The cultivation of shellfish is season-dependent. Harvesting them is a purely artisanal practice, often involving manual labor and therefore subject to weather conditions. Thanks to our extensive network of seafarmers, we have a wide variety of shellfish available.
Just as diverse as our range of shellfish is, so too are their origins. The well-known cockles and razor clams, for example, come from the Netherlands. The highly sought-after vongole and lupini come from Italy. We source the white venus clams from Ireland, and the clams come from England.
After harvesting, the shellfish are brought to our factory in Yerseke, where they are processed in our modern depuration and purification facility. This ensures they remain in excellent condition, allowing us to guarantee optimal quality and food safety. They are then packaged in 1 kg nets or leak-proof containers.
Cockles are a versatile shellfish and a great local alternative to vongole. Cockle meat is slightly salty and deliciously creamy. They are perfect as a starter but also wonderful in pasta dishes. Check out our recipes at the bottom of the page!
Razor clams have become increasingly popular in recent years. They have firm meat, which gives them a great bite. They are very suitable for grilling on the barbecue, but they also shine in dishes like risotto. A very versatile shellfish.
Periwinkles, or krûkels in the local dialect, are often enjoyed as a snack in Zeeland. You use a small pin to extract the meat, making it a fun and social activity at the start of the evening. The Zeeland version of escargot!
Scallops are perhaps the most well-known of all shellfish. Their firm meat is perfect for grilling or pan-frying. Finish the dish with a delicious, creamy sauce, and you have a quick, easy, and impressive starter.
