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Sản phẩm Của chúng tôi
SHELLFISHES
Oysters, Mussels, Clams, Razor, Scallops, Whelks, Sea Urchins, …
Oysters : from Vietnam (Biological Vietnam Seafood Nha Trang ) or France
Mussels : Green fresh from Can Ranh or Blue frozen from Chile
Clams : from Ben Tre, MSC certified
Scallops : fresh from VN (small) or frozen from Japan (meat big size)
Whelks : from France, cook « French style » and freeze by our staff
Razor clams : from VN, small pieces raw fresh or blanched & desanded frozen.
Sea Urchins : fresh whole round or frozen roe.
And many other ones!
All products subject catch and arrivals.
Oysters : from Vietnam (Biological Vietnam Seafood Nha Trang ) or France
Mussels : Green fresh from Can Ranh or Blue frozen from Chile
Clams : from Ben Tre, MSC certified
Scallops : fresh from VN (small) or frozen from Japan (meat big size)
Whelks : from France, cook « French style » and freeze by our staff
Razor clams : from VN, small pieces raw fresh or blanched & desanded frozen.
Sea Urchins : fresh whole round or frozen roe.
And many other ones!
All products subject catch and arrivals.
CRUSTACEANS
Shrimps, Scampis, Rock lobsters, Slipper lobsters, Canadian lobsters, Crabs
Shrimps : Black Tiger seacatch or naturally farmed in Ca Mau area, white shrimps farmed ASC certified or various other
species seacatch subject arrivals.
Scampis « Langoustines »: Fresh or Frozen from Nha Trang area.
Rock lobsters: from VN. Alive and frozen : green (small sizes) or pink (big sizes).
Slipper lobsters : from VN. Alive or frozen : mainly small sizes.
Canadian lobsters: Alive, fresh cooked or frozen cooked/raw peeled.
Crabs alive or frozen: Mud crabs from Ca Mau, Blue Swimming crabs VN, Dungeness crabs Canada, French « Tourteaux »
And many other ones!
All products subject catch and arrivals.
Shrimps : Black Tiger seacatch or naturally farmed in Ca Mau area, white shrimps farmed ASC certified or various other
species seacatch subject arrivals.
Scampis « Langoustines »: Fresh or Frozen from Nha Trang area.
Rock lobsters: from VN. Alive and frozen : green (small sizes) or pink (big sizes).
Slipper lobsters : from VN. Alive or frozen : mainly small sizes.
Canadian lobsters: Alive, fresh cooked or frozen cooked/raw peeled.
Crabs alive or frozen: Mud crabs from Ca Mau, Blue Swimming crabs VN, Dungeness crabs Canada, French « Tourteaux »
And many other ones!
All products subject catch and arrivals.
FISHES
Seabass, Snappers, Soles, Groupers, Tuna, Mackerels, Salmon, Trouts, …
FRESH FISHES
Vietnam:
Seabass, Snapper, Sole, Grouper, Pomfret, Parrot, Fusilier, Red mullet, Emperor, Leather jacket, Trevally, Amberjack, Mahi-Mahi, Barracuda, Bonito,
Mackerel, Sardine, Rainbow Trouts from Sapa.
Imported:
Salmon : Australia or Norway.
FROZEN FISHES
Tuna, Swordfish, Marlin, Sole crowns, Stingray portions, Saba Japan, Sole New Zealand, Atlantic Cod, Salmon USA.
And many other ones!
All products subject catch and arrivals.
FRESH FISHES
Vietnam:
Seabass, Snapper, Sole, Grouper, Pomfret, Parrot, Fusilier, Red mullet, Emperor, Leather jacket, Trevally, Amberjack, Mahi-Mahi, Barracuda, Bonito,
Mackerel, Sardine, Rainbow Trouts from Sapa.
Imported:
Salmon : Australia or Norway.
FROZEN FISHES
Tuna, Swordfish, Marlin, Sole crowns, Stingray portions, Saba Japan, Sole New Zealand, Atlantic Cod, Salmon USA.
And many other ones!
All products subject catch and arrivals.
CEPHALOPODS
Squids, Cuttlefishes, Octopus.
Squid: fresh whole round/or cleaned, or frozen whole cleaned.
Cuttlefish: fresh whole round/or cleaned, or frozen whole cleaned.
Octopus: fresh whole round/or cleaned, or frozen whole cleaned.
Squid: fresh whole round/or cleaned, or frozen whole cleaned.
Cuttlefish: fresh whole round/or cleaned, or frozen whole cleaned.
Octopus: fresh whole round/or cleaned, or frozen whole cleaned.
