Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations

By Kriton Grigorakis, M. Alexis, K. D. Anthony Taylor, M. Hole. 2002

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Growth rates of cobia (Rachycentron canadum) cultured in open ocean submerged cages in the Caribbean. (2010, background): “other importantmorphological, anatomic and biochemical differences such as lipid composition, gonadal and hepatic somatic indices have been reported between wild and cultured gilthead sea bream (Gregorakis et al., 2002) and sea bass (Alasalvar et al.”
On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata) (2007, background): “In this comparison, a good index is provided by the total levels of HUFAn3 and the n3/n6 relationship, this being clearly higher in both wild fish or farmed on diets based on fish oil (Grigorakis et al., 2002).”
Differentiating the wild or farmed origin of Mediterranean fish: a review of tools for sea bream and sea bass (2013, background): “…ARA, some authors have suggested that the presence in different tissues of specific FAs that come from diets derived from different marine environments to that of the culture site may serve as biomarkers for wild or farmed sea bream and sea bass (e.g. cetoleic acid 22:1n11; Grigorakis et al. 2002).”