Booking: please book your visit to the Fonda Fish Farm in advance by phone: 0038651 605 605 or e-mail: firstname.lastname@example.org.
Price for the visit to the fish farm: EUR 15-25 per person. Duration of visit: 1 to 1,5 hours.
Price for the visit to the fish farm with degustation: EUR 26-36 per person. Duration of visit: 1,5 to 2 hours.
The price per person depends on the boat that is used for the visit.
The price applies to groups of 8 to 50 people.
For larger groups, the price is higher due to the costs of boat charter.
The price are valid for children in kindergartens, primary and secondary schools and universities until the maximal age of 26 years.
VAT is included in all prices.
Description of the visit: Students gather in Seča at the Fish Farm Base (Seča 142, 6320 Portorož, near the Ribič Restaurant) where they are briefly introduced to the fish farming works that take place on land. Then they board our pontoon boat (small groups) or our fish farming workboat Atlas (big groups), custom-made for Fonda by the renowned Slovenian company Seaway. Bath boat enable our visitors to come so close to the mussel farming lines and fish farming pools that they can almost step on one.
During the 10 to 15 minute trip to the fish farm, the visitors learn about the local characteristics of the Piran Bay, Piran Salina, the Regional Park and fishing preserve.
This is followed by a visit to the fish farm, demonstration of manual fish feeding, explanation of the particular fish farming methods used, presentation and history of the Fonda Piran Sea Bass brand. Fish farming and fish products are presented from the production, biological, tourist, marketing and sales point of view.
The visit continues with navigation through the mussel farming lines, explanation of mussel farming methods and the challenges facing fish and mussel farmers today.
Return to starting point.
On prior reservation on the boat or at the base, there will be a degustation of raw Fonda Piran sea bass (carpaccio with Piran Salina flower of salt and homemade olive oil) and smoked sea bass along with a glass of locally produced wine and water.