the Red Sea. We strictly monitor the water quality in the cages and the types of food the fish receive. No antibiotics or growth hormones are used.   As a result, Ardag's  fish have several advantages over their wild cousins: