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  • From our team: lessons learned in seafood at home

    From our team: lessons learned in seafood at home

    Stories from the people who do the work, including the mistakes that taught us the most.

    Whole fish, fillets and smoked specialities, processed hours after harvest and kept cold all the way to you. Order online for home delivery, or open a wholesale account for your shop or restaurant.

    Three things that make the difference

    • Hours, not days — Processed the same day it leaves the water.
    • Cold chain — Kept at 0–2 °C from our plant to your door.
    • Cut your way — Whole, gutted, steaks or skin-on fillets.

    How we do it, step by step

    1. Harvest: Fish are chilled immediately in ice slurry.
    2. Processing: Gutted, scaled or filleted by trained hands.
    3. Inspection: Every lot checked for freshness and hygiene.
    4. Packing: Boxed on ice or vacuum packed and labelled.
    5. Delivery: Refrigerated vans to homes and kitchens.

    The fillets are spotless and the box was still ice-cold the next morning.

    Dina S., Home cook

    Can I order for a restaurant?

    Yes — open a wholesale account for weekly orders, invoices and better prices.

    Have a question about seafood at home? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in seafood recipes

    From our team: lessons learned in seafood recipes

    Stories from the people who do the work, including the mistakes that taught us the most.

    Whole fish, fillets and smoked specialities, processed hours after harvest and kept cold all the way to you. Order online for home delivery, or open a wholesale account for your shop or restaurant.

    Three things that make the difference

    • Cold chain — Kept at 0–2 °C from our plant to your door.
    • Cut your way — Whole, gutted, steaks or skin-on fillets.
    • Food safety — HACCP plant with daily hygiene checks.

    How we do it, step by step

    1. Harvest: Fish are chilled immediately in ice slurry.
    2. Processing: Gutted, scaled or filleted by trained hands.
    3. Inspection: Every lot checked for freshness and hygiene.
    4. Packing: Boxed on ice or vacuum packed and labelled.
    5. Delivery: Refrigerated vans to homes and kitchens.

    Our weekly order arrives at 7 am, always complete. It made our kitchen calmer.

    Chef Walid H., Hotel kitchen

    How should I store fresh fish?

    Keep it in the coldest part of the fridge and cook within two days, or freeze on arrival.

    Have a question about seafood recipes? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in the cold chain

    From our team: lessons learned in the cold chain

    Stories from the people who do the work, including the mistakes that taught us the most.

    Whole fish, fillets and smoked specialities, processed hours after harvest and kept cold all the way to you. Order online for home delivery, or open a wholesale account for your shop or restaurant.

    Three things that make the difference

    • Cut your way — Whole, gutted, steaks or skin-on fillets.
    • Food safety — HACCP plant with daily hygiene checks.
    • Smart packaging — Recyclable boxes that keep fish cold for 24 h.

    How we do it, step by step

    1. Harvest: Fish are chilled immediately in ice slurry.
    2. Processing: Gutted, scaled or filleted by trained hands.
    3. Inspection: Every lot checked for freshness and hygiene.
    4. Packing: Boxed on ice or vacuum packed and labelled.
    5. Delivery: Refrigerated vans to homes and kitchens.

    Finally fish my children eat without complaining — no smell, just taste.

    Huda M., Customer

    How fresh is the fish?

    Fresh products are packed within six hours of harvest and delivered within 24 hours.

    Have a question about the cold chain? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in sea bream cages

    From our team: lessons learned in sea bream cages

    Stories from the people who do the work, including the mistakes that taught us the most.

    Our offshore cages sit in deep, well-flushed water. Fish have room to swim, and divers and cameras watch every net. From hatchery to harvest boat, each batch is traceable — you know where your fish lived and what it ate.

    Three things that make the difference

    • Fish welfare — Low stocking density and gentle handling.
    • Seabed checks — We survey the seabed under each site every season.
    • Full traceability — Every batch carries its hatchery and feed record.

    How we do it, step by step

    1. Marine hatchery: Eggs hatch in filtered, temperature-controlled seawater.
    2. Juveniles: Young fish are vaccinated and graded by size.
    3. Sea cages: They grow for 14–18 months in open water.
    4. Harvest boat: Fish are chilled on board within minutes.
    5. Packing: Packed on ice and shipped the same day.

    Consistent size and firm flesh, week after week. Our grill menu depends on it.

    Chef Nadia R., Seafood restaurant

    Do cages harm the seabed?

    Sites are chosen for strong currents, and we survey the seabed each season to keep impact low.

    Have a question about sea bream cages? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in sustainable aquaculture

    From our team: lessons learned in sustainable aquaculture

    Stories from the people who do the work, including the mistakes that taught us the most.

    Farmed fish is one of the most efficient proteins on the planet. We work to make every kilo cleaner than the last. Clear targets, independent audits and yearly reports — progress you can check for yourself.

    Three things that make the difference

    • Local communities — Jobs, training and support for coastal towns.
    • Certified practice — Independent audits against recognised standards.
    • Healthy oceans — Site rotation and seabed monitoring protect habitats.

    How we do it, step by step

    1. Set targets: Clear goals for carbon, water and welfare.
    2. Measure: Data from every site, every month.
    3. Improve: New feed, energy and handling practices.
    4. Audit: Independent experts check our numbers.
    5. Report: A public report every year.

    The farm brought steady jobs to our town and trains young people every year.

    Mahmoud A., Town council

    Do you prevent escapes?

    Nets are checked by divers, and storm plans move or secure equipment before bad weather.

    Have a question about sustainable aquaculture? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in harvest day

    From our team: lessons learned in harvest day

    Stories from the people who do the work, including the mistakes that taught us the most.

