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Sea Bream’s manufacture has become a significant activity in many Mediterranean countries. It has evolved from the traditional models towards intensive exploitation systems similar to those used in salmons cultivation. Feeding is a significant cost factor and its development has been parallel to that of the exploitation techniques.


In the historic areas of production, environmental conditions (temperature, dissolved oxygen, salinity, etc.) change a lot during the year. This forces feeding strategy and the kind of fodder to be modified in order to always get the best results.


Dibaq has been present in this activity from the beginning, working closed to fish farmers and developing products that nowadays are considered as basic for the sector, such as finished fodder, high energy diets or products for wintry feeding.




Distribution: There are Sea Breams in the whole Mediterranean Sea but not in the Black Sea. In the Atlantic Ocean it is possible to find Sea Bream from the UK to Guinea.


Feeding: It mainly feeds on molluscs, crustaceans and small fish.


Fishing: It is fished with longline hooks, trammel nets, rod and sometimes trawling.


Breeding: Consolidated in tanks, cages and ponds.


Reproduction: Protandrous hermaphrodite, first it grows as a male and when it is two or three years old it becomes a female. They usually spawn between October and December. They also spawn, on a secondary way, several times during this period. Incubation lasts about 2 days at 60.8-62.6ºF. Larval state lasts about 50 days at 63.5ºF or about 43 days at 68ºF.

Larval cultivation

Temperature 64.4-68ºF
Salinity 35-37 per mille
Oxygen > 6 ppm
Density 28.4-45.45 l/p
Survival 25-30%
Egg diameter 0.04 in
Larva’s length 0.1-0.12 in


Temperature 71.6-78.8ºF
Salinity 30-40 per mille
Oxygen > 5 ppm
Load 1.25-1.56 lb/ft3
Duration 14-16 months
Final weight 0.77-0.99 lb
Survival 80-85%
In recent years Dibaq has developed the concept of feeding programmes, i.e., the use of food and management standards most appropriate depending on the prevailing conditions at all times throughout the production cycle.

The ultimate goal is to reduce the cost of production, so it is made individually for each installation according to their characteristics and needs.

Dibaq's products range for lubine and other species in cultivation food gets bigger and it is constantly renewed depending on the results we have got in our R+D programs. These programs are sponsored by both our company and the market’s demand. Thus, the aim of reaching outputs in the fodder, like those that are reached on salmon’s feeding, is closer and closer..


This species sensitivity to stress caused by management can be decreased by using our marine feeding Estimovit that combines a mineral-vitamin complex with immunostimulators. A few days after, a successful result can be obtained.




Distribution: There are loubines all along the Mediterranean Sea, the Black Sea and northwest Atlantic Ocean (from Norway to Senegal).


Feeding: It is a very voracious carnivore. It eats fishes, molluscs and crustaceans.


Fishing: It is fished with longline hooks, trammel nets, rod and trolling.


Breeding: In tanks, cages and ponds.


Reproduction: In the Mediterranean Sea, the first sexual maturity normally happens when de loubine is between 2 and 4 years old. However, in the Atlantic Ocean it happens later. They only spawn once a year, usually in winter, even if in north areas they may do it in spring. Embryo development lasts around 3 days at 55.4-57.2ºF and larvae development lasts about 40 days at 66.2ºF.

Cultivation of Larvae

Temperature 64.4-68ºF
Salinity 100-150 per mille
Oxygen > 6 ppm
Density 28.4-45.45 l/p
Survival 30-50%
Egg diameter 0.4-0.6 in
Larva’s length 0.12 in


Temperature 71.6-80.6ºF
Salinity 30-40 per mille
Oxygen > 5 ppm
Load 1.25-1.56 lb/ft3
Duration 15-18 months
Final weight 0.77-0.99 lb
Survival 80-85%
Sole’s production technology, in both Solea solea and Solea Senegalensis, is reaching a similar level to that of other marine species.


Since the beginning, DIBAQ has been part of the development of sole feeding for both young fish stage and fattening. This is why, nowadays, Dibaq has a proved line of adapted products to specific needs of this fish. Attraction, digeribility, palatability and water stability have been the main features added to its design due to the fact that they are basic for a sole's correct diet.






Distribution: In the Atlantic Ocean, from the Gulf of Vizcaya to Senegal coasts. There are not so many soles in Western Mediterranean Sea.


Feeding: It eats small benthic invertebrates, poliquets' larvae and bivalve molluscs as well as small crustaceans.


Fishing: It is fished with trammel net and bottom trawl.


Breeding: Tanks and ponds.


Reproduction: Sexual maturity is reached when it is 11.81 in big. It spawns between March and June.

Cultivation of Larvae

Temperature 64.4-68ºF
Salinity 30-35 per mille
Oxygen > 7 ppm
Density 3.41-56.8 l/p
Survival 30-40%
Egg diameter 0.04 in
Larva’s length 0.09 in


Temperature 60.8-71.6ºF
Salinity 30-35 per mille
Oxygen > 5 ppm
Load 6.13-10.22 lb/ft2
Duration 18 months
Final weight 0.66-0.88 lb
Survival 85%
A full feeding program makes easier for the fish farmer to choose several nutritional choices that fit with different cultivation systems with different nutritional and energetic profiles which have been made with selected raw materials that overcome a strict quality control.


In productive cycles, feeding is the main cost in aquaculture exploitations. The right food’s choice allows us to be always more competitive.


The influence of food in the quality of the final product is an indisputable matter. Consumption markets are more and more demanding. Homogeneity of the final product is always something very appreciated by the consumer and it is linked to the quality of the food that our fishes take.




