Octopus, cuttlefish, squid, frozen seafood… | Le Delas
Octopus, cuttlefish, squid, frozen seafood squid...
Sepia spp
Loligo opalescens
Illex argentinus
These frozen raw squid rings are prepared from specimens of Todarodes pacificus, trawled in the Pacific Ocean (FAO 61). Ready to use, they are carefully cut, cleaned and then individually quick-frozen (IQF) for ease of use and optimum preservation of organoleptic qualities. With their pearly white colour and firm texture, they offer excellent cooking properties and a neat presentation.
Culinary use: These IQF raw squid rings are an ideal base for many recipes:
► sautéed a la plancha or in a wok with crunchy vegetables,
► fried in squid-style fritters à la romaine,
► simmered in a spicy Mediterranean-style tomato sauce,
► or incorporated into paellas, risottos or Asian dishes.
Their regular size and IQF format mean they can be measured out precisely and cooked evenly.
This frozen beaten octopus flower is made from common octopus (Octopus vulgaris) caught in the Central East Atlantic (FAO zones 34 - 1.31 & 1.32) using traps, pots (FPO) and/or trawls (TRAWL). Mechanically beaten to tenderise the flesh, the octopus is then shaped into a flower, eviscerated, individually wrapped in food-safe plastic, then IQF/IWP (individually quick frozen / individually wrapped pack) deep-frozen.
Elegantly presented, each piece is individually graded, labelled and weighed to ensure rigorous traceability and the consistency so appreciated in professional kitchens.
Culinary uses | Highly prized in Mediterranean, Asian and fusion cuisine, octopus flowers can be used in a wide range of dishes:
► Grilled whole a la plancha or on the barbecue,
► poached and then sliced into carpaccio or salad,
► oven-roasted with herbs,
► or in a gastro version with emulsified sauces.
Its tender flesh, delicate iodised flavour and careful shaping make it a choice ingredient for creative or traditional dishes.
These breaded squid rings are made from Illex argentinus squid caught in the South West Atlantic. The rings are coated in a crispy batter made from wheat flour, cornstarch, sunflower oil and flavourings (lemon and garlic), then individually quick-frozen (IQF) for practical use and quick cooking.
A tapas classic, popular with fast-food and bistro chefs alike, for their melt-in-the-mouth texture and golden coating after cooking.
Culinary uses | These Roman-style squid are ideal to offer as:
► tapas or hot aperitif,
► main course with a salad or tartar sauce,
► crispy garnish in a burger or seafood platter.
Recommended cooking: direct frying without defrosting at 180°C for a few minutes until golden brown.
Le Delas has selected these octopus tentacles (Dosidicus gigas) for you, cooked and sliced into rounds, then frozen in 6 kg bags, a practical and tasty ingredient for chefs. Ready to use, they save time in the kitchen while offering consistent quality. Ideal for sea salads, tapas, pasta dishes or poke bowls, they provide a tender texture and delicate flavour. Their sliced presentation makes them easy to incorporate into a variety of recipes, offering a versatile solution for your restaurant and catering menus.
Made from Illex argentinus squid caught by trawl or line in the South West Atlantic Ocean (FAO 41), these raw strips with skin are carefully cut before freezing. Presented in a block sachet, they can be used in a wide range of dishes, from Asian to Mediterranean cuisine.
A raw, uncooked product with supple flesh and a subtle marine flavour, ideal for chefs who want a versatile squid that can be textured to their liking.
Culinary uses | After defrosting, these strips can be :
► snacked a la plancha, sautéed in a wok or grilled, ► incorporated into pan-fried dishes, stuffed squid or seafood rice, ► prepared as fritters, tempura or marinated strips.
Important: never refreeze a thawed product. Thaw in the refrigerator (0-4°C). Consume as soon as possible after preparation.
This seafood cocktail is a professional-quality IQF frozen mix, made in France from carefully selected and blanched ingredients: shelled mussels (Mytilus edulis or chilensis), rings and pieces of squid (Loligo duvauceli, edulis or vulgaris), and shelled prawns (Solenocera crassicornis, Penaeus spp, Litopenaeus vannamei or Parapenaeopsis stylifera). Ideal for both hot and cold dishes, it is perfectly proportioned to ensure even cooking, a firm texture and a balanced marine flavour.
Culinary uses | This seafood cocktail, ready to use after simply defrosting, is suitable for, for example:
► seafood salads,
► paëllas, risottos or fish soups,
► pan-fried dishes and dishes in sauce,
► toppings for pizzas or quiches.
Tip for use: defrost in the refrigerator at 0-4°C. Never refreeze a thawed product. Consume as soon as possible after preparation. Carefully selected by Le Delas for its consistency, practicality and consistent quality, this seafood cocktail is a must for professional kitchens.
This whole black squid (Loligo vulgaris), caught off the coast of Morocco (FAO 34), is carefully selected for its freshness and quality. Trawled at sea and immediately frozen on board, it retains all its organoleptic qualities. This raw product is presented whole, with a natural pinkish-brown skin and firm, tender flesh, with the mild, marine flavour typical of squid.
Individually wrapped in film (IWP - Individually Wrapped Product), this squid is available in sizes of 100/200 g per piece. It is ideal for gourmet restaurants and demanding preparations, including whole squid cooked a la plancha, braised or stuffed.