PLATTERS
Selection of Shellfishes & Crustaceans, raw and cooked. The sauces are included. Ready to eat !
The most popular ones are :
« The Fisherman »:
12 fresh Oysters Nha Trang N°3,
12 cooked Mussels,
12 cooked Clams,
12 cooked French Whelks,
12 cooked Tiger Shrimps size 50 p/kg.
Mayonnaise, Lime, Shallot vinegar.
« The Royal »:
12 fresh Oysters Nha Trang N°2,
12 cooked Mussels,
12 cooked Clams ,
12 cooked French Whelks,
12 cooked Tiger Shrimps size 30 p/kg,
6 cooked Scampis.
Mayonnaise, Yellow lemon, Shallot vinegar.
« The Imperial »:
12 fresh Oysters Nha Trang N°2 ,
12 cooked French whelks,
12 cooked Tiger Shrimps size 20 p/kg,
6 cooked Scampis,
1 cooked Rock Lobster +/- 400g,
1 cooked Canadian Lobster +/- 500g
Mayonnaise, Yellow lemon, Shallot vinegar.
You can compose your own seafood platters with the products available on
stock.
The most popular ones are :
« The Fisherman »:
12 fresh Oysters Nha Trang N°3,
12 cooked Mussels,
12 cooked Clams,
12 cooked French Whelks,
12 cooked Tiger Shrimps size 50 p/kg.
Mayonnaise, Lime, Shallot vinegar.
« The Royal »:
12 fresh Oysters Nha Trang N°2,
12 cooked Mussels,
12 cooked Clams ,
12 cooked French Whelks,
12 cooked Tiger Shrimps size 30 p/kg,
6 cooked Scampis.
Mayonnaise, Yellow lemon, Shallot vinegar.
« The Imperial »:
12 fresh Oysters Nha Trang N°2 ,
12 cooked French whelks,
12 cooked Tiger Shrimps size 20 p/kg,
6 cooked Scampis,
1 cooked Rock Lobster +/- 400g,
1 cooked Canadian Lobster +/- 500g
Mayonnaise, Yellow lemon, Shallot vinegar.
You can compose your own seafood platters with the products available on
stock.
HOME SMOKED FISHES
Salmon, Rainbow Trout, Tuna, Swordfish, Marlin, Mackerel, ...
Our fishes are “hot smoked” or “cold smoked” by our team, following the Scandinavian tradition, which give them an incomparable flavor.
Step 1 : The fillets are salted for hours with sea salt to dry a little bit the fish.
Step 2 : Then rinsed, to take of the salt, and stored in our cold-room for drying.
Step 3 : They are slowly smoked with oak wood for 8 to 48 hours according to the size of the fillets.
Step 4 : Then stored in our cold-room for drying, before packing.
Depending on the species, the fish fillets are “Hot smoked” or “Cold smoked”.
Considering the species and the size of the fillets, the process can take 3 to 10 days.
Our fishes are “hot smoked” or “cold smoked” by our team, following the Scandinavian tradition, which give them an incomparable flavor.
Step 1 : The fillets are salted for hours with sea salt to dry a little bit the fish.
Step 2 : Then rinsed, to take of the salt, and stored in our cold-room for drying.
Step 3 : They are slowly smoked with oak wood for 8 to 48 hours according to the size of the fillets.
Step 4 : Then stored in our cold-room for drying, before packing.
Depending on the species, the fish fillets are “Hot smoked” or “Cold smoked”.
Considering the species and the size of the fillets, the process can take 3 to 10 days.
HOME READY MEALS
Our recipes are mainly French and Mediterranean cuisine.
Starters : Octopus salad, «Tapenade», «Rillettes»,
Fish «Tartar» or «Ceviche», "Gazpacho" (cold spanish tomato soup), “Gravad lax” (marinated salmon sweddish style),
“Quiches” (seafood tarts), “Crêpes” (French pancakes stuffed with seafood), ...
Stuffed shellfishes (clams, mussels, oysters, scallops) : with garlic butter or other sauces.
We are cooking Seafood in various sauces : tomato, cream, “Provençale”, “Italian”, “Pesto”, “Daube” (red wine), ...
We make our own breaded and battered Seafood.
Our Soups: fish soup “Marseille” or “Brittany” style, clam chowder, lobster bisque, shrimp bisque, ...
Our Stocks: fish, clam, shrimp, crab, salmon.
Homemade fresh pastas : Lasagna (salmon, seafood, seabass, ...), Ravioli (smoked salmon, seafood, crab, lobster, ...), Cannelloni (scampi, seafood, ...).
“Petits farcis niçois” 4 Vegetables (tomato, eggplant, zucchini, onion) stuffed with seafood, tomato sauce.
