Other Fish | Salt cod, haddock, swordfish...| Le Delas
Tide | Other Fish | Salt cod, haddock, swordfish...
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
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.
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.
Offer the filet of meagre selected and prepared by the Le Delas Marée 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.
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.
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.