Roze zalm

Salmon: wild or farmed? It’s really all down to personal taste


Salmon is a very special fish. Highly prized across traditional and new markets alike, the relentless growth in consumer demand for salmon shows no...
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USPs Lobster

The USPs of UHP lobster


When it comes to foods with the wow factor, very few products can rival lobster. Its sweet, succulent taste has hooked legions of appreciative...
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Pittman seafoods asia

Getting to grips with Asia’s seafood consumption, and how it’s affecting the rest of the world


Comprising a very broad array of versatile and nutritious products, seafood plays a crucial role in the healthy diets of billions of consumers, as...
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30 years of Geyskens Delikatessen: “Put the client first, respect your colleagues, always choose quality and pull your sleeves up”

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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Ivan Verhelle brings Japanese cuisine into your home

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

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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Pittman Seafoods launches Chez Vous quality label

Chez Vous_JPEG

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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