The raw material (fish meat, bones, shellfish…) is grilled and roasted slowly with vegetables to obtain the juice. The juice is then deglazed with water and reduced down several times before being filtered to obtain a creamy, tasty, coloured paste. Dissolve in hot water. For your sauces, mix 3 tablespoons with 1 litre of hot water. For cooking (stocks for soups, stews) add 2 spoons to 1 litre of water.
|Shelf life||3 years|
|Ingredient||Cooking fish juice 36.7%, maltodextrin yeast extract, modified starch, fish meat 4%, concentrated vegetables juice (carrot onion) white wine, mushroom concentrate, lemon juice, seasonings|