Bream, Gilthead (Farmed)
Sparus auratus
Method of production — Farmed
Production country — Europe
Production method — Recirculating system
Sustainability rating
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Sustainability overview
Gilthead sea bream in France can be farmed in land based tanks known as recircualting aquaculture systems (RAS). These enclosed systems have the advantage of not having any interaction with the surrounding environment and prevent escapes, pollution and disease transfer. Fish farmed in this way are a good environmental choice.
Feed Resources
Criterion score: 0
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Environmental Impacts
Criterion score: 7
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Fish Health and Welfare
Criterion score: 0
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Management
Criterion score: 3
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Production method
Recirculating system
Gilthead sea bream in France can be farmed in land based tanks known as recirculating aquaculture systems (RAS).
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Basa, Tra, Catfish or Vietnamese River Cobbler
Bass, seabass (Farmed)
Bream, Gilthead (Farmed)
Cod, Atlantic Cod
Coley, Saithe
Haddock
Hake, Cape
Hake, European
Japanese amberjack, Yellowtail or Seriola
Pollack or Lythe
Pollock, Alaska, Walleye
Pouting or Bib
Sturgeon (Farmed)
Tilapia
Whiting
Biology
Gilthead bream can grow to a length of 70cm and live for as long as 11 years. It is a sedentary species found in depths of up to 150m. Spawning occurs between November and December.
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 |
| 6 |
No feed inputs required. |
| -5 to 5 |
Feed inputs required. Scored according to traceability, sourcing and ingredients. |
| -6 |
Unsustainable, untraceable feed with a high fish feed dependency. |
Environmental Impact
| Score |
Descriptor |
| 7 |
All environmental impacts are mitigated by technology, production method and/or management practices. |
| -14 to 6 |
Environmental impacts are only partially mitigated for. |
| -15 |
High environmental impacts across all criteria. |
Fish Welfare
| Score |
Descriptor |
| 2 |
High welfare and slaughter standards. |
| 0-1 |
Either welfare or slaughter standards applied, not both. |
| -2 |
No standards for welfare or slaughter. |
Management
| Score |
Descriptor |
| 6 |
Good regulations and management practices, certified product to independent audited standards. |
| -6 to 5 |
Regulation and management is only partially effective and/or not comprehensive. |
| -7 |
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
Performance of the sea bass and sea bream sector in the Mediterranean. Minutes of a Workshop held within Aquaculture Europe 2014
FAO Aquaculture Species Factheets.http://www.fao.org/fishery/culturedspecies/Sparus_aurata/en. Accessed 05/09/2015
FAO National Aquaculture Legislation Overview. France. Accessed 05/09/2015 http://www.fao.org/fishery/legalframework/nalo_france/en
Many of the fish listed are caught in different ways and from
different areas of the sea. Some species are caught in a variety
of ways and this range shows that, within a species, some may be
fished sustainably whilst others unsustainably.
To find out the individual ratings for each fish click on the
ratings button next to the image.
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 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.
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.
