{"id":11505,"date":"2014-08-12T00:22:21","date_gmt":"2014-08-11T22:22:21","guid":{"rendered":"http:\/\/fishconsult.org\/?p=11505"},"modified":"2015-02-04T10:31:35","modified_gmt":"2015-02-04T08:31:35","slug":"cage-culture-of-meagre-in-spain-video","status":"publish","type":"post","link":"https:\/\/fishconsult.org\/?p=11505","title":{"rendered":"Cage culture of meagre in Spain – Video"},"content":{"rendered":"

Video credit: Ahmed Shaheen (Egypt)<\/span><\/p>\n

Review: Abdel Rahman El Gamal (Founder of the website and video channel)<\/p>\n

The farming of meagre, Argyrosomus regius in Spain started in 2004 peaking in 2010 whereas its production amounted 3250 tons before declining in 2011 and further declining in 2012 whereas the meagre production amounted 1640 tons. Although meagre is well known by wholesalers, retailers and large outlets, a large proportion of the Spanish consumers are not aware about meagre that has been seen as a new species to the majority of consumers.<\/span><\/h1>\n

Meagre is mainly farmed in marine floating cages of 500\u20131 000 m\u00b3, and more recently submerged cages have been used in the culture of meagre whereas cages are submerged at 10\u201320 m.<\/span><\/h1>\n

The stocking density is often low and could range between 10\u201315\/m\u00b3. Target produced size varies according to the market chain and could range from 1-2 kg for consumers to 2-3 kg for restaurants.<\/span><\/h1>\n

The incorporation of meagre in the Spanish aquaculture will be of great value in diversifying the production basket that mainly focuses on gilthead seabream and European seabass especially when considering the high quality of meagre flesh that are summarized in its low fat, high levels of Omega-3 fatty acids and has a long shelf life. Promoting meagre aquaculture should start from consumers who need to be aware of this species and its advantages, and supply must be adjusted to meet potential demand.<\/span><\/h1>\n