Aquæcultura

Along the coast of the Tyrrhenian sea, aquaculture has been in use since the Roman times. Thanks to the rich brackish fishing lagoons and the naturally warm and salty water, ancient Romans started here rearing wild fishes to enhance its production and its availability.
This culture and tradition of fishing and aquaculture survived in wetland “Maremma” through the centuries and it allowed, in the seventies, the birth of Orbetello’s fish farm centre, focused on a premium product with the taste and features of wild sea fish. COOPAM, established in 1998 by the key fish farm companies in Orbetello, promotes, guarantees and distributes seabass, seabream and meagre farmed by associates and partners.

ac1

Juviles

Juveniles come from farms specialized in spawning and early fry rearing process Broodstock are generally wild fishes, fed in natural way. Natural spawning can be encouraged through interventions on water temperature and on light period. The larval diet gradually shifts from live prey to complete dry food, until the fry are ready to move to ongrown units .
In order to guarantee the quality of the fish at every stage, production managers of COOPAM regularly visit the hatcheries to check processes, hygiene and state of maintenance of plants. Every lot of juveniles is accompanied by a sanitary certificate and proof of vaccination from endemic diseases.

Feed

The quality of feed used to grow the fish shall be guaranteed to the consumer. In fact according to the food chain principle, we eat a fish and we assimilate the same substances it was fed on. The fish in COOPAM farms are fed a combination of selected, prime quality and GMO FREE fish meal, fish oil, soy and maize flour.
The feed is exclusively supplied from specialized companies which provide certification of quality controls process. COOPAM has a key role in quality assurance of fish feed used in associated fish farms. Its Quality Office approves feed and it coordinates monitoring of GMO and others undesirable substances, as well as raw materials quality, by regular samples and analysis.

Water

Water is the natural element where fish lives. Due to the number of animals and their reduced living environment, in intensive culture systems the water has to be of highest quality in order to prevent the fish from any kind of stress.
In COOPAM farms, water is entirely drawn from an unpolluted fossil aquifer through artesian wells; it is consistently pure and clear, with a warm temperature throughout the year of between 20°C and 25°C. The staff constantly verifies and it vigilantly manages the water flows, the dissolved oxygen, and other gas and suspended particles, to name a few, in order to maintain a natural environment, ideal and necessary to obtain an aquaculture product of premium quality.

The work of men

The fish welfare in a stress-free environment is a key element in obtaining a premium quality product. The fish ongrowing cycle may span from 18 to 36 months depending on the required final size. The juveniles are seeded in nursery ponds at size of 2-4 grams. Some months later, they are moved into the ongrowing units where they will reach the commercial size. The staff verifies daily the welfare of fish, how it swims and its appetite; twice a day the staff also determines the quantity of food needed for each unit. Every day a team of 68 qualified workers manages and maintains the farms, theirs waters and equipment to assure a product with the taste and features of wild sea fish.

Products

With a yearly production capacity of c. 2000 tons of seabream, seabass and meagre, COOPAM can be considered a small-medium player in the sector, although it is in Italy a player of reference. The whole chilled product is dispatched the same day of its fishing. Every morning, the fish is caught in the quantity needed and it is immediately conditioned in water and ice to lower its body temperature. Less than 20 minutes later, at processing plant, the fish is selected, tagged, packed, labelled and stored in ice. In less than 6 hours from fishing, seabreams, seabasses and meagres are ready to be delivered.
In addiction to the whole chilled fish, COOPAM processing plant is fully equipped with modern machineries for several preparations. The fish can be scaled, gutted, beheaded, filleted, sliced, prepared in ground meat or “carpaccio”.
Even if COOPAM products maintain the highest freshness for several days, a customized Modified Atmosphere packaging (MAP) can be applied to extend the shelf life of fish.

prod1 spigola

Spigola

Corpo piuttosto allungato. Squame piccole. Pinna caudale leggermente biforcata. Il colore del corpo tende ad un grigio/blue argentei o ad un verde dorato, scuro e profondo sul dorso, chiaro sui fianchi, in conseguenza dell’ambiente in cui vive, Il ventre ha talvolta sfumature gialle. La spigola era allevata nelle lagune costiere e nei bacini di marea fin dall’epoca greco romana. Quindi, a causa della ben nota qualità delle sue carni bianche e delicate, è stata la prima specie non salmonide ad essere allevata in Europa a fini commerciali ed è oggi il pesce più importante e largamente allevato nell’area mediterranea.

Scientific Name Dicentrarchus labrax
Family Moronidae
Preparation fresh whole, fillets
Sizes from 400 gr up to 1,5 kg
Packaging chilled in variable
weight polystyrene boxes
FAO 3Alpha code BSS
orata

Orata

Corpo piuttosto allungato. Squame piccole. Pinna caudale leggermente biforcata. Il colore del corpo tende ad un grigio/blue argentei o ad un verde dorato, scuro e profondo sul dorso, chiaro sui fianchi, in conseguenza dell’ambiente in cui vive, Il ventre ha talvolta sfumature gialle. La spigola era allevata nelle lagune costiere e nei bacini di marea fin dall’epoca greco romana. Quindi, a causa della ben nota qualità delle sue carni bianche e delicate, è stata la prima specie non salmonide ad essere allevata in Europa a fini commerciali ed è oggi il pesce più importante e largamente allevato nell’area mediterranea.

