This project anticipates an annual production of 3,000 tons of sole, equivalent to approximately eight million adult sole fish. Sea Eight, a company of Valencian origin, has spent over a decade refining its production process, which combines three crucial elements: the genetics of the specimens, the water temperature and salinity, and the composition of the feed.

According to company officials, the secret of the process lies in the details, from water salinity and temperature at each stage to the composition of the feed. At the El Musel port facility in Gijón, inaugurated last year, seawater is captured via an outfall located one kilometer away. The liquid passes through a series of filters, including solid and ultraviolet filters, for purification and storage, ensuring a week's supply in case of coastal incidents.

Farming takes place in a closed circuit where water recirculates, with only 3% lost to evaporation in each cycle. Once purified, seawater is heated to the desired temperature. In Lemoiz, to contain energy costs, dozens of solar panels will be installed on the building roofs. Each group of fry comes from the same parents and arrives at the fattening plant weighing approximately 20 grams. Fish are classified by size and distributed in tanks, without mixing with other batches to ensure traceability.

Feeding, a solid feed incorporated into the water via an extruder, is adjusted to the size of the fish in each tank. The sole remain at the plant for about 22 months before being sold for consumption. Currently, 25% of this company's sole production goes to Mercadona, its sole supplier, while the remaining 75% is exported to Europe and the United States. The Lemoiz facility, at full capacity, will produce 3,000 tons, tripling the production of the Gijón plant.