NORTH SEA
About The North Sea
The North sea is one of the richest fishing areas of the world, providing a great variety of species. We carefully choose our suppliers and producers who will deliver with consistently high quality. From Norwegian cod to wild Sea Bass from the UK shore, to top quality Plaice from Dutch waters, and to Danish fishing grounds. We daily monitor the auctions together with our partners and choose the best fish for your deliveries.
PLAICE
Plaice is a sweet, fine tasting flatfish similar to Sole, with a white meat that is moist and lightly flaky. Plaice is distinguished from other species by a dark green upper surface with red-orange spots.
Caught with nets that glide over the seabed, the Plaice are brought on board and carefully removed and sorted. The fish are then kept fresh in large containers filled with ice water. Strict attention is paid to continuously maintain the cooling chain.
The Plaice remains natural and fully traceable MSC certified, from the catch to the plate!
Our Plaice is caught by Urker Fisherman Klaas and his crew,‘The Urker Vissers’. This group of passionate fishermen begin their work week early Monday morning, at precisely 1 minute past midnight. Klaas picks up his crew, and they head to where their ship, the Z-300 Sola Gratia, anchors. After a routine check, they cast off and start the 9-hour voyage to The Dogger Bank. In a 2-hour rhythm, these dedicated fishermen work all day and night.
PLAICE
Plaice is a sweet, fine tasting flatfish similar to Sole, with a white meat that is moist and lightly flaky. Plaice is distinguished from other species by a dark green upper surface with red-orange spots.
Caught with nets that glide over the seabed, the Plaice are brought on board and carefully removed and sorted. The fish are then kept fresh in large containers filled with ice water. Strict attention is paid to continuously maintain the cooling chain.
The Plaice remains natural and fully traceable MSC certified, from the catch to the plate!
Our Plaice is caught by Urker Fisherman Klaas and his crew,‘The Urker Vissers’. This group of passionate fishermen begin their work week early Monday morning, at precisely 1 minute past midnight. Klaas picks up his crew, and they head to where their ship, the Z-300 Sola Gratia, anchors. After a routine check, they cast off and start the 9-hour voyage to The Dogger Bank. In a 2-hour rhythm, these dedicated fishermenwork all day and night.
JOHN DORY
John Dory is often called St Peter’s fish, since St Peter is alleged to be the origin of the distinctive dark ‚thumbprint‘ (or spot) on its side. The English name John Dory comes from the French ‚jaune doré‘ meaning ‚golden yellow‘ – a good description for this unusual looking fish, ranging in sizes from from 230-450g fish to 2kg.
The flesh is creamy white with a dense texture similar to Dover sole, which holds up well during cooking. Ideal pan-fried or grilled, John Dory works well with Mediterranean flavours and peppery sauces.
TURBOT
Like Halibut, Turbot is a highly prized species – often regarded as the best of the flatfish with great flavour and firm, white flesh. It has an almost circular outline, studded with bony nodules on its dark side.
The colour of Turbot varies from light to dark brown, spotted with green or black and a white blind side. Turbot ranges in size from 400g to 10kg. The texture is similar to halibut, but it has a slightly more pronounced ‘fishy’ taste, so it requires little to enhance the flavour. It’s also a chef’s dream, retaining plenty of moisture during cooking which means it doesn’t readily dry out, making it ideal for larger functions.
MORE FISH FROM NORTH SEA
LEMON SOLE
DOVER SOLE
FRESH MACKEREL
MONKFISH
WILD SEABASS
RED MULLET
RED GURNARD
and others on request.
lemon sole
dover sole
fresh mackerel
wild seabass
red mullet
red gurnard
monkfish
JOHN DORY
John Dory is often called St Peter’s fish, since St Peter is alleged to be the origin of the distinctive dark ‚thumbprint‘ (or spot) on its side. The English name John Dory comes from the French ‚jaune doré‘ meaning ‚golden yellow‘ – a good description for this unusual looking fish, ranging in sizes from from 230-450g fish to 2kg.
The flesh is creamy white with a dense texture similar to Dover sole, which holds up well during cooking. Ideal pan-fried or grilled, John Dory works well with Mediterranean flavours and peppery sauces.
TURBOT
Like Halibut, Turbot is a highly prized species – often regarded as the best of the flatfish with great flavour and firm, white flesh. It has an almost circular outline, studded with bony nodules on its dark side.
The colour of Turbot varies from light to dark brown, spotted with green or black and a white blind side. Turbot ranges in size from 400g to 10kg. The texture is similar to halibut, but it has a slightly more pronounced ‘fishy’ taste, so it requires little to enhance the flavour. It’s also a chef’s dream, retaining plenty of moisture during cooking which means it doesn’t readily dry out, making it ideal for larger functions.
MORE FISH FROM NORTH SEA
LEMON SOLE
DOVER SOLE
FRESH MACKEREL
MONKFISH
WILD SEABASS
RED MULLET
RED GURNARD
and others on request.