Why seabass culture/hatchery?
- Easy to culture in cages or in brackishwater ponds
- A hardy species, seabass seedstock can be easily sourced from the hatchery
- Seabass can easily be spawned using a hormone, and its larvae reared in the hatchery with 90% survival
- High market value, particularly in fine restaurants
|AQD marine fish team: Dr. Felix G. Ayson commodity team leader|
Breeders may be obtained from the wild or raised in cages, ponds, or tanks. LHRHa and Artemia can be ordered through a veterinary or agriculture supplier; starter cultures of natural food from other hatcheries. [read more]
The biggest expense for seabass culture is feeds, as the fish is carnivorous and must be fed trash fish. Other than the regular sorting and size-grading, seabass culture is pretty straightforward. [read more]
|List of Technology Adoptors
|AQD’s Work on Seabass
Research work by SEAFDEC/AQD on seabass began in the early 1980s, when induced spawning by luteinizing hormone releasing hormone analogue (LHRHa) was first attempted successfully. After that, researchers were able to track the development of the larvae, study larval biology and feeding behavior until a hatchery technology was worked out in 1990.
An extension manual on seabass hatchery was written in 1990 and re-issued in 1998. By then SEAFDEC/AQD had published more than 40 works on seabass that were inputs to the technology. It has incorporated seabass in its training and extension activities as well.
SEAFDEC/AQD has developed a working technology for seabass culture in brackishwater ponds as early as 1984; this was polyculture of seabass with milkfish and tilapia. The first manual on seabass biology and culture was published two years later.
To reduce cost of production, AQD researchers made a thorough study on feed substitutes to trashfish (seabass is carnivorous) and developed a standard formulated feed suitable to carnivorous species like seabass and grouper.
A Seabass Festival was held at the ABOT AquaNegosyo Technology Forum. Participants got served sweet and sour seabass, seabass in coconut milk, and seabass teriyaki.