Code of Conduct
The PerformFISH project recognises that sustainable aquaculture should be an all-encompassing term. Therefore PerformFISH is dedicated not only to the advancement of Mediterranean marine fish farming (MMFF) technologies and processes, but also to ensuring that the sector progresses in a way that is beneficial for local communities, the environment, producers and consumers.
This Code of Conduct has been developed by PerformFISH partners in collaboration with relevant stakeholders. It acknowledges the elevated nutritional, economic, social, environmental, and cultural importance of MMFF. It embraces and promotes the interests of all those concerned with this industry and provides a common quality framework to strengthen MMFF.
The full Code of Conduct can be accessed by clicking on the image below.
According to health specialists, as a rich source of omega-3 highly unsaturated fatty acids, eating cultured sea bass and gilthead sea bream twice a week been shown to help maintain heart health.
Below we provide you with a tasty and healthy recipes. Try them out and let us know what you think!
Source: Alison Walker
2 large, skin-on sea bass fillets
zest and juice ½ orange
2 tsp clear honey
2 tsp wholegrain mustard
2 tbsp olive oil
250g pouch ready-to-eat puy lentils
small bunch parsley, chopped
small bunch dill, chopped
1. Heat oven to 200 ⁰C/180 ⁰C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs, and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
Source: Katy Gilhooly