{"title":"Coastal Catch Selection","description":"\u003cp\u003eThe full range in one place: three fish, three crustaceans and two molluscs, each packed as a two kilogram unit and frozen once at the source.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhole fish, cut fish and sliced fish\u003c\/li\u003e\n\u003cli\u003ePrawns, crab and peeled shrimp\u003c\/li\u003e\n\u003cli\u003eMussels and cuttlefish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBuilt for a freezer that has to cover a week of dinners rather than a single meal. Every pack holds at two kilograms, so a shelf of four covers fish, shellfish and something for a fast fry.\u003c\/p\u003e","products":[{"product_id":"frozen-large-sillago-fish","title":"Frozen Large Sillago Fish","description":"\u003cp\u003eA slender, silver-skinned inshore fish of the whiting family, landed on clean coastal ground and frozen solid within hours of coming aboard. It reaches you whole and cleaned, head and tail on, with the fine scales already removed.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eWild stock taken from shallow coastal water over sand and weed, the ground that gives this fish its clean, sweet character. The catch is graded by hand and only firm, unbruised bodies go into the pack; anything soft or torn is set aside.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — roughly 12 to 16 fish per pack, depending on the day's landing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e — large grade, 110 to 150 g per fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, cleaned, head and tail intact\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBone\u003c\/strong\u003e — one central line, fine ribs that lift away after cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen once, straight after landing, and never thawed in transit. The body stays rigid and the skin keeps its mirror finish, which is the clearest sign it has not been through a second freeze.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder. Thaw overnight in the refrigerator on a rack so any water runs clear of the flesh, then cook within a day. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePat dry, dust with cornflour and deep-fry until the skin blisters and the tail curls.\u003c\/li\u003e\n\u003cli\u003eShallow-fry with salt and white pepper for a fast dinner.\u003c\/li\u003e\n\u003cli\u003eBraise with ginger, garlic and light soy until the sauce clings.\u003c\/li\u003e\n\u003cli\u003eSimmer into a clear broth with a slice of ginger and a spring onion.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003ePacked in an insulated liner with dry ice and dispatched on a next-day service. Inspect on arrival: the pack should be hard frozen with no soft patches and no liquid in the bag. Report any thaw within 24 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68075999396060,"sku":null,"price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-large-sillago-fish-1.jpg?v=1793937101"},{"product_id":"frozen-whole-grouper-fish","title":"Frozen Whole Grouper Fish","description":"\u003cp\u003eA thick-set reef fish with a dark, mottled hide and dense white flesh that holds together under heat. It arrives whole, gutted and scaled, head and tail on, frozen within hours of landing.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eReef and rocky ground in warm coastal water, taken by line rather than net so the body arrives unbruised. Fish are selected at the dock for weight and condition, then frozen hard in a nitrogen tunnel so the flesh sets before any ice crystal can grow large enough to damage it.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — one large fish or two medium fish per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlesh\u003c\/strong\u003e — thick, flaky, with a large central bone and few fine ribs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, cleaned, skin on\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen whole and never filleted, which is what keeps the flesh moist: the frame and skin protect it through both freezing and cooking. Expect a faint bloom of frost on the skin, which is normal for a whole fish packed this way.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 degrees Celsius or colder for up to nine months. Thaw in the refrigerator for 24 hours per kilogram, standing the fish on a rack. Score the thickest part of the back before cooking so the heat reaches the bone in step with the thin belly.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteam whole with ginger and scallion, then dress with hot oil and light soy.\u003c\/li\u003e\n\u003cli\u003eBraise in a shallow pot with soy, rock sugar and star anise.\u003c\/li\u003e\n\u003cli\u003ePan-fry thick steaks in butter and finish with lemon.\u003c\/li\u003e\n\u003cli\u003eSimmer the head and frame for a milky, collagen-rich soup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDo not overcook: pull it the moment the flesh at the bone turns opaque, or the flakes go dry.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eShips frozen in an insulated liner on a next-day service. A whole fish of this size takes longer to thaw than a fillet, so plan the defrost a day ahead.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68075999822044,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-whole-grouper-fish-1.jpg?v=1793937104"},{"product_id":"frozen-giant-tiger-prawns","title":"Frozen Giant Tiger Prawns","description":"\u003cp\u003eBig, head-on prawns with banded shells and a solid, springy body. Graded at 20 to 30 pieces to the kilogram, they are large enough to carry a grill or a hot wok without shrinking to nothing.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eFarmed in brackish coastal ponds and harvested to order, then chilled and frozen the same day. The shell is left on deliberately: it keeps the flesh from drying and carries most of the flavour.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e — 20 to 30 pieces per kilogram, roughly 40 to 60 prawns per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, head and shell on, deveined\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze\u003c\/strong\u003e — light, under 10 percent, so the stated weight is mostly prawn\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, individually frozen so the pieces stay loose in the bag rather than clumping into a block. Take what you need and return the rest to the freezer.