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Protected: Fresh Fish
Catch
Through a strategic partnership with Van de Water Seafood, we are able to expand our portfolio with fresh fish. This enables us to offer an increasingly complete range of seafood to our customers. Van de Water Seafood specializes in processing fresh fish from regions such as Iceland, Norway and the North Sea in general.
At Premier, we are convinced that marine proteins play a key role in the future of nutrition. This initiative therefore marks the next phase in our efforts to produce nutritious and healthy products for human consumption. All of this is achieved without losing sight of family values such as transparency and accountability for sourcing.
Premier is capable of providing customized solutions for fresh fish. This means our high-quality production process can tailor fish processing to meet customer demand. Portioning, sizes, with or without skin, and various cutting methods make it possible to deliver the perfect custom fresh fish solution for everyone.
Would you like more information about the sale of fresh fish? Please contact our account managers or visit our contact page.
Processing
Cod
Skrei
Haddock
Pollock
Atlantic cod is a saltwater fish belonging to the cod family. It is one of the most popular fish varieties in the Netherlands and Europe. Perfectly suited to be served as fillet, loin, or portion as part of a dish, cod’s versatility also makes it a common ingredient in ready-made meals. In short, a versatile fish that serves as an excellent foundation in any kitchen.
Skrei is a type of cod, specifically caught in the Barents Sea during early spring in Norwegian waters. This is why it’s also referred to as "winter cod." This exclusive fish is only available from January to April and is distinguished by a "special label." Skrei is known for its white color and fine texture, making it a sought-after delicacy.
Haddock is a relative of cod and is found in the northeastern Atlantic Ocean, sharing many similarities with its cousin. The flesh of haddock is slightly softer in texture and has a sweeter flavor compared to cod. In terms of size, haddock is somewhat smaller. It is well-suited for frying, deep-frying, and stewing, making it a versatile choice for various dishes.
Need some inspiration?
Chef rens's roasted La Zélandaise oyster with kiwi
Chef Rens created a festive 3-course menu, starting with this refined appetizer: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. Surprising and elegant, this dish is sure to impress your guests. Follow Chef Rens' steps for a unique holiday experience!
Aguachile with oyster
Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!
Fresh summer oyster
Delicious refreshing summer oysters - Granny Smith apple, cucumber, lemon juice and zest, paired with La Zélandaise or SOL oysters.
Rens' roasted Oysrí oyster with oyster cream
Charred Oysrí Oyster | parsley white wine sauce | oyster cream | caviar | wasabi crunch by @chef.rens
Challenging recipes are @chef.rens's specialty! Ready to put your skills to the test? Check out his Instagram Reel where he demonstrates the entire recipe!
Oysters Guinness Granita
Oysters with Guinness Granita. Typically, oysters are served on ice, but in this recipe, the ice is on top of the oyster itself. It doesn’t get more Irish than this!
Baked oysters
Warm, comforting, and visually appealing! Baked oysters make a delightful appetizer.
Asian oysters
Asian oysters with soy sauce and ginger syrup. Ginger syrup is milder and sweeter than fresh ginger. The salty soy, sour lemon, sweet ginger, and briny oyster together create a flavor explosion!
Oysters with breadcrumbs
Parsley, garlic, bread, oysters... The crispy bread adds a delightful balance to the soft, briny oyster. Plus, if opening the oysters proves challenging, you can easily cover it up with the bread crumbs!