{"title":"Shellfish","description":"\u003cp\u003eClams in the shell, oysters on the half shell and whole swimming crabs. Everything that comes in a shell, purged or cleaned and frozen at its peak.\u003c\/p\u003e","products":[{"product_id":"purged-fresh-clams","title":"Purged Fresh Clams, Ready to Cook","description":"\u003cp class=\"lead\"\u003eClams that have already spat out their grit, so the only work left is heat, garlic and a few minutes in the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eShort-necked clams (\u003cem\u003eRuditapes philippinarum\u003c\/em\u003e) in the shell, sorted for size and purged in clean salt water before packing. The shells carry a brown and cream banded pattern and the meat sits plump and pale inside.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHarvested from tidal flats along the northern Chinese coast, then held in filtered seawater for 12 hours so the sand clears the gut. They are packed and frozen the same day, which is why the shells arrive closed and the meat still full.\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\u003eShort-necked clam, \u003cem\u003eRuditapes philippinarum\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eIn shell, purged\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\u003eCount\u003c\/td\u003e\n\u003ctd\u003eAbout 90 to 110 pieces per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eBagged, frozen in the shell\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\u003eFrozen in the shell. Discard any shell that is already open before cooking, and any that stays shut after cooking.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator overnight, or run the sealed bag under cold water for 20 minutes. Once thawed, cook the same day. Do not refreeze.\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; store hard frozen until the day you cook them.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eClams tell you when they are done: as soon as the shells open, take them off the heat.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGarlic stir-fry\u003c\/strong\u003e sizzle minced garlic and chilli in a hot wok, add the clams and toss over high heat until every shell opens, about 3 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed with wine\u003c\/strong\u003e spread the clams in a shallow dish, splash with rice wine and ginger, steam for 4 minutes and serve straight from the dish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTofu soup\u003c\/strong\u003e bring ginger and water to a simmer, add the clams, and when the shells open drop in soft tofu and finish with scallion.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCold salad\u003c\/strong\u003e blanch until the shells open, chill in iced water, then dress the meat with vinegar, garlic and sesame oil.\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":68242692637041,"sku":"DE-002","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/purged-fresh-clams-1.jpg?v=1794283631"},{"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":"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\/purged-fresh-clams-1.jpg?v=1794293078","url":"https:\/\/daedbyte.shop\/collections\/shellfish.oembed","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}