Fish & Seafood

Ask a seasoned cook about Plaice and you will hear about a flatfish from the North Sea and Atlantic Ocean belonging to the family Pleuronect...

Put simply, Skate (Ray) ranks among the best as a cartilaginous fish (Chondrichthyes) from the family Rajidae,found in European waters from...

Think John Dory and you are looking at a rare premium Mediterranean deep-sea fish with a characteristic black spot on its flank — said by le...

For the working chef, There needs no introduction: a reason Brill shows up on so many prep lists: it is an Atlantic flatfish closely related...

In any well-stocked kitchen, Zander earns its place: a predatory freshwater fish from the family Percidae, found in major rivers, lakes, and...

Think Hake and you are looking at a white predatory fish from the family Merlucciidae found in the North Atlantic and Mediterranean at depth...

Cooks reach for Crab because it delivers as a crustacean living in rocky coastal zones of the Atlantic Ocean and North Sea. The crab yields...

Ask a seasoned cook about Swordfish and you will hear about a large pelagic predatory fish found worldwide in tropical and temperate oceans....

Chances are Crayfish is already in your kitchen — a freshwater crustacean found in the Netherlands as the European crayfish and the invasive...

When it comes to Gurnard, you are dealing with an Atlantic coastal fish with distinctive red wing-like fins and a knobbly skin. The fish liv...

Sprat — a small oily pelagic fish from the family Clupeidae, closely related to herring. Sprat lives in shoals in the shallow coastal waters...

Open any well-stocked walk-in and chances are you will find Grey Mullet — a pelagic fish living in coastal and brackish water zones of tropi...

Wolffish (Ocean Catfish) — a large bottom-dwelling fish from the family Anarhichadidae,inhabiting the colder waters of the North Atlantic Oc...

Dab — a small flatfish from the family Pleuronectidae living in the shallow coastal waters of the North Sea and Atlantic Ocean. The fish gro...

Hard to imagine a kitchen without Lemon Sole — an Atlantic flatfish whose flavour and quality fall between true sole and dab. The fish has a...

Haddock sits firmly among the kitchen standards as a white gadoid fish from the family Gadidae recognisable by a dark spot above the pectora...

Open any well-stocked walk-in and chances are you will find Whiting — a slender small gadoid fish from the family Gadidae, found in the shal...

Hard to imagine a kitchen without Ling — a large slender deep-sea fish from the family Lotidae, found in the deeper coastal waters of the No...

Bonito — a pelagic predatory fish from the family Scombridae related to tuna but smaller (40–80 cm). The fish lives in schools in the Atlant...

Ask a seasoned cook about Carp and you will hear about a large freshwater fish originally from Central Asia but now living worldwide in pond...

Think Salmon and you are looking at an oily fish with characteristic orange-pink flesh from the carotenoid astaxanthin. In commercial kitche...

Prawns and shrimp are crustaceans used in many varieties in commercial kitchens. The most commonly used species: White shrimp — 80% of globa...

Cod is one of the most important white fish species in the world and an icon of Northern European cuisine. The flesh is white, fine-textured...

Day in, day out, The mussel delivers: a bivalve mollusc that reaches a culinary high point in the Netherlands and Belgium on a seasonal basi...

The scallop is one of the most prized shellfish in commercial kitchens. The white nut has a sweet, creamy flavour and a soft but firm textur...

Pick up There and you are working with a reason Halibut shows up on so many prep lists: it is the largest flatfish in the Atlantic Ocean and...

On the line, you will often reach for Langoustine (Dublin Bay Prawn) — a crustacean resembling a small lobster,with a pink-orange shell and...

Cooks reach for Sea Bream (Dorade) because it delivers as a medium-sized sea fish with a silvery body and a characteristic gold stripe betwe...

Anchovies are a small, oily sea fish rarely used fresh but almost exclusively as a preserved product in commercial kitchens. The fish is sal...

Open any well-stocked walk-in and chances are you will find Turbot — the most prized flatfish in European cuisine and together with Dover so...

Sea bass is one of the most prized sea fish in the European restaurant kitchen. The silver-white flesh is fine-textured, mild in flavour, an...

Monkfish — a bottom-dwelling fish with a striking appearance: an enormous head wide mouth, and a slender tail. Only the tail is suitable for...

Mackerel sits firmly among the kitchen standards as a pelagic migratory shoaling fish caught primarily in the Atlantic Ocean and North Sea....

Herring is one of the most culturally and economically significant fish species of the Netherlands and the North Sea. Maatjes herring, the m...

Lobster is one of the most prestigious ingredients in commercial kitchens. The European lobster has a blue-black shell that turns bright red...

On the line, Eel holds its place as a catadromous fish that lives its life in fresh water but migrates to the Sargasso Sea to spawn. The Eur...

Tuna is one of the most valuable and versatile fish species in commercial kitchens. The most widely used species are yellowfin tuna and blue...

On the line, Dover Sole holds its place as the queen of classical European cuisine and one of the most expensive flatfish species in the wor...

Squid (Calamari) punches above its weight as a mollusc (class Cephalopoda) and as an EU-14 allergen falls under the molluscs category. The m...

Trout is one of the most accessible and versatile fish species for commercial kitchens. Rainbow trout is the most farmed species worldwide,...

Chances are Sole is already in your kitchen — a flatfish found in the North Sea English Channel, and Mediterranean. Dover sole is the commer...

Ask a seasoned cook about Octopus and you will hear about a mollusc (class Cephalopoda) and falls under the EU-14 allergen category of mollu...

Sardines are small, oily pelagic fish found in shoals in the Atlantic Ocean and Mediterranean. They are among the richest nutritional source...

From bistro to banquet hall, Rainbow Trout earns its spot as a North American salmonid fish farmed worldwide as an aquaculture product. The...

Red Mullet sits firmly among the kitchen standards as a Mediterranean fish with cardinal-red skin and two characteristic barbels beneath the...

Day in, day out, The whelk delivers: a sea snail and falls under the EU-14 allergen for molluscs. Whelks are caught along the North Sea coas...

Oysters are live bivalve molluscs served exclusively alive in classical and modern fine dining. There are two main categories: flat oysters...

Hard to run a kitchen without Squid — the most widely used cephalopod in European cuisine, popular in Mediterranean and East Asian cooking....

Open any well-stocked walk-in and chances are you will find Perch — a freshwater fish from the family Percidae widespread in Dutch lakes and...

Cuttlefish, a mollusc from the class Cephalopoda closely related to squid (Loligo) and octopus but with a separate internal shell (the cuttl...

Katsuobushi is dried, fermented, and smoked skipjack tuna shaved into thin flakes. The production process takes 6 months to 2 years: after c...

Ebi (prawns) together with tuna and salmon form the three pillars of Japanese seafood in commercial kitchens. In Japanese cuisine, prawns ar...

Ika (squid) plays a central role in Japanese cuisine: from sashimi and sushi to yakitori and deep-fried karaage. Japan is the world's larges...

Prawn is one of the most consumed seafood products in the world and a cornerstone of Mediterranean cuisine. In commercial kitchens, two main...

Pick up Lobster and you are working with the most prestigious crustacean in commercial kitchens. The European blue lobster from the Atlantic...

On the line, Sole holds its place as the most refined flatfish in classical French cuisine. White, firm flesh with a delicately sweet flavou...

Oysters are served raw on ice as the ultimate symbol of refined culinary culture. The Pacific oyster is the most farmed; the European flat o...

Langoustines are small lobsters with delicate white claws. The Norwegian lobster lives on the floor of the Atlantic Ocean and Mediterranean....