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.

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.

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 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.

Perfect for sushi, maki and gunkan, but also as a topping for ceviche, tartar, a new take on mimosa eggs or gourmet appetisers, Tobiko Orange adds visual and taste value to all your dishes. Tobiko Orange is a preparation of flying fish roe with a delicately salty and slightly sweet taste, enhanced by smoky notes of bonito and a subtle maple flavour. Its bright orange colour and characteristic crunchy texture make it an emblematic ingredient of contemporary Japanese cuisine, particularly in sushi, maki or poke bowls. Culinary uses | Perfect for: ► Garnishing maki, nigiri or gunkan ► Adding a colourful, iodised touch to fish tartars and ceviches, revisiting mimosa eggs ► Visually and taste enhancing poke bowls, sea salads or appetiser bites ► Accompanying grilled fish or seafood dishes Product ready to eat after defrosting, use as is. After opening, keep refrigerated and consume within 5 days.

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.