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Welcome

Foppen Paling en Zalm is a modern family business that was founded in 1918 and is presently run by the third Foppen generation.

 With three production locations, two in Harderwijk and one in Greece, Foppen has evolved into a leading player in the production and sale of top quality eel, salmon and shellfish.

Our clientele includes large retailers, industrial and catering companies throughout Europe, Asia and the United States. Our USP is highly efficient and state of the art eel, salmon and shellfish production, according to traditional methods. Continuous consultation with the client and market assessments ensure we consistently produce products that match market demand. The entire production process is safeguarded by means of stringent quality system prerequisites and standards such as HACCP, BRC, IFS, North American Food Supplier, etc. Our USPs: highly efficient production, a professional organisation and enormous flexibility.  All our products are produced to specification, either under our house brand or the Foppen brand. At present Foppen Paling en Zalm employs 150 employees in the two Dutch locations and 150 employees in the Greek subsidiary. We kindly invite you to browse through our website. We are of course always happy to arrange an appointment with you, to answer any queries you may have.

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History

1918

In 1918 “1st generation” Jan Foppen (grandfather to the current director of Jan Foppen) earned “recognition” and was allowed to peddle fish on the street. The smoked eel was sold from both the barrow and the smokehouse in the city centre of Harderwijk. With the closing off of the Zuider Zee in 1932 the Harderwijk fishing fleet disappeared, but the Jan Foppen eel smokehouse survived: it was already a well-established name that far exceeded the environs of Harderwijk. Naturally his son Jan Foppen (father to the current director of Jan Foppen) came into the business at a young age. His business acumen has formed the basis of the company as it operates today.

1932

The closing off of the Zuider Zee (as it was known then) in 1932 brought about many changes. The fishing fleet was decimated. Yet an age-old custom persisted: processing what had always been the most important fish: the eel. In order to keep the eel for long periods of time, the fishermen used a centuries-old, natural concept: salting the eel and then smoking it over damp beech and oak wood.

Because eel is a natural product, production, by definition, ran between May and October. In the winter months the oak and beech wood to be used as fuel in the smoke ovens was gathered.

1960

It went without saying that his son, “2nd generation” Jan Foppen (father of the current director), came into “the business” at a young age.  The existing mercantile spirit, which abounded back then, didn’t confine itself to Harderwijk and its environs. The merchandise was also delivered (in 5 kilogram boxes) to carnivals and fairs; especially in the south.

1985

The third generation, Jan Foppen (the current director), joined the business in 1978. This means Foppen continues to be a family business. Towards the end of the Eighties and at the start of the Nineties an important strategic change was made. It was at this time that Foppen started producing and selling smoked salmon products. The opportunities and varieties of salmon (products) appeared were vast; opening up new possibilities for the future. This resulted in an enormous growth spurt for the business.

1999

In 1999 the doors on the Galvanistraat were closed for the last time and a brand spanking new premises was occupied on the Lorentz industrial estate on the Daltonstraat in Harderwijk. From this point on the eel and salmon products were processed at this magnificent, state of the art production location. Mechanisation of the production process has increased our production efficiency, without losing any of the traditional taste.

2000

In order to spread risks and to beat the increasing competition from abroad, Foppen set up a Greek subsidiary in 2000.

2007

This growth resulted in Foppen once again occupying the production location it had vacated in 1999 on the Galvanistraat in Harderwijk – in addition to the current location. However, before doing so the premises was of course fully modernised and modified in order to meet Foppen requirements.

2008

In 2008 the HK78 was launched. The Foppen fishery was born. This fishery was primarily set up to focus on a communal eel restocking project on the border lakes. In 2011 the HK79 joined the business.

At the end of 2008 Foppen started producing and selling shellfish.

2010

In 2009 Foppen started building new premises in Preveza, Greece. In 2010 production started at this 8,000 m2 production location. Foppen’s flexibility increased, enabling continued growth and development.

Accountability Product development

Foppen is accredited as per IFS, HACCP and North American Food Supplier standards. These Food Safety standards include a diverse range of prerequisites relating to food safety, hygiene, (production) processes, employees and customer demands.

In order to attain and retain this accreditation our business is assessed each year to verify we still meet the stipulations. These assessments are carried out by independent, accredited agencies.

To be able to guarantee quality and food safety we have our own laboratory at our disposal, where each and every day we analyse our products using state of the art equipment, in terms of microbiological and physical aspects, which in turn enables us to stay on top of our game.

An additional objective is to purchase our raw materials as sustainably as possible. As such a great number of our wild capture raw materials are MSC-certified.

At Foppen product improvement is top of the agenda and new ideas are frequently tested by the development team and assessed together with the sales team. We also test these new concepts together with the client in order to ascertain consumer demand. The ideas are formulated and assessed in our test kitchen. During the developmental phase various people make assessments in order to obtain an opinion about the newly developed product early on. Our vast experience and expertise in the field of smoking, grilling and marinating fish (salmon, trout and shellfish) is just one of the reasons why we strive for optimum quality and taste attainability. Salmon, trout and shellfish are fantastic products and we’ve only just scratched the surface in terms of new preparations and applications. There are still so many fish-related opportunities to be discovered. In short, challenges aplenty; we will keep surprising you with new, delicious fish products.

Product range

This page provides an overview of all our products. Our state of the art production locations yield enormous production flexibility for all our products. We vacuum, MAP and skin pack, in a variety of weights; in all sizes. Should you not find the product you are looking for below, please do not hesitate in contacting us, and we will endeavour to match your needs.

Salmon
Eel
Shellfish
Trout

Current

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Vacatures

Meewerkend Voorman/Voorvrouw (m/v)

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Zalmtrimmers (m/v)

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Verkoper Nationale en Internationale Markten (m/v)

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Foppen is accredited as per IFS, HACCP and North American Food Supplier standards. These Food Safety standards include a diverse range of prerequisites relating to food safety, hygiene, (production) processes, employees and customer demands.

In order to attain and retain this accreditation our business is assessed each year to verify we still meet the stipulations. These assessments are carried out by independent, accredited agencies.

To be able to guarantee quality and food safety we have our own laboratory at our disposal, where each and every day we analyse our products using state of the art equipment, in terms of microbiological and physical aspects, which in turn enables us to stay on top of our game.

An additional objective is to purchase our raw materials as sustainably as possible. As such a great number of our wild capture raw materials are MSC-certified.

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Contact

Location

The Netherlands

Daltonstraat 24

3846 BX Harderwijk


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