Based in the south of the Netherlands, the experts of Amacore recognise the importance of great seafood. Their MSC-certified processes which encompass extensive quality assurance, unmatched sustainability and fine-tuned logistical solutions are the conduit for produce of the highest standard.

As part of a third generation Mediterranean family business, Hispamare experts believe that tradition is the greatest guarantee of quality. By leaning upon the natural properties of the most valued fishing grounds and ultra-modern IQF freezing technology, this enterprise has managed to claim its place as a brand chosen by the highest-awarded chefs in the world.

Using the Japanese Ikejime quality assurance technique, they strive to rear and preserve unrivalled flavour. By employing modern know-how through low fish density, a 100% natural environment and a scientifically-proven nutritious feed, Loch Duart's Scottish Salmon is fit, healthy and heavily sought-after in the world of luxury gastronomy.

A respect for centuries-old methods and a commitment to taking time lies at the very heart of John Ross’ smokehouse. As one of the last remaining organisations to hand prepare Scottish smoked salmon using traditional brick kilns, the experts of John Ross stand behind the belief that some things simply cannot be rushed.

As a distinguished name in the field of premium seafood, De Jong offers an extensive selection of the finest fresh fish, crabs and lobsters. Their modern tanks and dedicated fleet accompanied by unparalleled delivery service ensure the delivery of luxurious maritime cuisine to the palm of your hand swiftly, sustainably and in peak condition.

When the founder Jan Kooy started smoking and selling fresh fish in 1939, Jako was established, giving a start to a century-old legacy around the finest premium seafood. Next to the region's flavourful squid, this enterprise reaches far across the world to acquire a multitude of delicate varieties of salmon and their pearl-like Ikura eggs.

A prestigious name in the marine food market with a centennial tradition, Ubago Group furnishes the finest offerings from the sea. Through cutting-edge technology, they prepare delicately canned, artfully smoked, and perfectly salted fish, establishing themselves as a true maritime artisan, trusted by esteemed clients worldwide.

Based in the heart of the fishing village of Urk, Netherlands, where people have been fishing and fish trading for centuries, Zalmhuys represents a union of generational experience, time-less knowledge and modern processing techniques. Today, the consistent delivery of high-quality seafood is the ultimate pride of each of their fishermen.

With an experienced team of dedicated professionals who pledge daily, "The sea gives us its best, and we give it ours.”, Cabomar ensures an unwavering enthusiasm and fidelity for marvellous gourmet sea treats. These experts specialise in crafting bespoke seafood, including frozen, fresh, and chilled varieties, each designed to satisfy the guest’s needs.

Thanks to their uncompromising commitment to excellence, Freshcado has earned its merited reputation for supplying high-quality seafood to numerous leading local restaurants. Today, their goal is to provide that same luxurious seafood used by the greatest Spanish chefs to the sophisticated gourmets and connoisseurs of the world.

Peixos de Palamós is a leader in the Mediterranean aquaculture industry, known for their innovative "one fish, one traceability" protocol, guaranteeing transparency for every catch. Their commitment to precision and quality control, along with bespoke preparations and advanced freezing technology, ensure that gastronomes receive seafood of the highest standards.

Since 1899, Lerøy Seafood Group has been one of Norway’s most established names in seafood. From salmon farms in pristine fjords to wild whitefish caught in Arctic waters, Lerøy delivers premium-quality fish with full traceability. With control from sea to shelf, and a deep commitment to sustainability, Lerøy supplies premium fish to over 80 countries—every day, five million meals at a time.

Gourmify brings the elegance of Moroccan cuisine to the global table, offering a refined seafood selection sourced from pristine waters. From Argentine red shrimp to Cape hake fillets and Patagonian squid, each cut is preserved at peak freshness. Backed by rigorous standards, Gourmify delivers traceable excellence that elevates every dish with bold, authentic flavour.

Sourced from the pristine waters of Lake Victoria, Lake Bounty’s Nile Perch is wild-caught using traditional methods that honour local heritage. Carefully handled from catch to export, each cut offers a clean, firm texture rich in Omega-3. With internationally certified facilities and a deep-rooted quality philosophy, Lake Bounty sets a new standard in purity and culinary excellence.

From the coastal heart of Galicia, Frinsa has mastered the art of canning since 1961. Specialising in hand-selected white tuna, sardines, mussels, and scallops, its products reflect purity of origin and depth of tradition. With a deep respect for seasonal fishing and artisanal methods, Frinsa preserves the essence of the sea through minimal intervention and uncompromising quality.