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Other seafood products

Discover our range of seafood products delivered to your door step in Hong Kong.

Showing 1–20 of 45 results

Croutons – 75g

$32

With those croutons made in les Sables d’Olonne, spice up your seafood soups!

Tip:

  • A pinch of shredded gruyere
  • a spoon of rouille
  • the final touch: a bunch of croutons

Wheat flour,sun seed oil, wheat gluten, sugar, yeast

Allergen; gluten, nuts, milk, sesame, soy

Energy : 2070 kJ / 494 kcal – Fat : 24g including saturated fat : 2,2g – Glucids : 58g including sugar : 3,9g – Proteins : 10g -Salt : 2,5g

Harenga MSC – 120g

$159

Harenga is the leading caviar substitute avilable today to caviar lovers, and should not be confused with ‘Lump Fish’ or other mock caviars. Worries for the diminishing sturgeon population as a result of demand for the prized Beluga caviar has seen caviars such as Harenga quickly gaind popularity. It is pearlescent black in colour, with taste nuances somewhat supposedly similar to Beluga.

This Product is MSC certified.

Ingredients:  Water, smoked herring (40%), corn starch, salt, squid ink, citric acid, lemon juice,  stabiliser (Xanthan gum) and spices

Product information: glass jar of 120g. Once open, eat within  15 days

Wild Salmon Roe – 100g

$179

Comptoir du Caviar has selected Pacific Keta salmon roe. Perfectly mature, this flavour-rich product combines its delicate skin with a  vibrant orange colour.

ONCORHYNCUS KETA

For a more robust flavour and exceptional form, COMPTOIR DU CAVIAR recommends non-pasteurised wild Pacific Keta salmon roe.

Tarama with Sea Urshin 5% – 90g

$49

A tasty recipe made from the best quality of Icelandic smoked cod roe, brought together with the seaside flavour of sea urchin coral.

Price is per jar

White Butter Sauce – 170g – Order before Sunday before 6pm

$52

We recommend our warm sauces, which are ideal with salmon, bass or any other fish.

Made in les Sables d’Olonne in the can factory La Sablaise.

  • Easy to use;
    • Micro wave about 1 minute after opening the bag previously
    • Au bain-marie : heat during 5 min

Price is per bag of 170g

Informations Complémentaires

  • Valeur nutritionnelle moyenne pour 100gEnergie : 868KJ/211Kcal – Matières grasses: 22g dont acides gras saturés : 15g – Glucides 2g odnt sucres 0,5g – Protéines : <0,5g – Sel : 0,58g
  •  Eau, beurre doux (21,7%), crème (8,1%), jus de citron (7,4%) (contient des sulfites), amidon de maïs, sel, épaississant : gomme de xanthane, farine de guar, curcuma. Les ingrédients utilisés pour la fabrication de ce produit ne sont pas issus d’organismes génétiquement modifiés et sont dépourvus d’ingrédients ionisés. Allergènes : Lait, sulfites (>10mg/kg). Traces possibles de : Poissons, crustacés, moutarde, mollusque, oeufs, céleri, gluten.
  •  170g
  •  Disponible toute l’année

Sardines Rillettes with Espelette Pepper – 140g

$66

Traditionally made in Yeu island in Vendee, without colouring or preservative

Sardines with Olive Oil – 115g

$66

Sardines in olive oil and fresh lemon, 115g. Four to six fresh sardines, with a sliver of lemon and sprinkled with extra virgin olive oil.

Ingredients: Fresh sardines 77%, extra virgin olive oil, salt.

Energy and nutritional values for 100g:Energy: 657 kJ / 156 kcal
Best before: 2 years; eat within 3 days once opened in keep in the fridge
Brand: La perle des Dieux, France.

Garlic Croutons – 75g

$32

With those croutons made in les Sables d’Olonne, spice up your seafood soups!

