advantages frozen fish

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...
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Fishoil

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...
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Salmon prices

Atlantic salmon prices explained


Very few seafood products can rival the international demand that salmon has. According to the Food and Agriculture Organization of the United...
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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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