Frozen fish & seafood

Fish fillets, prawns, squid, mussels and seafood mixes: frozen means you can cook fish at any point in the cruise, without depending on the day's catch or on a stopover in the right place.

Boneless fillets and peeled prawns are the most practical on board: no bulky waste to deal with, no lingering smells in a closed space, and only a few minutes of cooking.

Frozen fish cooks perfectly well without fully defrosting, straight into the pan or a court-bouillon. A fillet, some rice, a little colombo spice and dinner is ready in a quarter of an hour.