CATALOGUS
Fresh Fish Trade Jan van As is a fish company with a rich history. Since 1949, we have been supplying an extensive and high-quality assortment of fish, shellfish, and crustaceans to the hospitality industry, bulk consumers, and retail.
Fresh Fish Trade Jan van As, located at the Food Center in Amsterdam, is one of the largest suppliers of fresh fish in the Netherlands. Through the sustainability program of Fish&Season, Jan van As is committed to the preservation of fish in our seas.
WEBSITE: WWW.JANVANAS.NL
PHONE: +31 20 582 9990
E-MAIL: EXPORT@JANVANAS.NL
ADDRESS: CENTRALE GROOTHANDELSMARKT 135 1051 LJ AMSTERDAM EU REGISTRATION NUMBER NL 6150 EU
Monkfish fillets
121050EX 121052EX
DOVER SOLE HALIBUT
Dover Sole
111042EX 400-500 skinless
Dover Sole
11044EX 500-600 Skinless
Dover Sole
11051EX fillets W/O Skin 60/90 gr
Dover Sole
11052EX fillets W/O Skin 90/125 gr
WILD SEA BASS
Wild Seabass fillets
137047EX scales of from 2-3 kg
Wild Sea Bass fillets
137048EX scales of from 3 kg +
Wild Seabass Gutted
137037EX scales off size 2-3 kg
TURBOT
Halibut Fillets
119043EX With Skin frm 3-5 kg
Halibut Fillets
119051EX W/O skin from 3-5 kg
Halibut Fillets
119041EX With Skin from 5 kg+
Halibut Fillets
119050EX W/O skin from 5 kg +
COD
Turbot fillet
112052EX skinless No Fat 1-2 kg
Turbot fillet
112053EX skinless No Fat 2-3 kg
Turbot fillet
112054EX skinless No Fat 3-4 kg
Turbot fillet
112055EX skinless No Fat 4 kg +
Turbot
112018EX Splitted 3-4 kg
Cod fillets
120043EX Large with Skin/Belly
Off /Pinbone out
Cod loins
120043EX Skinless
Cod loins
120045EX 700 gr+
Cod tails
12006EX
GUEST ARTICLES
BRILL
Brill Fillets
115021EX Skinless 1-2 kg
Brill Fillets
115022EX Skinless 2 kg +
Black Cod
200590EX frozen W/O head
Black Cod Fillets
220030EX with Skin
WILD SEABREAM
Wild Seabreamfillets
260050EX scales off from 2-3 kg
BLACK COD
RED MULLET
Red Mullet fillets
163046EX big Pinbone out
LEMON SOLE
Lemon 116050EX Sole fillets
JOHN DORY
John Dory Fillets
162040EX with Skin from 2 kg +
John Dory Fillets
266046EX
Ora King salmon Fillets
242040EX with Skin
BLUEFIN TUNA TOOTHFISH
Bluefin tuna fillet
211541EX Otoro
Bluefin tuna fillet
211542EX Chu toro
Bluefin tuna fillet
211540EX Akami
HAMACHI JAPAN
Hamachi Fillets 154040EX from 3 kg + Japan
TUNA YELLOWFIN SASHIMI
Tuna Yellowfin Sashimi 150080EX
Toothfish Fillets
211026EX Skin on Frozen
ORA KING SALMON
CREW ARTICLES
FARMED SEABASS
Seabass fillets
136040EX with skin scaled without bone from 400-600
Seabass fillets
136102EX with skin scaled without bone from 600-800
Seabass fillets
136103EX with skin scaled without bone from 800-1000
ALBACORE TUNE
Tuna Albacore fillet
151050EX whole loin W/O skin
SWORDFISH
Swordfish fillets
155040EX loin
Swordfish fillets
155050EX skin
FARMED SEABREAM
Seabream fillets
161046EX with skin scaled without bone from 400-600
Seabream fillets
161047EX with skin scaled without bone from 600-800
Seabream fillets
161049EX with skin scaled without bone from 800-1000
MAHI MAHI
Mahi Mahi fillets
166041EX skin on
Mahi Mahi fillest
266042EX skin on Port 175 gr
RED SNAPPER
Red snapper fillets
165046EX
Grouper fillets
164040EX
The Culinary Delight of Sea Bass
Sea bass, revered in kitchens worldwide, is a true gem of the ocean. This versatile fish is celebrated not only for its mild, buttery flavor but also for its tender, flaky texture, making it a favorite among chefs and home cooks alike.
Flavor and Texture
Sea bass offers a unique combination of subtle sweetness and delicate, moist meat that absorbs and enhances a variety of flavors. Its firm yet flaky flesh makes it suitable for a multitude of cooking methods, from grilling and baking to poaching and pansearing.
