Saskia Mediaforta, auteur op Pittman Seafoods

Meeting the changing tastes of consumers and getting more fish on plates

Why do we eat seafood? It’s a simple enough question – after all, we make food decisions multiple times each day. But while the rich variety of foodstuffs readily available to us continues to expand at a rapid pace, fish remains a thriving food category – one that’s characterised by long-term rising consumption. Indeed, our global intake of seafood now stands at more than 20.5 kg per capita and is anticipated to reach 21.3 kg by 2027. (more…)

Seafood’s prominent role in the climate change crisis

Climate change is one of the most far-reaching challenges facing our planet today, with everyone and everything affected by it in one way or another. It’s also widely expected that the situation will get worse before it gets better. (more…)

Our visit to Asia, our second home: China Fisheries & Seafood Expo and Vietnam

Every year, around the end of October and the beginning of November we visit the largest fish and seafood trade show in Asia: “China Fisheries & Seafood Expo”. More than 35,000 seafood professionals from over 90 countries visit the CFSE. Over 1,600 exhibiting companies put their best foot forward including importers, distributors, retailers, industry and food services., … (more…)

What salmon farming could look like in 10 years’ time

As a means of providing food for human consumption, fish farming has been around for centuries. However, the practice of rearing young Atlantic salmon in open water cages until they reach suitable market size is much more recent – not really coming to the commercial fore until the 1970s. This emergence owed much to the scarcity of wild salmon, which had seen it become a luxury product. (more…)

A visit to our Canadian lobster producers

Lobster was the first product with which Pittman Seafoods entered the market in 1990. At the time it was also the main product in terms of revenue. Over the years, we have gained considerable expertise and expanded our product range. Apart from the popsicle lobster, we now also offer a range of lobster meat and Pittman Chez Vous-UHP lobster. (more…)

Why it is good to eat seafood (at least) twice a week

It is often said that as consumers we don’t eat enough fish and seafood. But how much is enough, and why is it important that we strive to reach a certain level of inclusion in our diet? (more…)

Ticking boxes – The many advantages of sourcing frozen fish

There’s a strong case for saying that of all food formats, frozen ranks among the most relevant for today’s increasingly demanding and busy society. Most consumers are already seeking value in their purchases, particularly when it comes to food. They also want year-round access to their favourite products, seasonal or not, without any detriment to its quality. (more…)

A conscious choice for sustainable fish

The annual Think Fish Week will take place from 23 September to 29 September and Pittman is once again happy to support this initiative. After all, sustainability is an important principle for our company. (more…)

Our scallops – from abundant North American fisheries to your plate

Ask any chef and they’ll agree there’s something rather special about Atlantic sea scallops (Latin name: Placopecten magellanicus). With their soft, fleshy texture, delicate flavour and generous size, they are highly prized by seafood lovers all over the world. They’re even widely appreciated by people who aren’t particularly fond of fish. (more…)

Fish versus supplement: why eating seafood is more beneficial than swallowing a capsule

Many of us need to take a tablet at some stage in our hectic lives. Maybe it is to shake off the occasional headache or cold. Perhaps it has been prescribed by a doctor to provide important support for a long-term health condition. Nevertheless, alongside these medications, there is a growing number of people taking supplements on a daily basis. (more…)

The seven health benefits of eating seafood

Aquatech and innovation – the changing landscape of fish farming

The many advantages of frozen fish

Meeting the changing tastes of consumers and getting more fish on plates

Seafood’s prominent role in the climate change crisis

Our visit to Asia, our second home: China Fisheries & Seafood Expo and Vietnam

What salmon farming could look like in 10 years’ time

A visit to our Canadian lobster producers

Why it is good to eat seafood (at least) twice a week

Ticking boxes – The many advantages of sourcing frozen fish

A conscious choice for sustainable fish

Our scallops – from abundant North American fisheries to your plate

Fish versus supplement: why eating seafood is more beneficial than swallowing a capsule