Maker · Fish
Seafarm
Farmed turbot from closed basins and Zeeuwish shellfish that are purified in Oosterschelde spring water. Consistent quality, year-round, from Kamperland.
The story
Who's behind it
Adri Bout founded Seafarm in 1993. He came from a fishing family and saw that the sea doesn't give endlessly; stricter quotas made wild catch uncertain. His answer was farming instead of catching. The business sits in Kamperland, at the Jacobahaven, with a view of the Oosterschelde and the storm surge barrier. Son Dave joined later and saw what you could do with the deep salt spring water beneath the grounds. Today, Seafarm is considered a pioneer and European leader in turbot farming.
What really makes it different
The turbot grows in large basins on salt spring water that comes up from seventy meters deep. Constant temperature, clean water, no capricious sea. Since 2014, they breed the young fish themselves in an own hatchery, Frymarine, so the whole cycle lies in Kamperland: from hatchery to market-ready fish. The system is closed. Waste water goes back into the process and the farm runs energy-efficiently. For you, that means turbot with consistent quality, year-round, without the seasonal gaps and varying sizes of wild catch.
Besides turbot, oysters, razor clams and cockles arrive through the same principle. The shellfish are purified in Oosterschelde spring water before they leave the door, so they arrive clean and flavorful. The own oyster line Seafarm Oysters has also been running since 2014. Everything comes from the same piece of Zeeland, which keeps the supply chain short and traceable.
How to set yourself apart with this
Farmed turbot solves two things you run into in the kitchen. You get a consistent size, so you portion predictably and throw nothing away. And you have no dead weeks anymore when wild turbot is hard or impossible to get. Put it down as a dish that can always be on the menu, not as a seasonal special.
For the shellfish, the story is simple to tell at table: farmed in Zeeland, purified in spring water from the Oosterschelde, with a short journey from water to plate. That's not an empty claim but something your guest can trace. Combine the oysters and razor clams as a small Zeeuwish plateau, or use the cockles to give body to a fish sauce. That way you build a fish course that leans on origin you can stand by.
Chef’s tip
Farmed turbot gives you consistent weight per fish. Order to size 400 to 600 grams and you portion exactly one beautiful fillet per guest, with no loss. The razor clams need 30 seconds in a hot pan with butter; longer and they become tough.
How to use it
Ideas for your menu
Turbot from the bone
Whole farmed turbot of 400 to 600 grams, seared on the skin and finished in the oven. Firm flesh, no seasonal gap, so you can put it on the menu year-round.
Oysters with Zeeuwish purification
Served raw, purified in Oosterschelde spring water. Just lemon or a light mignonette; the shellfish arrive clean and flavorful.
Razor clams from the pan
Brief hot searing with garlic, parsley and a splash of white wine. Quick first course that leans on fresh shellfish and needs little else.
Cockles in their own juices
Steamed with shallot and thyme, the cooking liquid as the base for a light sauce. Works as a side dish with fish or as a small plate to share.
For your menu
“Farmed turbot and Zeeuwish shellfish from Seafarm in Kamperland. The turbot grows in closed basins on salt spring water from seventy meters deep; the oysters and shellfish are purified in Oosterschelde spring water.”
Products from Seafarm
What we carry from this maker
Kokkels p/kg
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