Side dishes : “Ratatouille” (vegetables stew), Vegetables “Tian” (roasted vegetables), eggplants “Parmiggiana”, ...
Our Sauces : we are preparing several sauces. Chose the fish you want and cook it with the sauce of your choice !
Homemade Blinis: Russian pancakes to eat with our smoked fishes, Gravad lax or spread products.
Starters : Octopus salad, «Tapenade», «Rillettes»,
Fish «Tartar» or «Ceviche», "Gazpacho" (cold spanish tomato soup), “Gravad lax” (marinated salmon sweddish style),
“Quiches” (seafood tarts), “Crêpes” (French pancakes stuffed with seafood), ...
Stuffed shellfishes (clams, mussels, oysters, scallops) : with garlic butter or other sauces.
We are cooking Seafood in various sauces : tomato, cream, “Provençale”, “Italian”, “Pesto”, “Daube” (red wine), ...
We make our own breaded and battered Seafood.
Our Soups: fish soup “Marseille” or “Brittany” style, clam chowder, lobster bisque, shrimp bisque, ...
Our Stocks: fish, clam, shrimp, crab, salmon.
Homemade fresh pastas : Lasagna (salmon, seafood, seabass, ...), Ravioli (smoked salmon, seafood, crab, lobster, ...), Cannelloni (scampi, seafood, ...).
“Petits farcis niçois” 4 Vegetables (tomato, eggplant, zucchini, onion) stuffed with seafood, tomato sauce.
Side dishes : “Ratatouille” (vegetables stew), Vegetables “Tian” (roasted vegetables), eggplants “Parmiggiana”, ...
Our Sauces : we are preparing several sauces. Chose the fish you want and cook it with the sauce of your choice !
Homemade Blinis: Russian pancakes to eat with our smoked fishes, Gravad lax or spread products.
SPECIALITIES
Aioli, Bouillabaisse.
“Aïoli” dish is very popular in South of France.
It is an assortment of steamed seafood (including desalted cod) and vegetables to eat with the famous “Aïoli” sauce !
Our signature dish:
"La Bouillabaisse", a traditional dish from Marseille, Herve’s hometown, which has become one of the symbols of this city.
This full meal is composed of a fish soup (served with croutons, rouille sauce, garlic and grated cheese), to serve first, and a selection of five different white fishes, cooked in a broth, to serve after with potatoes, more soup and rouille sauce. The five fishes are, most of the time, Red Mullet, Pink Snapper, Seabass, Red Snapper, Grouper, but it can be others white fishes according to catch.
We prepare for you :
- Fish soup, croutons, rouille sauce, garlic and grated cheese.
- 5 different white fishes marinated (whole round, fillets/steaks) : Red Mullet, Pink Snapper, Seabass, Red Snapper & Grouper (or other ones according to catch).
- Sliced potatoes cooked and broth to cook the fishes.
You just have to warm it and cook the fish, following our cooking instructions.
Very easy ! If we cook the fishes in advance, it will not be good.
“Aïoli” dish is very popular in South of France.
It is an assortment of steamed seafood (including desalted cod) and vegetables to eat with the famous “Aïoli” sauce !
Our signature dish:
"La Bouillabaisse", a traditional dish from Marseille, Herve’s hometown, which has become one of the symbols of this city.
This full meal is composed of a fish soup (served with croutons, rouille sauce, garlic and grated cheese), to serve first, and a selection of five different white fishes, cooked in a broth, to serve after with potatoes, more soup and rouille sauce. The five fishes are, most of the time, Red Mullet, Pink Snapper, Seabass, Red Snapper, Grouper, but it can be others white fishes according to catch.
We prepare for you :
- Fish soup, croutons, rouille sauce, garlic and grated cheese.
- 5 different white fishes marinated (whole round, fillets/steaks) : Red Mullet, Pink Snapper, Seabass, Red Snapper & Grouper (or other ones according to catch).
- Sliced potatoes cooked and broth to cook the fishes.
You just have to warm it and cook the fish, following our cooking instructions.
Very easy ! If we cook the fishes in advance, it will not be good.
Oysters, Mussels, Clams, Razor, Scallops, Whelks, Sea Urchins, …
Our recipes are mainly French and Mediterranean cuisine.
Shrimps, Scampis, Rock lobsters, Slipper lobsters, Canadian lobsters
Selection of Shellfishes & Crustaceans, raw and cooked.
Seabass, Snappers, Soles, Groupers, Tuna, Mackerels, Salmon
Salmon, Rainbow Trout, Tuna, Swordfish, Marlin, Mackerel, etc.
From KALUGA QUEEN, STURIA and DOM PETROFF
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