Tip:

  • A pinch of shredded gruyere
  • a spoon of rouille
  • the final touch: a bunch of croutons

Wheat flour,sun seed oil,  natural aroma of garlic, wheat gluten, sugar, yeast

Allergen; gluten, nuts, milk, sesame, soy

Energy : 2070 kJ / 494 kcal – Fat : 24g including saturated fat : 2,2g – Glucids : 58g including sugar : 3,9g – Proteins : 10g -Salt : 2,5g

Premium Bottarga – So’Boutargue

$279
So’Boutargue produces in Provence, bottarga made from the roe of wild caught Striped Mullet fish. The roe are cleaned with natural water, enrobed by salt of Camargue  and then, naturally sun dried until reaching their perfect cure level.
The bottarga is after that enrobed by a mix of alimentary and bee wax to insure a high level of conservation of the product.

 

  • Bottarga di Muggine (Dried Wild Caught Grey Mullet Roe)
  • Hand made in Provence “South of France”
  • Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac.
  • Slice thinly like salami on a toast or sandwich or grate it over pasta or salad or scrambled eggs, read the preparations in the descriptions below.
  • Supreme quality, top chefs recommendation
  • The secret magic ingredient that will change all of your seafood recipes
  • Storage : At least 3 month of eat-by-date, store in the fridge
  • Vacuum-pack : yes

Price is per piece of 160-200g

Salmon Terrine – 100g

$67

Traditionally made in Yeu island in Vendee, without colouring or preservative

White Tuna Rillettes with Basil (no Pork) – 140g

$67

Traditionally made in Yeu island in Vendee, without colouring or preservative

Sardines with Olive Oil and Fresh Lemon – 115g – Order before Sunday 6pm

$66

Sardines in olive oil and fresh lemon, 115g. Four to six fresh sardines, with a sliver of lemon and sprinkled with extra virgin olive oil.

Ingredients: Fresh sardines 77%, extra virgin olive oil, lemon 6%, salt.

Energy and nutritional values for 100g:Energy: 657 kJ / 156 kcal
Best before: 2 years; eat within 3 days once opened in keep in the fridge
Brand: La perle des Dieux, France.

Fresh Salted Cod Fillet – 500g Order before Thursday 6pm

$399 by kg

Why would we eat salt cod when we can have fresh fish?The answer is flavor. When white fish is saturated with salt and dried, amino acids and other chemical changes occur in the fish.  This produces a chewier texture and milder, almost sweet, yet still fishy taste than its fresh counterpart. If you’re unfamiliar with salt cod but maybe see boxes of it in fish stores and fish departments, you may think it’s a recipe for a heart attack. It’s not. That’s because before we cook and eat it, the salted fillets are soaked in repeated baths of cool water for about 12 hours to remove most of the salt. (If you are strict in avoiding salt in your food, check with your doctor or nutritionist first about whether it’s advisable to eat desalinated salt cod because some sodium will remain in the fish, in amounts that are similar to smoked trout or salmon.)

Before cooking with salt cod, place it in a large bowl in the sink and fill the bowl with cool water, covering the fish entirely. About an hour later, dump out the water and refill the bowl again with more fresh water. Repeat this process for the next 12-hours, leaving the fish to soak for increasing periods of time and making sure you’ve changed the water at least 4 times. You’ll notice as you go through these steps how the salt will be leaving the fish — first from its surface and then from the fish itself. The fish will also absorb some of the water and take on weight so that a fillet that may have weighed 12 ounces to begin with will be about a pound by the time you’re done.

The pieces of salted cod often have bones, which are easy to remove after the fish has been completely soaked.

 

  • Weight recommended  : 500g is foor for 2 to 3 persons
  • Storage : 8 days after the packing date or 3 months in the freezer
  • Vacuum-pack : yes
  • Ingredients: wild cod fillets, sea salt
  • Latin Name: Gadus Morhua

Price is per KG

Appetizer Brandade with Truffle

$89

This Cod Brandade spread is prepared with the savoir-faire of Azaïs-Polito and has a light texture and refined flavor. The traditional ingredients of this classic sauce and the authentic methods of preparation give it high-end positioning.

