{"id":14859,"date":"2015-10-19T00:00:00","date_gmt":"2015-10-19T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/alles-over-vis\/"},"modified":"2023-11-24T10:53:04","modified_gmt":"2023-11-24T09:53:04","slug":"alles-over-vis","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/alles-over-vis\/","title":{"rendered":"Tout sur le poisson"},"content":{"rendered":"<blockquote><p><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"fr-BE\">Le lundi 17 ao\u00fbt, dans l\u2019enceinte de l\u2019ancienne minque aux poissons de Zeebruges, s\u2019est tenu le premier Salon flamand du Poisson. L\u2019accent avait \u00e9t\u00e9 mis sur le poisson local et durable.<\/span><\/span><\/span><\/p><\/blockquote>\n<p lang=\"nl-BE\"><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"fr-BE\">Tout n\u2019\u00e9tait que poisson en cette mi-ao\u00fbt \u00e0 Zeebruges. Le samedi pr\u00e9c\u00e9dent avait d\u00e9j\u00e0 accueilli le grand public \u00e0 l\u2019occasion de la Journ\u00e9e du Poisson Flamand, avec au programme des expositions, d\u00e9gustations, concours, l\u2019\u00e9lection de l\u2018Ambassadrice du Poisson ainsi qu\u2019une gigantesque marmite de soupe de fruits de mer.\u00a0<\/span><\/span><\/span><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"fr-BE\">Le lundi ce fut au tour du Salon du poisson pour professionnels d\u2019y prendre ses quartiers. La force motrice derri\u00e8re les deux initiatives est le N\u00e9erlanbelge Maarten du Bois. Grossiste et pr\u00e9sident de Visgro, une association de d\u00e9fense d\u2019int\u00e9r\u00eats. Il milite depuis des ann\u00e9es pour l\u2019utilisation d\u2019esp\u00e8ces locales et sous-\u00e9valu\u00e9es de poissons, au travers de livres, sessions d\u2019informations, cours de filetage de poisson, \u00e9v\u00e9nements et m\u00e9diations avec diverses instances gouvernementales.<br \/>\n<\/span><\/span><\/span><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"fr-BE\">Le Salon du Poisson est un \u00e9v\u00e9nement du commerce de gros \u00e0 l\u2019intention du commerce de d\u00e9tail et du chef (de cuisines collectives). Ce fut \u00e9galement le lieu de rencontre du fournisseur et du professionnel du poisson.<br \/>\nUne vingtaine de stands accueillait les visiteurs. Grossistes en poissons, mytiliculteurs, ostr\u00e9iculteurs, fabricants de soupe de poisson, mais \u00e9galement des producteurs de machines pour le pelage du poisson, des constructeurs de cuisines, des firmes sp\u00e9cialis\u00e9es en \u00e9pices (pour poisson)\u2026 Des d\u00e9gustations et d\u00e9monstrations \u00e9taient propos\u00e9es \u00e0 chaque endroit. Diverses instances aussi \u00e9taient pr\u00e9sentes, parmi lesquelles le susnomm\u00e9 Visgro, La Centrale des Armateurs, le VLAM (Vlaams centrum voor agro- en visserijmarketing) et la Cri\u00e9e aux Poissons Flamande. Cette derni\u00e8re exploite les cri\u00e9es aux poissons dans les ports d\u2019Ostende et de Zeebruges. Leur stand exposait les esp\u00e8ces de poissons p\u00each\u00e9es par les chalutiers belges. Les plus connues bien s\u00fbr, mais \u00e9galement le merlan, le merlu et bien entendu le poisson de l\u2019ann\u00e9e\u00a0: la roussette. Vous pouviez y d\u00e9guster la roussette, cuite croustillante comme il se doit.<\/span><\/span><\/span><\/p>\n<h3 lang=\"nl-BE\"><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM152-REP-Visbeurs-N-RDV2x.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-4535\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM152-REP-Visbeurs-N-RDV2x.jpg\" alt=\"HM152-REP-Visbeurs-N-RDV2x\" width=\"1000\" height=\"563\" \/><\/a><br \/>\n<strong>Felix Alen<\/strong><\/span><\/span><\/h3>\n<p lang=\"nl-BE\"><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"fr-BE\">Les visiteurs que cela int\u00e9ressait avaient \u00e9galement l\u2019occasion d\u2019effectuer une sortie en mer \u00e0 bord d\u2019un crevettier. Le salon a accueilli quelque 700 visiteurs. \u00ab\u00a0Pour une premi\u00e8re \u00e9dition je ne suis pas m\u00e9content, mais l\u2019initiative doit grandir et se faire un nom. L\u2019ann\u00e9e prochaine nous l\u2019organiserons avec le m\u00eame enthousiasme\u00a0\u00bb, nous explique Maarten du Bois.