    We farm tilapia, carp and catfish in managed earthen and lined ponds — tested water, balanced feed and steady oxygen every single day. Every pond is mapped, logged and checked twice a day, so fish grow evenly and reach the market on time.

    Three things that make the difference

    • Live & fresh delivery — Harvests reach markets and kitchens within hours.
    • Daily water testing — Oxygen, pH and ammonia are logged every morning and evening.
    • Balanced feeding — Rations follow fish size, water temperature and appetite.

    How we do it, step by step

    1. Broodstock & fry: Selected parents give strong, even fry.
    2. Nursery: Fry grow to fingerlings in protected tanks.
    3. Grow-out ponds: Fingerlings move to tested, aerated ponds.
    4. Harvest: Calm, quick harvesting keeps quality high.
    5. Market: Chilled transport to buyers the same day.

    The fish we buy for our restaurant are always fresh and clean-tasting.

    Karim S., Restaurant owner

    Do you deliver live fish?

    We deliver live and fresh-on-ice fish to markets, restaurants and other farms.

    Have a question about harvest day? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in tilapia ponds

    From our team: lessons learned in tilapia ponds

    Stories from the people who do the work, including the mistakes that taught us the most.

    We farm tilapia, carp and catfish in managed earthen and lined ponds — tested water, balanced feed and steady oxygen every single day. Every pond is mapped, logged and checked twice a day, so fish grow evenly and reach the market on time.

    Three things that make the difference

    • Daily water testing — Oxygen, pH and ammonia are logged every morning and evening.
    • Balanced feeding — Rations follow fish size, water temperature and appetite.
    • Aeration on demand — Paddle wheels switch on automatically when oxygen drops.

    How we do it, step by step

    1. Broodstock & fry: Selected parents give strong, even fry.
    2. Nursery: Fry grow to fingerlings in protected tanks.
    3. Grow-out ponds: Fingerlings move to tested, aerated ponds.
    4. Harvest: Calm, quick harvesting keeps quality high.
    5. Market: Chilled transport to buyers the same day.

    Their fingerlings arrive even in size and full of life. Our pond survival rate went up in the first season.

    Samir H., Pond owner

    Which species do you farm?

    Mainly Nile tilapia, red tilapia, common carp and African catfish, chosen for local water and demand.

    Have a question about tilapia ponds? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in fish welfare

    From our team: lessons learned in fish welfare

    Stories from the people who do the work, including the mistakes that taught us the most.

    Farmed fish is one of the most efficient proteins on the planet. We work to make every kilo cleaner than the last. Clear targets, independent audits and yearly reports — progress you can check for yourself.

    Three things that make the difference

    • Lower carbon — Solar power and efficient boats cut emissions.
    • Circular farming — Fish waste becomes fertiliser and biogas.
    • Fish welfare — Space, clean water and humane handling.

    How we do it, step by step

    1. Set targets: Clear goals for carbon, water and welfare.
    2. Measure: Data from every site, every month.
    3. Improve: New feed, energy and handling practices.
    4. Audit: Independent experts check our numbers.
    5. Report: A public report every year.

    The farm brought steady jobs to our town and trains young people every year.

    Mahmoud A., Town council

    What happens to fish waste?

    Sludge from ponds and tanks is collected and turned into fertiliser and biogas.

    Have a question about fish welfare? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in fish health

    From our team: lessons learned in fish health

    Stories from the people who do the work, including the mistakes that taught us the most.

    Our lab and public aquarium study fish health, breeding and reef restoration — and share what we learn. Courses, school visits and research partnerships for the next generation of aquaculture experts.

    Three things that make the difference

    • Ornamental breeding — Captive-bred species instead of wild collection.
    • Training courses — Hands-on courses for farmers and students.
    • Public aquarium — Tunnels, touch pools and guided tours.

    How we do it, step by step

    1. Question: Problems brought to us by farmers.
    2. Experiment: Trials in tanks and partner farms.
    3. Data: Careful records and statistics.
    4. Share: Guides, courses and open papers.
    5. Apply: New practice on real farms.

    The course gave me practical skills I used on my farm the next week.

    Mostafa J., Course graduate

    Are your ornamental fish captive-bred?

    Yes, we breed and sell only captive-bred ornamental fish.

    Have a question about fish health? Contact our team or book a farm visit — we are happy to help.

  • From our team: lessons learned in fish feed

    From our team: lessons learned in fish feed

    Stories from the people who do the work, including the mistakes that taught us the most.

    Starter, grower and finisher feeds made for warm-water and marine fish — less waste, better conversion, cleaner water. Our nutritionists match protein, energy and pellet size to your species, water temperature and goals.

    Three things that make the difference

    • Responsible ingredients — Less fishmeal, more traceable plant and insect protein.
    • Cleaner water — Stable pellets mean less waste on the pond floor.
    • Feeding advice — Free feeding tables and on-farm visits.

    How we do it, step by step

    1. Ingredients: Sourced and checked for quality and origin.
    2. Formulation: Recipes balanced for each species and stage.
    3. Extrusion: Pellets cooked, shaped and dried precisely.
    4. Quality control: Each batch tested before it leaves the mill.
    5. Delivery: Bagged or bulk, delivered to your farm gate.

    We switched feed and cut our feed bill per kilo of fish by almost a fifth.

    Tarek N., Tilapia farmer

    Can you visit my farm?

    Our feed advisers visit farms to review feeding, water and growth records.

    Have a question about fish feed? Contact our team or book a farm visit — we are happy to help.