Aquaculture belongs to one of the fastest growing industries that have achieved its popularity thanks to changes in the nutritional trend. Gilt-head seabream (Sparus aurata) belongs to Sparidae family. It represents the most important and widespread species cultivated in the Mediterranean. The duration of cultivation is different and depends on the location and sea temperature, but the most common period is between 18 and 24 months for the species to reach 400 g from the initial larval stage. The duration of cultivation is most significantly determined by the sea temperature. The optimal temperature of the sea for the cultivation of gilt-head seabream is 24°C - 26°C. When the sea temperature is below 15°C, the individuals significantly reduce their need for food, and completely stop eating at a temperature bellow 13°C. Commercial food does not meet the protein and energy needs of the gilt-head seabream during fasting. As a gilt-head seabream feeds less in the winter, it is difficult to determine which nutrients are needed in the food so that the fish can achieve better growth at lower temperatures. For the purposes of the research, two cages of gilt-head seabream were formed, which were fed with two types of food with different nutritional composition. The temperature was measured daily and samples for biometrics were taken at the beginning and at the end of experiment, and include length, weight and condition index of the fish. The results of fish research showed that the cage that was fed with the improved recipe, recorded a higher increase compared to another cage, whose individuals were fed with commercial feed. The obtained date can be useful in the future selection of food for growing gilt-head seabream fish.