The broth is made by grilling and roasting fresh fish, fish bones and shellfish (oysters) together with vegetables until the juice is extracted. This juice is then decanted several times with water and reduced until the contents are finally filtered to a delicious, thick and colorful broth mass.
We recommend dissolving the broth in hot water. When making sauces, add 3 tablespoons of broth to 1 liter of water. When brothing soup or stews, add 2 tablespoons of broth to 1 liter of water.
Ingredients
Boiled fish juice 36.7%, maltodextrin, yeast extract, salt, modified corn starch, fish 4%, concentrated vegetable juice, white wine, mushroom concentrate, spices, water.
Net Weight
100 g.
Allergens
Fish, sulfates
Storage Conditions
Store in a dry and cool place. Store in the refrigerator after opening.
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