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Fish base

Fish base

Fish stock, for sauces and cooking. Dissolve in hot water. 100 g will make up to 3 litres of sauce.

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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.

More Information
More Information
Price/kg 69,5
Native country Belgique
Nutritional Info VN Energie pour 100 g (energy for 100g) : 635 kJ / 150 kcal
VN Matière grasse (fat) : 0.5 g
Dont acide gras saturés (of which saturated fat) : 0.2 g
VN Glucides (carbohydrate) : 25 g
Dont sucres (of which sugars) : 0.5 g
VN Protéines (protein) : 12 g
Vn Sel (salt) : 14 g
Ingredients cooking FISH juice 36.7%,maltodextrin, yeast extract, salt, modified
corn starch, FISH meat 4%, concentrated vegetables juice, white wine,
mushroom concentrate, lemon juice, seasonings, water
Allergen POISSON, SULFITES / Fish, Sulphites
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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