Cooking Techniques
One of the most popular methods of preparing sea bass is pansearing. A hot skillet with a bit of oil creates a beautiful, crispy skin while keeping the flesh moist and tender. For a healthier option, steaming sea bass with aromatic herbs and citrus results in a light and fragrant dish. Baking the fish in a salt crust or en papillote (wrapped in parchment paper) locks in moisture and infuses it with the accompanying ingredients’ flavors.
The Culinary Art of Octopus
Octopus, a beloved delicacy in various cuisines around the world, offers a unique gastronomic experience. With its distinct texture and rich, briny flavor, this cephalopod has captured the imagination of chefs and food enthusiasts alike.
Flavor and Texture
Octopus boasts a mildly sweet, slightly briny flavor reminiscent of the sea. Its texture can range from tender and succulent to firm and chewy, depending on the preparation method. When cooked correctly, octopus is tender with a pleasant bite, making it a versatile ingredient in both simple and sophisticated dishes.
Cooking Techniques
Preparing octopus can be an art form. One of the most common methods is to braise or simmer it slowly to achieve tender meat. This can be followed by grilling or pan-searing to add a smoky flavor and crispy texture. Another popular technique is sous-vide, where the octopus is vacuumsealed and cooked slowly in a water bath, ensuring perfect tenderness.
CREW ARTICLES
SALMON
Salmon fillets
140047EX scaled w/o bones 4-5 kg
Salmon fillets
140043EX scaled w/o bones 6-7 kg
Salmon fillets
140070EX with skin scales off portioned Salmon fillets
140080EX w/o skin portioned
OCTOPUS
Octopus
KING KRAB
King Krab legs
230132EX cooked Large 4 L
King Krab legs
230129EX Cooked medium 3L
King Krab Merus
230182EX 100 % Leg Meat
King Krab Legs
230130EX raw 2L
SHELLFISH
Carabineros
220040EX U 10 1 kg Frozen
Gambero Rosso
220055EX HOSO XXL 1 kg Frozen
Snow Crab merus
686005EX 2 legs cooked 300-400 gr
230186EX 225 gr
Snow Crab Half shell Claw
230185EX IQF
Snow Crab Meat Combo
230187EX 400 Gr
Octopus whole Spain
210600EX 1+ kg
Octopus whole Spain
210601EX 2-3 kg
Octopus whole Spain 210603EX 3-4 kg
BROWN CRAB
Brown Crab Meat
230270EX 500 Gr Frozen
Gamba Obsiblue
800038EX HOSO 21/25 1 kg Frozen
Gamba Black tiger 220470EX
Gamba Black tiger 220480EX
Gamba Black tiger 220440EX
Gamba Black tiger 220450EX
Gamba Black tiger 220430EX
Gamba White 220210EX
Gamba White 220220EX
Gamba White 220230EX
Gamba White 220240EX
Botan Ebi 220921EX
SNOW CRAB
CREW ARTICLES
CANADIAN LOBSTER
Canadian Lobster Tail
230343EX 4/5 Oz box 10 LBS
UHP Canadian Lobster Tail
230346EX knuckles & Claws
140/170 Gr
LANGOUSTINES
Langoustines
230445EX 4-7 2 kg Frozen
Langoustines
230439EX 8-12 2 kg Frozen
SPINY LOBSTER ABALONES
Tristan Langouste tail
230350EX
Yumba
230361EX 7/8 pcs Frozen
Abalones
230360EX 75/85 Frozen
SEA URCHINS
Sea Urchin Roe
410916EX 100 gr Frozen
Sea Urchin Roe
410920EX 85 gr Frozen
CARPACCIO
Langoustine Carpaccio
230471EX 10 * 55 gr Frozen
Gambero Rosso Carpaccio
220056EX 10 * 55 gr Frozen
SCALLOPS
Scallops Clearwater MSC
240025EX 10-20 1 kg Frozen
Scallops Clearwater MSC
240030EX 20-30 1 kg Frozen
Scallops Teramoto
240023EX 14-16 1 kg Frozen
The Culinary Elegance of Scallops
Scallops, renowned for their delicate sweetness and buttery texture, are a true delight in the culinary world. These mollusks are cherished by chefs and food lovers for their versatility and ability to elevate any dish with their refined flavor.
Flavor and Texture
Scallops offer a subtle, sweet flavor with a hint of brininess that evokes the essence of the ocean. Their texture is tender yet firm, with a melt-in-your-mouth quality when perfectly cooked. This combination makes scallops a prized ingredient for a wide range of dishes, from simple appetizers to sophisticated main courses.
Cooking Techniques
Cooking scallops to perfection requires a delicate touch. One of the most popular methods is searing, where scallops are cooked quickly over high heat to develop a caramelized crust while keeping the inside tender and juicy. For a lighter approach, scallops can be poached in a flavorful broth or steamed with aromatic herbs. Grilling scallops imparts a smoky flavor, while baking them in the oven with a breadcrumb topping creates a delightful crunch.
CATALOGUS
