{"id":114,"date":"2014-08-25T11:28:05","date_gmt":"2014-08-25T10:28:05","guid":{"rendered":"http:\/\/caster.be\/pitmann\/?p=114"},"modified":"2014-09-02T17:53:30","modified_gmt":"2014-09-02T16:53:30","slug":"poisson-facile-a-travailler-les-tendances","status":"publish","type":"post","link":"https:\/\/academy.pittmanseafoods.com\/fr\/2014\/08\/poisson-facile-a-travailler-les-tendances\/","title":{"rendered":"Poisson facile \u00e0 travailler: les tendances"},"content":{"rendered":"

Les consommateurs raisonnent chaque jour davantage en termes de vari\u00e9t\u00e9, de go\u00fbt, de sant\u00e9 et de constance. Toutefois, une nouvelle priorit\u00e9 se dessine de plus en plus: la facilit\u00e9 d’utilisation. Tout l’art consiste aujourd’hui \u00e0 transformer, comme par enchantement, un plat anodin en un repas d\u00e9licieux et \u00e9quilibr\u00e9. D’o\u00f9 la popularit\u00e9 des repas cuisin\u00e9s \u00ab pr\u00eats-\u00e0-consommer \u00bb ou \u00ab ready meals \u00bb.<\/strong><\/p>\n

Selon une \u00e9tude r\u00e9alis\u00e9e par le bureau d’\u00e9tudes de march\u00e9 GfK, les Belges ont achet\u00e9 l’an dernier en moyenne quelque 9,3 kg de poissons, mollusques et crustac\u00e9s, dont la moiti\u00e9 sous forme de produits surgel\u00e9s. Les poissonneries ont d\u00fb abandonner 11,4 % de parts de march\u00e9. Avec respectivement 42,3 et 24 %, la grande distribution et le hard discount restent leaders du march\u00e9. Avec 11,6 % des ventes de poissons, mollusques et crustac\u00e9s, le supermarch\u00e9 de proximit\u00e9 consolide sa position.<\/p>\n

Recettes \u00e9quilibr\u00e9es<\/strong><\/p>\n

Depuis quelques ann\u00e9es, l’offre en mati\u00e8re de plats cuisin\u00e9s ne cesse d’augmenter. Les possibilit\u00e9s sont infinies et permettent aux fabricants de r\u00e9pondre parfaitement aux attentes des consommateurs. Les industriels sp\u00e9cialis\u00e9s dans la fabrication de plats pr\u00eats-\u00e0-consommer se concentrent principalement sur la vari\u00e9t\u00e9, le go\u00fbt, la sant\u00e9, la constance et la facilit\u00e9 d’utilisation. Ils s’entourent d’une l\u00e9gion de di\u00e9t\u00e9ticiens et de nutritionnistes, tout en essayant de respecter scrupuleusement les pr\u00e9ceptes \u00e9nonc\u00e9s par le Plan National Nutrition Sant\u00e9 (PNNS). Aujourd’hui, certains cuisiniers de renom pr\u00eatent leur concours \u00e0 la conception de recettes \u00e9quilibr\u00e9es. Ces repas pr\u00e9par\u00e9s contiennent de g\u00e9n\u00e9reuses portions de poisson, g\u00e9n\u00e9ralement accompagn\u00e9 de l\u00e9gumes et\/ou de pommes de terre, tandis que la teneur en sel et en graisses est r\u00e9duite de fa\u00e7on drastique.<\/p>\n

Consid\u00e9rations diverses<\/strong><\/p>\n

Si le saumon et le cabillaud demeurent les poissons les plus utilis\u00e9s dans la confection de plats cuisin\u00e9s, la limande, le colin d’Alaska et le pangasius gagnent insensiblement du terrain. D’autre part, la diversit\u00e9 des plats pr\u00eats-\u00e0-consommer est en augmentation constante: de la traditionnelle cassolette de poisson \u00e0 la simple salade, en passant par les feuillet\u00e9s, les entr\u00e9es \u00e0 base de poisson marin\u00e9 ou pan\u00e9, les coquilles farcies, les mousses de poisson, les p\u00e2tes, la paella etc. Le succ\u00e8s croissant des plats cuisin\u00e9s prend en compte diverses consid\u00e9rations: les consommateurs disposent de moins en moins de temps pour s’activer derri\u00e8re les fourneaux et privil\u00e9gient la constance et la sant\u00e9.<\/p>\n

