Dab is a fish you rarely see on a menu today, yet it is deeply rooted in Dutch fishing history. For centuries, it was a familiar presence both at sea and on shore, valued for its flavor and versatility. And that is exactly what makes dab so interesting.

What kind of fish is dab?

Dab (Limanda limanda) is a flatfish from the same family as plaice. It lives on sandy and silty seabeds in the North Sea and surrounding waters. Modest in appearance, but with a lot to offer from a culinary perspective.

Its flesh is:

• Fine and delicate in texture

• Mild, with a subtle natural sweetness

• Low in fat, yet rich in natural umami

These qualities make dab especially suited to techniques where time plays a key role: curing, drying and fermentation. The flesh retains its structure while developing greater depth over time.

From daily fish to forgotten bycatch

Over a century ago, fishermen and communities in Urk selected dab as one of the best fish for traditional curing and air-drying along the northern harbor. The salinity of the North Sea, the wind, and artisanal salting methods created a pure expression of flavor — soft, rich and intense at once. Within the fishing community, dab became a true delicacy, appreciated for its refined sweetness and versatility.

With the industrialization of the fishing industry and changing consumption patterns, dab gradually faded from the spotlight. Today, it is often caught alongside plaice and sole, technically of excellent quality, yet commercially underused.

Bycatch with a future

Bycatch is an integral part of sustainable fishing. These are fish that are already being caught, yet do not always have a clear destination. By revaluing these species, we create space for a more circular approach to flavor.

At Phans, dab is carefully selected through the fish auction in Urk. Like pouting, it is a fish that rarely takes center stage and precisely for that reason, it forms such a strong foundation for our mission.

From tradition to fermentation

This history of curing, drying and preserving formed the starting point for a new application: fish sauce. Not as a modern experiment, but as a natural continuation of what has been done for generations. Time, salt and fish. That is all it takes at its core.

By allowing dab to mature slowly, a flavor emerges that goes beyond the original product. Sharp edges soften, the umami becomes rounded and layered, and the fish sauce develops a clear, elegant profile.

Schar Reserve 2023

At Phans, we believe the best flavor is created where time and craftsmanship meet. Our Schar Reserve 2023 is a distinctive fish sauce made from North Sea bycatch, following the same philosophy as our earlier pouting fish sauce.

Through long, gentle maturation, the sauce develops a bold yet refined character:

• Round and fruity aroma

• Slight natural sweetness

• Deep umami without fishy harshness

• Clear and light color, with a luxurious finish of dried fruit

The name Reserve 2023 refers to the year this batch was produced. A vintage mark that stands for patience, care and time.

Chef’s inspiration

Dab Reserve 2023 was developed with professional kitchens in mind, but feels just as at home in a refined home cooking environment:

• Subtle in crudo, white fish tartare, and oyster dressings

• Deepening in lacquer glazes, butter sauces, and light gravies

• Exciting with vegetables such as roasted pumpkin, celeriac, or samphire beurre blanc

• Powerful enough for emulsions, refined enough as a finishing touch