Kefalonia Organic Dorade

Greece

Kefalonia Fisheries, located in the Gulf of Argostoli in the Ionian Sea, is a pioneer in the cultivation of Mediterranean fish and was the first farm in Europe dedicated to the production of branzino and dorade.

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the fish

Perhaps no other family of white fish is as universally esteemed as the breams (Sparidae), and in the Mediterranean dorade is valued above all others species. The name dorade, or in the UK it’s called gilthead bream, is a nod to the distinctive splash of gold sprayed over its eyes.  

Unfortunately, the dorade, like too many other species, suffered for its deliciousness. Today, wild populations throughout the Mediterranean and beyond are either fully exploited or overfished, and catches have failed for decades to meet demand. Farmed organic Kefalonia Dorade offers a reliable — and reliably clean — option. No pesticides, prophylactic antibiotics, hormones or any other chemicals are ever used in production.

the farm

Kefalonia Fisheries was founded in 1981 by Marinos Yeroulanos, a fourth generation Kefalonian, and descendent of generations of fishers. Faced with shrinking fish populations and a lack of opportunities for fishermen, Marinos started the business to preserve the island’s communities through aquaculture.  

One of the first certified organic aquaculture operations in the Mediterranean, Kefalonia prides itself on melding tradition with innovation. Production is vertically integrated. Fish are raised in marine pens in the Bay of Livadi with a stocking density that’s an industry low (99% water, 1% fish). Feed standards are rigorous, with all fish meal and fish oil sourced exclusively from processing trimmings from existing wild fisheries, and all vegetable-based ingredients are certified organic.

Additionally, Kefalonia fisheries has voluntarily participated in the longest running environmental impact study ever performed in Europe. Ten years of voluminous data have revealed no long-term negative impacts on the surrounding waters and environment.

 
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in the kitchen

Dorade is typically encountered in American restaurants as a whole fish preparation. Fillets, however, are easy to remove, and the yield from round fish is approximately 42%. Fillet shape and size is well-suited to use in fish courses as components of larger meals. While excellent cooked, Kefalonia Dorade takes well to raw preparations and is a favorite in sushi, known by the Japanese name kurodai.

resources

Downloadable sales sheet (coming soon)

Certifications, Ratings and Awards

Friend of the Sea, Global GAP, Bio Hellas Organic Certification, ISO 14001