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For Peixe da Ria it is essential to have a positive impact on the environment and animal welfare. This mission is at the basis of the way we manage our production.

It is essential that we continue to invest in R&D to achieve a natural product with a differentiated quality, that is sustainable and fair for all its stakeholders.

R&D Project

Ração Saúde Dourada e Robalo

The wild fisheries has reached the limit in many regions of the world and the demand for fishery products continues to increase.Thus, aquaculture has emerged as the fastest growing food production industry worldwide. It is currently a healthy option, which equals or even surpasses fish from wild fisheries, both in terms of quality and freshness.

Despite strong technological advances in order to change production practices to reduce mortality, aquaculture still continues to suffer from a vulnerability.

In order to minimize the impact on the environment and losses in aquaculture production, it is necessary to continue to invest in research and development, namely with regard to the active and systematic prevention of the impact of pathogens on fish and water.

For Peixe da Ria, it is essential to combine these concerns with the sustainability of farming practices, in its various areas. Either by reducing emissions to the environment, achieved by increasing the digestibility of the ingredients of the diets and by promoting the intestinal integrity of the fish. Either by eradicating the use of chemicals, using additives that promote fish health, always guaranteeing the economic sustainability of aquaculture production.

Based on these premises, Peixe da Ria, together with its partners, is developing a new R&D project – “Ração Saúde Dourada e Robalo”.

The objective of the project is to develop diets for sea bass and sea bream, with adequate levels of protein and energy, taking into account the nutritional needs of the species, promoting intestinal integrity and resistance to diseases, in order to obtain improvements in growth, FCR and in animal welfare.On the other hand, the sensory quality of fish grown with different levels of inclusion and different combinations of feed will be studied, in order to understand the relationship between the organoleptic, sensory and zootechnical properties of sea bream and its food.


  • Aquasoja
  • CIMAR – Faculdade Ciências Universidade do Porto
  • IPA – Estação Piloto de Piscicultura de Olhão

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