Fish, crustaceans and shellfish together form a versatile category that is valued in cuisines around the world for its refined flavours and wide range of culinary uses. From firm fish and delicate fillets to prawns, crab, mussels and oysters, these ingredients suit both simple everyday dishes and more festive, elegant preparations.
On this page, you will discover different types of fish, crustaceans and shellfish and how they are used in the kitchen. Some varieties are ideal for quick cooking, while others come into their own on the grill, in the oven, in pasta dishes, soups or classic seafood recipes.
From trout to cod
Fish
Fish is a versatile product group with major differences in flavour, texture and preparation. From firm fish for the oven or barbecue to delicate fillets for frying, steaming or poaching: fish suits both simple everyday dishes and more refined preparations.
Crustaceans are valued for their delicate texture and distinctive flavour. From small prawns to lobster and crab: they are used in light starters, rich sauces, pasta dishes, soups and festive main courses.
Schelpdieren brengen een zilte en karaktervolle smaak naar de keuken. Ze worden op uiteenlopende manieren bereid, van eenvoudig gestoomd of gekookt tot verwerkt in pasta, stoofgerechten, soepen en klassieke zeevruchtenschotels.
