A glutamate-based seafood bouillon concentrate in a powder form, made with salt, freeze-dried and dehydrated seafood and crustaceans, dehydrated vegetables, seasonings, and spices.

It is prepared by dissolving it in hot water. It is ideal for seafood stocks, risottos, pasta with seafood, and as a base for preparing seafood. It is also excellent for flavoring sauces and baked or grilled fish; it can be spread directly on the seafood during its preparation. Preparing a stock with 15 grams of bouillon concentrate to one liter of water is sufficient for making risottos and soups. A concentration of 25 grams of bouillon concentrate to one liter of water is necessary for poaching fish.