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rom capture to farming: How has European seabass changed the fishery landscape of the Mediterranean
European sea bass (Dicentrarchus labrax), a popular fish in the Mediterranean and other waters, is not only delicious, but also affects the local fishery economy and environment in many ways. Well-known on Italian menus, branzino has revolutionized the fishing industry with its transition from capture to aquaculture.
European sea bass is a slow-growing species that typically takes several years to mature, yet is increasingly farmed commercially in the Mediterranean.
This fish originally lived in the waters off the coast of western Europe and North Africa, but in recent years, with the commercialization of fisheries and the improvement of breeding technology, the distribution range and production of European sea bass have been expanding. In capture fisheries, annual catches between 2000 and 2009 were only between 8,500 and 11,900 tonnes, mainly from the Atlantic Ocean. Despite this, commercial fishing still takes a toll on its population.
As one of the most important farmed fish in the Mediterranean, the farming history of European seabass can be traced back to the 1960s. With the maturity of breeding technology, countries such as Greece, Türkiye and Italy have become core breeding areas, and annual output has increased year by year. In 2010, global annual production exceeded 120,000 tons, with Türkiye being the largest producer.
Along the Mediterranean coast, European seabass has become an important symbol of local fishery development and maintains a fairly high position in the market.
In addition to its value as a food, European sea bass also has a certain impact on the environment. As the scale of aquaculture expands, the impact on milkfish fishing is gradually becoming apparent. Large-scale fishing and interference with other biological habitats may cause significant changes to the ecosystem.
In terms of conservation, some countries have strict regulations on sea bass fishing. Ireland, for example, has banned commercial fishing altogether and has set limits on the fishing season to protect the future of the species. However, as fishing pressure intensified, the effectiveness of these conservation measures remained evident, with total biomass falling by 32% between 2011 and 2012.
As the demand for European sea bass increases year by year, the industry faces the challenge of whether it can meet both economic benefits and ecological protection.
Faced with the growing market demand, the industry has not stopped. Producers are trying to farm fish in more sustainable ways, including improving feed choices and better water management techniques. This not only concerns the economic interests of the enterprise, but also the stability of the overall ecology.
As a fish with high commercial value, the market competition for European sea bass is quite fierce. In the culinary world, this fish is widely used on menus in the Mediterranean and other regions, especially in Italian cuisine, where it is often served whole and grilled, delicious with lemon. This is not only a display of culture, but also a reflection of how local fishery policies influence consumer choices.
“From fishing to farming, the story of European seabass is not only about the changes of a fish, but also reflects the profound challenges of sustainable development of fisheries. How can we ensure that future fisheries can both prosper and protect the environment? "
