Cultivation
From a fertile egg to fish on ice.
Aquaculture is a water crop. On Dalma the sequence is the same as anywhere it is done well: broodstock and eggs onshore, live feed then dry pellets, grow-out in open cages, then kill, bleed, chill and pack. Open each step.
01
Eggs and first water
Cultivation begins before the cage. Broodstock are held onshore. Eggs are incubated in conical tanks, where a slow upwelling of water keeps them suspended until they hatch. This is the hatchery’s first job: turn a fertile egg into a larva that can feed.
02
Larvae, then juveniles
Newly hatched larvae are too small for dry feed. They take live food — rotifers, then brine shrimp — in round tanks with filtered, warmed, aerated water. As they grow they become fry, then fingerlings: juveniles stout enough to leave the nursery for the sea. AQUAFAQ’s hatchery is drawn for 40 million of those juveniles a year, so the cages are not waiting on imported seed.
03
Feed mixed beside the fish
Grow-out fish eat compressed pellets: protein, oil, starch, vitamins, sized to the mouth of the animal. Automatic feeders dose those pellets into tanks and, later, into cages, so the ration is measured rather than dumped. The mill on Dalma is sized at 60,000 tonnes a year — three times the cage capacity — so feed is meant to sit ahead of the crop, not behind it.
04
Grow-out in the open Gulf
Juveniles are transferred into floating circular cages: a ring of HDPE pipe, a net hanging in the water column, a walkway for feeding and inspection. The fish live in real seawater, with current, oxygen and the temperature of the Gulf. The offshore lease at Dalma is 250,000 square metres. Design capacity of the cages is 20,000 tonnes. That is grow-out: the long middle of cultivation, from fingerling to harvest size.
05
The crop is the water
Aquaculture is not agriculture with a different animal. The medium is water. Density, dissolved oxygen, salinity, ammonia and temperature decide whether fish grow or fail. In cages the Gulf does most of that work. In the hatchery, and later in shrimp RAS, the same work is done by pumps, filters and sensors. Health is daily: a slow feeder, a diver, a lab reading — not a harvest-day inspection.
06
Harvest, chill, prepare
When the fish reach harvest weight they are taken from the cage, killed humanely, bled and put on ice. Processing on the same island — gutting, filleting, freezing, packing — keeps the chain short and the origin simple to state: Dalma. The plant is matched to the cages at 20,000 tonnes. Shrimp and mud crab, later, follow the same rule: raise them here, prepare them here.