Smoked trout, mackerel, eel, cod | Le Delas Rungis
Smoked trout, smoked mackerel, smoked eel, smoked cod
These pepper-smoked mackerel fillets are a product of choice for catering professionals. These mackerel fillets are caught in the North-East Atlantic, salted and smoked over beech wood, then seasoned with pepper. This process gives the fish a delicate flavour and a melt-in-the-mouth texture. Delas, your wholesaler in Rungis, has selected this product for its consistent quality, traceability and ease of use. Their practical 150g pouches prevent any waste in the kitchen.
Professional culinary uses:
► Starters and salads: These mackerels are perfect for mixed salads, with potatoes, green beans or other fresh vegetables.
► Appetisers: Mackerel can be served as tapas, on toasted bread or as a spread.
► Bistro dishes: It can be served with vegetable purée, ratatouille or as an accompaniment to other dishes for a touch of smoky flavour.
► Pasta dishes: These mackerel can be used in pasta dishes or risottos for a touch of sea flavour.
Storage and preparation tips:
This product should be stored in the refrigerator at an ideal temperature between 0°C and 4°C. It has a shelf life of 21 days from delivery. Once opened, it is recommended to consume it quickly (within 48 hours). Once thawed, the product should never be refrozen.
Smoked trout fillet is a premium product, ideal for professionals looking to offer delicate flavours. Sold in 150g portions, these rainbow trout fillets, farmed in Denmark, are salted and smoked over beech wood. This process gives them a melt-in-the-mouth texture and a slightly smoky flavour.
Professional culinary uses:
► Starters and appetisers: This smoked trout fillet can be served as a starter, on toast with cream cheese, or in salads.
► Accompaniment to dishes: Trout can be served as an accompaniment to other dishes for a touch of sea flavour.
► Pasta dishes: These smoked trout fillets go perfectly with pasta, risottos, or rice dishes.
Storage and preparation tips:
This product should be stored in the refrigerator at an ideal temperature between 0°C and 4°C. Once opened, it is recommended to consume it quickly (within 48 hours). Once thawed, the product should never be refrozen.
Tender and flavorful smoked eel fillet, carefully prepared to reveal its subtle aromas. Selected by Ledelas.
Culinary uses:
Perfect for appetizers, on toast or as an accompaniment to salads and refined dishes.
Storage and preparation advice:
► Store between 0 °C and +4 °C
► Consume promptly after opening
► Enjoy cold, no cooking needed
A trout raised in the Pyrenees, upstream from the Nive river in the Aldudes valley. As with salmon, this fish is exceptional, benefiting from top-quality waters and exemplary breeding methods (disease control, feed and density).
This albacore tuna, traditionally fished in the Atlantic or Indo-Pacific, is smoked by hand using a secret process. Presented as a lomo, it can be sliced thinly or diced, and combined with your piperades, salads, sandwiches, fried eggs... It's a great alternative to cured meats, delicious with Basque guindilla peppers.