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  • A year of seafood at home in numbers

    A year of seafood at home in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    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.

  • A year of seafood recipes in numbers

    A year of seafood recipes in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Food safety — HACCP plant with daily hygiene checks.
    • Smart packaging — Recyclable boxes that keep fish cold for 24 h.
    • Wholesale accounts — Weekly standing orders for shops and kitchens.

    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

    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.

  • A year of the cold chain in numbers

    A year of the cold chain in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Smart packaging — Recyclable boxes that keep fish cold for 24 h.
    • Wholesale accounts — Weekly standing orders for shops and kitchens.
    • Hours, not days — Processed the same day it leaves the water.

    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 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.

  • A year of sea bream cages in numbers

    A year of sea bream cages in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Full traceability — Every batch carries its hatchery and feed record.
    • Offshore cage sites — Deep water and steady currents keep oxygen high.
    • Underwater cameras — We watch feeding and behaviour in real time.

    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.

    Fish arrive cold, clean and perfectly packed every time.

    Lina K., Fish market

    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.

  • A year of sustainable aquaculture in numbers

    A year of sustainable aquaculture in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Healthy oceans — Site rotation and seabed monitoring protect habitats.
    • Lower carbon — Solar power and efficient boats cut emissions.
    • Circular farming — Fish waste becomes fertiliser and biogas.

    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.

    Their report is the first in the region that shows real numbers, not just promises.

    Dr. Laila Y., Marine scientist

    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.

  • A year of harvest day in numbers

    A year of harvest day in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Balanced feeding — Rations follow fish size, water temperature and appetite.
    • Aeration on demand — Paddle wheels switch on automatically when oxygen drops.
    • Biosecurity first — Footbaths, quarantine ponds and clean tools for every unit.

    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.

    Clear advice on feeding and oxygen. We finally plan harvests instead of guessing.

    Mona A., Farm manager

    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.

  • A year of tilapia ponds in numbers

    A year of tilapia ponds in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Aeration on demand — Paddle wheels switch on automatically when oxygen drops.
    • Biosecurity first — Footbaths, quarantine ponds and clean tools for every unit.
    • Natural pond life — Green water and plankton support growth with less feed.

    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

    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.

  • A year of fish welfare in numbers

    A year of fish welfare in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Fish welfare — Space, clean water and humane handling.
    • Local communities — Jobs, training and support for coastal towns.
    • Certified practice — Independent audits against recognised standards.

    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.

    Their report is the first in the region that shows real numbers, not just promises.

    Dr. Laila Y., Marine scientist

    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.

  • A year of fish health in numbers

    A year of fish health in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Public aquarium — Tunnels, touch pools and guided tours.
    • Open data — Water and health studies shared openly.
    • Fish health lab — Diagnostics for farms within 48 hours.

    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.

    My students still talk about the touch pool and the shark tunnel.

    Ms. Hala N., Science teacher

    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.

  • A year of fish feed in numbers

    A year of fish feed in numbers

    The figures we track, what they told us this year and what we will change next season.

    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

    • Feeding advice — Free feeding tables and on-farm visits.
    • Floating & sinking pellets — Choose the pellet that suits your fish and system.
    • Better FCR — Balanced recipes that turn more feed into fish.

    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.

    Their adviser walked our ponds and rewrote our feeding table on the spot.

    Fady W., Cooperative member

    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.