Assessing the quality of organic and conventionally-farmed European sea bass (Dicentrarchus labrax)

The biometric and nutritional traits of sea bass from organic or semi-intensive conventional production systems at two commercial sizes (small and medium) were compared. The analysis included a total of 80 specimens. The biometric traits and the texture were not affected by the rearing system, whereas they changed significantly with fish size. The fillet fatty acid profile varied significantly, both with rearing system and sea bass size, depending on the fatty acid profile of the diets. The ratio of n 3 to n 6 polyunsaturated fatty acids was higher (P