COMPANY

Stolt Sea Farm launches Neptura as flagship brand for its premium turbot and sole

Barcelona, 27 April 2026 | The company will progressively replace its existing brands with a single international identity targeting chefs and premium retail

NEPTURA Stand Seafood Expo Global 2026

Stolt Sea Farm has begun rolling out Neptura, its new global brand aimed at repositioning its turbot and sole production in the premium segment while strengthening its direct connection with high-end gastronomy.

The launch, presented in Barcelona during Seafood Expo Global, forms part of a broader strategy focused on simplification and international scaling. The company plans to gradually phase out its existing brands in favour of Neptura, with the goal of building a unified identity across all its markets.

In an interview with misPeces, Carlos Tavares, Sustainability and Public Affairs Director at Stolt Sea Farm, explained that Neptura “is a brand designed for international reach and represents the culmination of more than 50 years of experience.”

The new brand is built around two core pillars. On the one hand, the concept of “high-end aquaculture”, which, according to Tavares, encompasses “a strong commitment to animal welfare, a focus on innovation, and meticulous care at every stage of the process.”

On the other hand, the second pillar is the product’s gastronomic value. “The care we apply from origin, throughout the entire biological cycle, is what allows us to deliver a complete gastronomic experience with exceptional taste,” he noted.

The repositioning reflects a shift in commercial strategy. Stolt Sea Farm aims to move beyond a distribution-led model towards a more direct relationship with chefs and end consumers. In this regard, Tavares emphasised that the company is “working closely to understand chefs’ need and adapt formats to what is most practical and convenient for them.”

“Our concept of high-end aquaculture is about providing the tools and confidence for top chefs to work without prejudice towards farmed fish”

Beyond the HORECA channel, Neptura is also expand into retail, offering formats tailored to evolving consumption patterns. “If consumers do not want to purchase a whole turbot or sole, they can opt for more convenient portioned formats suitable for one, two or three people,” he explained.

Barcelona, and the Spanish market more broadly, play a central role in this strategy. The company identifies Catalonia, along with the Basque Country and Madrid, as key hubs to strengthen its positioning in high-end gastronomy, supported by collaborations with leading chefs.

With revenues close to €120 million and EBITDA nearing €40 million in 2025, Stolt Sea Farm is currently in an expansion phase. Its next steps include developing local production North America – its first outside Europe – as well as strengthening production capacity in countries such as Portugal and Spain.

Beyond branding, Neptura also reflects an effort to reposition aquaculture within the fine dining landscape. “Our concept of high-end aquaculture is about providing the tools and confidence for top chefs to work without prejudice towards farmed fish,” Tavares concluded.