A typical recipe from Nimes and the Languedoc

By creating an innovation while tapping into its own roots, AZAÏS-POLITO associates the cod brandade with the tasty and refined flavours of the summer truffle.

Vendée Fish Soup Conserverie Hennequin – 800 ml

$199

L’île d’Yeu is able to offer a variety of exceptionally fresh fishes all year round. For three generations, Hennequin family has been able to develop its activity around the processing of fish. The Conserverie Hennequin  transforms the fish as soon as it arrives at the pier to offer you artisanal recipes developed with respect for traditions.  Traditional preserves with a taste of the sea, guaranteed without GMOs and without preservatives.

Bon Appetit!

Sardines with Sun Dried Tomatoes – 115g

$66

Sundried tomato sardines 115g

 

INGREDIENTS: Fresh sardines: 75% (fish), rapessed oil, sundried tomatoes: 5,7% (sundried tomatoes, rapeseed oil, extra virgin olive oil, sugar, salt, garlic, oregano, basil, antioxydant: ascorbic acid), water, white wine vinegar, salt, preparation with tomato: 1,2% (sundried tomato, tomato concentrate, rapeseed oil, salt, oregano, sugar, garlic), sugar, mixed herbs, dehydrated garlic, dehydrated onion, hot pepper, pepper, colorant: paprika extract.

NUTRITION Typical value per 100g:Energy: 1152kJ / 278kcal – Fat : 22,8g of wich saturates: 3,8g – Carbohydrate:<0,5g of wich sugars:<0,5g – Protein: 16,9g – Salt: 0,6g

Fleur de Sel From Ile de Ré Fabric Bag – 250g

$90

The white gold of the Ile de Ré, the essential ingredient to always get in your kitchen

Grey sea salt flower from table picked manually in the salt marshes of Ré Isle. This naturally flavorful salt has been harvested by hand since the 7th century from the sea surrounding the island of Re on France’s Atlantic coast near La Rochelle. The waters here are among the cleanest in the world and yield salts rich in minerals and tasting of the sea. This is a world apart from sea salts chemically-produced and merely containing sodium chloride. Literally meaning the “flower of salt,” it is a fine, pure white salt raked from the thin surface layer of Esprit du Sel’s own bays. Blooming in summer, it develops a pink tinge and an aroma of violets. The crystals look like little snowflakes. This is the salt that professionals use to add complex taste and bring out the flavors of food. Fleur de Sel is sought by connoisseurs for its incomparable flavor, delightful consistency and natural richness. It also dissolves easily, making it a perfect table salt.

Premium Bottarga Boukha (Fig Liquor) Infused

$319
So’Boutargue produces in Provence, bottarga made from the roe of wild caught Striped Mullet fish. The roe are cleaned with natural water, enrobed by salt of Camargue  and then, naturally sun dried until reaching their perfect cure level.
The bottarga is after that enrobed by a mix of alimentary and bee wax to insure a high level of conservation of the product.
To please the delicate palate of our customers, we infused our bottarga with Boukha (figs alcohol).

 

  • Bottarga di Muggine (Dried Wild Caught Grey Mullet Roe)
  • Hand made in Provence “South of France”
  • Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac.
  • Slice thinly like salami on a toast or sandwich or grate it over pasta or salad or scrambled eggs, read the preparations in the descriptions below.
  • Supreme quality, top chefs recommendation
  • The secret magic ingredient that will change all of your seafood recipes
  • Storage : At least 3 month of eat-by-date, store in the fridge
  • Vacuum-pack : yes

Price is per piece of 160-200g

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Order schedule CHANGES

To adapt to new freights issues, we have moved to a new logistic scheme. Please note our NEW order schedule:

Order by MONDAY 6pm for a delivery FRIDAY .

Due to cold  weather in France and in between season, vegetable and fruits availability is affected and they can be more fragile than usually. 

Enjoy our range of products selected with love, sourced from small producers, paid at fair price, delivered to you with dedicated staff for a sustainable ecosystem.

100% Traceability, 100% Origin Guarantee. 100% Quality, 100% Authenticity