Frozen processed seafood products | Le Delas Rungis
Frozen seafood products, breaded prawns...
This carpaccio of the famous "Gambero Rosso" Sicilian prawns is a gastronomic nugget that combines freshness and refinement in complete simplicity. Prepared from the finest shrimps from the Sicilian Channel (Aristaeomorpha), this delicately sliced carpaccio is ready to use in the blink of an eye. Its delicately sweet flavour and melt-in-the-mouth texture make it an ideal ingredient for seafood tartars or even a chic aperitif.
This iconic English Fish and Chips recipe brings out the best in these cod fillets (Gadus morhua/macrocephalus), coated in a beer battered style. A premium solution with this pre-fried frozen preparation guaranteeing fish that is already slightly crispy and golden. There are two cooking methods to suit your needs: 25/30 min in a fat-free oven (with turning halfway through cooking) for a lighter option, or 6/8 min in the deep fryer for an even crispier result.
This culinary preparation represents the authenticity of Asian flavors with this delicious salad of seaweed and Asian vegetables. This wakame salad is a perfect composition of fresh seaweed, black mushrooms and sesame seeds, carefully prepared to provide a unique and exotic experience. A starter or accompaniment that combines the practicality and authenticity of this ready-to-use product.
To be enjoyed as an appetizer, as an aperitif or as a starter, the mini scallops (zygochlamys patagonica) are prepared with French butter, shallots, all delicately cooked in a creamy sauce refined with Armagnac.
Torpedo prawns (Penaeus Vannamei), coated in a light, crispy Japanese breading, are ideal for tapas or salads. No need to defrost, they are prepared by frying them at 180° for 4-5 minutes, then draining them on absorbent paper.
Tender squid rings (Loligo Edulis) with a crispy coating, simply defrost in the fridge and use as a fresh product.
Fritto misto literally means "fried mixture", it is an Italian culinary specialty. An assortment of seafood products (whiting, mussels, squid, shrimp), coated in crispy batter. You can use the traditional fryer method for a crispy version as desired, without the need to defrost and leave to fry for 2-3 minutes or even preheat in the oven for 10 minutes at 220°C, then reheat for 15-20 minutes. This preparation is often served with a sauce, such as garlic mayonnaise, lemon sauce or tomato-based sauce, to accompany and enhance the flavors. Depending on the quantity served, fritto misto is suitable as an anti-pasti and tapas as well as a main course with a nice salad.
These natural Alaskan hake fillet strips (Theragra chalcogramma 45%) are coated with pre-fried cornflake crumbs for an ultra-crisp breading. Each piece weighs approximately 45 grams. Bake in a hot oven for 18-20 minutes, turning halfway through cooking, or deep-fry for 4-5 minutes.
These raw peeled wild shrimp tails (Metapenaeus spp.) are coated in a crispy coconut breading. Available in 41-50 pieces per bag. Deep-fry for 3-4 minutes.
These raw peeled prawn tails are breaded with light, crispy breadcrumbs. You'll find 26 to 30 pieces per bag. Deep fry for 4-5 minutes.
These slices of squid fillet (Dosidicus gigas) are pre-cut and coated with a garlic and parsley breading, then pre-fried. Their size is approximately 22 grams. To be deep-fried for 3-4 minutes.
Prepared from the finest Sicilian langoustines (Nephrops Norvegicus), renowned for their white, delicate and tender flesh, this carpaccio is ready to use. Scampi carefully selected to guarantee intense flavour and superior quality.
This Premium Red Prawn Tartare, known as Gambero Rosso (Aristaeomorpha), is a high-quality product, ideal for demanding catering professionals. These prawns are peeled by hand, processed and frozen very quickly to give them a refined texture and authentic flavour.
This preparation based on flying fish roe (Cheilopogon heterurus) is a staple of Japanese cuisine, appreciated for its characteristic crunchy texture, subtle iodine flavour and bright orange colour that instantly enhances culinary creations. The roe comes from flying fish caught in the south-east Pacific Ocean using respectful catching methods, with pots and traps to limit by-catch and environmental impact. After harvesting, the roe is delicately salted, flavoured and coloured to produce a ready-to-use product, then deep-frozen to preserve all its freshness and texture. Perfect for sushi, makis and gunkans, but also as a topping for ceviches, tartars, revisited mimosa eggs or gourmet appetisers, orange tobiko adds visual and taste value to all your dishes.
Made from Salmo salar salmon reared in the cold waters of the Faroe Islands, Scotland or Norway, these smoked salmon offcuts are processed in France using a traditional beechwood smoking process. Boneless, vacuum-packed and deep-frozen on land, they come in practical, economical 500g bags for professional use. Their supple, pink-orange flesh delivers a clean, well-balanced smoked flavour. This product has been selected by Le Delas, your partner at Rungis, for its consistency and ease of use in the kitchen. Perfect for cold or hot preparations, these smoked salmon offcuts can be used in salads, tartars, scrambled eggs, quiches, savoury cakes, pasta or risottos. They can also be used to garnish sandwiches or to make homemade mousses and rillettes. An ideal alternative for incorporating the taste of smoked salmon into recipes without the need for slicing.
Made from wakame grown in Brittany, this organic vegetable salad is seasoned with sesame oil, rice vinegar, tamari sauce and sesame seeds for a balanced flavour that's seafoody, tangy and roasted. Already seasoned and ready to eat after simply defrosting, it combines naturalness, practicality and deliciousness. This product is vegan, contains no preservatives or colourings, is made in France, comes from crops grown in Natura 2000 areas, and is eligible under the EGALIM law. Preparation advice: defrost in the fridge at between 0 and +4°C for 4 hours. Stir before serving to even out the seasoning.
Recommended uses
► Cold starters: salads, poke bowls, bentos
► Vegetable sandwiches
► Fresh fillings for buffets, catering trays or fast food.
This Wakame (Undaria pinnatifida) grown in Brittany is smoked over beechwood using a traditional process, with no added salt. It has a soft, supple texture, an intense, slightly translucent green colour, and a unique flavour profile reminiscent of smoked salmon. Ready to use after defrosting, this product is vegan, preservative-free, made in France, and comes from seaweed grown in a Natura 2000 area (Finistère). Eligible under the EGALIM law. To use: defrost in the fridge at between 0 and +4°C for 8 hours. Use hot or cold.
Culinary uses
► Cold salads, poke bowls, buddha bowls
► Soups (miso type), flavoured broths
► Vegetable toppings for toast, maki or sushi
► Accompaniments for fish, seafood or vegetarian dishes
► Original smoked salmon substitute for vegetarian recipes