Sprattus sprattus

Cold smoked sprat & cold smoked sprat fillets

mackerel fresh transparant.png

Scomber scombrus

Hot smoked mackerel &

mackerel fillets (with/without skin)

salmon transparant.png

Salmo salar

Cold smoked, hot smoked & steamed.

Halibut Transparent.png

Reinhardtius hippoglossoides

Cold smoked halibut fillets


Anguilla anguilla

Hot smoked eel fillets

anguilla anguilla transparent.png

Squalus acanthias

Hot smoked backs & flaps (schillerlocken)

squalus acanthias_transparent.png

Clupea harengus

Cold smoked herring & (kipper) herring fillets

Oncorhynchus mykiss

Hot smoked trout & hot smoked trout fillets

Oncorhynchus mykiss transparent.png
sea bass transparent.png

Dicentrarchus labrax

Hot smoked sea bass fillets


The European sprat, (Sprattus sprattus), also known as bristling, brisling or skipper, is a small, herring-like, marine fish.

Found in European waters, it has silver grey scales and white-grey flesh and measures about 10 cm. 
This small oily fish has around 12% fat in its flesh and is a source of many vitamins and high in omega 3.

We make cold smoked sprat & cold smoked sprat filet (if the size of the sprat allows us to do so). Smoked sprats are a real delicacy and have been known since our ancestors in Belgium and the North of France. 
In Flanders it has been labelled as a recognised local product (Streekproduct).

cold smoked sprat.jpg

The Atlantic mackerel (Scomber scombrus), is a pelagic schooling species of mackerel found on both sides of the North Atlantic Ocean. Mackerel reaches a length between 30 and 50 cm.


Atlantic mackerel is extremely high in vitamin B12. Atlantic mackerel is also very high in omega 3 (a class of fatty acids), containing nearly twice as much per unit weight as does salmon.

Smoked mackerel is appreciated by everyone and has a very nice texture in the mouth. 

We also produce different seasoned fillets : natural, paprika, pepper or onion.

Makreelfilets paprika-0011.jpg

The Atlantic herring (Clupea harengus) is an oily fish of the genus Clupea, found in the shallow, temperate waters of the the North Atlantic oceans.

These silvery-colored fish have a single dorsal fin, which is soft, without spines.can grow to about 46 cm (18 inches) and weigh up 700 g (1.5 pounds). 


Our complete range of herrings (smoked herring, kippers, herring cutlets) comes from Norway and therefore  we are supported by Norge (Norwegian Seafood Export Council). 

blanke zoete haringfilet-4.jpg

The Atlantic salmon (Salmo salar) we process originates from Norwegian salmon farms, and we are very selective as to only use the superior quality bigger fillets.

We have 3 different type of specialty products in our (smoked) salmon range: Hot smoked salmon, steamed salmon (Bellevue) and rope hung salmon. All salmon products are made in fix weight portions.

Zalm Belle Vue-0038.jpg

The rainbow trout (Oncorhynchus mykiss) is widely cultivated in fish farms throughout Europe, and Seagull offers a range of Belgian trout, ASC farmed trout or organic (BIO) trout.

The trout filets are always traditionnally "hung" hot smoked with beech wood in order to preserve their moist & flavours.

Forel naked-0024.jpg

This fish lives mainly in the North Atlantic: from Norway, Iceland and Greenland to North America at depths of 2 000 m. Halibut is rich in fish oil and smoked a delicacy. 

Black halibut or Greenland halibut (Reinhardtius hippoglossoides) used to be mostly sold as Greenland turbot.

Our cold smoked halibut portions on skin are a real delicacy & preserve a perfect balance between the salt & the rich smoky flavors. The perfect product to cut in cubes and serve as an appetizer!


Freshwater eel or European eel (Anguilla anguilla) occurs in large parts of Europe and northern Africa and is a resident of waters with muddy bottoms.

Our smoked eel comes from Dutch farms and is certified with the ESF label (= Eel Stewardship Fund), which guarantees sustainable farming.

Smoked eel is a precious delicacy and an oily fish which contains many beneficial omega-3 fatty acids.

The smoked eel filets are ready-to-eat without bones and skind, ideal for a quick appetizer or in salads.


Sea bass (Dicentrarchus labrax) belongs to the family of the Moronidae or the temperate basses. This fish is also called European bass and was one of the first types of fish to be farmed commercially in Europe. Nowadays, it is the most important commercial fish widely cultured in the Mediterranean.

Our gently hot smoked sea bass fillets have no skin & no bones and are thus ready to eat. After smoking the fillets obtain a light & mild smoke flavor and a creamy white and oily flesh.


We produce 2 different products coming from the dogfish: smoked dogfish backs and smoked dogfish belly flaps (also known as 'Schillerlocken').


Schillerlocken are a specialty from the Belgian and German coast. The origin of this name was inspired by the strands of hair from the famous German poet Schiller. These flaps of dogfish belly (a type of small shark) are cured and hot smoked. When smoked the cut stripes of belly flaps curl up. They are delicious when served cold as an appetizer or can be used in a salad.