Scientific Name Sparus auratus
Family Sparidae
Preparation fresh whole, fillets
Sizes from 400 gr up to 1,5 kg
Packaging chilled in variable
weight polystyrene boxes
FAO 3Alpha code SBG
ombrina

Ombrina

Testa piuttosto grande e corpo allungato. Bocca in posizione terminale senza barbigli. Occhi piuttosto piccoli. Corpo di colore grigio-argento, con tratti bronzei sul dorso. Base delle pinne di colore marrone rossiccio e cavità della bocca giallo-oro. Carne magra, chiara, con tessitura piuttosto compatta e evidente linea laterale marrone rossiccio tipica dei pesci pelagici. La qualità delle sue carni è particolarmente apprezzata per il suo alto contenuto di acidi grassi polinsaturi.

Scientific Name Argyrosomus regius
Family Sciaenidae
Preparation fresh whole, fillets
Sizes from 600 gr up to 4 kg
Packaging chilled in variable
weight polystyrene boxes
FAO 3Alpha code MGR

Analysis

COOPAM’s products are guaranteed by the label “Orbetello Aquæcultura” which certifies the compliance with the “Memorandum of Understanding” signed by the associated and partner companies. The Memorandum strictly regulates each step of production and marketing process. It also requires the analysis of a sample of each lot of fish, before harvesting, for 52 parameters regarding the determination of some constituents and undesirable substances.

analisi
NUTRITIONAL PARAMETERS
FATTY ACID WITH OMEGA 3, 6 E 9
AND THEIR COMPOSITION
Lauric acid (systematically: dodecanoic acid)
Myristic acid (systematically: tetradecanoic acid)
Pentadecylic acid (systematically: pentadecanoic acid)
Palmitic acid (systematically: hexadecanoic acid)
Trans Palmitoleic acid (systematically:
trans-hexadec-9-enoic acid)Acido cis-palmitoleico
Cis Palmitoleic acid (systematically:
cis-hexadec-9-enoic acid)
Margaric acid (systematically: heptadecanoic acid)
Heptadecenoic acid (systematically:
cis-10-heptadecenoic acid)
Stearic acid (systematically: octadecanoic acid)
Oleic acid (systematically: Octadec-9-enoic acid)
Octadec-11-enoic acid
Linoelaidic acid (systematically:
trans, trans-9,12-octadecadienoic acid)
Linoleic acid (systematically:
cis,cis-9,12-Octadecadienoic acid)
Linolenic acid (systematically:
cis,cis,cis-9,12,15-Octadecatrienoic acid) ALA
C20:0 – Arachic acid (systematically: eicosanoic acid)
Eicosenoic acid (systematically: Eicos-11-enoic acid)
Stearidonic acid (systematically:
6,9,12,15-octadecatetraenoic acid)
Dihomo-gamma-linolenic acid (systematically:
8,11,14-Eicosatrienoic acid) DGLAA

Arachidonic acid (systematically:
5,8,11,14-Eicosatetraenoic acid)Acido trans-linolenico
Behenic acid (systematically: docosanoic acid)
cis-11-docosanoic acid
Erucic acid (systematically: cis-13-docosenoic acid)
Timnodonic acid (systematically:
all-cis-5,8,11,14,17-eicosapentaenoic acid) EPA
Lignoceric acid (systematically: tetracosanoic acid)
Nervonic acid (systematically: cis-15-tetracosenoic acid)
Clupanodonic acid (systematically:
all-cis-7,10,13,16,19-docosapentaenoic acid), DPA
Cervonic acid, Docosahexaenoic acid (systematically:
all-cis-4,7,10,13,16,19-docosahexaenoic acid) DHA
Saturated fatty acids - Polyunsaturated fatty acids
Monounsaturated fatty acids
Ratio Polyunsaturated fatty acids/Saturated fatty acids
Ratio Polyunsaturated fatty acids/Monounsaturated fatty
Sum of omega-3 fatty acids - Sum of omega-6 fatty acids
Ratio omega-3 fatty acids/ omega-6 fatty acids
Elaidic acid (systematically: octadec-9-enoic acid
Trans linolenic acid
Eicosadienoic acid (systematically:
all-cis-11,14-eicosadienoic acid)
fat percentage on fillet
CHEMICAL PARAMETERS

Polychlorinated Hydrocarbons, expressed as the sum of 6 congeners
Cadmium
Mercury
Lead

MICROBIOLOGICAL PARAMETERS

Escherichia coli β – glucuronidasi positive
Salmonella
Listeria monocytogenes (qualitative test)
Detection of inhibitors (5 strains) :
Bacillus cereus ATCC 11778
Bacillus cereus K250
Bacillus cereus BGA
Micrococcus luteus ATCC 10240
Micrococcus luteus ATCC 9341

Distribuition

Distribuition network and timing

Orders for whole chilled fish are accepted until 6:00 PM of the day preceding shipping. For other preparations orders shall be received until 8:00 AM of the day preceding shipping.
An order confirmation follows each accepted order; in case of any unavailability, COOPAM production Office informs immediately the client and it proposes alternatives.
Except if otherwise specifically agreed, whole chilled fish is harvested and prepared during the morning of shipping day. Other preparations normally require to anticipate the fish harvest by one day due to processing time.
Fish harvesting, as well as preparation and shipment of products, is carried out 6 days a week from Monday to Saturday

Contacts