Fresh & Frozen Seafood
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Tender wild scallops, lightly smoked, to serve either
as a starter or main course. Serve cold or hot, whole or thickly sliced, on salad, accompanied by balsamic vinegar or spiked with a little Alverta caviar. -
A STRONG, GENEROUS, SMOKY FLAVOUR
Firm, full-bodied and low in fat, Souhoï® contains 3.7% fat, whilst classic smoked salmon contains more than 9% fat. These are the three qualities of this innovative recipe that has completely revived the art of smoking salmon. While the production techniques remain a secret, you should know that Souhoï® salmon is aged for longer than other smoked salmons. The fat is gently removed for three weeks, and the result is an original texture and unique flavour. Souhoï® is presented on a wooden slab that serves as a cutting board. -
Baby squid (“Chipiron”), cooked in its ink is turned into a filling in a piping bag by CorpaChef.
Ideal for stuffing peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes.
It simplifies the preparation of sauces, biscuits, jellies and creams to accompany and garnish. Just cut open the piping bag and use the filling as per your preference.Net Weight: 350g
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Sublime is a highly refined and contemporary product with a rich and strong taste made harmonious by light notes of mint, thyme and lemon.
Freshly caught red prawn undergoes a sophisticated freeze-drying process to preserve its naturalness and nutritional values.
Available in:Weight: 50gr – Item Code: S50G
Weight: 500gr – Item Code: TL500 -
Terrine of smoked and cooked octopus with pistachios, from specimens of 3 kg approx., from the fish markets of Arenys de Mar, Palamos and Mataro.
Weight : 100g , per kilo
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Authentic white anchovies from the Bay of Biscay, packed in sunflower oil, they stand out for their large size, their “al dente” texture and their garlic and parsley dressing.
No artificial whitening treatments. They are a natural source of omega 3 oils.Net Weight: 950g
Drained Weight: 700g -
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Our Coupe du Tsar® Baltic smoked salmon is made with the most tender part of the fillet. Fished in the Baltic Sea, close to the Polish coast, this wild salmon is commonly referred to as ‘Baltic Blonde Salmon’ because of its very light colour, which is due to a diet rich in herring and sprat. The texture and flavour of this salmon are simply indescribable. Wild, filleted salmon, salted by hand with sea salt, and delicately smoked over beechwood, then hung vertically in a traditional oven.
