Food service


Mushroom Concentrate 019
Shore Crab Concentrate 024
Taste of the sea. And nothing else.

REDUCED Shore Crab Concentrate 024 is a bold and versatile seafood concentrate designed for chefs looking to add ocean depth to their dishes — fast.
Made from invasive Danish shore crabs and fermented rice koji, it delivers a rich, umami-forward taste with sweet, roasted shell notes and a briny finish. Ideal for seafood pastas, soups, bisques, and fish-based sauces.
- Upcycled from disruptive shore crabs
- No additives or preservatives
- High-impact flavour, low-dose usage
Taste profile
Why chefs use it
- Delivers deep seafood flavour in seconds
- Replaces fish stock, crab reductions, or shellfish bouillon
- Elevates sauces, soups, and marinades with minimal prep
- Clean, natural flavour with no synthetic notes
- Suitable for modern and traditional seafood applications
- Helps kitchens meet sustainability targets without extra complexity
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Your kitchen partner

Our Shore Crab Concentrate 024 is very versatile and easy-to use, working across a variety of formats, including:
- Crab pasta sauces and bisques
- Fish pie fillings
- Risotto and bouillabaisse
- Shellfish glazes, butter or condiments
- Hot and cold prep convenience
Upcycled ingredients

In Danish and North European waters, shore crabs are caught by the thousands, disrupting the marine ecosystem by consuming eelgrass, a vital species that supports biodiversity.
With the decline of their natural predator, the cod, these crabs have flourished unchecked, creating environmental challenges and difficulties for small-scale fishermen, whose nets and fish stocks suffer from this unmanageable by-catch.
We work together with Danish leading fishery Fiskerikajen to source our shore crabs, turning this problem into a scalable opportunity.
Working closely with small-scale fishers, Fiskerikajen has created financial value and application potential for these shore crabs, considered a low-value catch with significant environmental drawbacks.
Eager to taste our products?
Get in touch and we will do the rest.