Spoilage of fish products is a dynamic process that depends on several factors, such as microbial species involved, product composition and storage conditions. The aim of this study was to compare microbiological stability of sea breams reared in two different kinds of fish farms (intensive and semiintensive) with that of wild specimens. Tests were performed on samples refrigerated at +4°C for 6 days. Skin, muscle, guts and gills of each sample were tested. The following parameters were evaluated: Shewanella putrefaciens and Pseudomonas spp, Total Microbial Count (TMC), and Enterobacteriaceae. Microbiological stability of specimens reared in the semiintensive plant was higher than that found in specimens reared in the intensive plant. The concentration limit of Shelf life fixed by several authors (10 7 c.f.u./g for Pseudomonas spp. and 10 6 c.f.u./g for S. putrefaciens) occurred earlier in the specimens of Sparus auratacoming from the intensive plant. Microbiological quality of sea breams reared in the semiintensive plant was similar to that found in wild specimens.