Live sea bass transport for premium restaurant and retail markets involves welfare risks from confinement, oxygen depletion, and extended travel times.
Live sea bass transport welfare is compromised by confinement in restricted water volumes, vibration stress from vehicle movement, and the inherent stress of capture and transfer into transport containers. Water quality degrades over transport duration as oxygen is consumed and ammonia accumulates. Maintaining appropriate water temperature, providing sufficient oxygen supplementation, and minimising transport duration are the practical welfare interventions for existing live transport systems. The welfare case for transitioning from live transport to slaughter-at-source and chilled transport is compelling.