Other Fish | Salt cod, haddock, swordfish...| Le Delas
Tide | Other Fish | Salt cod, haddock, swordfish...
The Mediterranean sardine (Sardina pilchardus) is a fish with delicate flesh, rich in flavour and prized for its strong taste. Its small size makes it ideal for grilling, frying or canning. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Sardines lend themselves to simple cooking methods that bring out their flavour. They are delicious grilled on the barbecue, pan-fried with a drizzle of olive oil or stuffed and baked in the oven. Their strong flavour goes well with tomato, lemon and garlic.
Storage and preparation advice:
This product is fresh and must be kept refrigerated. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Zander fillet (Sander lucioperca) is a freshwater fish highly prized by professionals for its firm, delicate flesh and subtle flavour. This fillet is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is dispatched, guaranteeing optimum freshness.
Professional culinary uses:
Zander flesh holds up perfectly when cooked, making it very versatile. It is ideal for pan-frying, baking or poaching. Its delicate flavour goes wonderfully with light sauces, seasonal vegetables or celery purée.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.
Plaice (Pleuronectes platessa) is a flatfish highly prized by professionals for its fine, delicate flesh. Available in sizes of 600g and above, it is ideal for individual portions. Delas, your wholesaler in Rungis, has selected this fish for its quality. Like all the products in our seafood department, it is guaranteed to be fresh: the fish is prepared on site on the day of delivery.
Professional culinary uses:
The delicate flesh of plaice lends itself to many different preparations. It is excellent pan-fried, floured and cooked with a little butter, which gives it a unique flavour and texture. It can also be baked, grilled or used in seafood dishes.
Storage and preparation advice:
As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed by preparation on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
The red scorpionfish fillet with skin (Scorpaena scrofa) is a Mediterranean fish, prized by professionals for its firm, delicate and flavourful flesh. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness. The skin helps to preserve all the flavours and texture of the fillet during cooking.
Professional culinary uses:
Scorpion fish is an ingredient of choice for fish soups, particularly bouillabaisse, to which it adds its unique flavour. Its flesh holds up perfectly when cooked, allowing it to be pan-fried skin-side down for a crispy result, roasted in the oven or poached.
Storage and preparation advice:
As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.
Product description
Brosme fillet (Brosme brosme) is a fish of choice for professionals. This member of the Gadidae family is prized for its firm, white and delicate flesh. Each fillet, weighing approximately 500g, is prepared in the Le Delas Tide workshop in Rungis on the day of dispatch for optimal freshness.
Professional culinary uses:
The texture of tusk holds up perfectly when cooked, making it a very versatile fish. It can be poached, roasted in the oven or pan-fried, and its delicate flavour goes wonderfully with light sauces, seasonal vegetables or fresh herbs. It is an excellent substitute for cod or haddock in daily specials or à la carte menus.
Storage and preparation tips:
This product is available to order with a 48-hour lead time. It must be stored in the refrigerator and consumed quickly. As freshness is guaranteed by preparation on the day of delivery, it is recommended that you use it as soon as you receive it to enjoy its quality to the fullest. The product can be frozen upon receipt.
Black mullet fillet (Mugil cephalus) is a fish of choice, prized by professionals for its firm, flavourful flesh. This fillet weighs approximately 500 g and is ideal for generous portions. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Black mullet lends itself to many preparations that bring out its flavour. It is excellent pan-fried, grilled or baked. It goes wonderfully with Mediterranean flavours such as tomato, garlic and olives.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
Lingue fillet is a high-quality product for catering professionals. Caught in France, this firm and flavourful fillet offers an interesting alternative to cod. Its texture and lack of skin make it ideal for quick and easy cooking. This fillet is prepared in the Tide Le Delas workshop in Rungis on the day of your delivery for optimal freshness.
Professional culinary uses:
This fillet lends itself to many different preparations. Its firm flesh holds up well when cooked, making it perfect for oven-baked dishes, en papillote or pan-fried. It can be served with a creamy sauce, seasonal vegetables or fresh herbs. Its versatility makes it an excellent choice for daily specials, à la carte dishes or hot buffets.
Storage and preparation tips:
As this is a fresh product, it must be stored in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the fullest.
The brilliant whiting owes its name to the reflections of its silvery and shiny sides. Fished from January to September, it is appreciated for its white, fine flesh.
With good resistance to cooking, this fish is easy to work with. An inexpensive product that top chefs put on the menu.
The frightening cross-shaped dentition of the hake protects a very fine, very white and very tight flesh. It is suitable for many cookings, steam, poached, in tagines, in the pan, in the oven... Its delicate flavor allows sweet and savory combinations, in salads, tagines or couscous, with a citrus juice and a hint of chilli for example.
Ideal for cooking on a griddle
Panga fillet (Pangasianodon hypophthalmus) is a freshwater fish highly prized by professionals for its delicate flesh and neutral flavour. This fillet weighs approximately 500g and is perfect for many recipes. Delas, your wholesaler in Rungis, has selected this product for its quality and consistency. It is available to order.
Professional culinary uses:
The neutral flavour and tender flesh of panga make it a very versatile fish. It is ideal for pan-frying, deep-frying or baking. It adapts to many seasonings and goes well with a variety of flavours, from Asian to Mediterranean cuisine.
