Catching, primary processing and value adding all in own hands, NorthSeaFood produces sustainable caught, deep-frozen fish products as a one stop shop. We bring quality and sustainability together in our products, from the North Sea to your plate.
Fishing company “Quotter” can be defined as a ‘’family owned company with Urk history” which can also be marked as innovative and enhancing sustainability.
The name Quotter is a merge of the two words quota en cutter (in Dutch ‘kotter’). Qualified management, capable crew on board with many years of experience in fisheries and sufficient quota and fishing rights makes that we can secure landings of fish with respect for nature, environment and fishstocks.
In Urk the profession of fisherman is transfered from father to son in that way that knowledge of fish and fisheries is assured.
The crew have modern equiped fishing vessels with a length of 28-43 meters. They make short trips and use multiple fishingmethods which makes it possible to land excellent quality of fish.
Immediately after the catch the fish is processed on board by gutting, sorting (fish species as well as sizes), cleaning the fish with fresh water. After that the fish is put into ice to cool it down to a temperature of 0 degrees celcius and immediately stored in the fishhold. The cold chain is continuous.
Quotter largely meets the quality and hygiene-standards of NSF.
All our plaice caught by twin-rig fishing method is supplied with the MSC sustainability certificate and at the moment more fish species and fishing methods are in the process of MSC certification.
During winter season our flyshoot fisheryoperations take place in the English Channel, mainly targetting squid and red mullet. In summertime the vessels target mainly red gurnard and cod in the Central Northsea. This traditional fishing method is called snurrevaed by Danish fishermen, but in Scotland this method is called flyshoot. The low towingspeed, short tracks and often daily landings makes that the quality of this fresh fish is of an excellent quality which is very interesting for our buyers.
Several trawl techniques are applied in the Central and South of the Northsea all over the year, targetting flatfish species which are landed fresh. In spring and in summertime mainly plaice is caught while turbot en brill are also important species. In fall and wintertime beside plaice also sole is an important specie whereas a number of other fishspecies like dab and lemon sole are part of the catch too.
In our fully certified factories the caught fresh fish from the Quotter fleet is processed.
Under strict quality control into a tasteful easy to prepare product. From catch till plate, as a one stop shop.
Direct after the fresh fish arrives at NorthSeaFood, the quality is checked and graded in order guarantee our customers the correct gradings.
After inspection the fish is in line filleted by machine, if required de-skinned and fully trimmed, as agreed.
At NorthSeaFood we also have the opportunity to do the filleting manually. Filleting of species less suitable for machine-filleting is done by hand through well experienced colleagues.
Immediately after grading and filleting the fish is stored in the cold store again, waiting to be frozen within minutes on our freezing belts.
With our freezing belts the products core is frozen very quick, to lock in flavor and remain the structure.
With our plate freezer we do freeze fillets, fish and squid in if required, interleaved blocks. The block weight varies from 250g for our retail customers up to 3 kg for the foodservice customers. Products packed like this are very easy to defrost.
In one production flow at the freezing belts, we glaze the fillets or fish with a protective layer of ice, as per mutually agreed specification.
Because of the glazing the product is well protected during distribution and storage.
On one of our breading lines we coat the fillets with a nice crispy layer of breading. Together with our customer brought to flavor by adding spices and herbs. The product is now suited for panfrying or deep frying.
Apart from traditional breading we also have the option to bread and pre-fry the product on our pre-frying production line. Using pure vegetable oil and if demanded special toasted crumbs for an extra crunchy bite. The fillets are now suited for preparation in the oven, pan, deep fryer or grill plate.
At NorthSeaFood we have a so called ‘Mugnaia” production line. Dusting the fillets with a thin layer of flour, together with pure lemon juice, spices and herbs. We can even glaze it with pure real butter. Preparation of this product like the fishermen and millers have done for decades, in the pan or at the grill.
Steam Delight is a unique production process of NorthSeaFood. We are topping our fillets with different taste profiles. The topping base e.g. can be real butter, cheese or olive oil, enriched with vegetables, spices and herbs.
This ready to use product is packed in a steam foil, for preparation in oven and microwave. Within minutes form frozen a chef cook signature product on your plate.
The frozen fish and fillets are being packed under private-label or under our own brand Deliz. For the retail market we produce among others, wet-pack interleaved and IQF products in folding boxes, trays, flow packs or polybags. For the Foodservice, catering and industry we produce exactly calibrated products in boxes or bags varying from 3 kilo up to 300 kilogram.