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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“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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