Storage and preparation advice:
This product is available to order with a 48-hour delivery time. It must be stored in the refrigerator and consumed quickly. It is recommended that you use it as soon as you receive it to get the most out of its quality. The product can be frozen upon receipt.
The skate wing (Raja clavata) is a flat fish with delicate white flesh. This product, caught in France, is available in generous pieces weighing 800 g and above. The skate wing is supplied peeled, making it ready to use. Its gelatinous texture and delicate taste make it an ingredient of choice for many dishes. This product has been carefully selected by Le Delas, your wholesaler in Rungis, for its freshness and quality, in order to offer your customers the very best.
Culinary uses:
Skate wing is a versatile fish that is easy to cook and lends itself to many preparations, from the simplest to the most sophisticated.
► Brown butter: The most classic preparation. The skate wing is pan-fried and drizzled with brown butter flavoured with parsley and capers.
► Steamed or en papillote: These cooking methods preserve the tenderness of the flesh. Skate goes perfectly with a lemon sauce or steamed vegetables.
► In gourmet cuisine: Chefs can use it in more elaborate recipes, such as a cider ragout of skate or confit skate.
Storage and preparation tips:
This product must be kept refrigerated and is delivered to you on a bed of ice at the Le Delas Rungis Tide workshop. It is recommended that you consume it quickly to preserve its flavour.
The grouper (Epinephelus marginatus) is a fish of choice, renowned for its firm, white and very delicate flesh. Its delicate and subtle taste makes it a first-class ingredient for refined cuisine. Its small size, suitable for individual portions, is ideal for an elegant presentation. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Grouper flesh holds up perfectly when cooked, making it very versatile. It is excellent pan-fried on one side for crispy skin, roasted in the oven, or steamed. It is also an ingredient of choice for stews and fish soups.
Storage and preparation tips:
This product is available to order with a 48-hour delivery time to guarantee its freshness. Once received, it must be stored in the refrigerator. It is recommended to consume it quickly to preserve its taste qualities. The product can be frozen upon receipt.
The conger eel (Conger conger) is a fish with firm, flavourful flesh that is highly prized by catering professionals. Delas, your wholesaler in Rungis, has selected this fish for its quality. The average size of this fish is around 5 kg, ideal for restaurants and caterers. Like all the products from our seafood department, it is guaranteed to be fresh: the conger eel is prepared on site on the day of delivery.
Professional culinary uses:
Conger eel meat lends itself to many different preparations. It is ideal for stews, fish soups and casseroles. It can also be cooked in steaks, pan-fried or roasted in the oven, and goes very well with Mediterranean flavours.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
The swordfish (Lepidopus caudatus) is a deep-sea fish, prized by professionals for its white, fine and delicate flesh. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Swordfish flesh holds up perfectly when cooked, making it very versatile. It is ideal for pan-frying, roasting, steaming or baking in foil. Its delicate flavour goes wonderfully with light sauces, seasonal vegetables or a simple drizzle of olive oil.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before shipping, so it is recommended that you use it quickly to enjoy its quality to the fullest. The product can be frozen upon receipt.
This salmon trout fillet (Oncorhynchus mykiss) is a premium product. Its firm, delicate orange flesh makes it a popular choice among catering professionals. These fillets, weighing approximately 300g each, are prepared in the Le Delas Tide workshop in Rungis on the day of dispatch for optimal freshness.
Professional culinary uses:
This fillet lends itself to many different preparations. Its flesh holds up perfectly when cooked, whether pan-fried, baked or cooked en papillote. It is ideal for daily specials or à la carte menus. Salmon trout fillet goes wonderfully with tangy flavours such as lemon, chives or cream.
Storage and preparation advice:
Store in the refrigerator and consume quickly. Freshness is guaranteed as the product is prepared on the day of delivery, so it is best to use it as soon as possible after receipt to enjoy its quality to the full. As this is a fresh product, it can be frozen upon receipt for later use.
Mackerel fillet (Scomber scombrus) is a fish of choice, prized by professionals for its firm flesh, strong flavour and high omega-3 content. This fillet weighs approximately 100 g and is perfect for individual portions. It is prepared by our team in the Le Delas seafood workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Mackerel lends itself to many preparations that highlight its distinctive flavour. It is excellent grilled, pan-fried or baked. To balance its richness, it pairs beautifully with tangy flavours such as lemon, tomato or vinegar.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
This beautiful block of Chilean swordfish (Xyphias gladius) is a premium product for catering professionals. Caught using traditional longline fishing methods, this premium quality swordfish block is delivered fresh, boneless but with the skin on. Its firm flesh and distinctive flavour make it a fish of choice. This product is fully traceable from its factory of origin in Chile to your establishment.
Professional culinary uses:
The firm flesh of swordfish lends itself to a variety of preparations. This block can be cut into steaks, medallions or skewers. It is ideal for cooking on the plancha, grill or in the oven. It goes perfectly with Mediterranean flavours such as olive oil, lemon, thyme or capers. It is also an excellent choice for sashimi or carpaccio, provided that the applicable hygiene and storage standards are observed.
