Understanding the sushi phenomenon and how it continues to shape the seafood landscape

Encompassing favourite preparations like nigiri, maki, sashimi, chirashi, gunkan and an ever-expanding variety of other hugely popular specialities, sushi is unquestionably a global food phenomenon. The unrelenting culinary trend has taken the world by storm and continues to keep seafood in vogue in consumer markets everywhere. (more…)

Pittman Seafoods will continue to operate, but with due regard to everyone’s health and safety.

Corona/COVID-19 dominates the news and is having an enormous impact on our lives. The situation is changing from day to day and sometimes from hour to hour. We are closely following all the developments and guidelines.

The National Security Council of Belgium considers the food sector to be essential and vital.  It is therefore imperative that we do everything in our power to ensure the continuation of food supplies. (more…)

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…)

Visiting the largest producer of king crab meat in Chile

In October, our purchase manager Jennifer Vermeiren went to Chile, where we purchase our Atlantic salmon, mussels and king crab. Horacio Lyon, managing partner from our local Omega C-Foods office, was also present. Chilean king crab and in particular the meat, which is mainly used by our industrial customers in the production of salad spreads, is an important item in our product range. (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…)