Our shellfish stock is based on shore crabs and "imperfect" organic vegetables – without concentrates, flavors, or added salt. The result is a deep umami flavor with notes of nuts and sea.
For every liter of REDUCED shellfish stock we produce, we save more than 700 grams of shore crabs and vegetables from going to waste.
The taste lies in the process
Before we prepare the stock, the shore crabs and vegetables are roasted in the oven. This process creates a deeper and more intense flavor. They are then simmered and reduced until the stock reaches the desired taste and texture.
How to use our shellfish stock:
The stock possesses a dense and profound shellfish flavor with intense umami and hints of sea and nuts. Its color is dark and assertive. Use it in bisque, fish soup, sauces, paella, or risotto.
You can add up to 0.8 liters of water if you need extra volume for a risotto, soup, or similar dish. However, water addition is not necessary.
We recommend using the entire jar when cooking for 2 people.
REDUCED Shellfish Stock made from shore crabs for professional kitchens is available in the following variant:
1000 ml Shellfish Stock made from shore crabs - in a single-use plastic pouch, which is easy to empty and takes up minimal space in waste sorting.
- 1000 ml Shellfish Stock made from shore crabs - in a single-use plastic pouch, which is easy to empty and takes up minimal space in waste sorting.
Why use shore crabs for shellfish stock
There are approximately 12 billion shore crabs in the Danish seas, and that's far too many. The shore crabs pose a significant problem for both fishermen and the ecosystem, as they consume the fishermen's catch, damage their nets, and threaten other existing animal species. These crabs eat the food that other bottom-dwelling creatures and fish rely on. Moreover, they consume fish fry and displace other species from their habitats. Additionally, shore crabs can harm underwater eelgrass meadows by uprooting the roots while searching for food. Source: Kristeligt Dagblad.
In countries like France, Spain, and Italy, people have been making stock from shore crabs for many years, and studies from the Technical University of Denmark also indicate that stock is the optimal way to utilize shore crabs.
Traditionally, Denmark has not utilized shore crabs for cooking, which is a pity, as stock made from shore crabs tastes fantastic. Many restaurants often make their own shellfish stock, but an increasing number are using ours.