Fishing for what the Wadden Sea has to offer

For instance, Jan likes to tell you how he can tell from the water whether a mullet is 'grazing'. Waves in the waves you can see then, according to him. The mullet is a vegetarian. It lives off the algae on the bottom of the Wadden Sea. When the water is low, only about 30 centimetres, you can clearly see the bottom through the clear water. The fresh traces of grazing mullet are clearly visible. Where they have eaten, you can see two lighter tracks in the deposit on the bottom. When Jan detects ripples in the waves, he has a bite. Fishing as it has been done for centuries.

It has several names, this vehicle formerly used for foot fishing. Fishermen took it to the tidal flats to empty their traps and nets and 'sled' or 'scoot' back with a meal of eel or flounder. Today, it is still used. In Lauwersoog, for example. There, as soon as conditions allow, you can join a Wadist tour with a sledge and learn how the sustainable fishermen of Lauwersoog fish responsibly.

Back at ‘t Ailand, you can enjoy everything the sea has to offer. Prepared with care. It’s no coincidence that the business was opened by Carlo Petrini, founder of Slow Food International. Everything you taste here is authentic and pure. And if you’d like, they’ll be happy to show you in the fish workshop how to prepare Wadden Sea produce: filleting fish, shucking oysters, cooking with seaweed. You’ll leave here with a full stomach and a head full of knowledge.

But there are more sustainable fishermen with whom you are welcome on board. For instance, fisherman and ecologist Jaap Vegter of the Fishermen of the Coast is happy to take you on a fishing or oyster trip in small company. A special experience, with attention to each other, the environment and a good story.