Culinary uses | These whole black squid are suitable for a multitude of preparations, particularly in Mediterranean and Asian cuisine:
► Grilled whole a la plancha, simply seasoned with a drizzle of olive oil and lemon
► Stuffed Basque-style or in ink
► Sautéed in sections for woks or paellas
► Cooked at low temperature, then pan-fried for a tender, flavoursome finish Their supple texture after cooking and delicate flavour make them a versatile base for chefs.
This whole raw octopus, carefully gutted, is presented in individual trays and wrapped in cling film to professional quality standards. Extractively fished in the Central East Atlantic (FAO 34 - sub-zones 1.31 & 1.32), it belongs to the Octopus vulgaris species, renowned for its tender texture and rich aroma after cooking. Each piece is individually deep-frozen (IQF/IWP) to guarantee excellent preservation of its organoleptic qualities.
Culinary uses | Highly prized in Mediterranean and Japanese cuisine, this octopus lends itself to many preparations:
► Grilled a la plancha, braised in a casserole,
► in a warm salad with olive oil and citrus fruits,
► or carpaccio after cooking and chilling.
Its flavoursome flesh develops subtle iodine aromas that go equally well with rustic dishes and refined platters. Be sure to cook before eating.
Recipe idea: As recommended in the Spanish gallega recipe, this octopus (Octopus Vulgaris) has been frozen and therefore tenderised. Cook it for around 45 minutes in a copper pan filled with boiling salted water, with a few unpeeled potatoes. Once the octopus is cooked and tender, leave it to cool for 20 minutes, then cut it into strips to arrange on a large flat plate around the peeled potatoes. Add a dash of olive oil, a few grains of sea salt, sweet paprika and a little chilli pepper, and all that's left to do is serve it with a beer or red wine.
Selected by Le Delas for their flavor and texture, these octopus tentacles (Octopus Vulgaris), hand-crafted and cooked according to a traditional Spanish recipe, are perfect for preparing carpaccios. As this product is already cooked, it avoids any risk of weight loss during cooking. Tender and tasty, all you have to do is slice it and drizzle it with oil to serve it as an aperitif, in carpaccio or in a salad. You can also grill on the plancha.
Cleaned, raw Patagonian squid, packed in handy 0.9 kg bags. This squid comes from trawl fishing in the South West Atlantic Ocean (FAO 41), an area renowned for the quality of its marine resources. Its firm, fine white flesh is ideal for a wide range of culinary preparations. Frozen at -18°C to preserve its freshness and nutritional qualities, this product is ready to cook after defrosting.
Culinary use | Perfect for Mediterranean or Asian dishes, squid can be cooked quickly: grilled, sautéed, in fritters, in stews or in salads. Its delicate texture and iodised flavour go well with fresh herbs, citrus fruit or spicy sauces.
After defrosting, never refreeze.
10/20 squid tubes (Loligo duvauceli), available in 1 kg bags, are caught in the Indian Ocean and offer top quality for chefs. Their generous size and tender flesh make them a versatile ingredient, ideal for frying, grilling, sea salads or pasta dishes. Ready to use, they save time in the kitchen for restaurant and catering menus, offering a practical and economical solution. Find this product in our Rungis shop, for consistent quality and easy supply.
These frozen strips of squid (Dosidicus gigas), caught on a hook in the South-East Pacific, are carefully prepared in 40-60g pieces, then cut into regular strips measuring approximately 10 x 2 x 2 cm. Ready to use, they are glazed with a 25% protective coating to ensure optimum preservation when frozen. Their firm, slightly pearly flesh is soft and firm when cooked. Carefully selected by Le Delas, your wholesaler at Rungis, these strips offer a practical, reliable solution for use in demanding restaurants.
Culinary uses :
Squid strips can be used in a wide range of preparations, from the simplest to the most gourmet. They can be sautéed a la plancha with a drizzle of olive oil, incorporated into paella or black rice with ink, or simmered in an Italian-style tomato and olive sauce. They are also ideal for Asian recipes (wok with crisp vegetables, seafood curry) or as a finishing touch to warm salads. Thanks to their regular size, they cook evenly and look great on the plate.
Storage and preparation instructions :
Keep frozen at -18°C. Do not refreeze after defrosting. We recommend thawing in a refrigerator (0 to +4°C) for 12 to 24 hours. Quick cooking: pan-frying, plancha, frying or in sauces. To preserve their softness, avoid prolonged cooking.
These slices of cooked octopus tentacles come from sustainable fishing of Octopus vulgaris in the central-east Atlantic (FAO zone 34), off Morocco. The tentacles are cooked, sliced evenly and then IQF-frozen immediately to preserve all their freshness and melt-in-the-mouth texture.
Ready to use, this highly practical product is ideal for saving time in the kitchen while guaranteeing consistent quality, with an authentic taste and tender flesh typical of octopus.
Culinary uses
Perfect for immediate consumption after defrosting, this product is ideal for:
► Octopus salads, tapas or mezze
► Cold dishes in verrines or seafood platters
► Risottos, Mediterranean or Asian dishes
► Quick reheating in a pan, wok or plancha