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TRANSGOURMET SEAFOOD WINS SEAFOOD STAR 2020
Transgourmet Seafood honored at Fish International 2020 for "Outstanding Commitment to Sustainability"
Riedstadt/Bremerhaven, February 2020
As part of the fish international trade fair, which took place in Bremen from February 9 to 11, 2020, the most important industry award in the fishing industry, the "Seafood Star", was presented on February 9, 2020. Transgourmet Seafood impressed the jury with its consistent sustainability policy and received the special award in the category "Outstanding commitment to sustainability".
TRANSGOURMET SEAFOOD WINS SEAFOOD STAR 2019
High-quality fish wins over jury in two categories
Riedstadt/Bremerhaven, March 2019
The coveted Seafood Star industry prize was once again awarded at the 5th Fish Industry Summit, which took place in Hamburg on March 4 and 5. Transgourmet Seafood was once again able to impress the jury with its outstanding products and won in two categories: "Streetfood products" and "Smoked fish".
WHICH MAKES THE FISH "SEXY" AGAIN
Ingo Gäbler trains salespeople and restaurateurs from all over Germany at the Seafood Academy in the fishing port
By Maike Wessolowski (Nordsee-Zeitung)
Fishing port. Fruity-sweet. Creamy. With subtle acidity. Once you've swallowed it down, there's a slight spiciness at the end. Ingo Gäbler spreads the soft orange sauce that makes the fish burger sexy on a sun-yellow bun. At least that's what the name promises: Kamasutra dip. "You spread the dip on the bun, then put the warm fish on top. Don't make the mistake of putting lettuce on top. It's soggy," warns Gäbler - just like a TV chef would.
POKÉ BOWL WITH SALMON & QUELLER
Weser Courier
Ingo Gäbler is a master chef from Bremen and works as a trainer at the Transgourmet Seafood Academy in Bremerhaven. He has a passion for fish and creative creations in the kitchen and develops recipes himself.
Gäbler is also a certified fish sommelier and thus belongs to the first generation of graduates who passed their exam in the first round of the IHK training course in 2017/18.
