Algal bloom hits Chile: What does it mean for the farmed salmon trade? 2 minutes

It has been widely reported that a harmful algal bloom (HAB) has caused the death of millions of farmed Atlantic salmon (Salmo salar) in southern...
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Farmed Atlantic salmon: globally successful, but salmon lice causes production decline 2 minutes

As a consumer product, very few types of seafood are able to compete on the same levels of supply and international demand as farmed Atlantic salmon...
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FAO: Farmed fish overtakes wild fish in global supply 2 minutes

Aquaculture continues to be of increasing importance in the global supply of seafood. In fact, 2014 was the first year in which the human consumption...
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  Jan 25, 2016

30 years of Geyskens Delikatessen: “Put the client first, respect your colleagues, always choose quality and pull your sleeves up” 1 minute

Geyskens Delikatessen is celebrating its 30th anniversary. Founded as a seller of goose and duck liver, today they distribute a broad range of top-quality ingredients across Belgium. To celebrate its anniversary, the company has released the cookbook Geïnspireerd – Culinaire creaties van boeiende chefs (Inspired – Culinary creations from exciting chefs). Interestingly, the book places the clients of Geyskens Delikatessen front and centre, including Pittman Seafoods. Johnny Wijsmans, Managing Director of Geyskens Delikatessen, explains: (more…)

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  Nov 06, 2015

Ivan Verhelle brings Japanese cuisine into your home 2 minutes

In the renowned Bruges restaurant Tanuki, the most delicious Japanese dishes are served under the expert eye of chef Ivan Verhelle and his sous chef Akihisa Kawakami. Verhelle has recently opened up his kitchen to Flemish households with his book Basic Japans (‘Basic Japanese Cooking’), which teaches you how to whip up tempura, teppanyaki, sushi and sashimi dishes in no time at all. (more…)

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  Oct 19, 2015

“Lobster was our first choice for the main ingredient…” 1 minute

The Bruges cooking festival Kookeet celebrated its fifth anniversary at the end of September. Thirty top chefs took part in the three-day event, including Geert Van Hecke (godfather of the festival), Peter Goossens, Gert De Mangeleer and, last but not least, Hermes Vanliefde of the Bruges restaurant Rock-Fort. In a relaxed atmosphere, this restaurant served rock lobster — a delicious dish of lobster with a light and airy shellfish béarnaise sauce. Hermes Vanliefde explains further: (more…)

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  Dec 01, 2014

Pittman Seafoods launches Chez Vous quality label 2 minutes

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Pittman Seafoods has teamed up with Bruges-based communications agency d-artagnan to promote their UHP lobster. The result is a brand new label, stylish new packaging and a companion website with recipes and videoclips. All in the name of proving that it’s not that hard to prepare UHP lobster after all. (more…)

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