Elevage de truites en milieu marin

The results of this first trial show that trout culture in sea water is possible in a carefully chosen site. It seems necessary to have both a water with an average salinity and a good quality fresh water, the latter being used to adjust the salinity rate to the needed value during the adaptation period and stabilize the temperature in case of important heat. Moreover, fresh water must be used as a dissolved oxygen source when this element is not found in sufficient quantities in sea water. Despite the relatively precarious conditions in which this experiment was conducted, about seven tonnes of " sea trout" have been produced from an initial input of one and a half tonnes. These large Salmonids show a white silvery look (fig. 13). Most dots have disappeared from the coat. The flesh, excellent, firm and well salmonized is closer to that of salmon than to that of fresh water trouts. These experiments open some interesting perspectives for a rational exploitation of coastal lagoons and an increase of the biological capital of the Mediterranean coast.