Tide | Other Crustaceans | Cooked crab, frog legs

A must-have for seafood platters, ready to eat The cooked crab, selected by Atelier Marée de Le Delas, is a benchmark product for professionals in the catering and events sectors. This crustacean, renowned for its plentiful and flavourful meat, is cooked to perfection to ensure a firm texture without being stringy. Weighing 600 g, it makes a generous individual portion or a centrepiece for a shared seafood platter. Its shell protects delicate flesh, particularly concentrated in the claws and thorax, offering authentic flavours of the sea. Professional uses, preparation and storage: ► Gastronomic applications: Already cooked, this crab makes preparation easy for cold buffets and catering services. It is traditionally enjoyed cold, accompanied by homemade mayonnaise, aioli sauce or a herb vinaigrette. Its meat can also be extracted to garnish more elaborate dishes: gourmet salads, seafood terrines, crab ravioli or even premium shellfish rillettes. ► Preparation: For the best presentation, we recommend slightly cracking the claws with a shellfish cracker before serving to make it easier for the customer to eat. If you wish to use it in a warm dish, it can be quickly reheated by steaming, but take care not to expose it to heat for too long to preserve the tenderness of the meat. ► Storage: A fresh, cooked product that must be stored in a refrigerated environment at a temperature between 0°C and +2°C. To preserve all its organoleptic qualities, it is recommended that it be consumed promptly after receipt.

The delicacy of an exceptional product for your gourmet creations and your most refined regional recipes. Product description: Fresh frog legs (Rana esculenta) are a premium product selected by Le Delas for their unrivalled meat quality. Caught in freshwater in Turkey, these legs are delivered raw and presented on ice to guarantee absolute freshness upon arrival at Rungis. This product is distinguished by its white, tender and low-calorie flesh, offering a delicate texture that perfectly absorbs the flavours of seasonings. An essential staple of traditional French cuisine, they meet the requirements of restaurateurs seeking authentic and consistent products. Culinary uses, preparation and storage: This premium product lends itself to both classic dishes and more daring creations: ► Provençal-style: The signature preparation involves lightly dusting them in flour before searing them in butter with chopped garlic and fresh parsley (persillade). ► As tempura or fritters: Their small size and delicacy lend themselves perfectly to light frying, served with tartar sauce or a herb cream. ► Creative cuisine: Boned, they can be incorporated into a saffron risotto, a morel casserole, or transformed into delicate mousses for refined starters. ► Preparation: Rinse gently under clean running water and pat dry before cooking. Ensure they are cooked quickly to preserve the tenderness of the flesh. ► Storage: Highly perishable product. Must be stored on a bed of ice in the fridge, between 0°C and +2°C. Consume very quickly after receipt.