Label Rouge spider crab soup

An intensely flavored soup with no additives

The combination of a large quantity of whole spider crab and whole fish gives this spider crab soup an intense crustacean taste and more consistency in the mouth. The incorporation of vegetables brings balance and contributes to the delicacy and sweetness of the taste. This combination of rigorously selected raw materials means that no additives are added.

A recipe composed of fresh, quality products

The spider crabs are chosen fresh and alive. They form the most important part of the soup. The fish species that complete the recipe come from a restrictive list of white or rock fish, of optimum freshness (Extra or A rating) and selected for their texturizing properties. The assembled ingredients are then cooked in a pot, ground and then sieved before being packaged in glass containers.

A product and seasonality respected

The production of this soup is subject to the seasonality of the selected spider crabs, which must be fresh and whole: supplies are made outside the reproduction period, between May and July, thus favoring the renewal of this species' stocks.In addition to the Label Rouge specifications, the spider crabs caught have a minimum size of 12 cm.

Frozen cooked Pecten maximus Label Rouge scallops

Beautiful Label Rouge scallops in the recipe

The scallops selected to make this product are Label Rouge Pecten maximus scallops, of a large size (between 40 and 60 pieces per kilogram) and from coastal fishing. Their Label Rouge certification attests to optimal landing, storage, manual shelling and processing conditions. A guarantee of superior quality. The walnuts used can be fresh or frozen.

A festive, high-quality ready-made meal

The sauce's ingredients include crème fraîche, 1st choice button mushrooms, PDO Roscoff onions, PDO Muscadet and fish and scallop fumet made on the same site. The walnut/sauce balance is ideal, with a minimum of 30% scallops in the finished product. A feast for the eyes as well as the taste buds.

The assembly of the cooked scallops is carried out in the same way as the sauce: the nuts are manually placed in the shells, coated with sauce, then frozen. Once purchased, all that's left to do is reheat them and enjoy.

Label Rouge fish soup

More than 40% wild fish for a tasty soup

The superior quality of this fish soup is reflected first and foremost in the fish that make it up: wild, sea-caught fish of optimum freshness. The fish, which accounts for at least 40% of the composition, is used whole, ensuring an even texture and long-lasting taste in the mouth. The use of fish pieces, flesh, pulp or trimmings is prohibited. They include a high proportion of 80% gurnard, supplemented by pout and whiting, contributing to the soup's intense, distinctive smell and taste.

A traditional soup with no artificial colors or flavors

All authorized ingredients are precisely listed in the product specifications. No artificial colors, preservatives, texturizers or flavors are allowed in the recipe. The color and texture of the soup depend solely on the selection of fish and ingredients. Mandatory sieving ensures that the texture of the fish soup is consistent. This fish soup will be marketed ready-to-use in its appertized form, and will also be available in the frozen food section.

Learn more about Label Rouge