Storage and preparation tips:
This product should be stored in the refrigerator between 0 and 4°C to preserve its freshness and texture. It is recommended to consume it quickly once opened. As this product is fresh, it can be frozen upon receipt for longer storage.
The fillet of grouper (Epinephelus marginatus) is a fish of choice, highly prized by professionals for its firm flesh and delicate flavour. This fillet weighs approximately 500 g and is perfect for generous portions. It is prepared by our team in the Le Delas Tide workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Grouper flesh holds up perfectly when cooked, making it very versatile. It is ideal for pan-frying, grilling or baking. It pairs beautifully with Mediterranean flavours such as tomato, garlic and olives.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so we recommend using it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
The red seabream (Pagellus bogaraveo) is a fish with firm, delicate white flesh that is highly prized by chefs. Its small size, ideal for individual portions, makes it perfect for the careful and elegant presentation of a whole fish. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The delicate flesh of the red porgy lends itself to simple cooking methods that bring out its flavour. It is excellent baked in a salt crust, grilled on the barbecue or plancha, or pan-fried. It goes perfectly with a drizzle of olive oil, herbes de Provence and fresh vegetables.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Whiting roe (Merlangius merlangus) is an exceptional product, highly prized by connoisseurs for its delicacy and subtle flavour. Weighing around 50g, it is ideal for enhancing your seafood dishes. This product is carefully selected by our fishmongers at the Le Delas fish market in Rungis to guarantee optimal freshness.
Professional culinary uses:
Whiting roe, prized for its delicacy, lends itself to many restaurant preparations, mainly as starters, tapas or garnishes. Pan-fried meunière style or simply grilled, breaded or in crispy fritters as an appetiser, it can also be used in croquettes, terrines or omelettes. Inspired by Mediterranean cuisine, it can be prepared in tarama, in a warm salad or with garlic and parsley pasta. It can be poached and then marinated for a cold tapas version. The key is to cook it quickly to preserve its texture and delicate flavour.
Storage and preparation tips:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Pout fillet (Trisopterus luscus) is a fish from the Gadidae family, highly prized by professionals for its delicate white flesh and very affordable price. This fillet is prepared by our team of fishmongers at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Pouting flesh holds up perfectly when cooked, making it very versatile. It is ideal for pan-frying, roasting, steaming or poaching. Its delicate flavour goes wonderfully with a light sauce, seasonal vegetables or parsley butter.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.
The red scorpionfish fillet (Scorpaena scrofa) is a Mediterranean fish, prized by professionals for its firm, delicate and flavourful flesh. This 200-300g fillet is ideal for individual portions. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Scorpion fish is an ingredient of choice for fish soups, particularly bouillabaisse, to which it adds its unique flavour. Its flesh holds up perfectly when cooked, allowing it to be pan-fried, roasted in the oven or poached.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.
The Breton sardine (Sardina pilchardus) is a fish with delicate flesh, rich in flavour, emblematic of the French coast. Its small size makes it ideal for grilling or frying. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Sardines lend themselves to simple cooking methods that bring out their flavour. They are delicious grilled or pan-fried, seasoned with a drizzle of olive oil and herbs. They can also be roasted in the oven or served fried for a crispy starter. Their strong flavour goes well with tomato, lemon or parsley.
Storage and preparation tips:
This product is fresh and must be kept refrigerated. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
The small boat line-caught red porgy (Pagrus pagrus) is a fish of exceptional quality, renowned for its white, delicate and flavourful flesh. Caught by small boats using lines, this method of fishing guarantees superior freshness and quality. Its average weight of around 1.5 kg is ideal for professional cutting or cooking whole. This fish is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The delicacy of red porgy flesh makes it ideal for baking in the oven, in a salt crust or en papillote. It is also excellent grilled or pan-fried, as its skin can be made crispy. Its delicate taste goes perfectly with Mediterranean flavours, fresh herbs or a simple drizzle of quality olive oil.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
Redfish fillet (Coryphaenoides rupestris) is a fish prized by professionals for its white flesh and delicate texture. This fillet, weighing approximately 200g, is prepared in the Le Delas Tide workshop in Rungis on the day of your delivery for optimal freshness.
Professional culinary uses:
Red grenadier fillet lends itself to many different preparations. Its flesh, which holds up perfectly when cooked, is excellent pan-fried, roasted or steamed. It is ideal for daily specials or à la carte menus. It goes wonderfully with a beurre blanc sauce, seasonal vegetables or celery purée.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
The black mullet (Chelon labrosus) is a fish prized for its firm flesh and distinctive flavour. With an average weight of 1 to 2 kg, it is ideal for restaurants offering whole fish or fillets. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The black mullet is particularly well suited to baking, grilling or pan-frying, as its skin can be made crispy. Its distinctive flavour goes perfectly with spicy flavours or aromatic herbs such as thyme or rosemary.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
Whiting (Merlangius merlangus) is a fish prized for its white, fine and delicate flesh. With an average weight of around 400g, it is ideal for individual portions. This fish is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The delicacy of whiting's flesh makes it perfect for delicate preparations. It is excellent pan-fried, deep-fried (à la Colbert), baked or poached. Its light flavour goes very well with delicate sauces, brown butter or fresh herbs.
