Handcrafted in Ferrigno approved workshops in Port Saint Louis du Rhône, their crab bisque is made up of crabs, congers, tomato paste, rice, onions, carrots, extra virgin olive oil, rapeseed oil, and cognac.
The typically Provençal broth comes from the origin of the term "biscay" in reference to the method of cooking. The crab bisque is cooked in two stages. The first is to brown inside their shells before simmering them with all the aromatic ingredients.

Preparation:
Keep on low heat in a saucepan without letting it boil, serve with spaghetti or soup noodles. Crab bisque can be enjoyed simply with toasted bread croutons rubbed with garlic and accompanied by rouille, without dyes, preservatives, ionised products, or GMOs.

Allergens present: fish, shellfish, milk and milk-based products.

Who is Ferrigno? 
Fishermen in the Mediterranean, for over three generations, fishing for them has been more than a profession, it’s a passion.
A family business based in Provence, today they are the only French fish cannery on the Mediterranean coast.

Located in Port Saint Louis du Rhône, halfway between Marseille and Sète, this geographical location allows them to process the fish in the best possible conditions with a constant concern for quality: from their reception to their packaging, to the transformation in their approved workshops.
‘The taste of authenticity’ is more than a slogan for them, it is their belief.