Article in Fischmagazin in 2007 (yearly edition)

Fishrestaurant as additional revenue

In September the "Räucherkate" was opened, a fishrestaurant that also offers fish delicatessen. Lothar und Marion Primus, who are producing sturgeon and Koi-carp in Fischut Primus, bought the empty and slightly rundown building of the Räucherkate, to develop and expand it. Now the clientele can enjoy exquisite sea food in a bistro atmosphere.

Around the Räucherkate a generous patio was layed out. The realization of the project took around half a year took and approximately 400.000 Euro.

Components of meals can be freely combined

The plan at the moment is that the visitors can choose between 18 delicious sea food meals. "What`s on the menu is a proposal not a dogma", says Lothar Primus. All components can be freely combined by our customers.

The gastronomical concept exhibits next to the fish standards like trout, salmon, pangasius and red snapper, also noble products like crabs, King crab and oysters. Primus only wants to offer this for the westfalian Iserlohn untypical assortment only as long as its popular. In accordance with the season he plans to offer popular hits, like Matjes or plaice. Why not together with mussels or crabs? Main part of the menu is going to be sturgeon and catfish, that are produced in Lothar Primus own Fischgut, that lies around 10 km away. "The smoking is done there. Our Shuttleservice carries the wares to and fro on demand."

Ongoing development of gastronomical concept

One day after the opening, when Lothar and Marion Primus invited selected guests from throughout the country, the regular business started. "We are not advertizing this particular day, because we do not want to be overrun by to many interested clients on the first day." The danger was definitely there since the restaurant was already during the construction phase the cause of much talk all over the city.
It´s not that Primus is against guests, but the four permanent employees and the two additional workers from the farm are supposed to get routine in the kitchen, the shop and the restaurant. Anyone that comes to visit in his or her breaktime, doesn`t want to wait long. "A customer that has to wait to long maybe denies us another chance."

A showy res sign at the street reminds every passer by, that only a few meters away tasty sea foods waits. "We hope that businessman find their way into our restaurant, and hopefully take their clients with them." the fishengineer and new restaurant owner smirks. "Already during the construction phase a lot of people stopped and asked when we would start."

The coming days and weeks will show, how the Iserlohner population will respond to the restaurant. "The concept of the restaurant and the range of products are in an experimental stage"; repeats Lothar Primus. "For us this is a new field of expertise, where we are not experienced yet. But doesn`t have to be necessarily a negative, because this way we are open for suggestions, which we can convert instantly." The first change is probably set to be in a few days and will have to do with the business hours that are planned to be 9.00 a.m. until 6.30 p.m.. "Already the guests are calling for a reservation in the evening!" The chances for success of the fish restaurant are not that bad. As one of the guests of the opening ceremony remarked:" A fish restaurant like this was always missing in Iserlohn."