Storage and preparation advice:
This product is fresh and must be kept refrigerated. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
The French skate with skin (Raja clavata) is a fish with white, delicate and tasty flesh, prized for its firm texture that flakes apart after cooking. With an average weight of 1.5kg and above, it is ideal for cutting into generous portions. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Ray is a speciality of French cuisine. The classic way to cook it is à la meunière, with a dash of brown butter and parsley. It is also delicious poached, steamed or roasted in the oven, and goes very well with capers and citrus fruits.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Whiting fillet (Merlangius merlangus) is a premium product, prized by professionals for its white, delicate flesh and subtle flavour. This fillet weighs approximately 200 g and is perfect for individual portions. It is prepared by our team in the Le Delas seafood workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Whiting fillet lends itself to many different preparations. Its flesh, which holds up perfectly when cooked, is excellent pan-fried, roasted, steamed or poached. Its delicate flavour goes wonderfully with a light sauce, seasonal vegetables or celery purée.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so we recommend using it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
The smelt (Osmerus eperlanus) is a small fish highly prized by professionals for its fine flesh and delicate flavour. Delas, your wholesaler in Rungis, has selected this fish for its quality. Like all the products from our seafood department, it is guaranteed to be fresh: the smelt is prepared on site on the day of delivery.
Professional culinary uses:
Smelt can be prepared in many ways. Known of course for its traditional use in fish fry, it is excellent fried, grilled or pan-fried, where its flavour is fully revealed. It is also an ingredient of choice for fish soups, to which it adds a unique flavour.
Storage and preparation advice:
As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed by preparation on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
Sea trout (Salmo trutta trutta) is a fish prized for its delicate, salmon-pink flesh and its subtle, salty flavour. Weighing in at a generous 2 to 4kg, it is perfect for cooking whole or serving as fillets. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Sea trout lends itself to many preparations. It is excellent roasted in the oven with aromatic herbs, pan-fried with a little butter, or smoked. Its flavour goes very well with almonds, citrus fruits or a creamy sauce.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste qualities. The product can be frozen upon receipt.
Our Petit Colinot Hake is a delicate and tasty fish, ideal for seafood lovers. Selected by tide buyers at Le Delas Rungis, your wholesaler of fish and gourmet products, this small hake, also known as Merluchon, Colineau or Bardot depending on the region, is perfect for a wide range of culinary preparations.
Part of the Merlucciidae family, Petit Colinot hake is a fragile fish with significant waste (head, fins, bones) representing around 40% of its weight. Despite its small size (100-300g), it offers fine, delicate flesh, perfect for a variety of recipes.
Cooking and usage ideas:
‣ Court-bouillon: Traditional cooking method to serve hot with a mousseline or Normandy sauce, or cold with mayonnaise.
‣ In the oven: In a matelote, curry or soup.
‣ Pan-fried or grilled for a crispy skin.
‣ En papillote for healthy and tasty cooking.
‣ Regional recipes: In the Basque Country, it is cooked with peppers and mussels (lomo de merlu de Zarautz), or with mussels, clams, asparagus and peas (koxkera). In Spain, it is often poached in cider or simply floured and pan-fried in olive oil.
Flavour Pairings:
Hake goes perfectly with spices and herbs such as dill, curry, ginger, bird's eye chilli and star anise.
Delas Rungis guarantees fresh, high-quality hake, delivered quickly to meet your culinary needs. Ideal for restaurants and caterers, this fish will delight your customers with its delicate flavour.
This attractive cuttlefish (Sepia officinalis) is a cephalopod prized for its firm flesh and delicate, salty flavour. With an ideal weight of around 300g, it is easy to prepare and lends itself to many culinary uses. This product is carefully selected by our fishmongers at the Le Delas fish market in Rungis to guarantee optimal freshness.
Professional culinary uses:
Cuttlefish is a versatile ingredient. It can be grilled, pan-fried or cooked in a stew, as in the classic "seiche à l'américaine" (cuttlefish à l'américaine). Its ink is also used to colour and flavour rice or pasta dishes. Its flesh is perfect for salads and stews.
Storage and preparation tips:
This product is fresh and must be kept in the refrigerator. It is recommended to consume it quickly to preserve its taste qualities. The product can be frozen upon receipt.
Sea trout (Salmo trutta trutta) is a fish prized for its delicate, salmon-pink flesh and its subtle, salty flavour. With an ideal weight of 1 to 2 kg, it is perfect for cooking whole or serving as fillets. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Sea trout lends itself to many preparations. It is excellent roasted in the oven with aromatic herbs, pan-fried with a little butter, or smoked. Its flavour goes very well with almonds, citrus fruits or a creamy sauce.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
Haddock fillets (Melanogrammus aeglefinus) are a favourite among professionals, prized for their firm, flaky flesh. They are distinguished by their delicate, slightly sweet flavour, making them an excellent alternative to cod. These haddock fillets, weighing approximately 300g each, are prepared in the Le Delas Tide workshop in Rungis on the day of dispatch for optimal freshness.
Professional culinary uses:
Haddock fillets lend themselves to a wide range of preparations. Their flesh holds up perfectly when cooked and can be pan-fried, roasted, steamed or poached. They are ideal for daily specials or à la carte menus. They go wonderfully with a beurre blanc sauce, seasonal vegetables or celery purée.
