Frozen molluscs and shellfish, mussels, scallops...

This product is a 1 kg bag of whole frozen Pacific mussels (IQF). The mussels are of the species Mytilus chilensis and originate from Chile, where they are farmed. These mussels are selected according to a strict size range of 60 to 80 pieces per kilogram (including shells), ensuring a consistent size. They are cooked and then individually quick frozen (IQF) in vacuum-sealed bags. They have a typical black shell and ivory to orange flesh, with a controlled glazing rate. Professional culinary uses: Frozen cooked mussels are a very practical solution for professionals, as they eliminate the need to sort, clean, and cook fresh mussels: ► Seafood garnishes and dishes: Ideal for paellas, seafood risottos, fish soups, or as a garnish for fish dishes. ► Quick preparation: As they are already cooked, they only need to be reheated or thawed before being added to a sauce (marinière, cream, etc.). ► Cost and Loss Control: The 60/80 size and 1 kg bag format make it easy to control portions. The product is stable and does not generate any loss due to sorting or unopened mussels. Storage and preparation tips: ► Storage: Frozen product to be kept at a minimum temperature of -18°C until the best-before date indicated. ► Thawing: Consume quickly after thawing. ► Precautions: Never refreeze a thawed product. ► Portionable: The 1 kg bag can be used in its entirety or measured out.

The versatile seafood solution for efficient cooking, combining the delicate flavour of wild Danish mussels with absolute convenience. Product description: These cooked and frozen shucked mussels are sourced from wild dredge fishing in the cold waters of the North-East Atlantic (Denmark). Selected by Le Delas, they are flash-frozen to preserve their tender texture and characteristic briny flavour. Graded at 300/500, these mussels are presented with a compensated glaze, ensuring a consistent net weight. This ‘ready-to-use' product allows professionals to skip the cleaning and shelling stages, whilst providing a source of high-quality lean protein (17.7g per 100g). Culinary uses, preparation and storage: Thanks to their shelled and pre-cooked format, these mussels are suitable for a wide range of dishes in restaurants and catering: ► Starters and Salads: Ideal for seafood salads, seafood platters or to garnish fresh verrines with a citrus vinaigrette. ► Hot dishes: Add them at the end of cooking to a seafood risotto, paella, seafood blanquette or on a Frutti di Mare pizza. ► Garnishes and fillings: Perfect for enhancing fish casseroles, seafood quiches or as a decorative element on a plate of fish fillets. ► Preparation: For best results, defrost the mussels in the fridge at between 0°C and +2°C before use. As they are already cooked, they only need to be quickly reheated to retain their tenderness. Never refreeze a defrosted product. ► Storage: Frozen product to be stored at -18°C or below. Packaging in 1 kg bags allows for flexible stock management and minimises wastage.

The tender and tasty flesh of this Saint-Jacques makes it ideal for frying.

The excellence and firm texture of authentic wild scallops from the English Channel. Harvested by dredge in the cold waters of the northeastern Atlantic (FAO Zone 27 VII—English Channel and Celtic Seas) off the coast of the United Kingdom, these scallops belong to the noble species Pecten maximus. Presented raw and without the coral, they boast a generous size of 15–25 pieces per pound (15/25 pce/lbs). Their white, pearly, and dense flesh holds up perfectly when cooked, revealing soft, briny, and subtly nutty notes on the palate. Frozen to preserve all the freshness and organoleptic quality of wild-caught scallops, these exceptional scallops allow for precise preparation in the kitchen. Professional uses, preparation, and storage: ► Gastronomic applications: An essential, premium product for fine-dining restaurants, seafood brasseries, caterers, and event chefs. Ideal for quickly searing in a skillet or on a griddle, sautéing in clarified butter, serving as a refreshing carpaccio, preparing as a citrus-marinated ceviche, or incorporating into puff pastries, casseroles, and seafood skewers. ► Preparation: Ideally, thaw in the refrigerator between 0°C and 2°C on a rack for a few hours to remove excess liquid without compromising the firmness of the flesh, then pat dry thoroughly with paper towels before cooking. Sear over very high heat for 1 to 2 minutes per side to achieve a beautiful caramelized exterior while retaining a pearly, melt-in-your-mouth center. Never refreeze a thawed product. ► Storage: Frozen seafood product. Store in the freezer at -18°C. Find this exceptional product in our Fish and Seafood section at Le Delas in the Rungis International Market.