Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

Acta Scientiarum Polonorum Logo
Submit manuscript
Journal metrics
Indexed in:
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 9 (2) 2010 pp. 125-131

Yesim Ötles, Osman Ozden, Semih Ötles

Ege University of Izmir, Turkey

Organic fish production and the standards


Fish that are produced under natural conditions in accordance with the principles of organic agriculture without any use of preservative additives and without any genetic modifications, that are fed feed produced from natural raw materials, that are certified by a qualified institution are defined as “organic fish”. Organic fish production is

a production model that emphasizes human health without using pesticides, chemical and genetically modified products, as well as ensuring animal welfare by decreasing the stocking density. This alternative model is used in many developed and developing countries in the world and the demand for this product has been the cause of increase in production amount and species variety in the market, although the model comprises 0.01% of the world aquaculture production. However, organic aquaculture production has not been developed as rapidly as organic agriculture. One of the most important reasons of this is the absence of international standards issued for organic aquaculture production. In this paper, the production principles of a number of authorized institutions certifying organic aquaculture are comparatively discussed.


Keywords: organic fish, organic aquaculture, certification
pub/.pdf Full text available in english in Adobe Acrobat format:

For citation:

MLA Ötles, Yesim, et al. "Organic fish production and the standards." Acta Sci.Pol. Technol. Aliment. 9.2 (2010): 125-131.
APA Ötles Y., Ozden O., Ötles S. (2010). Organic fish production and the standards. Acta Sci.Pol. Technol. Aliment. 9 (2), 125-131
ISO 690 ÖTLES, Yesim, OZDEN, Osman, ÖTLES, Semih. Organic fish production and the standards. Acta Sci.Pol. Technol. Aliment., 2010, 9.2: 125-131.