Storage and preparation advice:
As this is a fresh product, it must be stored in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
Hake fillet (Merluccius merluccius) is a staple of seafood cuisine, prized for its fine, delicate flesh. This product is sold as fillets with skin, allowing for great flexibility in portion preparation. Hake is a white fish with a mild flavour that lends itself to many different preparations and pairs well with a variety of accompaniments. This high-quality product, selected by Le Delas, your seafood wholesaler in Rungis, is ideal for enhancing your fish dishes.
Culinary uses:
The delicate flesh of hake fillets is very easy to cook, preserving all its flavour.
► Pan-fried: Simply sear the skin side for a crispy texture and pearly flesh, and it goes perfectly with a beurre blanc or lemon sauce.
► Steamed: When steamed, hake fillets remain very tender. They can be served with a sauce vierge, crunchy vegetables or a purée of split peas with mint.
► Baked: Baked in foil with seasonal vegetables and aromatic herbs, or simply on a bed of rice, hake is a simple and elegant dish to showcase.
Storage and preparation tips:
This product should be kept refrigerated. For perfect cooking results, it is recommended to consume it fresh. When pan-frying, leaving the skin on will prevent the fillet from falling apart.
The French dogfish (Scyliorhinus canicula) is a cartilaginous fish prized for its firm, flavourful flesh and lack of bones. With an ideal size of around 400g, it is easy to cook and perfect for individual portions. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Dogfish is traditionally prepared in court-bouillon or in a sauce, such as American-style dogfish or dogfish in cider. Its flesh holds up perfectly when cooked and absorbs the flavours of sauces well. It can also be simply pan-fried or roasted and served with vegetables.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
Mackerel (Scomber scombrus) is a fish of choice, prized for its firm, flavourful flesh. Its strong flavour and nutritional benefits make it an essential product. Available in sizes of around 300g, it is ideal for individual portions. This fish is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Mackerel lends itself to a wide variety of recipes. It is excellent grilled, baked or pan-fried, and goes perfectly with tangy flavours (lemon, vinegar) that balance the fat in its flesh. It can also be smoked or marinated for refined starters.
Storage and preparation tips:
This product is fresh and must be kept refrigerated. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Sardine fillets (Sardina pilchardus) are small, oily fish, prized by professionals for their delicate flesh and strong flavour. This product is ideal for individual portions or catering appetisers. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
The flavour and texture of sardine fillets lend themselves to many different preparations. They are excellent grilled, pan-fried or baked. To bring out their richness, they pair beautifully with tangy flavours such as lemon, tomato or balsamic vinegar. They are also perfect for making rillettes or terrines.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before shipping, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.
The French skate (Raja clavata) is a fish with white, delicate and tasty flesh. Sold in individual portions of 200 to 500g and already prepared, it saves valuable time in the kitchen. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness and quality.
Professional culinary uses:
Ray is a classic ingredient in French cuisine. Its delicate flesh lends itself to simple cooking methods that bring out its flavour, particularly meunière with brown butter and parsley. It is also delicious steamed or poached, and goes very well with capers, citrus fruits or purée.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Line-caught hake (Merluccius merluccius) is a fish that is particularly prized for its very fine flesh and delicate flavour. Line fishing ensures that the fish is handled with care, preserving the quality and delicacy of its flesh. With an average weight of around 3kg, it is ideal for filleting. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The delicate flesh of hake is perfect for preparations that respect it: steamed, roasted in the oven, or pan-fried as fillets. Its subtle taste goes very well with light sauces, spring vegetables or fresh herbs. It can also be used in traditional dishes such as hake à la basquaise.
Storage and preparation advice:
This product is available to order with a 48-hour delivery time. Once received, it must be stored in the refrigerator. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
The meagre (Argyrosomus regius) is a wild fish particularly prized for its pearly, delicate and firm flesh, with a more pronounced flavour than its farmed counterpart. This fish, weighing an average of 3 to 4 kg, is ideal for generous servings. It is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The superior quality of its wild flesh is particularly enhanced when roasted whole, cooked in fillets, pan-fried or grilled à la plancha. Its texture and flavour go perfectly with sun-ripened vegetables, fresh herbs and a drizzle of olive oil.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Fresh anchovies are a premium ingredient, highly prized by professionals for their strong flavour and versatility. Ordered by the kilo, they are perfect for a variety of dishes and creative cooking. Like all products from our Tide workshop, they are guaranteed to be fresh: the anchovies are prepared on site on the day of delivery.
Professional culinary uses:
Fresh anchovies lend themselves to many preparations. They are excellent fried, marinated in vinegar, or pan-fried with garlic and parsley. They can be used in tapas, dishes with sauce, or as a garnish.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly or frozen upon receipt. Freshness is guaranteed by preparation on the day of delivery, so it is recommended that you use it as soon as possible after receipt to enjoy its quality to the fullest.
Le Delas has selected this julienne fillet for you, a good-value fish that's perfect for catering professionals. Fresh and high quality, this versatile fish with its delicate flavour and tender flesh can be used in a variety of ways to create delicious, refined dishes. You can prepare them simply grilled with a lemon butter sauce, pan-fried à la provençale, en papillote with seasonal vegetables, in a coconut milk curry, tajine... Our seafood buyers and filleters are on hand to take your custom orders.