Fabrication artisanale<\/strong><\/p>\n

Les consommateurs privil\u00e9gient \u00e9galement les produits naturels, ainsi que les m\u00e9thodes et proc\u00e9d\u00e9s artisanaux. Cette constatation s’applique non seulement au secteur du poisson mais \u00e9galement \u00e0 l’ensemble de l’industrie alimentaire. Les consommateurs se disent dispos\u00e9s \u00e0 d\u00e9penser plus pour de la glace artisanale, du pain sans conservateurs ou du poisson sans ar\u00eates tranch\u00e9 \u00e0 la main.
\nCette probl\u00e9matique est parfaitement ma\u00eetris\u00e9e par Pittman Seafoods, une entreprise qui s’est sp\u00e9cialis\u00e9e dans les portions de saumon, de cabillaud, de colin d’Alaska et de limande tranch\u00e9es \u00e0 la main.<\/p>\n

Sur mesure<\/strong><\/p>\n

Pittman Seafoods est une entreprise familiale r\u00e9put\u00e9e pour sa qualit\u00e9 et sa constance. Install\u00e9e \u00e0 Zeebruges, l’unit\u00e9 de sciage totalement automatis\u00e9e permet de d\u00e9biter des cubes et des tranches de poisson \u00e0 partir de 6 grammes. Contrairement \u00e0 certaines grandes entreprises qui imposent un volume minimum par coupe, les dimensions, poids et volumes sont fix\u00e9s par les clients en fonction de leurs besoins.<\/p>\n

Partenaire et conseiller<\/strong><\/p>\n

Par souci permanent de fixer des orientations nouvelles et pour coller au plus pr\u00e8s des march\u00e9s, Pittman Seafoods est devenu bien plus qu’un simple fabricant. \u00ab Nous mettons un point d’honneur \u00e0 conseiller nos clients en mati\u00e8re de saisons de p\u00eache, d’opportunit\u00e9s d’achat, d’\u00e9volution des prix et d’innovations \u00bb, d\u00e9clare Katrien Geneyn, key account manager Benelux chez Pittman Seafoods. \u00ab Notre objectif est d’\u00eatre non seulement un fournisseur mais \u00e9galement un partenaire cr\u00e9dible et un conseiller fiable \u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"

Les consommateurs raisonnent chaque jour davantage en termes de vari\u00e9t\u00e9, de go\u00fbt, de sant\u00e9 et de constance. Toutefois, une nouvelle priorit\u00e9 se dessine de plus en plus: la facilit\u00e9 d’utilisation. Tout l’art consiste aujourd’hui \u00e0 transformer, comme par enchantement, un plat anodin en un repas d\u00e9licieux et \u00e9quilibr\u00e9. D’o\u00f9 la popularit\u00e9 des repas cuisin\u00e9s \u00ab […]<\/p>\n","protected":false},"author":2,"featured_media":258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[40,41],"class_list":["post-114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geen-categorie-fr","tag-poisson-fr","tag-tendances-fr"],"yoast_head":"\nPoisson facile \u00e0 travailler: les tendances - Pittman Seafoods<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/academy.pittmanseafoods.com\/fr\/2014\/08\/poisson-facile-a-travailler-les-tendances\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poisson facile \u00e0 travailler: les tendances - Pittman Seafoods\" \/>\n<meta property=\"og:description\" content=\"Les consommateurs raisonnent chaque jour davantage en termes de vari\u00e9t\u00e9, de go\u00fbt, de sant\u00e9 et de constance. 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