Products
Ras Echt Vis is the freshest fish for the fish retail and restaurant industry. In our family business, the fish is processed purely and filleted traditionally. Thanks to our ‘blacksmith's secret,’ the taste is preserved, and the structure remains firm.
‘All our fish has optimal taste due to our unique hand-filleting method. We stroke our fish, so to speak.’
Our fish is an original product of exceptional quality. The sturdy structure of Ras Echt Vis products makes our fish ideal for restaurant preparations and artisanal smokehouses.
Cod Loin Gadus morhua
Genuine cod loin is a primal product originating from the North Sea. The flesh has a loose texture and is rich in flavor. Because the loin is cut from the top of the cod, the piece is beautifully thick and completely boneless. This makes cod loin more exclusive than cod fillet. A true delicacy!
Alaskan Salmon Fillet Oncorhynchus nerka
Alaskan salmon fillet is wild-caught, less fatty than the farmed variety, and rich in Omega-3 fatty acids. Genuine Alaskan salmon fillet is caught with the preservation of the salmon stock in mind, using only sustainable fishing methods. This means fishing only occurs from June to September when the salmon are well-fed. Our local agent selects only the best quality salmon fillets; an exclusive product that requires exclusive preparation.
Lemon Sole Microstomus kitt
Lemon sole belongs to the flatfish family and is the little sister of the more expensive Dover sole. The flesh of lemon sole is softer than that of Dover sole. Additionally, the skin of lemon sole is also edible. The species originates from the North Sea, is easily digestible, and has many different applications and preparation methods.
Plaice Fillet Pleuronectes platessa
From frying to baking in the oven; plaice fillet is a type of fish that a chef can use in many ways. The species belongs to the flatfish family. Genuine plaice fillet is carefully selected and purchased at the Urk fish auction.
Sole Solea Solea
Sole is one of the most exclusive fish species in our assortment and is available throughout the year. Because genuine sole is obtained using sustainable fishing methods, the quality of this special, expensive fish species is guaranteed. Sole is the ultimate fish to put on the restaurant menu and can be prepared in many different ways: frying, grilling, deep-frying, steaming, braising, and poaching.
Wolf Fish (Spring) Anarhichas lupus
Wolf fish is a seasonal product that is only available fresh in the spring. It is a pure exclusive fish species with its own unique flavor. Genuine wolf fish is carefully frozen fresh so that this fish is also available outside the season.
Please inquire with the seller for the availability of our fresh halibut.
Halibut (Season) Hippoglossus hippoglossus
Our Greenland halibut is a fatty fish species that melts in the mouth. The halibut is available fresh during the summer period. During the rest of the year, we can supply the fish frozen.
IJsselmeer Zander (Season) Sander lucioperca
Genuine zander is a freshwater fish from the waters of the IJsselmeer. This firm fish species is so full of flavor that whether fried, grilled, or steamed, it's a true culinary delight!
Monkfish Lophius piscatorius
The flesh of genuine monkfish is white and very firm. It tastes sweet and mild, not distinctly fishy. Moreover, monkfish has few bones and yields little waste when filleted. The cheeks are a true delicacy, and even the head contains so much gelatin that you can make delicious broth from it. Because the fish meat does not fall apart quickly, monkfish is ideal for cooking, frying, steaming, stewing, and even grilling. Combined with its amazing flavor, all of this makes monkfish a pricey but highly sought-after delicacy.
Whiting Merlangius merlangus
Whiting is a delicate fish that is sensitive to damage and can spoil if handled too roughly. However, thanks to the special artisanal preparation by our hand-filleting experts, the delicate flesh of genuine whiting remains intact, allowing us to deliver a beautiful product. The preparation of this species requires little time. The flesh cooks quickly and is wonderfully tender. Whiting is best pan-fried with the skin on. With its lean, easily digestible flesh, whiting is an excellent alternative to cod.
Turbot Scophthalmus maximus
Genuine turbot is a sustainably farmed flatfish characterized by its firm, roe-free flesh. It is traditionally a luxurious, versatile fish species popular among restaurateurs. Turbot is suitable for almost all cooking methods, ranks among the more expensive fish species, and is of the best quality from September to March. An adult turbot can grow up to 30 centimeters long and weigh 25 kilograms.
Redfish Sebastes norvegicus
Redfish is a saltwater fish that lives in fjords and bays. It feeds on herring and deep-sea shrimp, making its flesh deliciously fatty and rich in vitamin A. Especially the larger specimens of redfish are very flavorful. Genuine redfish is very affordable and is caught from May to September when the quality is at its best. The species is beloved because it is easy to prepare and cooks quickly. Whether fried, deep-fried, smoked, or marinated on the barbecue: the possibilities with redfish are endless.
Gurnard Triglidae
Genuine gurnard has a fine, sweet, shrimp-like flavor and is only caught during the best period: from January to March. It is a tasty fish, with firm flesh and a juicy character. Therefore, gurnard is extremely suitable for use in stews and fish soups, or skewered on the grill or barbecue.
Brill Scophthalmus rhombus
Genuine brill is a flatfish species belonging to the turbot family. The flesh of brill has a fine texture and the species has a milder taste compared to turbot. Delicious when baked on the bone, grilled, stewed, fried, or in fish fondue, brill is a delight for the palate. Genuine brill is available in limited quantities throughout the year, although the price is relatively high due to limited supply.
Hake Merluccius merluccius
Genuine hake is a relatively soft, slender, silver-colored fish with a rich flavor. The fish has a loose texture and can feel somewhat flabby, making the flesh difficult to cut. Professional chefs therefore rub the species with salt and let the flesh firm up in the refrigerator to facilitate cutting. Hake is immensely popular in Spain and is widely used in 'zarzuela', a typical Spanish casserole dish.
Pollock Pollachius virens
Pollock is similar to cod and is widely used in frozen fish products and surimi. Genuine pollock is a firm winter fish of the finest quality caught with sustainable trawls in northern waters. This fishing method has no bottom impact and results in little bycatch. The flesh of pollock is firm and softer, drier, and darker than that of cod. The species is suitable for all possible preparations.
Skate Batoidea of Rajomorphii
Genuine skate is a true culinary gem! Even with the simplest preparation, this fish tastes delicious. Genuine skate is only caught during the most favorable period, from June to the end of March, when the flavor is unmatched. Skate is naturally boneless because its flesh is made of cartilage. This makes skate very popular with children. Professional chefs are generally enthusiastic about this high-quality fish species as well. Skate is irresistible when served warm, whether baked, poached, oven-roasted, or in a papillote. But thanks to its soft texture, this fish is also ideal for cold dishes such as terrines.
Whiting Batoidea of Rajomorphii
Whiting is a winter fish and is also seen as the big brother of hake. The species is often salted and smoked, and in England, whiting is often used in the famous 'Fish and Chips'. But breaded, the species is suitable for various cooking methods as well. Because of its loose, soft texture and strong flavor, whiting is sometimes considered tastier than cod by connoisseurs.
Norwegian Salmon Salmo salar
Genuine Norwegian salmon fillet is cultivated at a high level in the pure Norwegian waters. The species is fattier than wild salmon, and during cultivation, as much consideration as possible is given to the fish's natural biological life cycle. This gives Norwegian salmon fillet an authentic, pure taste. Moreover, farmed salmon always comes at a competitive price. For the extra conscious consumer, Genuine organic farmed salmon is a responsible choice. This variant grows without artificial interventions or treatments and exclusively consumes organic fish feed.