Squid is a premium product, highly prized by professionals for its tender flesh and delicate flavour. Available in sizes ranging from 300 to 500g, it has been selected for its quality by the Tide Le Delas team. Like all products from our Tide workshop, it is guaranteed to be as fresh as possible: the squid is prepared on site on the day your order is dispatched.
Professional culinary uses:
Squid is a versatile ingredient that can be used in many dishes. Its flesh is suitable for quick cooking methods such as grilling or pan-frying, and goes very well with garlic, parsley or tomato sauce. It is also ideal for seafood dishes, hot starters or tapas.
Storage and preparation tips:
Store in the refrigerator and consume quickly. Freshness is guaranteed as the product is prepared on the day of delivery, so it is best to use it as soon as possible after receipt to enjoy its quality to the fullest. As this is a fresh product, it can be frozen upon receipt.
Nile perch fillet (Lates niloticus) is a freshwater fish highly prized by professionals for its firm, white flesh and delicate flavour. This fillet weighs approximately 500g and is ideal for generous portions. Delas, your wholesaler in Rungis, has selected this product for its quality and consistency.
Professional culinary uses:
Nile perch flesh holds up perfectly when cooked, making it very versatile. It is ideal for pan-frying, roasting, steaming or baking in foil. Its delicate flavour goes wonderfully with mild spices, coconut milk-based sauces or seasonal vegetables.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. It is recommended that you use it as soon as you receive it to get the most out of its quality. The product can be frozen upon receipt.
Offer the filet of meagre selected and prepared by the Le Delas Tide workshop, an exceptional fish ideal for catering professionals. Le maigre (Argyrosomus regius), also known as grogneur or courbine, is a marine fish from the Atlantic and Mediterranean, often compared to sea bass for its fine, tasty flesh. This rare fish, averaging 50 cm to 1 m in length, is distinguished by its firm, delicate flesh, perfect for a multitude of culinary preparations. Sold by the kilo, our lean fillet is ideal for steaming, grilling, en papillote or pan-frying. Its versatility makes it ideal for a wide range of accompaniments, from the most traditional (garlic, tarragon, fromage frais) to the most exotic (curry, Thai rice, coconut). Perfect for your summer menus as a salad or hot dish, lean meat will delight your customers with its unique flavour and refined texture.
The French red porgy (Pagrus pagrus) is a fish of exceptional quality, renowned for its white, delicate and flavourful flesh. Caught by line fishing, this method of capture preserves the quality of the fish and guarantees impeccable freshness. With an average weight of 2 to 4 kg, it is ideal for professional cutting or cooking whole. This fish is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, thus guaranteeing optimal freshness.
Professional culinary uses:
The delicacy of red porgy flesh makes it ideal for baking in the oven, in a salt crust or en papillote. It is also excellent grilled or pan-fried, as its skin can be made crispy. Its delicate taste goes perfectly with Mediterranean flavours, fresh herbs or a simple drizzle of quality olive oil.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
This skinless cod fillet (Gadus morhua) is a staple in professional kitchens. Appreciated for its pearly, flaky flesh and delicate flavour, it is perfect for individual portions. Each portion, weighing approximately 200 to 400g, is prepared in our Le Delas Tide workshop in Rungis on the day of dispatch for optimal freshness.
Professional culinary uses:
This cod fillet lends itself to many different preparations. Its flesh, which holds up perfectly when cooked, can be pan-fried, roasted, steamed or poached. It is ideal for daily specials or à la carte menus. It goes wonderfully with light sauces, seasonal vegetables or celery purée.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
Salted cod fillet (Gadus morhua) is a traditional product, highly prized by professionals for its firm, flaky flesh and strong flavour. Delas, your wholesaler in Rungis, offers salted fillets weighing between 400 and 700g, perfect for classic recipes.
Professional culinary uses:
Before preparation, this product must be desalted in cold water to restore its texture and flavour. Once rehydrated, salted cod can be used in many iconic recipes, such as cod brandade, fish with aioli, or simply grilled or pan-fried.
Storage and preparation tips:
This product must be stored in the refrigerator. Before use, it must be soaked in fresh water for an extended period of time.
Discover our wholesale dried cod, a traditional and tasty product, ideal for catering professionals. Sold by Le Delas Rungis, your seafood wholesaler, this salted and dried cod is perfect for enhancing your signature dishes.
Why choose our dried cod?
‣ Superior quality: Naturally dried cod, using traditional methods, for a more intense flavour than salt cod and more authentic.
‣ Firm texture and concentrated flavour: Perfect for soups, stews, casseroles and broths.
‣ Versatile in the kitchen: Used in African, Mediterranean and Nordic cuisines.
Product characteristics ‣ Packaging: Sold individually, i.e. by net weighing approximately 3kg.
‣ Drying process : Salted then air-dried for several weeks to preserve all its nutritional properties.
‣ Use: Must be rehydrated before cooking for optimum texture.
Some Recipe Ideas for your menus ‣ Fish stew: A comforting and tasty dish.
‣ Spicy tomato sauces: For dishes full of flavour.
‣ Cod stock: A classic of Ivorian cuisine.
