Newsletter

Keep your business afloat - and stay updated on the season's best offers on the world's wildest ingredients.

We send out monthly newsletters about the fish of the season. So you know what commodities are in season right now.

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Seasonal news

The archive

6/6/2025

News from Danish Tang: Gracilaria — now or never!

Things are going on in the fjord right now, with Gracilaria standing at its absolute peak — crisp, golden and ready to harvest. The Sugarseaweed sings on the last verse, and this is the time you need to strike if you want the last fresh leaves from the liners. Also, the food festival "Taste Anneberg" will soon open in Odsherred — the new festival culminates with the Michelin award on June 16.

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6/6/2025

“A New Path Forward for Danish Fisheries”

For nearly four months now, negotiations have been underway around the Danish government’s proposal “A New Path Forward for Danish Fisheries” – a plan meant to make the fishing industry more sustainable, both in terms of CO₂e emissions and marine biodiversity.

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6/6/2025

Don’t forget the fjord shrimp…

We love selling fjord shrimp so much here at the Kaj that we think you should keep them on the menu all the way through to September 1st. That’s how long the fjord shrimp season actually lasts.

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5/6/2025

Mackerel Madness – But Don’t Forget the Garfish

Everyone wants mackerel on the menu the moment it shows up – and fair enough. Few things scream summer quite like a shiny, striped mackerel on the cutting board.

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5/6/2025

Turbot’s back in

They were a bit slow to get going this year – the lovely turbot – but over the past couple of weeks, we’ve seen a strong supply coming in from Danish coastal fishermen.

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5/6/2025

Lobster is here

We teased it in last month’s update – but now’s the time to get Danish lobster on the menu.

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5/6/2025

Squid with Character: A Visit to Moy Seafood in Cádiz

We recently travelled to southern Spain to visit Moy Seafood – a long-time partner of ours and a company that has dedicated itself 100% to one thing only: eight-armed octopus.

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Newsletter archive

In the newsletter archive, you’ll find all our previous newsletters – packed to the brim with menu inspiration and hard facts about the world’s wildest ingredients.

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Fiskerizakajaen

Fiskerizakajaen is a gastronomical playground for chefs, apprentices and all of you who love cooking. Fiskerizakajaen is made out of love for the food industry and is 100% non-profit.

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Listen to what’s happening beneath the surface.

We make the podcast Fiskerikajen Update – our audio take on what’s fresh at sea. Tune in for stories about the season’s best catches, the fishermen behind them, and everything else that gives you a deeper taste of the world’s wildest ingredients.