Lemonfish, also known as yellowtail, lechola, amberjack or verderol (Seriola dumerili), carries a variety of regional names across the Mediterranean. From Alicante to Andalusia, through the Balearic Islands, and on toward Japan, this fish travels in the public discourse as much as in the waters. The Ministry of Ecological Transformation has already approved the Alicante Aquacultura project, enabling captive breeding of up to 600 tons of this species in the port of Alicante. The operation will unfold on a vessel occupying about 9,000 square meters at berth 11, adjacent to the new location of the Marine Fisheries Polytechnic Institute and the Army Special Operations Command amphibious teams.
The aim is to expand production to support exports to Japan, a country where lemonfish ranks as the second most consumed and admired seafood after bluefin tuna. A second container terminal is planned for the port, to be run by JSV, on the same quay.
The investment, estimated at two million euros, is expected to create around 20 stable jobs. Improvements will focus on the pools inside the ship, with seawater drawn for a microfiltration process to remove particulates.
Lemonfish has become a focal point in aquaculture in recent years due to its culinary appeal. It is highly prized in Japan for its taste and texture, yet remains a field with many unknowns. Regionally, it is known by different names: in Andalusia as milk or amberjack, in the Balearic Islands as cirvia, sirviola or verderol, and in the Canary Islands as amberjack or lemon. Other names used elsewhere include lily, blanquilla, coronado, or machiamarillo. The most common designation remains lemon fish.
Great nutritional properties
Often described as a treasure of warm seas, lemonfish is a blue fish with a profile that lends itself to sashimi-grade quality in aquaculture. Its hallmark is a distinctive amber line from the muzzle along the body to the dorsal fin, a visual cue that helps explain the citrus-inspired name.
Leamon fish stands out for the quality of its flesh, comparable to corvina and closely related to tuna. It delivers solid nutrition, offering protein, carbohydrates and Omega 3, plus minerals such as iron, potassium, calcium, sodium and zinc, along with vitamins E, A, B, B9, B12 and B3.
The adoption of aquaculture stems from years of research and development aimed at broadening knowledge about this species.
The interest in rearing amberjack, as well as its meat, is driven by rapid growth. Its growth rate can reach around 2.75 kg per year, outpacing many other species. Factors such as strong farm adaptability and high commercial value further support its suitability for farming.
The 2021 Spanish aquaculture sector produced 48,000 kilograms of amberjack, contributing to regional growth and job creation in communities dedicated to its cultivation. Andalusia, the Canary Islands and the Valencian Community are notable leaders in this industry.
Regarding farming methods, two technologies are prominent. Recirculating Aquaculture Systems (RAS) treat and reuse water, with less than 10% replenishment daily. In addition, coastal farms and floating nurseries in productive sea environments are being developed to expand production.
Rising water temperatures
During production, reproduction and fingering phases are critical. Lemonfish farming employs traditional feeding strategies, including weaning to identify efficient ways to feed larvae that have developed a functional stomach and can move beyond live prey.
Weaning marks a crucial stage in achieving the best production results, as noted by observers of the Spanish Aquaculture portal. Aquaculture is increasingly seen as an alternative to overfished stocks and as a safeguard for seas under thermal stress. This season already records temperatures around 29 degrees Celsius and the potential to reach 30 in mid-August, a trend that raises concerns about shifts in local marine fauna and the risk of non-native species encroaching on native ecosystems, a pattern witnessed with certain invasive organisms in the past.