Delas Rungis guarantees quality dried cod, delivered quickly to meet your professional needs. Ideal for restaurants, caterers and canteens, it will add an authentic, gourmet touch to your dishes.
Sea bream (Argyrosomus regius) is a fish prized for its pearly, delicate and firm flesh. Its delicate flavour is similar to that of sea bass. This fish, weighing an average of 3 to 4 kg, is ideal for generous servings. It is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The flesh of the meagre lends itself to many preparations. It can be roasted whole, cooked in fillets, pan-fried or grilled à la plancha. Its texture and flavour go perfectly with Mediterranean vegetables, fresh herbs and a drizzle of olive oil.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
This farmed meagre (Argyrosomus regius) is a fish prized for its white, delicate flesh and firm texture, reminiscent of sea bass. Available in generous pieces weighing 4 to 6 kg, this meagre is ideal for professionals who want to fillet it or serve attractive portions. Its delicate flavour makes it a versatile and refined fish. This product, sourced from controlled farming, has been carefully selected by Le Delas, your wholesaler in Rungis, for its consistent quality and impeccable traceability.
Culinary uses:
The firm flesh of the meagre makes it ideal for a variety of cooking methods, from the simplest to the most elaborate.
► Whole roast in the oven: Simply roasted in the oven with aromatic herbs and a drizzle of olive oil, it retains all its tenderness. It is perfect for fish roasts and carving.
► Pan-fried fillets: Filleted, they can be pan-fried skin-side down for a crispy texture and pearly flesh. Serve with mashed vegetables, a beurre blanc sauce or candied citrus fruits.
► Cooked on the plancha: Meagre is ideal for cooking on the plancha, giving it a slightly grilled flavour that goes perfectly with a sauce vierge or a summer garnish.
Storage and preparation tips:
This fish must be kept cool and is delivered to you on a bed of ice by the Le Delas Rungis Tide workshop. Meagre is a fresh fish and should be consumed quickly to preserve its flavour.
Hake is a fish with delicate white flesh, highly prized by professionals for its versatility in cooking. Available in sizes ranging from 4 to 6 kg, it is ideal for generous portions. Delas, your wholesaler in Rungis, has selected this hake for its exceptional quality. Like all the products from our seafood department, it is guaranteed to be fresh: the fish is prepared on site on the day of delivery.
Professional culinary uses:
The delicate flesh of hake lends itself to many different preparations. It can be baked, steamed or pan-fried. Hake is particularly popular in dishes served with sauce. Its fillets can be served with a beurre blanc sauce, a creamy sauce or seasonal vegetables.
Storage and preparation advice:
As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full.
The scorpion fish is highly prized in Mediterranean cuisine, known for its firm, flavourful flesh. Available in sizes of 700 g and above, it is ideal for dishes that require firmness when cooked. Delas, your wholesaler in Rungis, has selected this fish for its quality. Like all the products in our seafood department, it is guaranteed to be fresh: the fish is prepared on site on the day of delivery.
Professional culinary uses:
► Fish soup and bouillabaisse: Scorpion fish is the star ingredient in fish soups and bouillabaisse, to which it lends its flavour and character.
► Bistro dishes: Scorpion fish can be baked in the oven, cooked en papillote or pan-fried, and served with seasonal vegetables.
► Tasting menus: Scorpion fish is ideal for tasting menus, alongside other seafood.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full.
The scorpion fish is highly prized in Mediterranean cuisine, known for its firm, flavourful flesh. Available in sizes of 2 kg and above, it is ideal for dishes that require firmness when cooked. Delas, your wholesaler in Rungis, has selected this fish for its quality. Like all the products in our seafood department, it is guaranteed to be fresh: the fish is prepared on site on the day of delivery.
Professional culinary uses:
► Bouillabaisse and fish soups: ideal for adding flavour and depth to stocks and broths thanks to its firm flesh and flavourful bones.
► Oven-baked or en papillote: brings out the delicate texture of its flesh while retaining its salty taste.
► Fillets for refined dishes: after deboning, the fillets can be pan-fried or poached for gourmet dishes.
► Accompaniment to gourmet sauces: perfect with shellfish, white wine or bisque-based sauces to enhance its marine flavour.
► Tasting menus and events: a spectacular piece for elegant plating and high-end presentations in restaurants or catering.
Storage and preparation tips:
As this is a fresh product, it must be kept refrigerated and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the fullest.
The meagre (Argyrosomus regius) is a wild fish particularly prized for its pearly, delicate and firm flesh, with a more pronounced flavour than its farmed counterpart. This fish, weighing an average of 1 to 2 kg, is ideal for individual portions. It is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The superior quality of its wild flesh is particularly enhanced when roasted whole, cooked in fillets, pan-fried or grilled à la plancha. Its texture and flavour go perfectly with sun-ripened vegetables, fresh herbs and a drizzle of olive oil.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
Sea bream (Argyrosomus regius) is a fish prized for its pearly, delicate and firm flesh. Its delicate flavour is similar to that of sea bass. This fish, weighing an average of 2 to 3 kg, is ideal for generous servings. It is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The flesh of the meagre lends itself to many preparations. It can be roasted whole, cooked in fillets, pan-fried or grilled à la plancha. Its texture and flavour go perfectly with Mediterranean vegetables, fresh herbs and a drizzle of olive oil.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
The yellowtail amberjack (Seriola dumerili) is a noble fish with firm, white flesh and a delicate, flavourful taste, often compared to tuna or sea bream. Sold in pieces weighing approximately 2kg, it is ideal for chefs looking for a versatile product. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Yellowtail is a highly prized fish in gastronomy. Its flesh is perfect for raw preparations such as sashimi, sushi or carpaccio. It is also excellent pan-fried, grilled or roasted. Its rich flavour goes wonderfully with Asian flavours, citrus fruits or fresh herbs.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.
