visschotel

Visschotel, literally “fish plate,” is a Dutch seafood dish consisting of a large platter that showcases an assortment of fish and related seafood. It is typically served as a shared main course in coastal towns and at fish markets, with the exact composition varying by region and season.

Common components include a mix of prepared fish such as raw or marinated pieces, smoked eel or salmon, and fried items like kibbeling (battered cod bites) and small fillets. Additional seafood such as shrimp, mussels, or crab may appear, depending on local availability. The platter is usually accompanied by condiments such as thinly sliced onions, pickles, lemon wedges, and sauces like remoulade or mayonnaise.

Preparation is largely about assembling prepared fish items on a large serving platter. The fish may be cured, smoked, fried, or served raw, and is arranged to provide a varied presentation. The dish is commonly eaten with bread, boiled potatoes, or as part of a larger seafood feast.

Visschotel reflects the Netherlands’ maritime culture and coastal culinary traditions. It is strongly associated with harbour towns and fish markets, and regional variants emphasize local specialties, such as the Scheveningen version that features a characteristic mix of fried and smoked fish. The dish illustrates how Dutch communities historically showcased a range of catch in a single shareable platter.