The gilthead sea bream (Sparus aurata) and the European sea bass (Dicentrarchus labrax) are two of the most popular Mediterranean fish species, playing a significant role in Greek aquaculture. Greece holds a leading position in their production, being the largest producer in the European Union and the second in the Mediterranean after Turkey.
The regions of Central and Western Greece have developed aquaculture significantly, contributing to the national production of sea bream and sea bass. The quality of the waters and the favorable climatic conditions support the farming of these species, ensuring high-quality products for consumers. Incorporating sea bream and sea bass into our diet is a healthy choice, rich in nutrients that promote good health.
Both sea bream and sea bass are excellent sources of high-quality protein, with a content of approximately 21% per gram of fillet.
Additionally, sea bream provides significant amounts of selenium, vitamin B12, niacin (B3), phosphorus, and vitamin B6, supporting immune function, thyroid activity, energy metabolism, and heart health.