Frozen molluscs and shellfish, scallops… | Le Delas
Frozen molluscs and shellfish, mussels, scallops...
These wild scallops (Pecten maximus) caught in the North-East Atlantic are presented with their coral and individually quick-frozen (IQF) for easy use. Their 15/25 size guarantees excellent cooking properties, ideal for gourmet dishes. A top-quality selection for a melt-in-the-mouth texture and authentic marine flavour.
Product benefits:
► Wild species Pecten maximus ► Origin North-East Atlantic ► Presence of coral ► Size 15/25 - IQF frozen ► Raw product, no added preparation Culinary uses :
► Minute frying, creamy sauces, shells, puff pastry ► Refined starters or main courses ► Gourmet menus and end-of-year celebrations ► Enhancement in traditional or gourmet restaurants.
These frozen half-shell mussels, from the Perna canaliculus species, are farmed in the clear waters of the South West Pacific Ocean (FAO 81), off the coast of New Zealand. Harvested at full maturity, they are pre-cooked, opened and carefully cleaned before freezing, guaranteeing impeccable presentation: scraped shells, no foreign bodies, firm texture and preserved natural flavour. Each piece measures around 10 to 11 cm, with a regular size of 30 to 45 units per kilo. This product has been carefully selected by Le Delas Rungis to meet the expectations of the most demanding professionals.
Culinary use: Ready to use after defrosting, these half-shell mussels are perfect for seafood platters, hot tapas, garnished with parsley butter for example, or au gratin (garlic butter, fresh herbs, breadcrumbs). They are also ideal for decorating seafood risotto, serving with fresh pasta or as a garnish for paella. Their elegant presentation makes them ideal for cocktails or buffet catering.
Advice on storage and use Pre-cooked frozen product.
Store at -18°C until the expiry date indicated. After thawing: 24 h in the refrigerator, 3 days in the ice compartment. Never refreeze a thawed product.
Before use, allow to thaw gently in the refrigerator.
These raw, unglazed rzao clams (Ensis leei) have been flash-frozen using the IQF method to preserve all their organoleptic qualities. MSC certified, they come from sustainable and responsible fisheries. To cook with frozen razor clams, start by defrosting them slowly in the fridge or quickly in cold water. Once thawed, clean them and open them with an oyster knife. You can pan-fry them in butter and olive oil, gratinate them with a béchamel sauce and cheese, or marinate them before cooking. Serve hot with vegetables, rice or pasta, and garnish with fresh herbs or citrus zest. Be very careful with the cooking time to preserve their tender texture.
These coral-free scallops, from the Patinopecten yessoensis species, are caught off the coast of Japan (FAO 61) using dredges. Prepared and individually quick-frozen (IQF), they have a uniform size of 10 to 20 pieces per pound, i.e. around 18 to 44 pieces per 800g bag.
They have a tender, firm texture, a natural colour typical of the species and a subtle taste of fresh scallops. A 100% compensated glaze guarantees exact net weight after thawing.
Culinary uses A top-of-the-range product highly prized in gastronomy:
► Snacked in a pan to reveal their natural delicacy ► On skewers, carpaccios, ceviches or tartars ► Ideal for a refined starter, a gourmet dish or a festive menu ► Suitable for precise cooking (plancha, steam, low temperature)
These Pacific clams (Meretrix lyrata) have been rigorously selected for their uniform size (60 to 80 pieces per kilo), tasty flesh and melt-in-the-mouth texture. Already cooked and then individually quick-frozen (IQF), they are ready to use while guaranteeing perfect control over quantities.
Packaging without glazing (0% added ice) ensures a real net weight of 1 kg of product, with no loss on defrosting. Available at Rungis and on delivery.
The clam is a sure bet for seafood recipes, in both gourmet and bistronomic cuisine. This product has the ASC label, a guarantee of respect for good environmental and social practices in aquaculture. It is fished in FAO zone 61 (North-West Pacific), dredged, processed and packaged in Vietnam.
Culinary uses:
► As a cold starter, with a herb vinaigrette or iodised tartare ► In a quick pan with garlic, parsley and a dash of white wine ► As hot seafood, with fresh pasta or clam risotto ► As a garnish for paella, fideuà (a Catalan speciality made with vermicelli and clams) or zarzuela (a type of Spanish bouillabaisse) Serving: Quickly defrost in the fridge using the little defrosting juice for extra flavour. Do not refreeze after defrosting. Product already cooked, reheat gently.