Other frozen shellfish, lobster, crab, langoustine...
Other frozen shellfish, lobster, crab, langoustine...
These raw langoustine (Nephrops norvegicus) carcasses include the head and legs, recognisable by their natural pinkish hue. They are caught in traps in the cold waters of the Netherlands and Denmark, a traditional method that guarantees a product of great freshness, without stress for the animal. As soon as they are caught, they are individually frozen using the IQF (Individually Quick Frozen) process, preserving their organoleptic qualities: subtle iodine flavour, firm texture and rich aroma.
Uses in professional cooking Ideal for preparing stocks, bisques, fumets or sauces, these carcasses concentrate all the flavours of the langoustine. Fry them with shallots, garlic, fresh herbs and a touch of white wine to create a powerful flavour base, perfect for a seafood risotto, a shellfish soup or a sauce to accompany fine fish. They offer an economical and tasty solution for enriching a wide range of catering dishes.
Storage & packaging Frozen product, store at -18°C. Never refreeze a thawed product. Packaged in 10 kg tins (4 x 2.5 kg), ideal for use in professional kitchens. Shelf life: 24 months from the date of freezing.
This product has been carefully and rigorously selected by Le Delas, a wholesaler at Rungis, for its consistent quality and culinary appeal to catering professionals.
No wastage with this magnificent Kamchatka king crab leg, cooked and frozen at sea! Each leg is individually vacuum-packed, whereas you usually buy by the cluster (three legs, a claw and a shoulder). The Russian king crab is the largest crustacean in the world and the most sought-after crab for its exceptionally fine meat, which is as tasty as lobster. They can weigh up to 15 kg and have a wingspan of almost 2 metres! It is generally caught in Russian waters around the Kamchatka peninsula, the Kuril Islands and the Aleutian Islands, in the Bering Strait, in the Barents Sea and in Alaska.
This king crab leg (Paralithodes camtschaticus) was caught in traps in the cold waters of the Barents Sea (FAO zone 27). Cooked on board and then frozen at sea, the pieces are individually vacuum-packed, guaranteeing consistent quality and excellent preservation of the meat. The fine pearly filaments, soft texture and subtle lobster-like flavour make this one of the most sought-after crustaceans in the world.
Professional cooking Ready to use after defrosting, this king crab leg is ideal for creating a gourmet starter or enriching a seafood platter. It can also be used in contemporary creations such as fresh herb and citrus fruit salads, king crab spring rolls or on an iodised risotto.
Storage & packaging Frozen product - store at -18°C. Never refreeze after defrosting. Each 240g leg is individually vacuum-packed for rational management in the catering trade.
This product has been carefully and rigorously selected by Le Delas, a wholesaler at Rungis, for its exceptional quality, practicality and high gastronomic value.
From the cold waters of the North-West Atlantic (FAO 21), this wild half-lobster of the species Homarus americanus has been carefully blanched, its claws shelled and deep-frozen for quick and efficient processing. Separated lengthways, the meat is dense and flavoursome in its half-shell, ideal for careful presentation in restaurants. Pre-cooking preserves the firm texture and rich flavour typical of Canadian lobster, while simplifying operations in the kitchen.
This product has been carefully selected by Le Delas, your wholesaler at Rungis, to guarantee consistent quality and annual availability, regardless of the fishing seasons.
Culinary uses:
Ready to use, this lobster half lends itself to many gastronomic preparations:
► As a main course, gratinated with garlic butter or lemon sabayon.
► Incorporated into a seafood risotto, a reduced bisque or a warm citrus salad.
► Plated hot or cold, with a seaweed-based condiment or fragrant oil.
Its half-shell presentation enhances the setting on the plate, ideal for festive menus, room service or gourmet banquets.
Storage and preparation instructions:
Keep frozen at -18°C.
Once defrosted, store in the refrigerator at between 0 and +4°C and use within 7 days.
Reheat gently in a steamer, oven or bain-marie to keep the meat tender. Do not refreeze a thawed product.
Le Delas has selected this snow crab meat (Chionoecetes japonicus) for you in 380g frozen blocks, a small pack size to reduce waste in the kitchen. Snow crab meat is fine and delicate, with a slightly firm texture and a mild, slightly sweet flavour. This trap-caught crabmeat is tasty and versatile, perfect for a variety of seafood recipes. With its tender texture and delicate flavour, it can be used to prepare dishes such as seafood salads, cakes or stuffings.
Culinary uses
This crabmeat can be used in seafood salads, crab cakes, ravioli, stuffings or to enrich a bisque. Its consistent quality makes it ideal for restaurants, caterers and top-of-the-range catering.
Storage
Store at -18°C. Never refreeze a thawed product.
Defrosting in the refrigerator is recommended.
A product carefully selected by Le Delas, a wholesaler at Rungis, for catering professionals looking for practical, high-quality seafood products.
