Seafarm

Who's behind it

Adri Bout founded Seafarm in 1993. He came from a fishing family and saw the quotas for wild catch getting stricter. He chose farming. The business is in Kamperland, on the Jacobahaven, with a view of the Oosterschelde and the storm surge barrier. His son Dave joined later and saw what could be done with the deep salt spring water beneath the site. Today Seafarm is regarded as a pioneer and European leader in turbot farming.

How the farming works

The turbot grows in large basins on salt spring water that comes up from seventy meters deep, at a constant temperature and in clean water. Since 2014 they have raised the young fish themselves in their own hatchery, Frymarine, so the whole cycle happens in Kamperland: from hatchery to market-size fish. The system is closed. Waste water goes back into the process and the farm runs energy-efficiently. That gives you turbot of steady quality and consistent sizes, all year round.

Besides turbot, Seafarm supplies oysters, razor clams and cockles. The shellfish are purified in Oosterschelde spring water before they leave, so they arrive clean and full of flavor. Their own oyster line, Seafarm Oysters, has also been running since 2014. Everything comes from the same corner of Zeeland, with a short, traceable supply chain.

In your kitchen

Farmed turbot comes in a consistent size, so your portioning is predictable. It's available all year, so you can put it on the menu as a fixed dish.

For the shellfish, the story at the table is simple: farmed in Zeeland, purified in spring water from the Oosterschelde, with a short trip from water to plate. Your guest can check it. Combine the oysters and razor clams as a small Zeeland platter, or use the cockles to give body to a fish sauce.