The Fish&Season Foundation aims to make a structural change and make fish consumption in the hospitality industry more sustainable. Sustainability is required if we want future generations to be able to continue to enjoy fish. To achieve this, there are 2 important principles.
1. Choose sustainable fisheries as much as possible
2. Only eat fish in the right season. Even fish that is certified sustainable should not be consumed throughout the year.
The rule is simple: Leave fish alone during their spawning period.
Specifically, for the hospitality industry, retail, and catering, we have assembled a 100% Fish&Season assortment. The seafood in this assortment is all caught in the right season, has healthy populations, is caught using sustainable fishing methods, and is of high quality.
Fish&Season aims to make fish consumption more sustainable, both at home AND in the food service industry. Our fish experts advise chefs about sustainable seafood that is in season. They provide practical tips for the the preparation and recommend high-quality, sustainable alternatives for your menu card, while considering healthy profit margins and high quality.
Because food businesses often change their menu cards with the seasons, we have developed menu card assistance. Check which seafood is in season. Conveniently organized by quarter, so that it will help chefs by adjusting the menu card.