The many merits of the modest mussel

If there were such a thing as the perfect seafood, few species would come close to mussels. Though relatively modest in their appearance with sleek, shiny purple-black shells, there is much to admire about what lies within. (more…)

Pittman Seafoods supports the HEMS (Helicopter Emergency Medical Services) of Bruges

Every December, Pittman Seafoods chooses a new charity to support. End of 2018 we have chosen the Helicopter Emergency Medical Services, who save the lives of around 40 people every year. Read on to find out more about this amazing charity. (more…)

Our visit to Asia

In November 2018 we paid our annual visit to Asia: we combined a large fisheries and seafood fair in China with visits to the factories of our suppliers and a trip to South Korea, from where we source our Korean snow crab. (more…)

Atlantic and Pacific cod – different fish, same adulation

Cod is a universally prized food and the go-to whitefish for many consumers and cuisines around the world, with its snow-white, pearlescent flesh and gentle flavour proving particularly appealing for many centuries. Indeed, it’s believed to have been a component of the European diet since the Stone Age. (more…)

Tasty and easy: lobster on the barbecue

Would you like something else to cook on the barbecue? Go for lobster! If you choose ultra-high pressure (UHP) lobster, you opt for delicious flavours, high animal welfare and ease of use. We bet that your guests will be surprised. (more…)

Our visit to Vietnam

As part of our acquisition takes place in Vietnam we periodically visit this country to take a tour of some of our factories. Below you will find the report from our purchaser Kurt Fierens, who visited in August. (more…)

Pacific salmon – the difference between pinks, silvers and reds

With a distinct colour variance ranging from dusty pink to bright apricot orange, salmon encompasses a wide variety of species and production methods. Commercially, the global salmon trade is dominated by wild Pacific and farmed Atlantic fish, both of which are supplied by Pittman Seafoods. (more…)

Our visit to Canada

Canadian lobster is one of the main items in Pittman Seafoods’ product range. It’s the product we launched with many years ago and it continues to be a flagship product for our company. Each year, at the start of the lobster season, our purchaser Jennifer Vermeiren pays a visit to our lobster suppliers, either on her own or accompanied by colleagues from the sales or quality departments.

This year, in May 2018, Jennifer embarked on a tour of the regions of New Brunswick and Prince Edward Island, the cradle of the Canadian lobster industry. (more…)

Shrimp or prawn, wild or farmed: what’s the difference?

With approximately eight million tonnes traded annually, there are very few seafoods that can match the global appeal or economic importance of shrimp. Providing a nutritious, low-calorie alternative to meat, shrimp are a good source of vitamins B12 and D, iodine, iron, selenium and zinc.

The popularity of shrimp is further underpinned by their flexibility; they are well suited and celebrated in most cuisines and there are countless product formats and ways of preparing them. (more…)

Our visit to Chile

For Pittman Seafoods, Chile is an important country for the supply of salmon, crab and mussels. For several years now, we have been the majority shareholder in Omega C-Foods, which specialises in sourcing, quality control and shipping. This means we also make regular visits to the country. In May 2018, Joke Vandepitte and Dieter Sanders (CEO’s of Pittman Seafoods) went to visit the twelfth region, in the south of the country. (more…)