The centuries-old Dutch fishing village of Urk, on the IJsselmeer bay, is home to Seaconcept. Anyone born here learns to fish from an early age.
There is hardly a family in Urk that is not in the fishing business. Like the many generations of passionate fishermen before them, most of the men of Urk spend all week fishing aboard boats on the North Sea.
Every Monday morning, at precisely one minute past midnight, the working week begins for these dedicated fishermen. Then they get in their cars, pick up their crews, and drive to the harbor.
After a routine check, they castoff and embark on their long voyage to the fishing grounds. The work on board the fishing boats is extremely exhausting and demanding. In 2 hour shifts, these dedicated fishermen work all day and night.
These genes are also at the core of the Seaconcept team, who work with the same precision and passion as the fishermen of their homeland.
Seaconcept offers top quality fresh fish and frozen seafood products from all over the world, with a focus on Norway, Iceland, the North Sea, and products from Asia.
Our company is involved in every step of the value chain, and therefore we can reliably deliver our quality products punctually. We ensure this each and every day through our experience with our fishermen and producers. Our know-how in fishing and processing makes all the difference.
We have a large and growing selection of fresh fish from the FAO 27 fishing area, Northeast Atlantic. With the following map you can learn more about the fresh fish in our assortment.
Alaska Pollock – Theragra chalcogramma
Pink Salmon – Oncorhynchus gorbuscha
Fresh & Frozen Fish FAO 27
Plaice – Pleuronectes platessa
Atlantic Redfish – Sebastes norvegicus
Cod – Gadus morhua
Haddock – Melanogrammus aeglefinus
Saithe – Pollachius virens
Atlantic Catfish – Anarhichas lupus
Black Halibut – Reinhardtius hippoglossoides
White halibut – Hippoglossus hippoglossus
North Sea Lemon Sole – Microstomus kitt
Arctic Char – Salvelinus alpinus
North Sea Sole – Solea solea
Turbot – Psetta maxima
Monkfish – Lophius piscatorius
Red Gurnard – Chelidonichthys lucernus
Dab – Limanda limanda
Flounder – Platichthys flesus
And so on …
Northern Pike – Esox lucius
Pikeperch – Stizostedion lucioperca
Hoki – Macruronus novaezelandiae
Cape Hake – Merluccius capensis
Tilapia – Oreochromis spp.
Pangasius – Pangasius hypophthalmus
Gilt–Head (Sea) Bream – Sparus aurata
European Sea Bass – Dicentrarchus labrax
Atlantic Salmon – Salmo salar
Black Tiger Prawns
Norway is a country with a strong sustainable economy. Norway´s national fisheries management system monitors fishing on the Norwegian coast and the Barents Sea with strict controls to ensure that it is always carried out legally and in accordance with regulations. The management system in the Barents Sea is recognized by the WWF and certified by the Marine Stewardship Council (MSC). The fishermen in this region fish with bottom-set longlines, which are deployed horizontally along the seafloor. Bottom-set longlines have fewer problems with seabird by-catch and less impact on the seabed.
Immediately after the catch, the fish are stored in cold water or on ice. The boats then set sail for selected landing sites (Mortaks). There the fish are gutted and sorted. The fish are then transported to Urk, where subsequent to further quality controls, are delivered to our customers as whole fish or hand filleted cuts.
Jacob de Vries knows the in depth story of the fish he fillets. He knows where they come from, who catches them, how they live, their anatomy, flesh and flavor. Every fish is different and Jacob and his team bring the best out of every fish fillets. This is an art that can only be achieved by hand.
The SeaConcept team is on the road for its customers throughout the year. We are always on the lookout for new ideas, products, and contacts. We visited many exciting places. We would like to share a few of our impressions with you, through the picture gallery below.
We visited the world’s most sustainable Arctic Char farm in Iceland. This farm was established in 2017. At the invitation of our colleagues from BINCA Vietnam, we learned about aquaculture in Vietnam. Organic Salmon is a growth market. We were on site, at the farms in Ireland.
A highlight for us was the Boston Seafood Show. That’s where we came up with the idea for our latest innovation “fish and ancient grains”. After the Boston Seafood Show we drove to Gloucester, Massachusetts, to experience the golden redfish and angler monkfish fisheries first-hand. Auke visited over 20 different companies on his tour to learn more about fishing in Alaska for Salmon, King Crab, and Plaice.
