Lubimar has long experience in aquaculture, the Spanish family-owned company has been producing gourmet fish for more than 30 years. The low density of fish in the lagoons and excellent nutrition give top-quality characteristics to sea bream and sea bass, fish high in fatty acids.
Careful and respectful production
The lagoons of La Breña Park and Marismas del Barbate in the province of Cádiz, where sea bream and sea bass are raised, reproduce the conditions in which fish would live in the wild, with high levels of natural food, which generate a unique flavor and texture in the fish. In addition, the high levels of salt in Lubimar estuaries have a very positive effect on the flavor of the fish. Every morning at dawn, Lubimar staff cast nets in the different ponds to catch only the amount of fish that has been sold. And they do this using traditional techniques, with the utmost respect and care to ensure that the product is of the highest quality.
Delta sea bass and sea bream
The sea bass is the king of the kitchen, perhaps the most valued and popular fish in Spanish gastronomy, an oily fish that lives in the Atlantic and the Mediterranean. The sea bass is a voracious predator, its diet relying mainly on other smaller fish, which is why its meat is very tasty and soft. Its elongated body and silvery color are its main characteristics. The gilthead seabream, on the other hand, is a coastal species, a white fish popular in Mediterranean cuisine. Its diet is based mainly on fish, mollusks and crustaceans, but it occasionally eats seaweed and sea plants. These fish are ideal in balanced diets because they are low in calories and rich in omega 3. A staple of Mediterranean cuisine, which is also easy to prepare and highly nutritious.
