Fish&Season 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.

Especially for the hospitality, retail, and catering sectors, we offer a Fish&Season assortment. The fish in the assortment is caught during the appropriate season, comes from a healthy population, is sustainably caught, and is of high quality. To see which fish are in season, you can use the Fish&Season tool.

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.

Of course, you can choose to order sustainable fish on our website. However, if you want to gain more knowledge, you can sign up for our Fish&Season sessions. In 2024, we have scheduled 3 sessions with 3 different themes. As a customer of Jan van As, you can attend these sessions for free. If you wants to join one or more sessions please send an e mail near visenseizoen@janvanas.nl