Aquaculture is an activity for which the marine environment where fish and shellfish are farmed is of essential quality. Impact of aquaculture on the environment is minimal and mainly refers to accumulation of organic matter in the vicinity of fish cages, but in combination with farming of shellfish filtering that water the impact is further reduced. The research suggests that the environment after the removal of structures for fish farming recovers from its impact within a period of less than one year.
All Cromaris farms are situated in a natural setting, away from settlements and industrial plants. The exceptional location of farming sites is reflected in the fact that all farms are located within or close to the ecological network which aims at ensuring the long-term survival of Europe's most valuable and endangered species and habitats. For this reason, special attention is paid to environmental protection.
The key to preserving the environment is to implement the principles of sustainable development through good practice and effective environmental management system certified by Cromaris according to ISO 14001:2004. According to measures of environmental impact studies, authorized research institutions carry out monitoring of various parameters:
seafloor sediments (redox potential, organic carbon, total nitrogen, total phosphorus)
condition of benthic biological communities
Results of the annual environmental monitoring are in accordance with the current results of the evaluation of cage fish farming impact on the environment and in accordance with the results recorded globally in all farms which production takes place within the framework of sustainable development.
In addition to the requirements of environmental impact studies, the state environmental agencies monitor shellfish farms and their surrounding enviroment testing phytoplankton composition, and metals in shellfish tissue (As, Cd, Hg, Pb), benzo(a)pyrene and E. coli bacteria.
Additional requirements are defined by organic production practices so the fish tissue is analyzed for: organochlorine pesticides, organophosphate pesticides, mercury, cadmium, lead, dioxins and furans (PCDD + PCDF) (sum); dioxins, furans and PCBs the sum of dioxin-like, antioxidant etoksikvin.
Besides valuable omega-3 fatty acids, fish meat is characterized with easy digestion. Fish meat contain other important nutrients such as vitamins and minerals, which makes this food really whole. That is the reason why the WHO (World Health Organization) recommends to consume fish twice a week.