Coastal chefs promote North Sea fish during ‘Sea of ​​Taste’

With this new promotion, Westtoer, the tourist office of the West Flemish provincial government, wants to put local products from the North Sea in the spotlight. “The coast has dozens of large and small addresses that put fresh North Sea fish on the menu. For ‘Zee van Smaak’, there is intense collaboration with the fishing industry and the many chefs along the coast,” says Sabien Lahaye-Battheu, deputy and chairman of Westtoer.

Sustainability

‘From board to fork’ is the central theme of the project. With this, Westtoer wants to draw attention to sustainable and local fishery products. From September 15 to October 15, the general public can taste the ‘Sea of ​​Taste’ on many menus on the coast. The chefs get to work with three seasonal fish from the North Sea: ray, squid and brill; and they provide various dishes with these products. “The action also supports the fishermen in Nieuwpoort, Ostend and Zeebrugge who bring fresh products from the North Sea to the coastal chefs every day via the fish auctions, wholesalers and the fish trade,” it still sounds.

podcast

Both chefs and fishermen are also featured in a new eight-episode podcast, ‘Zee van Smaak’.