Zalmhuys Group, a leading purveyor of fresh and frozen fish in the Netherlands, has taken a minority stake in fellow Dutch seafood supplier Anova Seafood.

The financial terms of the transaction were not disclosed.

Zalmhuys has acquired a minority interest in Anova’s processing and sales division, which is responsible for its range of fresh and chilled seafood products.

In a joint statement, the companies announced that this partnership marks “a new phase of collaboration and growth” and represents “a strategic step to consolidate their leadership in the seafood market”.

Founded in 1994 by Constant Mulder and Willem Huisman, Anova is renowned for distributing a variety of fish sourced globally to European retailers, foodservice providers, and wholesalers.

In 2018, Anova divested its frozen seafood segment to Norwegian firm Seafood Connection.

Headquartered in ‘s-Hertogenbosch, North Brabant, Anova boasts a diverse selection of fresh and chilled fish, including perch from the African Great Lakes, North Atlantic cod, Vietnamese pangasius, and Nordic saithe. The company also procures several fish species from Dutch waters, such as catfish and Claresse.

Just Food has reached out to Anova for clarification on whether it operates additional facilities beyond ‘s-Hertogenbosch.

Zalmhuys, self-described as “a market leader in fresh, frozen, and smoked salmon”, serves an international clientele spanning retail, foodservice, and wholesale sectors.

The group encompasses four brands specializing in fresh, frozen, and smoked fish: Ocean Fish, Affish, Affish Fresh, and Het Urker Zalmhuys.

Operating from Urk, a fishing village in central Netherlands, Zalmhuys sources its seafood both locally and from abroad, with imports coming from countries such as Vietnam, China, Iceland, Kenya, the Nordics, and Scotland.

Harm ten Napel, CEO of Zalmhuys Group, commented on the acquisition: “Adding Anova’s experience and product portfolio to our current business sees a lot of potential and will further strengthen our position in the seafood industry. It will greatly contribute to the philosophy ‘all your seafood in one place’.”

He further acknowledged the expertise that Koen Verburg (commercial director) and Erwin Spook (operations director), who have steered Anova Seafood since 2019, will bring to the Zalmhuys Group.

“We are confident in the growth potential that comes from combining our strengths and look forward to a prosperous future together.”

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Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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