Plaice is a typical Dutch fish, available to consumers as an MSC certified product since 2009. The De Boer family from Urk took the initiative a few years ago to turn four of their boats into a more sustainable type of fishing vessel. Many of the trawlers in the Netherlands still do not practice sustainable fishing methods. They have a great deal of bycatch, and the immense diesel engines consume relatively much fuel. The ships that are MSC certified have replaced the trawl net with double nets that do not scrape along the seabed. The nets moreover have larger meshes, allowing smaller fish to escape. In terms of fuel consumption, the amount per boat has dropped from 60 to 20 tonnes.
The fish brought in by these ships is flappingly fresh. Usually, most boats that operate on the North Sea deliver the fish once a week, spending Monday to Friday out at sea. The fishing boats that Fishes works with call into port twice a week with a load of fresh sustainable plaice. All in all, the plaice available in Fishes stores has not been more than 72 hours away from the seafloor.
By Bart van Olphen
In May 2009 I talked to Jan de Boer, skipper of the PD 147.
Bart: “A silly question perhaps, but do you come from a fishing background?”
Jan: “But of course. My whole family is in the business. I operate the PD 147, three of my brothers operate the PD 142, and two other brothers run the business on shore. And our experience is indispensable, since our crew is between 16 and 22 years old on average.”
Bart: “Can you describe a typical fishing trip?”
Jan: : “Can you describe a typical fishing trip?” Jan: “After we exit the harbour, it´s quite a long sail to the fishing grounds. Often we sail out at the start of the afternoon and reach the fishing grounds early in the morning. As soon as we get there, the bell rings loud and clear throughout the ship, and from that moment on it´s work and rest in 4-hour shifts. In between we have quick meals.”
Bart: “Does the MSC certificate deliver added value?”
Jan: “We do get a somewhat higher market price, yes. But that's not our only motivation, the entire Dutch fishing industry should follow our example. Future generations should also be able to enjoy a tasty plaice. And just consider: we use a lot less fuel, our fish is fresher, our bycatch is less -- so why not do it this way?”
Bart: “How do you eat plaice on board?”
Jan: “As we have done for years. Fry it nice and brown in butter, and then with french fries and lettuce. We need to be careful not to use plaice that is too fresh, for then it's still ‘lijk stijf’, as we say. A bit tough.”
