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Fish & Shellfish
SOURCING THE BEST PRODUCTS For 8 years, Qwehli have been avidly scouring the world and the oceans, as well as the coasts of France, in search of mythical depths and convincing the best producers to entrust them with their catch. Qwehli offer a range of exclusive products based on two high standards: taste and proper fishing methods. Sustainable fishing methods, seasonal needs of the fish and extreme freshness – everything is selected with the greatest care.
Grégoire Berger Ossiano, Dubai “Qwehli is the paragon of respect and quality of the products.”
PRESERVING THEIR FRESHNESS As soon as they come out of the water, seafood products quickly lose their properties of odour, flavour and texture. Qwehli’s commitment is to ensure you receive a product carefully preserved as if fresh out of the water. They use cryogenics for their awabis and quick on-board freezing for their toothfish. The products from the French coasts benefit from Qwehli’s home-grown technology: CAS Fresh®, a global breakthrough that combines effects of extreme cold and a magnetic field comparable to that of the North Pole so the flavours, smells and textures of the fish are kept intact.
Pacal Barbot Astrance***, Paris “Our common thread, a high-quality product, with no exception.”
TO BECOME THE FISHMONGER OF THE CHEFS Qwehli are the fish suppliers to the most elegant tables throughout the world. They serve chefs who want something more than excellent fare and want to pass on the message together with them that ‘serving the Sea is an Art.’
France
Line Caught Sea Bass Dicentrarchus labrax Atlantic Ocean
Whole & gutted QWE686A – 1 piece of 1/2kg QWE686B – 1 piece of 2/3kg QWE686C – 1 piece of 3/4kg
Spain
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Authentically “line-caught" by small Breton boats which specialise in line fishing and only land a few of these fish per day Captured with the greatest of care, so that the fish is not crushed by the nets and keeps its flesh intact, with no bruises An immaculate white flesh with a distinctive intense flavour A product "as if it had just come out of the water" thanks to CAS Fresh® technology*
Dissostichus eleginoides Kerguelen Islands
Skin-on fillet, individually packaged QWE386A – 1 piece of 1/1.5kg QWE386B – 1 piece of 1.5/2kg
Frozen
Cooking tips: • Marinate it in a mix of coarse salt and sugar and serve as ceviche. • Pan-fry it skin side down or grill it.
Azahar coast
• Also known as the “Beauty with the golden eyebrows” • Farmed in deep water cages in the open sea all along the Azahar coast • Low temperatures of the harsh winters guarantee an exceptional product without antibiotics or pesticides • A subtly iodized white flesh with a soft and delicate texture • A product “as if it had just come out of the water” thanks to CAS Fresh® technology*
Patagonian Toothfish
Bay of Biscay
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Gilthead Sea Bream Sparus aurata Azahar coast
Cooking tips:
Gilthead sea bream Skin-on fillet 120-170g, pinbones out QWE492 – 12 pieces per bag
• Brown the fish, skin side down, in an oiled frying pan to make it crispy.
Organic Gilthead sea bream Skin-on fillet 100-140g, pinbones in QWE439 – 12 pieces per bag
• In summer, serve it in a ceviche with a tangy jus.
From the French waters of the Kerguelen Islands between the Roaring Forties and the Furious Fifties where the wind and 10 metre swells meet the icy cold of the polar region Fished at a depth of around 1500 metres Can fight extreme temperatures thanks to the antifreeze protein in its blood A meltingly soft texture, pearly white flesh and an equally unique flavour with almond butter notes Hand filleted to be ready to cook A product “as if it had just come out of the water” thanks to CAS Fresh® technology*
Kerguelen Islands
Cooking tips: • Loves intense steaming! (3 minutes for 60 g portions)
*Qwehli’s home-grown technology that uses the combined effects of extreme cold and a magnetic field comparable to that of the North Pole so the flavours, smells and textures of the fish are kept intact.
France
Island of Noirmoutier
• Produced by aquaculture to extremely high standards, committed to respecting the natural life cycle of the species and our environment • From the only aquaculture farm with “Red Label” certification • “Bled” to obtain a firm, delicate texture and perfect white flesh • Portioned on site by hand • A product “as if it had just come out of the water” thanks to CAS Fresh® technology*
Turbot
Psetta maxima Island of Noirmoutier Skin-on steak, individually packaged QWE263A – 12 pieces of 150/180g QWE263B – 8 pieces of 220/270g
Cooking tips: • Cook by rapid steaming on the bone for 8 minutes.
