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Seafood Collection

Redi-Base Cooking Seafood Base

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  • An all-purpose paste base made from lobster, shrimp, crab, clams, bonito, sea salt, and other natural ingredients. Prepared, the base has the pleasant flavor and aroma characteristic of seafood stock.

    1. Developed for professional chefs.
    2. Formulated to contain no added MSG and gluten-free.
    3. Creates an excellent foundation for soups, bisques, and chowders. Perfect for pan sauces and flavoring cold seafood sauces. Add to cooking water when preparing rice, pasta, and grains. Use as a seasoning to enhance homemade stocks and broths.
    4. To prepare, add base to cold or lukewarm water and stir immediately with a wire whip to dissolve. Bring to a boil.
    5. Combination of cooked shellfish (lobster, shrimp, crab, clam) as the first ingredient.
    6. 8 oz. jar makes 2½ gallons of stock. Make as much or as little as needed. Resealable jar.
    7. Available in single jars and cases. Made in the USA.
  • Yield: 2½ gallons.

    Product Storage: Refrigerate upon receipt.

    Shelf Life: 9 months.
    Can be frozen for added shelf life.

    Ingredients: Cooked seafood (lobster meat, shrimp, crab meat, and clams), sea salt, sugar, yeast extract, potato flour, food starch-modified, maltodextrin, water, onion powder, fish extract (bonito), dehydrated shrimp, spices, garlic powder, clam broth, lobster extract, and crab extract.

    Allergens: Fish (Bonito), Shellfish (Lobster, Shrimp, Crab, Clam).

    Nutritional Information: Product prepared with water.

    Serving Size 1 tsp. (6 g) – 1 cup
    Calories (Amount per serving) 10
    Total Fat 0 g
    Saturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 590 mg
    Total Carbohydrates 2 g
    Dietary Fiber 0 g
    Total Sugars 1 g
    Added Sugars 1 g
    Protein 1 g
    Vitamin D 0 mcg
    Calcium 4 mg
    Iron 0 mg
    Potassium 28 mg
    For Percentages of Daily Values, please refer to RC Nutritional Information Formats.
    *Contains no added MSG except for that which is naturally occurring.

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