Turbot (Farmed)
Psetta maxima
Method of production — Farmed
Production country — Europe
Production method — Onshore open circuit system
Certification — Global Gap certified
Sustainability rating
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Sustainability overview
Unlike open net pen fish farming such as salmon, turbot are farmed in enclosed land-based flow through systems that have little or no direct environmental impact. However turbot are a carnivorous species which require a high percentage of fishmeal and fish-oil in their diet, which makes them a net user of fish protein rather than a net provider. The wild fish on which they rely cannot be assured to come from a sustainable supply.
Feed Resources
Criterion Score: -4
Turbot has a large dependency on fishmeal and fish oil in its diet. These ingredients, as well as those terrestrial ingredients that also form part of the diet, cannot be assured to be responsibly or sustainably sourced as this is not a requirement of the Global Gap standard at present, although sourcing recommendations are made.
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Environmental Impacts
Criterion Score: 1
The Global Gap standard covers many areas of environmental performance within its criteria - chemical use including antibiotics, escapes and environmental impacts assessments. Where criteria may be lacking, such as discharges, the national legislation of Spain (the main producer of farmed turbot) comes into force. However, given the relatively small scale nature of the turbot farming sector and the sparsity of research it is difficult to gain a fully informed picture. Lethal predator control is permitted by Global Gap but there is no data to indicate if this is practiced or not. Disease outbreaks are possible but there is little data to ascertain the extent of this, however due to the small industry it is likely to be low impact.
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Fish Health and Welfare
Criterion Score: 1
Provisions are made within the Global Gap standard for both fish welfare and humane slaughter. These are contained within a Veterinary Health Plan.
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Management
Criterion Score: 6
Spain (the main producer of farmed turbot in Europe) has a comprehensive range of regulations in place for the aquaculture industry, including a National Plan programme that includes aquaculture. Despite the lack of publicly available information specifically relating to the turbot farming sector it would appear that this relatively small scale industry is well managed.
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Production method
Onshore open circuit system
Spain (the main producer of farmed turbot in Europe) has a comprehensive range of regulations in place for the aquaculture industry, including a National Plan programme that includes aquaculture. Despite the lack of publicly available information specifically relating to the turbot farming sector it would appear that this relatively small scale industry is well managed.
Biology
Turbot belongs to a small family of left-eyed flatfish (both eyes on the left of the body), known collectively as the family Scophthalmidae. This family of fish is confined to the North Atlantic basin and includes megrim and brill. Turbot becomes sexually mature at an age of 3-5 years and in most parts of its range spawns in April to August, females each producing up to 10-15 million eggs. In the North Sea reaching a length of c. 30 cm (males) and 35 cm (females) in about 3 years. In the Baltic Sea growth is slower, and the males become sexually mature at a length of 15 cm, the females at 20 cm. For some reason males are generally more abundant than females. Turbot can attain a length of 1m and a weight of 25 kg. Females are larger than males at any given age. Maximum reported age 25 years.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish. For full details, please see the full farmed seafood methodology available
here.
Feed Resources
| Score |
Descriptor |
| 5 |
No feed inputs required. |
| -5 to 4 |
Feed inputs required. Scored according to traceability, sourcing and ingredients. |
| -6 |
Unsustainable, untraceable feed with a high fish feed dependency. |
Environmental Impact
| Score |
Descriptor |
| 8 |
All environmental impacts are mitigated by technology, production method and/or management practices. |
| -16 to 7 |
Environmental impacts are only partially mitigated for. |
| -17 |
High environmental impacts across all criteria. |
Fish Welfare
| Score |
Descriptor |
| 1 |
High welfare and slaughter standards. |
| 0 |
Either welfare or slaughter standards applied, not both. |
| -1 |
No standards for welfare or slaughter. |
Management
| Score |
Descriptor |
| 6 |
Good regulations and management practices, certified product to independent audited standards. |
| -5 to 5 |
Regulation and management is only partially effective and/or not comprehensive. |
| -6 |
Poor regulation, enforcement, management practices and uncertified product. |
For farmed seafood assessments, a 'critical fail' may be triggered and produce a default red rating where juveniles or broodstock are
sourced from wild capture fisheries that are rated 5, red rated, on the Good Fish Guide. For full details, please see the full farmed
seafood methodology available here.
References
"GGAP V5.0 (2016) Global Gap Farm Assurance, All Farm Base- Aquaculture Module, Control Points and Compliance Criteria, English Version 5.0, Edition 5.0- 02 July 2016, Obligatory From 01 July 2016
FAO. Cultured Aquaculture Species Factsheets. Turbot. Available online at: http://www.fao.org/fishery/culturedspecies/Psetta_maxima/en Accessed 15/07/2019
Remko Oosterveld. Global Gap. Pers. Comm. 15/07/2019
Europa. Fisheries and Aquaculture in Europe. 2012. Turbot factsheet. Available online at: https://ec.europa.eu/fisheries/sites/fisheries/files/docs/body/turbot_en.pdf. Accessed 15/07/2019
FAO 2005-2019. National Aquaculture Legislation Overview. Spain. National Aquaculture Legislation Overview (NALO) Fact Sheets. Text by Olivert, A.A. In: FAO Fisheries and Aquaculture Department [online]. Rome. Updated 16 May 2005. [Cited 16 July 2019]. "
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
