Pittman Seafoods has maintained partnerships with retailers in Belgium for approximately twenty years. And we now have partners in France and Germany too. We are able to build such strong partnerships because we offer top quality products, excellent service and flexible delivery terms. Pittman Seafoods is a major player in the private label market.
Thanks to our automatic sawing line in Zeebrugge, Pittman Seafoods can produce fish cubes and steaks (from 6 to 400 grams) according to your specifications for use in ready meals, soups or salads. We also offer natural portions cut to your requirements. We will be more than happy to arrange a meeting with you to discuss any special requirements you may have, to offer advice and to devise creative solutions if need be.
The range of quality deep-frozen fish offered by Pittman Seafoods is incredibly diverse, and the options with respect to size and weight are endless. Thanks to having our own cold storage facility, sufficient supplies and an excellent logistics team, Pittman Seafoods is able to process your orders quickly and professionally.
The flesh of this fatty fish is very tasty and it is usually grilled or fried. The Belgian dish "paling in het groen" (eel in a green sauce) is a mouth-watering delicacy.
The king crab is one of the largest crustaceans in the world - they can have a span of over one metre and weigh over ten kilograms.
Lobster is caught and frozen from May onwards, when they are starting to become nice and meaty.
The Pacific salmon is bursting with health-promoting omega-3 fatty acids and is rich in vitamins A and D. The main types of pacific salmon are silver (or ‘coho'), chum (‘keta'), pink, red king (‘chinook') and sockeye.
This olive-green fish, with its black and white mottled belly, is distinguished from the Pacific cod by its smaller head.
This saltwater fish can grow to over one metre long and is slightly greyer than the Atlantic cod.
Thanks to the UHP (Ultra High Pressure) process, we can offer a frozen raw product that equals the quality of the fresh product.
While the general public seems to be unfamiliar with this haddock-like fish, it is one of the most widely-consumed species of fish in the world, alongside the Alaska pollock.
Mussels are a rich source of protein, minerals and iron. They have a fat content of less than 1% - and contrary to popular belief, consuming them has not been linked to raised cholesterol levels. Frozen mussels are ideal for pastas, curries, soups, pizzas, paella, salads and seafood mixes.
The Pacific flounder is a wonderful alternative to the local sole-like species. It's also a lot cheaper. Flounder rolls are the most popular way to eat Pacific flounder.
Snow crab meat has a sweet taste and a firm texture. It is delicious in cold dishes such as salads, cocktails, toppings and spreads.
Pangasius is sold almost exclusively as fillets. The meat is firm and it has a neutral flavour. It is an ideal fish for poaching, grilling, frying or for preparing en papillote with vegetables and wine in the oven. There is a reason this fish is one of the ten most eaten species of fish in the world.
Scallops are ideal for delicious, light meals and are often listed on the menus of top restaurants. Well-suited to quick frying or grilling, they work particularly well in pastas and salads.