Distribution: Trout originated in North America but there are trouts in Europe and South America with productive and sportive aims. In some places in the centre and in the southeast of Europe, such as Austria and Yugoslavia, there are still some colonies of this species.


Feeding: Adults’ diet is mainly based on land and aquatic insects, but also in molluscs, crustaceans and small fishes.


Fishing: Fishing with longlines, trammel nets, cane and occasionally drag.


Breeding: Ponds and cages.


Reproduction: Anonymous species. Spawning season: from November to April. During the spawning season, the female uses its tail to dig a nest in the chippings of the stream bed. After coming out of the egg, the larva eats the umbilical vesicle during some weeks and when the umbilical vesicle has been absorbed, the fish comes out of the chippings ready to eat.

Cultivation of Larvae

Temperature 46.4-50ºF
Ph 6.5-7
Oxygen > 5.5 ppm
Density 10000-12000 h/t
Survival 50-80%
Egg diameter 0.14 in
Young fish length 0.47-0.79 in


Temperature 57.2-60.8ºF
Salinity fresh water
Oxygen > 6 ppm
Load 4.08-8.18 lb/m2
Duration 10-13 months
Final weight 0.55-0.66 lb
Survival 90%
In salmon’s intensive cultivation getting good results in sea water (fattening stage) depends, considerably, on the quality of the smolt that start said stage. Thus, getting high quality smolt is a relevant aim in fresh water stage. This way, most of salmons will survive, they will grow up correctly and an optimal conversion of the food will be possible after having been moved to the sea.

To get a smolt that has all theses features, it is necessary to focus on optimizing the productive cycle, and it is basic to choose the right feeding program. 

Dibaq has different energetic level fodders that will be used depending on the cultivation policy in each fattening centre.


Pigmentation in this species, whether it is because of its economic cost or its influence on the final product, it is a main factor. Because of this, Dibaq has different pigmentatins plans that guarantee development in the forseen terms of the colour levels that the market points out.




Distribution: In the North Atlantic Ocean. Its Western limits are the North of Portugal, the Cantabrian Sea and the Cape Cod. Nowadays, there are salmons all over the world due to introductions.


Feeding: It eats insects, mollusks, crustaceans and fishes in the rivers. In the sea, it eats aquids, fishes and crustaceans (this explains its colour). In their way to rivers to spawn, they do not eat.


Fishing: In the sea, it is fished with encircling net and trawl. In rivers, it is fished with reed.


Breeding: In cages. There is a project to breed them in ponds.


Reproduction: They spawn in rivers at the end of Autum. Many of them die after spawning. Those who survive are called ‘salmons after spawning’ and they can spawn again.

Cultivation of Larvae

Temperature 39.2-46.4ºF
Ph 6 to 9
Oxygen > 7 ppm
Density 5000 eggs/tray
Survival 90%
Egg diameter 0.2-0.24 in
Young fish length 0.59-0.98 in


Temperature 50-57.2ºF
Salinity 30-35 per mille
Oxygen > 6 ppm
Load 3.07-5.11 lb/ft2
Duration 12-16 months
Final weight 6.61-8.82 lb
Survival 85-90%

Step by step; the best way to grow

From the very start, we have been committed to offering our customers top-quality nutrition solutions.


The Nutrition Programs and Solutions designed by Dibaq Aquaculture give customers the world over customised nutrition applications and a follow-up of the results.


Thanks to this, we have become frontrunners in the world of aquaculture.


A philosophy which has kept us growing every step of the way.

La mejor forma de crecer es paso a paso

A tradition marked by growth

Very early on, Dibaq Aquaculture, the Spanish aquaculture firm set up in 1987, paced its bet on Mediterranean aquaculture, which was just beginning to take off. The decision was right on target. Along with a dedicated customer service policy and a firm position on the international market, the company has risen to great heights.

And Dibaq Aquaculture outshines others thanks to a commitment to research and development seeking out nutrition solutions for hatchery-reared fish. The company also boasts strong ties with European Union Universities through research agreements.

The fruits of these lines of research are applied everyday to offer nutrition solutions to our customers.


We are growing on an international level day by day

In today's increasingly global and dynamic market, success depends on team work with customers in their production plants. We offer tailor-made solutions to meet individual needs. And to fulfil this goal, we have launched new production centres and comercial offices in the international market. Dibaq strives to offer top-quality service.

In order to give you a better and more efficient service, DIBAQ GROUP is present in 19 countries in the Mediterranean area, Europe and South America with factories and commercial delegations. We guarantee a personalized care, a quick deliver of our orders and assistance at place. It doesn’t matter where you are, DIBAQ is beside you.

Nuestra presencia internacional crece día a día

Factories designed for growth

Our production plants are the reflection of the efforts made in the efforts made in the field of research and development over the years. These nearly fully-automated plants are designed to operate non-stop 24 hours a day, 7 days a week. 

With state-of-the-art technology based on extrusion processes, we guarantee quality production all year round.


R + D + I: research helps us to grow

One of the keys to the expansion of our company is our R&D&I Department. A Place where new nutrition formulas are designed; diets for new species are tested; new manufacturing processes have trial runs and all the results are compared on an industrial level. Always with the future in mind, we have signed agreements with University Research Centres of the European Union to guarantee the highest scientific standards in the world.

Dibaq solutions:
Our experience in growth

Dibaq Solutions are specific programs designed to offer customers a range of services that only a leader in aquaculture can: nutrition for every need, continuous follow-up of fish quality not to mention technical and commercial assessment. All of this is the outcome of our international experience.

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