The rapid development of finfish mariculture has led to declining prices, thus changing the image of these fish from 'prestigious fish' to 'common fish'. Big supermarket chains have conquered a large part of the fresh fish trade, replacing wholesalers and fishmongers. They ask for continuous and punctual deliveries and a uniform qualitative standard. Assuring high and certified quality will help get through the present difficult period. The HACCP assures one of the primary qualities fish must have as foodstuff: safety. Other qualities are just as important: appearance, shape, brightness, freshness, shelf life, etc. Rearing the fish in clear water and adopting a proper feeding regime, corresponds to accurate farming which can prove fruitless if OSP (Operative Standard Procedures) are not closely followed in harvesting, slaughtering, preparation and transport.