More than 2,000 years ago, ancient populations used to breed sea fish, in particular sea basses and sea breams, which were considered very precious and were quite popular in recipes books like the "De Re Coquinaria" by Apicio of the I century A.C.
Aquaculture is therefore part of our food culture and tradition, and nowadays modern fish-breeding plants must comply with strict criteria in order to offer safe and tested products able to meet the increasing demand of high quality fish at low prices, in the full respect of the sea environment.
Fish-breeding, but how?
Sea fish can be reared in many ways, both in the open sea, in basins or in coastal valleys. In any case, we are always talking of activities subject to regular controls by the ASL operators, in the full respect of the environment, in a natural habitat. Feed is based on fish and vegetable flours, that is on products deriving from the kind of food fish would usually find in nature. Very important is also the freshness, an essential requirement for fish consumption: also in this case, aquaculture sea basses and sea breams are ideal, as producers take them from the over 100 fish-breeding plants in Italy only according to the amounts required on the market, and in this way they arrive to consumers just a few hours after being caught. Sea basses and sea breams therefore mean safety on your table, which is essential if you like to keep to a healthy diet
Food is important.
A regular consumption of fish, at least once or twice a week, is advisable not for those on a low-fat diet, but also to anyone who wishes to keep to a healthy diet to keep good health without much resorting to medicines. Aquaculture sea basses and sea breams, in particular, give an adequate amount of easily digestible noble proteins, are rich in Omega 3 polynsaturates fat acids (the so-called "good fats") and are more dietetic because by feeding them breeders can supervise the quality of their flesh better
A few words on taste.
As we said, the aquaculture sea bream was already appreciated and praised in the ancient times for its delicious flesh. On the other hand, the sea bass, thanks to its tender and firm flesh and its delicate taste, is a precious fish, appreciated and required in the most exclusive restaurants.
Sea basses and sea breams are therefore very first-quality fish and thanks to their low-fat flesh, the trout can be consumed much more than other food like cheese, salami or red meat. In this way, you satisfy your palate, your sense of satiety is safe … and your figure is not a deal
Let's get down to brass tacks.
You can't talk of good cuisine and healthy food, if you don't try some of our appetizing recipes yourself.
And to those who consider fish as an industrious food to prepare, we suggest two simple recipes that will satisfy even the most demanding palates.
"In consideration of its excellent organoleptic qualities, of its proven nutrition properties and its preventive action against cardiovascular diseases, I consider the trout as an excellent alternative to traditional fleshes, to suggest to people who wish to keep good health without much resorting to medicines. I particular I believe that the aquaculture trout can guarantee such high safety, control and hygiene levels that I feel like suggesting it to anyone who wishes to keep to a healthy and correct diet."
Prof. Eugenio Del Toma, Emeritus Head Physician,
ASL "San Camillo-Forlanini", Roma – Lecturer in Nutritio
Associazione Piscicoltori Italiani
con il contributo del Ministero per le Politiche Agricole e Forestali