How To Use Glace de Fruits de Mer Gold®
Use one part Glace de Fruits de Mer Gold® to twenty parts hot water to make a classic seafood stock. Bring to a simmer and whisk until completely dissolved.
16 oz. (450g) - Makes approximately 2-2/3 gal. (10 l) of classic seafood stock.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic seafood stock.
Glace de Fruits de Mer Gold® Ingredients
White Wine, Lobster Stock, Fish Stock, Salt, Shrimp Stock, Dried Shrimp Stock, Carrot Stock, Fish Gelatin, Mirepoix Stock (made of carrot, celery and onion stocks), Dried Fish Stock, Tomato Paste, Dried Crab Stock. GDFM-110606
Product contains Shellfish (lobster, crab, shrimp) and Fish (pollock, cod). Product is gluten-free.
Glace de Fruits de Mer Gold® Nutritional Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 1g||0%|
|Sat. Fat 0g||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 1g|
|Cholest. 25mg||9%||Protein 2g|
|Vitamin A 10% • Vitamin C 0% • Calcium 0% • Iron 0%|
I noticed this particular stock concentrate was not a demi glace like the other products from More Than Gourmet. It also has salt in it so use sparingly. That said, I used it in combination with some dungeness crab base for the flavoring in my crab bisque and it was very good. I will probably use this concentrate in a lot of things. I bet it makes an awesome Bouillabaisse starter too. Use it instead of salt.
We discovered this a few years back when making cioppino for a celebratory dinner. It was so easy to use, and the flavor was spot on. It's been our go to ever since. I imagine many cooks use it for other things, but when you have cioppino, what else is needed? :-) It's a much called for family favorite. It beats any canned or packaged diluted stock hands down. It's not even close.
Forget the specific item. I have been a customer for many, many years. I remember when you sent personalized notes in your packages. I miss that but your products are all wonderful and love using them. It’s a lot easier than making all this from Scratch especially getting all the Bones, shells, carcass etc.
Same as my review for the chicken stock and demi glace
It can provide a base to a fish stew, fish soup, poached fish, shrimp gumbo, New Orleans barbecued shrimp, etc. and is much more flavorful than any other fish I have ever used.