NLWith summer approaching, fish sales are on the rise. The fish from our own North Sea are once again of superb quality, the herring season has restarted, and a fish on the barbecue is irresistibly delicious. Enough reason for a fish event, we thought, and therefore ROOST aan de Singel became VIS aan de Singel for one day on Monday, June 12.
Fish Trends
Chefs and hospitality entrepreneurs were able to explore unique fish trends, refresh their fish knowledge, and, of course, the classics were not overlooked. The day concluded with a hearty bouillabaisse prepared with all the fish of the day. 
Fish Filleting
Our fish specialist Eric brought an extensive assortment of both well-known and less common fish. He explained the unprecedented possibilities with fish. Fish is a beautiful product, also cost-wise, especially if you follow the seasons and opt for the lesser-known but equally delicious varieties, such as mackerel, koolvis, whiting, and tongschar. Meanwhile, he filleted fish with lightning speed. Of course, the chefs also got a chance to take the knife in hand and test their speed—some had not practiced in a while, while for others it was more recent. 
Frank’s Smokehouse
Frank and his son Thomas from Frank’s Smokehouse in Amsterdam brought their smoker with them. Live mussels and shrimp were smoked and tasted on the spot, as well as their masterfully smoked monkfish. Each product is beautiful and ideal for creating distinctive dishes. For the tastiest smoked salmon, you have to visit Rokerij de Zalm. The side salmon that Saskia and Monique had were snapped up eagerly and were still fresh by the end of the day. 
Test Your Oyster Knowledge
Oyster knowledge was also refreshed. Marcus de Oesterman had participants taste two different oysters, accompanied by a matching wine and cider served in the shell. The participants were asked if they could guess which oyster they were tasting. The wine and cider that were then served in the shell provided an important clue. It turned out to be quite challenging, but it was certainly a unique tasting experience. 
All Fresh Fish in the Pan
The highlight of the day was Patrick Smit, also known as the Master of Fish. He prepared a colorful, richly filled paella in his pan with a 1-meter diameter (he even has an even larger one). Not only was it an eye-catcher at the event, but it was also absolutely delicious. Of course, all the fish was utilized that day from head to tail. Our in-house fish master René turned all the fish trimmings and bones into a delightful bouillabaisse that was served at the end of the afternoon. 
