Bijvangst Restaurant

The capital has gained another fish restaurant: Bijvangst recently opened its doors on Middenweg in Amsterdam-Oost. The name of the place gives away the concept; bycatch is served here. Likeable and delicious.

The North Sea is teeming with delicious fish. However, we Dutch people do not eat many of these magnificent fish, because ‘what the farmer doesn’t know, he won’t eat’. The founders of Bijvangst believe this needs to change.

Your new favourite fish: ling

The waste of bycatch can be reduced by simply eating the fish caught accidentally. The owners decided to make a deal with three fishermen. They buy all their bycatch. They use it to cook delicious dishes. By putting whiting, ling and other relatively unknown North Sea fish species on the menu, Bijvangst restaurant is committed to combating food waste.

Flatfish and roundfish

Because something different always ends up in the fishing nets, Bijvangst’s menu is never the same from one day to the next. The menu might feature, for example, a ‘flatfish salad’ and ‘flatfish à la meunière’. Whether you find sole, plaice or dab on your plate is a surprise. All sorts of things also float in the bouillabaisse bycatch. You can also order ‘roundfish from the oven’. Which roundfish ultimately ends up on your plate depends on what has been caught. But pollock, haddock, whiting or redfish—to name just a few roundfish—it is all delicious.

Bycatch meat?

Naturally, this new place is the perfect restaurant for dining with fellow fish lovers. But they have also thought of your grandmother who does not like fish. The meat dishes on the menu have reached the plate according to the same philosophy. The cockerels, for example, are ‘bycatch’ from egg production, while the beef comes from dairy cows that no longer produce milk.

Bijvangst
Middenweg 33
Amsterdam

Open Wednesday through Sunday from 4 p.m. to 11 p.m.