AnT Seafood is committed to sustainability in every aspect of their work. As the exclusive sales office for Sursan, one of the most pioneering seabass and seabream farms, they uphold the highest quality standards—from feed and farming to processing and transport. Thanks to an innovative and environmentally conscious approach, AnT Seafood delivers fish that is not only delicious but also produced responsibly.

Sustainable from Source to Plate

What makes AnT Seafood unique is their complete control over the supply chain. Every step, from the fish feed to the final filleting and packaging, is managed in-house. This ensures consistent quality and full traceability, both essential for sustainable seafood.

• No antibiotics – The seabass and seabream are raised without antibiotics, resulting in a pure and natural product.

• In-house feed production – The feed is entirely produced in-house, with anchovies as the main ingredient. This ensures optimal nutrition and a well-balanced diet for the fish.

• Humane processing – Using electric stunning, the fish are stunned in a stress-free manner, which is not only more humane but also enhances texture and flavor.

• Efficient and eco-friendly transport – By reducing transport movements from sea to land by 50%, CO₂ emissions are significantly lowered.

• Optimal living conditions – Regular net cleaning by divers and frequent environmental testing ensure a healthy farming environment.

• Highest quality standards – The fish are farmed according to Global GAP and organic standards, with a strong focus on ASC certification.

AnT Seafood’s seabass and seabream are renowned for their refined flavor and firm texture. Thanks to their natural diet, rich in omega-3 fatty acids, the fish boast a rich, creamy taste with a subtle nutty undertone. Seabass has a slightly sweet and juicy profile, while seabream offers firmer flesh with a delicate hint of salinity.

Both fish varieties are highly versatile in the kitchen:

• Grilled with olive oil, lemon, and herbs for a crispy exterior and succulent flesh.

• Steamed with ginger and soy sauce for a delicate texture.

• Oven-baked with fennel and cherry tomatoes for a flavorful, juicy preparation.

• As ceviche or tartare, where their firm texture and refined taste truly shine.