Fish species offer

Our plant tech­no­lo­gy is cur­r­ent­ly opti­mi­sed for salt­wa­ter fish, but can also be adap­ted for freshwa­ter fish if necessa­ry (salt water tre­at­ment is fun­da­ment­al­ly more com­plex than fil­ter sys­tems for freshwa­ter aquacul­tu­re). We see a high­mar­ket poten­ti­al in mari­ne fish, as the dif­fe­rent spe­ci­es are often pro­ces­sed in the cate­ring tra­de. Becau­se of their tas­ty meat and ele­gant optics they are par­ti­cu­lar­ly popu­lar with consumers.

For each type of fish, the sys­tem must be set indi­vi­du­al­ly to the para­me­ters appro­pria­te for the ani­mal (e.g. water tem­pe­ra­tu­re, salt con­tent, sto­cking den­si­ty). It is the­re­fo­re dif­fi­cult to make gene­ral state­ments about pro­duc­tion quan­ti­ties, ope­ra­ting cos­ts, etc. across all fish spe­ci­es. We would be hap­py to dis­cuss spe­ci­fic sce­n­a­ri­os in per­so­nal with you.

Commercially proven

European bass

Dicen­trar­chus labrax

Gilt-head bream

Spa­rus aurata



Lates cal­ca­rifer


Technical adaptation planned

Yellowtail Kingfish

Red Snapper

Black Tiger Prawn


SEAWATER Fish grows up in clear water without nega­ti­ve envi­ron­men­tal influ­en­ces (e.g. hea­vy metals, hea­vy oils, micro­plastics) and without the use of anti­bio­tics. The ani­mals have a pure tas­te (no „off-fla­vor due to clou­dy water) and do not have to be kept after fishing, but can be sold direct­ly. Thanks to the short trans­port rou­tes, the fish is abso­lute­ly fresh, will be deli­ve­r­ed unf­ro­zen and can be con­su­med raw (sushi).

Fur­ther qua­li­ty cha­rac­te­ris­tics:
▪ 10–14 days of fresh­ness (0°C on ice)
▪ No „fishy smell“
▪ Shiny, firm skin
▪ Clean, unin­ju­red fins
▪ Gills glowing red
▪ Clear and plump eyes


We have been mar­ke­ting our SEAWATER Fish sin­ce Janu­a­ry 2020. We sell the fish direct­ly to the end con­su­mer via a fac­to­ry sale and our online shop. We also sup­ply the ups­ca­le gas­tro­no­my. Our cus­to­mers have a wide ran­ge of pro­ducts to choo­se from – becau­se lots of pro­duct varia­ti­ons can be crea­ted out of one type of fish by fil­le­ting, smo­king and boiling.

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