Methods of weaning juvenile hatchery reared sole (Solea solea (L.)) from live food to prepared diets

Dover sole (Solea solea (L.)) of 1.3–2.8 cm in length (18–190 mg) were weaned from live Artemia salina nauplii to prepared diest ranging from extruded pastes to dry powders. A variety of techniques was used, including the abrupt change to the new diet, the use of a series of intermediary diets, and the addition of limited quantities of live Artemia during the early stages of weaning. Survival rates of 41–76% were achieved and growth averaged from 0.04 to 0.33 mm/day.