These lobsters from Nicaragua (central-west Atlantic Ocean) are of the white lobster species, called Caribbean lobster (Panulirus argus), a warm water species, appreciating rocky and sandy bottoms. Cooked, the shell of this lobster is orange-red decorated with yellow dots. Its flesh is white and of high quality, with a firm and tender texture and a delicate flavor. It is 100% wild because its duration and the complexity of its life cycle do not allow breeding. This natural resource is preserved: fishing suspended from March to June during the breeding season, fishing for females with eggs attached to the abdominal appendages prohibited. Be careful not to confuse these eggs and the coral located in the animals (crustacean eggs in formation).
This Canadian lobster (Homarus americanus) is raw, without the tail, making it ideal for lobster bisques and sauces.
Pratique, ce homard canadien (Homarus americanus) décortiqué prêt à l'emploi garantit un gain de temps précieux en cuisine et une présentation irréprochable.
This whole raw langoustine, Nephrops norvegicus, is trawled in the cold waters of the north-east Atlantic (FAO zones 27 IIIa - IV), then deep-frozen on land to guarantee optimum quality. Originating in Denmark, it is offered here in a practical 1 kg raw format (800 g net without ice), packaged in an individual sachet. Its delicate flesh, with its subtle, iodised flavour, is characteristic of the species. This product, carefully selected by Le Delas, a wholesaler at Rungis, meets the requirements of catering professionals looking for a quality shellfish ready to be worked on in the kitchen.
Ideal for steaming, poaching, pan-frying or roasting, this whole raw langoustine can be adapted to a wide range of preparations: in carpaccio after controlled thawing, in fine ravioli, in homemade bisque, or simply roasted with a drizzle of olive oil and a touch of fleur de sel. It also lends itself well to casseroles and refined presentation on gourmet plates.
Snow crab (Chionoecetes opilio) is mainly fished in Canada, in cold, deep waters. It is sought after for its very long legs, its rich flavor and its firm, but tender and delicate flesh which can be steamed, simmered or grilled.
These lobsters from Nicaragua (central-west Atlantic Ocean) are of the white lobster species, called Caribbean lobster (Panulirus argus), a warm water species, appreciating rocky and sandy bottoms. Cooked, the shell of this lobster is orange-red decorated with yellow dots. Its flesh is white and of high quality, with a firm and tender texture and a delicate flavor. It is 100% wild because its duration and the complexity of its life cycle do not allow breeding. This natural resource is preserved: fishing suspended from March to June during the breeding season, fishing for females with eggs attached to the abdominal appendages prohibited. Be careful not to confuse these eggs and the coral located in the animals (crustacean eggs in formation).
Les Langoustines Entières Crues IQF (Nephrops Norvegicus) sont le choix idéal pour les chefs en quête de produits de qualité supérieure. Surgelées très rapidement, spécialement pour la consommations en sashimi, leur fraicheur et leur texture sont idéales. Pêchées aux casiers dans l'Océan Atlantique Nord-Est, elles offrent une chair fine et savoureuse, parfaite pour les préparations crues, en tartare, carpaccio, sashimi, ceviche... Ces langoustines crues garantissent une présentation élégante, une sécurité alimentaire absolue et un goût raffiné, pour des plats sophistiqués.
The 16/20 size corresponds to a medium to large langoustine (Nephrops norvegicus), prized for its presence on the plate and the finesse of its flesh. Raw, it can be cooked a la plancha, in a court-bouillon or in the oven. In gourmet cooking, it can be used in carefully prepared dishes such as carpaccios, risottos, crisps or as a garnish for land-sea dishes.
Storage Store at -18°C. Never refreeze a thawed product.
Thawing in the refrigerator is recommended.
A product carefully selected by Le Delas, a wholesaler at Rungis, for catering professionals who demand consistent quality from raw seafood.
Live Canadian lobster tail (Homarus americanus) processed by high pressure, shelled by hand, then deep-frozen in liquid nitrogen at -68°C and vacuum-packed in a thermoformed bag.
Culinary uses These raw, shelled lobster tails can be used like fresh lobster once defrosted. Their firm flesh, with its characteristic iodised flavour, lends itself to a wide range of culinary preparations: poached, snacked, in ravioli, medallions or bisques. Their uniform size (100 to 140 g) ensures consistent portions, ideal for gourmet restaurants, top-of-the-range caterers or premium takeaways.
Storage Keep frozen at -18°C. After thawing, store at +4°C and use within 24 hours. Never refreeze a defrosted product.
A product carefully selected by Le Delas, wholesaler at Rungis and on delivery, for demanding restaurant and catering professionals.
These whole raw langoustines (Nephrops norvegicus) are factory-frozen after being caught at sea, in 6/8 pieces per kilo with glaze (approximately 1.35 kg net for 1.5 kg). They come from wild trawl fishing in the North-East Atlantic (FAO 27), mainly in Scottish waters.
Culinary use: This generous size is ideal for refined presentations: roasted, snacked or poached langoustines for gourmet starters, seafood platters or festive dishes. Their firm, delicately iodised flesh can also be enjoyed in raviole, stock or homemade bisque. Suitable for restaurants, caterers and top-of-the-range fishmongers.
Storage: Frozen product. Store at -18°C until use-by date. Never refreeze a thawed product. Cook before eating.
A product carefully selected by Le Delas, a wholesaler at Rungis, for gastronomy professionals. Available in our Rungis shop and by delivery.