This beautiful block of Chilean swordfish (Xyphias gladius) is a premium product for catering professionals. Caught using traditional longline fishing methods, this premium quality swordfish block is delivered fresh, boneless but with the skin on. Its firm flesh and distinctive flavour make it a fish of choice. This product is fully traceable from its factory of origin in Chile to your establishment.
Professional culinary uses:
The firm flesh of swordfish lends itself to a variety of preparations. This block can be cut into steaks, medallions or skewers. It is ideal for cooking on the plancha, grill or in the oven. It goes perfectly with Mediterranean flavours such as olive oil, lemon, thyme or capers. It is also an excellent choice for sashimi or carpaccio, provided that the applicable hygiene and storage standards are observed.
Storage and preparation tips:
This product should be stored in the refrigerator between 0 and 4°C to preserve its freshness and texture. It is recommended to consume it quickly once opened. As this product has already been frozen, it should not be refrozen.
The pollock (Pollachius virens), also known as saithe, is a fish with delicate white flesh. This fish is perfect for high-quality, affordable daily specials. These pollock fillets, weighing approximately 500g each, are prepared in the Le Delas Tide workshop in Rungis on the day of your delivery for optimal freshness.
Professional culinary uses:
Julienne fillets lend themselves to a wide range of preparations. Their flesh holds up perfectly when cooked, whether pan-fried, roasted, steamed or poached. They are ideal for daily specials or à la carte menus. They go wonderfully with a beurre blanc sauce, seasonal vegetables or celery purée.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
This lean little fish (Argyrosomus regius) is a particularly prized wild fish, caught near the coast by small boats. This method of fishing guarantees exceptional freshness and delicate, pearly flesh. Available in individual sizes ranging from 300 to 500g, with an average weight of around 400g, it is perfect for a single serving. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The superior quality of the meagre makes it ideal for preparations that highlight its delicate flesh. It is perfect for roasting, pan-frying or grilling, and goes wonderfully with fresh herbs, a drizzle of olive oil and seasonal vegetables.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste qualities. The product can be frozen upon receipt.
Hake fillets (Merluccius merluccius) are a prime cut, highly prized by professionals for their white, flaky flesh and delicate texture. These hake fillets, weighing approximately 200g each, are cut to order at the Marée Le Delas workshop in Rungis for optimal freshness.
Professional culinary uses:
Hake fillets lend themselves to a wide range of preparations. Their flesh holds up perfectly when cooked and is excellent pan-fried, roasted, steamed or poached. They are ideal for daily specials or à la carte menus. They go wonderfully with a beurre blanc sauce, seasonal vegetables or celery purée.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
Farmed trout fillet (Oncorhynchus mykiss) is a freshwater fish highly prized by professionals for its fine flesh and delicate flavour. This fillet is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
The delicate flesh of trout lends itself to simple preparations that highlight its finesse. It is ideal for pan-frying, roasting in the oven or steaming. It goes wonderfully with classic accompaniments such as almonds, butter and lemon, or fresh herbs.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before dispatch, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.
Caught in the cold waters of the North-East Atlantic, this haddock is transformed into a delicious smoked haddock after being carefully salted, prepared and smoked in the JC David workshops. Very well known in Norway, because haddock is the main ingredient of the famous Norwegian fish balls, it is also very popular in British gastronomy, in particular through the emblematic "Fish & Chips".
Ling is a marine fish of the Gadidae family, prized for its lean, firm and delicate flesh, firm texture and subtle, slightly sweet flavour. It is often compared to cod or haddock. The back of the ling, a thicker, fleshier top fillet than the bottom fillet, is ideal for catering professionals, and can be pan-fried, grilled, cooked in a papillote, poached in a broth or prepared as a tartare. Its versatility makes it an ingredient of choice, accompanied by sauces, seasonal vegetables or Asian noodles, for example.
Label Rouge farmed meagre (Argyrosomus regius) is a fish prized for its pearly, delicate and firm flesh. Its delicate flavour is similar to that of sea bass. The Label Rouge guarantees superior taste, the result of strict specifications regarding the fish's diet and farming conditions. With an average weight of 3 to 4 kg, it is ideal for generous servings. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
The flesh of the meagre is suitable for many preparations. Its superior quality is particularly enhanced when roasted whole, cooked in fillets, pan-fried or grilled à la plancha. Its texture and flavour go perfectly with Mediterranean vegetables, fresh herbs and a drizzle of olive oil.
Storage and preparation tips:
This product is fresh and must be kept refrigerated. It is recommended that it be consumed quickly to preserve its taste qualities. The product can be frozen upon receipt.