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder for up to twelve months. Thaw in the refrigerator for six to eight hours; never in warm water, which turns the flesh mealy. Once thawed, cook the same day.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSplit along the back, brush with garlic butter and grill shell side down.\u003c\/li\u003e\n\u003cli\u003eBoil in salted water for two minutes, then chill and serve with a sharp dip.\u003c\/li\u003e\n\u003cli\u003eStir-fry with ginger, spring onion and a splash of Shaoxing wine.\u003c\/li\u003e\n\u003cli\u003eDeep-fry in a light batter for a crisp shell you can eat through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThey are done the moment the shell turns fully orange-red and the flesh opaque. A minute past that and the texture tightens.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eDispatched hard frozen on a next-day service. Check that the heads are still firmly attached on arrival; a loose head means the pack has thawed and refrozen at some point.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076000248028,"sku":null,"price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-giant-tiger-prawns-1.jpg?v=1793937107"},{"product_id":"frozen-peeled-shrimp-meat","title":"Frozen Peeled Shrimp Meat","description":"\u003cp\u003eHeads off, shells off and the vein drawn, so the meat goes from the bag to the pan with nothing to trim. The ingredient list is short: shrimp and water, nothing else.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eWhite shrimp from South American coastal farms, harvested at size and hand-peeled the same day in a cold room, then frozen flat so the pieces stay separate.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e — 150 to 200 pieces per kilogram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — peeled, deveined, tail off, raw\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze\u003c\/strong\u003e — light, under 10 percent water glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw, individually frozen, no additives beyond water. Because there is no shell to protect them, the pieces are more delicate than whole prawns and reward a quick hand.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 degrees Celsius or colder and use within nine months. Thaw in a covered bowl in the refrigerator for four to six hours, then drain and pat dry. Never thaw under running water; the meat takes up water and turns rubbery on the pan.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStir through a soft-set omelette over low heat and pull the pan while still glossy.\u003c\/li\u003e\n\u003cli\u003eStir-fry with garlic and a little salt for ninety seconds, no more.\u003c\/li\u003e\n\u003cli\u003eDrop into hot pot or soup at the very end of cooking.\u003c\/li\u003e\n\u003cli\u003ePan-sear in butter and pile onto a salad or a bowl of noodles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThey turn opaque pink-white when done. Cook them fast and hot rather than long and low.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eShipped frozen in an insulated liner on a next-day service. Because the pieces are loose, shake the bag on arrival: a solid block means it has thawed and refrozen in transit.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076000575708,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-peeled-shrimp-meat-1.jpg?v=1793937109"},{"product_id":"frozen-whole-swimming-crab","title":"Frozen Whole Swimming Crab","description":"\u003cp\u003eA flat, wide-shelled coastal crab with a mottled blue-green carapace and sweet white meat in the claws and body. Each one is picked for weight, so the shell is full rather than hollow.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eWild stock from inshore coastal water, taken in pots and iced on the boat. Crabs are hand-graded at the dock and any light or empty shell is rejected before freezing.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — four to six crabs per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e — 300 to 450 g per crab\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, uncleaned, frozen in the shell\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen whole and raw. Freezing in the shell protects the meat, but it also means the crab must be cooked through from cold rather than briefly seared.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder for up to six months. Thaw overnight in the refrigerator, then scrub the shell under cold water and lift off the carapace before cooking. Do not thaw at room temperature; the meat in the body cavity spoils first.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteam whole with ginger and perilla for twelve to fifteen minutes.\u003c\/li\u003e\n\u003cli\u003eChop into halves and stir-fry with scallion, ginger and hot oil.\u003c\/li\u003e\n\u003cli\u003eSimmer into a crab and tofu soup for a milky, sweet broth.\u003c\/li\u003e\n\u003cli\u003eDeep-fry in a light coating and toss with salt, pepper and chilli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDiscard the feathery gills and the stomach sac under the carapace before eating.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eShips frozen on a next-day service. Because the shell is a natural insulator, allow a full day in the refrigerator rather than a few hours on the counter.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076000772316,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-whole-swimming-crab-1.jpg?v=1793937111"},{"product_id":"frozen-green-lipped-mussels","title":"Frozen Green Lipped Mussels","description":"\u003cp\u003eDeep green shells with a bright emerald rim and a plump, orange-fleshed body inside. They arrive shell on, scrubbed and debearded, frozen in a single layer so the shells stay intact.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eRope-grown in cold southern water, which is why the shells are clean and thin rather than caked in mud. Harvested, washed and blast-frozen within a day.