We have to learn how to eat what the fisherman catches and not let him fish what we want to eat, says the slogan of North Sea Chefs. Filip Claeys tells in our video about the origin of North Sea Chefs, and why it is important that this organization exists.
North Sea Chefs makes every effort to make lesser known, unloved fish species and bycatch, caught by Belgian fishermen, in demand. With creative recipes and technical sheets, we encourage other chefs, hobby chefs and consumers to deal responsibly with these respectfully caught fish and bycatch. On the one hand because these fish have so much more to offer than most people think. On the other hand out of respect for local fish in general and in particular fish such as dogfish, red poon, weever, pout, megrim, haddock, cuttlefish.