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Fish base
10.2
Details
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
| 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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