Accompanied by Jacob de Vries, our partner for our Lofoten project, we met with many fishermen and visited various fish auctions in the Lofoten. We were interested to learn the various fishing methods and bait that they use e.g., to catch MSC shrimp. On our second visit to Norway, we visited the Skrei fishing stations in the north and also learned more about Atlantic halibut. In Germany, smoked trout is very popular. Jaap and Auke were able to observe the entire value chain of this product in Turkey, from the farm to the finished product, which is imported into the EU.
Seaconcept, together with its production partners, has developed a wide range of fish convenience products. In addition to the standard convenience products, this product range includes fish coated with fine batters and various special breadings. In collaboration with our customers, we can also quickly develop new original convenience food concepts for retail and the foodservice industries.
Today, convenience products have become indispensable in the modern kitchen. That´s why Seaconcept has kept pace with the latest Ready-To-Eat product trends. Our convenience fish products are suitable for cooking in frying pans, deep fryers, and conventional or convection ovens. Pre-fried products only need to be heated up. However, raw breaded products still require cooking.
Seaconcept supplies products with a variety of quality levels. Such products include those made from mince, bits & pieces, shaped from blocks, cut from blocks, or naturally grown. These products are also available as single or double frozen.
Seaconcept proudly presents a new product line with only high-quality hand-cut loins. We searched for the best quality fish and combined this with sensational recipes to create a perfect match. The fish is filleted and checked by hand directly from the source, with a completely transparent chain, so that we can guarantee absolute top quality. Immediately after filleting, the fish is frozen using the latest technologies so that the taste and quality are retained.
Only this fish, which you get on your plate, may call itself “Handflakad”, which stands for hand-filleted fish in the Icelandic language.
1. Bring 100 ml of water, the mustard seeds and 50 ml of white wine vinegar to a boil in a saucepan. Simmer for 20 minutes, let it cool in the liquid.
2. Slice the cabbage using the mandolin into strips. Pour 75 ml of white wine vinegar into a bowl, stir 1 tablespoon salt and sugar well so that it dissolves. Stir in the cabbage. Add enough water so that the cabbage is submerged, let the cabbage marinate.
3. Cook the celeriac 15 minutes. Spoon into the food processor. Puree with 1 tablespoon of butter until it becomes a creamy puree.
4. Heat 2 tablespoons of butter in a large frying pan. Pat the Saithe loins dry and sprinkle salt and pepper on both sides. Place the fish in the pan and fry on medium heat until golden brown, about 4 minutes. Flip the fish with a spatula and fry the other side for 3 minutes until cooked, depending on the thickness of the fish.
5. Heat a knob of butter in another frying pan, bake the apple wedges golden brown and cooked through. Add the roasted beets warm together.
6. Divide the celeriac puree over 4 preheated plates and place the fish on top. Place the apple wedges and cabbage pickles next to it. Spoon some mustard seeds without the liquid over the fish. Garnish with nasturtium.
6 tablespoons yellow mustard seeds
125 ml white wine vinegar
¼ purple pointed cabbage
1 tablespoon cane sugar
½ celeriac, in cubes 3 by 3 cm
50 grams butter
500 grams saithe loins, at room temperature
1 elstar apple, sliced in wedges
4 baby beets with leaves, roasted
Nasturtium or Tarragon tops
Saithe (pollachius virens)
Fishing Area: FAO 27 – Sub V
Saithe is a close relative to Cod. Saithe has a more characteristic taste than most white fish species. Its distinctive flavour goes well with spicy dishes and other strong flavoured ingredients. Its meat also has a firm texture and is well suited to frying. Saithe is especially rich in protein and Vitamins D and B12.
Ancient food grains are becoming increasingly popular with consumers. They contain many essential nutrients such as fiber, proteins, and minerals. The trend towards natural and wholesome foods is leading consumers to food grains such as Teff, the cultivation of which has not been modified for many hundreds of years. The trend also embraces so-called pseudo-grains, such as quinoa and amaranth, which have gained superfood reputations.
Seaconcept recognized this trend in its early stages, and has created many interesting convenience food products made from various ancient and pseudo grains.
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