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — roughly 40 to 55 shells per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e — 8 to 11 cm shell length\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, shell on, debearded\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen raw in the shell. A closed shell on arrival is normal; the shell opens as it cooks, and any that stays shut should be discarded.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 degrees Celsius or colder for up to nine months. Thaw in the refrigerator for eight to ten hours, or cook straight from frozen by adding three to four minutes to the time. Rinse once and knock off any broken shell before cooking.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteam with garlic, vermicelli and a spoon of chilli oil.\u003c\/li\u003e\n\u003cli\u003eTop with cheese and breadcrumbs and bake until the surface bubbles.\u003c\/li\u003e\n\u003cli\u003eSimmer in white wine, cream, garlic and parsley for a bowl of broth.\u003c\/li\u003e\n\u003cli\u003eGrill directly over coals until the shells pop open.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThey are done when the shell gapes and the meat is firm and opaque. Keep the liquor that collects in the pan; it carries most of the brine.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003ePacked in an insulated liner on a next-day service. Open the bag on arrival and check for any cracked shells, which are common in transit and harmless as long as the meat is intact.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076001132764,"sku":null,"price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-green-lipped-mussels-1.jpg?v=1793937114"},{"product_id":"frozen-silver-fish-slices","title":"Frozen Silver Fish Slices","description":"\u003cp\u003ePale, fine-grained fish cut across the body into even slices before freezing, so each piece is already the right size for a plate. The flesh is soft and mild, with almost none of the oiliness that puts people off stronger fish.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eRaised in open freshwater and harvested at size, then filleted and sliced while still firm. Freezing happens the same day, which is what keeps the slices clean-edged instead of ragged.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — 20 to 26 slices per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut\u003c\/strong\u003e — cross-cut slices, skin on, boneless\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness\u003c\/strong\u003e — 1.5 to 2 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen raw in interleaved layers so the slices lift apart one at a time. Because they are thin, they thaw in under an hour and overcook in under a minute.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder for up to six months. Thaw in the refrigerator for two to three hours, still in the bag, and pat the surface dry before any hot pan work.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eArrange on a plate with ginger and scallion and steam for six minutes.\u003c\/li\u003e\n\u003cli\u003eBraise in a shallow pan with soy, sugar and a little vinegar.\u003c\/li\u003e\n\u003cli\u003ePan-fry floured slices until the edges go gold.\u003c\/li\u003e\n\u003cli\u003eSlide into a hot pot at the table and cook for thirty seconds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHandle the slices with a slice or a spatula rather than tongs; the flesh separates easily once hot.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eDispatched frozen on a next-day service. The slices are the most fragile item in the range, so check the corners of the pack on arrival for any that have crushed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076001329372,"sku":null,"price":27.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-silver-fish-slices-1.jpg?v=1793937116"},{"product_id":"wild-whole-cuttlefish","title":"Wild Whole Cuttlefish","description":"\u003cp\u003eA thick-bodied cephalopod with a broad mantle, a cluster of short arms and a chalky internal shell. The meat is denser than squid and stays tender through a fast, hard cook.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eWild stock taken by trap and boat from rocky coastal ground, frozen aboard so nothing is landed soft. No water soaking, so the stated weight is the weight of the animal rather than of the ice around it.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — three to five whole animals per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e — 400 to 650 g each\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, uncleaned, with the internal shell in place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen whole and raw. The skin is mottled brown and will turn pale on thawing, which is expected and not a sign of spoilage.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 degrees Celsius or colder for up to six months. Thaw overnight in the refrigerator, then pull the internal shell, the eyes, the beak and the ink sac. Score the mantle in a shallow cross-hatch so it does not curl and toughen.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBraise in soy, rock sugar and star anise until the sauce glazes the mantle.\u003c\/li\u003e\n\u003cli\u003eScore and stir-fry over the highest heat for two minutes with chilli and garlic.\u003c\/li\u003e\n\u003cli\u003eSlice thin and blanch for a hot pot or a cold plate.\u003c\/li\u003e\n\u003cli\u003eDeep-fry in a light batter for a crisp bar snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCook it either fast or long, never in between: a quick sear keeps it springy, and a slow braise turns it soft.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eShipped frozen in an insulated liner on a next-day service. Any ink released in the bag during transit is natural and rinses off under cold water.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076001689820,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/wild-whole-cuttlefish-1.jpg?v=1793937119"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/collections\/frozen-giant-tiger-prawns-1_4404a934-7e7f-4a2f-a426-82e11f292da4.jpg?v=1793937855","url":"https:\/\/airifun.shop\/collections\/coastal-catch-selection.oembed","provider":"AIDEN RICHARDSON STORE","version":"1.0","type":"link"}