{"title":"Grill and Pan Sear","description":"\u003cp\u003eCuts built for dry heat and a hard sear: hairtail sections, Spanish mackerel, oysters finished under the grill and crab pieces fried in the wok.\u003c\/p\u003e","products":[{"product_id":"jumbo-oysters-half-shell","title":"Jumbo Oysters on the Half Shell","description":"\u003cp class=\"lead\"\u003eOysters opened and left sitting in their own shell with the liquor still in the cup, so the grill does not dry them out and the raw bar does not lose its brine.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003ePacific oysters (\u003cem\u003eCrassostrea gigas\u003c\/em\u003e), shucked and trimmed so the meat stays in one shell, about 100 to 150 g each. The shells are scrubbed and the meat is left sitting in its own liquor; nothing is added.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eGrown on racks in cold northern water over three seasons and opened at the shore plant the day they are packed. The trays are loaded shell down so the liquor stays in the cup through freezing and transit.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003ePacific oyster, \u003cem\u003eCrassostrea gigas\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eSingle shell, liquor retained\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 100 to 150 g per oyster\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eTray packed, shell down\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen on the shell. The meat is firm, the liquor is frozen in the cup, and the shell edges are clean and unbroken.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw flat in the refrigerator for 6 to 8 hours with the shells level so the liquor does not run off. Once thawed, keep them on ice and serve within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 6 months of the production date on the box. Shipped in insulated liners with dry ice; check the shells are still hard frozen on arrival and keep them flat in the freezer.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eHeat is forgiving here, and the shells double as their own serving dish.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRaw\u003c\/strong\u003e set the shells on crushed ice and serve with lemon, or a mignonette of vinegar and shallot.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e spoon garlic butter over each oyster and grill for 4 to 5 minutes until the edges begin to curl.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaked\u003c\/strong\u003e cover with spinach, breadcrumb and parmesan and bake at 220 C for 8 minutes until the top browns.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFried\u003c\/strong\u003e dust the meat in cornmeal and fry for 90 seconds, then return it to the shell.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242695061873,"sku":"DE-004","price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/jumbo-oysters-half-shell-1.jpg?v=1794283635"},{"product_id":"small-eye-hairtail-sections","title":"Small Eye Hairtail, Cut Sections","description":"\u003cp class=\"lead\"\u003eRibbon-shaped fish cut into even sections from the middle of the body, silver skin left on because that is what crisps in the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSmall-eye hairtail (\u003cem\u003eTrichiurus lepturus\u003c\/em\u003e), also sold as beltfish, cut into sections roughly 6 cm long from the mid-body, where the flesh is thickest and the bones are regular. Head and tail are removed; the skin stays.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught in open coastal water and cut on shore the same day. The sections are frozen flat in a single layer, which keeps the silver skin unbroken and stops the pieces from welding into a block.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSmall-eye hairtail, \u003cem\u003eTrichiurus lepturus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eMid-body sections, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 6 cm sections, 3 to 4 fish per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, cleaned and sectioned. The skin should still be bright and mirror-like; dull patches mean the piece has dried.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, then dry each section thoroughly, because a wet surface will not crisp and will spit in hot oil. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 10 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; store flat so the sections stay straight.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThis fish is at its best when the skin is taken to a deep gold and the inside is still moist.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e dry the sections, dust lightly with flour and fry in a shallow layer of oil for 3 minutes a side until the skin is deep gold.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry the sections first, then simmer them with soy, ginger, garlic and a little sugar for 8 minutes until the sauce thickens.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep-fried\u003c\/strong\u003e coat in a light batter and fry at 180 C for 3 minutes, then drain and dust with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay the sections on a plate with ginger and salted plum, steam for 8 minutes and finish with hot oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242699846001,"sku":"DE-006","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/small-eye-hairtail-sections-1.jpg?v=1794283638"},{"product_id":"large-spanish-mackerel-whole","title":"Large Spanish Mackerel, Whole","description":"\u003cp class=\"lead\"\u003eA big, thick-bodied mackerel with the spotted silver skin left on, frozen at sea so the rich flesh keeps its moisture.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eWhole Spanish mackerel (\u003cem\u003eScomberomorus\u003c\/em\u003e species), large grade, head on and gutted, with the pale spotted skin intact. The flesh is thick and pale, with enough fat to stay juicy under dry heat.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught seasonally in open water and frozen aboard the boat right after the haul, which is the only way a fish this size keeps its texture. The catch is graded for size before packing.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSpanish mackerel, \u003cem\u003eScomberomorus\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, head on, gutted\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eLarge grade, about 1 to 1.3 kg per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eWrapped, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen whole. The skin is glossy with clear spotting and the body is rigid; the belly should be firm rather than soft.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours. Cut into steaks or fillets while still slightly firm, which gives you cleaner edges, then bring the pieces to room temperature before they hit the pan.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. Shipped frozen with dry ice in insulated liners; keep frozen until the day you cook.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe flesh is dense and forgiving, but it dries quickly, so keep the heat high and the time short.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry thick steaks until golden, then add ginger, garlic, chilli and a soy-based sauce and simmer until the liquid reduces to a glaze.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e score the skin, salt it, and fry skin down for 4 minutes before turning once and finishing for 2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay steaks on a plate with ginger and scallion, steam for 8 minutes and dress with hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDumpling filling\u003c\/strong\u003e mince the raw flesh with pork fat, ginger and scallion for a filling that stays juicy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242699878769,"sku":"DE-007","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/large-spanish-mackerel-whole-1.jpg?v=1794283640"},{"product_id":"large-swimming-crabs-whole","title":"Large Swimming Crabs, Frozen Whole","description":"\u003cp class=\"lead\"\u003eWhole crabs with thin shells and full bodies, blast frozen after the catch so the meat stays sweet and does not shrivel in the shell.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSwimming crab (\u003cem\u003ePortunus trituberculatus\u003c\/em\u003e), whole, about 7 to 9 mace each, with the carapace intact and the legs attached. The shell is noticeably thinner than a mud crab's, which is why the meat cooks through quickly and stays tender.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught offshore around the Zhoushan islands and frozen within hours of landing. The crabs are graded for weight and checked for full bodies before packing, since a light crab means an empty shell.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSwimming crab, \u003cem\u003ePortunus trituberculatus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, uncleaned\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 7 to 9 mace per crab\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eTray packed, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen whole. A full crab feels heavy for its size and the legs are tucked in tight rather than hanging loose.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 8 hours, then scrub the shell under cold water with a small brush and pull off the apron before cooking. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 8 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; keep the tray flat.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe shell is thin, so the crab cooks fast and the meat stays sweet as long as you do not overcook it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e steam shell up for 12 to 15 minutes until the shell turns bright orange, then serve with a ginger and vinegar dip.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fried\u003c\/strong\u003e cut the crab into quarters, dust the cut faces with starch, fry them hard, then toss with ginger, scallion and rice wine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e sear the pieces, add stock and soy, and simmer for 8 minutes until the sauce coats the shell.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClay pot\u003c\/strong\u003e layer ginger and scallion in a pot, set the crab on top, add rice wine and cover for 10 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains crustaceans. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242702270833,"sku":"DE-008","price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/large-swimming-crabs-whole-1.jpg?v=1794283642"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/collections\/jumbo-oysters-half-shell-1.jpg?v=1794293082","url":"https:\/\/daedbyte.shop\/collections\/grill-and-pan-sear.oembed","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}