Pacific Northwest
• Better known as “sablefish” and not really part of the cod family but of the Anoplopomatides family • Fished in the dark and frigid waters of the Pacific Northwest using an ultra-selective fishing technique that guarantees the quality of this MSC certified product • Distinguished by its colour which is verging on black, its tender & flaky flesh, its nutty flavour with a high Omega-3 content • A product “as if it had just come out of the water” thanks to CAS Fresh® technology*
Black Cod
Anoplopoma fimbria Pacific Northwest Skin-on fillet QWE681 – 1 piece of 800g/1.2kg
Cooking tips: • Grilled, smoked, lacquered or simply marinated. • Perfect for dishes in sauce.
Bream Bay New Zealand
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Frozen
From a unique farm, situated in Bream Bay, the only one in the world producing this legendary shellfish, which is indigenous to New Zealand A real jewel of the sea that grows in the purest waters of the world at a depth of 600 metres A turquoise blue mother-of-pearl shell with a firm flesh, similar to squid Put to sleep by hypothermia then using cryogenics, which means that its flesh does not contract A sweet taste with very little tang of iodine
Awabis
Haliotis iris New Zealand Whole raw size L (15/17 units, ≈60g/piece) QWE221 – box of 1kg
Cooking tips: •
Try it tartare! You can also chop it and fry in a knob of butter for 10 seconds on each side.
Italy
Mediterranean Sea, Sicily Sicily
• Comes from the South-West coast of Sicily and are fished in the deep sea between 500 and 1000 feet • The only red prawn in the world with “Friend of the sea” certification, guaranteeing the respect of the sea environment and the marine species • With the unique technology of “Prawnfresh”, a substitute for sulphates guaranteeing the excellent organoleptic properties of the prawn as well as its colour, texture and odour • An intense taste with a lightly sweet flavour and a pleasant sensation of smoked notes at the end of the tasting
Gambero Rosso
Aristaeomorpha foliacea Sicily Whole raw size L (20/25 units, ≈45g/piece) QWE156 – box of 1kg
Cooking tips: • Seared, poached or grilled, it is great just by itself. • In summer, try it in a carpaccio and tartare.
Spain
Huelva
Carabineros • • • •
Also known as “Brillantes” in Spain and considered as a real “national treasure” Fished by trawler in the deep waters of the Atlantic coast off Andalusia With a very distinctive flavour thanks to the salt levels of the Mediterranean waters A pronounced iodine taste, followed by a subtle spicy note
Rock Lobster
Jasus tristani Tristan da Cunha Whole raw, individually packaged size XL (270g/330g) QWE300 – box of 3 pieces
Frozen
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Plesiopenaeus edwardsianus Spain Whole raw, size 4XL (6/7 units, ≈153g/piece) QWE632A – box of 1kg Whole raw, size 3XL (8/10 units, ≈111g/piece) QWE632B – box of 1kg Whole raw, size XL (15/20 units, ≈60g/piece) QWE632C – box of 1kg Whole raw, size M (28/35 units, ≈31g/piece) QWE632D – box of 1kg
Caught at Tristan da Cunha, the remotest island in the world, where it is an indigenous species Kept in purified water for 24 hours to guarantee a product of incomparable quality The first lobster to be awarded MSC certification: no sulphite, no antioxidant Small size in adulthood with an exceptional yield of 35% flesh A beautiful burnt sienna colour with a great texture and a hazelnut flavour
Cooking tips: • Marinate it in brine for 2 minutes before frying in olive oil. • If you are a fan of cooking to order, try a Thai bouillon. • In summer, serve it in a carpaccio.
Tristan da Cunha
Cooking tips: • With its shell on it is delicious lightly grilled. • Shelled, you can sear it for just 3-4 minutes in foaming butter.
Westway Estate, 18-20 Brunel Rd, Park Royal, London W3 7XR T. 020 7627 9666 E. sales@classicfinefoods.co.uk classicfinefoodsuk
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