Wild-Catch develops quick-to-prepare products for cooks made from wild-caught fish from the North Sea. In order to prevent waste, we use bycatch fish species. Examples are the uncommon sizes of flounder and dab, but also the belly of black saithe or the fat edge of plaice.
Our products are produced with great care. All ingredients are fresh. We only work with fresh herbs and never add E-numbers. And you can really taste that!
North Sea Croquette
Delicious croquette made of dab, flounder, plaice and cod offcuts. 30 grams. Fry for 4 minutes.
North Sea Curry
Mild fish curry made from 25% pollock, full of vegetables and fresh herbs. 1500 grams. MSC certified. Heat in pan/oven.
Smoked mackerel spring roll
Spicy mackerel spring roll made from the minced meat left over from filleting the smoked mackerels. 17 grams. MSC certified. Fry for 3 minutes or cook in the oven for 12 minutes.
Thai North Sea patty/burger
The Thai North Sea biscuit consists of 66% MSC-certified saithe trimmings, spices and vegetables. 40-85 g each. Deep fry for 4 minutes or cook in a frying pan.
Thai North Sea fishballs in tomato sauce
These have the same taste and structure as the fish patty, but are made with offcuts of MSC-certified cod. Suitable for oven and microwave cooking. 5×30 grams with tomato sauce.
Mackerel ravioli
Delicious pasta filled with minced, smoked mackerel and balsamic vinegar. MSC certified. Cook for 4 minutes in boiling water.
Cod ravioli with mint and lemon
Delicious pasta filled with minced cod, mint and lemon. MSC certified. Cook for 4 minutes in boiling water.
Cod and fennel ravioli
Delicious pasta filled with minced cod, fennel seeds, lemon and fennel. MSC certified. Cook for 4 minutes in boiling water.
North Sea Burger
Breaded burger with minced cod, sea lettuce and parsley. 100 grams. MSC certified. Fry in a shallow pan or in deep-fryer for 4 minutes.
North Sea fingers
For the kids: Fish fingers made of minced cod and sea lettuce. 20 grams. MSC certified. Fry in a shallow pan or in a deep-fryer for 4 minutes.
Bycatch croquette (30 grams)
Nothing is more Dutch than the croquette and the North Sea. So why not a combine them? Our croquette is 33% filled with unusual sizes of dab, flounder, saithe belly and the very nutritious and tasty fatty edges of plaice.
Thai North Sea patty (40 grams)
Fresh fish from the North Sea with Thai flavours! A winning combination. The Thai North Sea patty consists of 66% saithe trimmings and additional spices and vegetables.
North Sea curry (1500 grams)
This hearty curry consists of 22% fish and 50% vegetables. Depending on the season, the fish consists of a mix of flounder, dab and saithe.
Our snacks and curries are so delicious that they will make you go wild.
We would love to tell you all about our search for perfect ingredients and refined recipes without artificial additives, but you should just taste it. In our kitchen, we only work with the ‘trimmings’ of wild-caught fish. These are often the tastiest and most nutritious parts of the fish. The cream of the crop.
We only cook with wild-caught fish that ends up in nets unintentionally.
Fishermen always go out for a specific fish, for example sole. But other fish also end up in their nets. We fish these unwanted catches out of the fishermen’s nets. This way, we make sure that the so-called bycatch is not wasted. Very sustainable, in other words, which is why the Good Fish Foundation also supports our work.
Our fish comes from one of the best-managed seas in the world: the North Sea.
About 90% of the North Sea fish is destined for export, for example to Eastern Europe. In addition, the Netherlands imports farmed fish or endangered species such as tuna from all over the world. Crazy! That’s why we work with the tastiest fish that swims around in nearby waters. A small part, about 10%, comes from the sea just above the North Sea, where Dutch fishermen also come from.
The top three fish eaten in the Netherlands are farmed salmon, tuna and pangas catfish. Respectively: fish that has clocked up a lot of food miles; fish that feed on fish caught far away and antibiotics and lastly, fish that is endangered and often flown in by plane.
Shameful! We live in the most water- and fish-rich area in the world. And we live near a sea that is best managed and monitored.
Wild-Catch believes in a world where we eat more plants, and where we also make good use of the animal proteins that nature provides.
That is why we only use the beautiful wild-caught fish from the North Sea (FAO 27-IV to be precise) and then also the fish that otherwise is very likely to not even end up on our plates. This includes the dab and the flounder, but also the parts that remain after filleting, which are often the greasiest and tastiest parts. Think of the bellies, the cheeks, the fatty edges of saithe, plaice and mackerel. Currently, these fish either go to Asia or are made into fishmeal. Our mission is therefore
“Making fish consumption more sustainable by developing ready-made products for cooks based on bycatch and other residual flows from the North Sea”
Want to know more about our vision of food?
Check out our visionWild-Catch works together with a number of fish processing companies such as Korfvissers, Seafood Parlevliet, Anove Seafood and Van As. The products are produced with great care by DimSum, Lodewyck, Raaskal Foodcreators and the Pastafabriek.
Huibert is a socially engaged entrepreneur who previously founded an urban agriculture company ‘Uit je eigen Stad’ (‘From your own city’). In 2018, he started Wild-Catch. In addition, he works for ‘Samen tegen Voedselverspilling’ (Together against food waste’). An organisation that works to combat food waste.