\u00a0Comment vous est venue l\u2019id\u00e9e d\u2019organiser un salon du poisson? \u00ab\u00a0En Belgique, il n\u2019existe en fait qu\u2019un seul salon consacr\u00e9 exclusivement au poisson et il se tient \u00e0 Bruxelles. Ce salon est gigantesque et de caract\u00e8re international. A mon sens un salon du poisson plus petit et davantage ax\u00e9 sur la p\u00eache locale \u00e0 la c\u00f4te avait toute sa raison d\u2019\u00eatre.\u00a0\u00bb<\/span><\/span><\/span><\/p>\n<p lang=\"nl-BE\"><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM152-REP-Visbeurs-N-RDV4x.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-4534\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM152-REP-Visbeurs-N-RDV4x.jpg\" alt=\"HM152-REP-Visbeurs-N-RDV4x\" width=\"1000\" height=\"563\" \/><\/a><\/p>\n<p lang=\"nl-BE\"><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"fr-BE\">Les organisateurs avaient \u00e9galement fait venir \u00e0 Bruges une s\u00e9rie de chefs. Ils y ont concoct\u00e9 quelques pr\u00e9parations \u00e0 base bien entendu de poisson local. C\u2019est ainsi que Felix Alen avait r\u00e9pondu pr\u00e9sent \u00e0 l\u2019appel. Felix a mis au point les recettes du livre de cuisine des poissons de la Mer du Nord. A l\u2019occasion du salon, il servit aux personnes pr\u00e9sentes un rouget aux l\u00e9gumes saut\u00e9s. Circo Bakker aussi \u00e9tait de la partie. Circo est chef chez Pure C, le restaurant de Sergio Herman \u00e0 Cadzand. Pure C est r\u00e9put\u00e9 pour l\u2019utilisation de fruits de mer et crustac\u00e9s locaux.<br \/>\nDe Bruges, arriva Bruno Timperman. Bruno est un autodidacte qui a acquis de l\u2019exp\u00e9rience en travaillant au Gouden Haerynck et chez Danny Horseele. Actuellement, son Bistro Bruut, o\u00f9 il travaille les produits du terroir frais du jour et les pr\u00e9pare d\u2019une mani\u00e8re assez in\u00e9dite, a le vent en poupe. Timperman ne cuisine que les poissons de la Mer du Nord. Au salon, il pr\u00e9para de la lotte aux oignons de printemps, petits pois, framboise et beurre blanc.<\/span><\/span><\/span><\/p>\n<p lang=\"nl-BE\"><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"fr-BE\">Le Salon du Poisson proposait \u00e9galement un volet \u00e9ducatif. Peter Noyen de l\u2019AFSCA y donna une cession d\u2019informations relative au poisson et \u00e0 la s\u00e9curit\u00e9 alimentaire, le docteur Nancy Fockedy quant \u00e0 elle y fournit des explications autour du th\u00e8me de la surp\u00eache et de la durabilit\u00e9 dans le secteur de la p\u00eache et Kelle Moreau entretint les int\u00e9ress\u00e9s \u00e0 propos des lieux de p\u00eache du poisson flamand.<\/span><\/span><\/span><\/p>\n<p lang=\"nl-BE\"><span style=\"font-family: Verdana, serif;\"><span style=\"font-size: small;\"><span lang=\"nl-BE\"><a href=\"https:\/\/www.visbeurs.be\" target=\"_blank\" rel=\"noopener\">www.visbeurs.be<\/a><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le lundi 17 ao\u00fbt, dans l\u2019enceinte de l\u2019ancienne minque aux poissons de Zeebruges, s\u2019est tenu le premier Salon flamand du Poisson. L\u2019accent avait \u00e9t\u00e9 mis sur le poisson local et durable. Tout n\u2019\u00e9tait que poisson en cette mi-ao\u00fbt \u00e0 Zeebruges. Le samedi pr\u00e9c\u00e9dent avait d\u00e9j\u00e0 accueilli le grand public \u00e0 l\u2019occasion de la Journ\u00e9e du [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12445,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,63],"tags":[],"class_list":["post-14859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tout sur le poisson | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | 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