Brill, Scophthalmus rhombus, a good diversification option for Huelva. (Photo: Stock File/FIS):

Brill opens new possibilities for aquaculture

After 10 years of research with brill (Scophthalmus rhombus), scientists from the Research and Training Institute for Agriculture and Fisheries (IFAPA) could successfully produce specimens in captivity in the centre of Agua del Pino in Cartaya (Huelva).

This resource is a highly prized species in gastronomy, because it is low in fat and looks like turbot, with a higher market value though.

But since some years ago this resource is scarce in the market and restaurants in the area, due to the overexploitation which it is subjected to, Huelva Información reported.

The results from studies are available in the Guide for Brill Farming developed by IFAPA with funds from Ecoaqua project, which has allowed the creation of Algarve-Andalucia border network of cooperation to investigate various aspects of aquaculture.

For the experts involved in research, establishing guidelines for brill farmiing will be very useful for producers.

The Guide includes:

• Description of the species;
• Capture process and adaptation to captivity of wild specimens as a first step for the culture comprehensive study;
• Obtaining viable spawing under controlled conditions through stripping method or abdominal massage to artificially collect gametes;
• Larval culture;
• Fattening of this new aquaculture resource.

Moreover, among the most interesting conclusions of the paper are the results of three sensory analysis made last spring on brill grown in captivity in the centre of Agua del Pino in Huelva:

1. A descriptive study of the organoleptic properties of the brill’s back determined that its flavour and aroma resemble that of the whitefish and its texture denotes a firm and tender, low fat product;
2. A satisfaction and acceptance test of untrained consumers yielded information on the opinion of a hundred potential or regular customers of this new aquaculture species. Respondents indicated that they “quite” liked it, giving an average score of 7.1 out of 9 in terms of overall satisfaction, and their willingness to buy it was 94 per cent of cases without even knowing the price;
3. A satisfaction survey conducted in a total of five restaurants that served the Huelva coast aquaculture brill from IFAPA centre of Agua del Pino, from a total of 70 of their clients. Some of these specimens were previously cut in fillets in the fish processing plant of Esteros de Canela company, in Ayamonte. Once cooked in different ways, in addition to griddle cooked, they were served to consumers. 60 per cent of the guests preferred it grilled, because of its "quality and freshness ranging between good to excellent."

About 28 per cent of respondents felt it was excellent, 51 per cent thought it was good and only 3 per cent found it poor.

The researchers concluded that aquaculture brill is a species of "excellent” quality, “easy to handle and cook", making it a “very interesting” candidate "to diversify aquaculture in Huelva".

The cultivation of this resource "is a promising achievement" for the diversification of aquaculture on Huelva coast, they added.

By Analia Murias
[email protected]
www.seafood.media

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