The sea and the sun, main ingredients of the greek socioeconomic environment, have contributed and still contribute to the achievements of the people living in the tip of the Balkan peninsula.

The wealth of the sea coupled by the warmth of the sun, has been wisely handled and never abused leading to an environmental and natural reserve, unique in Europe.

The crystal clear sea waters are the natural habitat of many species which for centuries have participated in the human food chain. Out of these species, distinguished members for their beauty and paletal experience are Sea Bream (Sparus Aurata) and Sea Bass (Dicentrarchus Labrax). Their beauty depicted on works of art and artifacts, their palatal quality expressed by the enormous number of recipes in existence still tested and experienced by locals and visitors.

The greek aquaculture sector, respecting nature and its rules, produces these distinguished members of the aquatic world in an effort to share this exquisite and healthy human food with european consumers.

In the same sea, under the same sun, with minimal human intervention on their biological circle, greek aquaculturists produce fish of unsurpassed quality, equal and on certain seasons superior to their wild peers. Consumers receiving greek aquaculture products become "addicts" to the greek fish quality. A quality which is recognized by the European clientele which absorbs greek production of both the seabass and seabream.

"Bring the sun on your table and save the remembrances of the mediterranean sea" is the moto of greek aquaculture which actually, extends the efforts of nature.

John Stephanis