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.

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.

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.

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.

Raw, shelled Norway lobster (Nephrops norvegicus) tails offer a first-rate solution for optimising preparation time in commercial kitchens and catering establishments. Supplied by Le Delas, this product is flash-frozen using the IQF (individual quick-freezing) process, which guarantees ultra-precise portion control and a drastic reduction in raw material wastage. This size, containing 40 to 60 pieces per pound, offers excellent consistency in size, which is essential for controlling production costs and ensuring even cooking. Professional uses, preparation and storage: ► Culinary applications: This versatile product is perfect for enriching seafood risottos, enhancing casseroles, garnishing premium fresh pasta, or for quick stir-frying in a wok or on a griddle after marinating. ► Preparation: To preserve the firm texture of the white flesh and its species-specific organoleptic qualities, it is advisable to defrost slowly at a positive temperature. A very brief cook over a high heat is sufficient to appreciate its delicacy without overcooking the flesh. ► Storage: The product must be kept at a minimum temperature of -18°C. Never refreeze a product once it has been defrosted.

IQF Raw Whole Langoustines (Nephrops Norvegicus) are the ideal choice for chefs looking for top-quality products. Quickly frozen, especially for consumption as sashimi, their freshness and texture are ideal. Caught in pots in the North-East Atlantic Ocean, they offer fine, flavourful flesh, perfect for raw preparations such as tartare, carpaccio, sashimi and ceviche. These raw langoustines guarantee an elegant presentation, absolute food safety and a refined taste for sophisticated dishes.

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.