{"title":"Steam and Simmer","description":"\u003cp\u003eCuts that take gentle, wet heat: whole croaker and grouper for the steamer, boneless snakehead slices for soup and hot pot, clams for a fast broth.\u003c\/p\u003e","products":[{"product_id":"wild-golden-yellow-croaker","title":"Wild Golden Yellow Croaker","description":"\u003cp class=\"lead\"\u003eA whole golden croaker with its scales intact and its body still firm, frozen aboard the boat so the flesh keeps the snap it had when it came out of the water.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA whole croaker of the large yellow species (\u003cem\u003eLarimichthys crocea\u003c\/em\u003e), roughly 400 to 600 g per fish, scales on, head and tail intact, gutted and cleaned before freezing. The skin carries the deep amber-gold tone the species is named for.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken by net in the East China Sea and processed on the vessel within hours of the haul. The fish are graded by weight, rinsed in chilled seawater and frozen flat in single layers so the bodies stay straight and the scales are not scuffed.\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\u003eLarge yellow croaker, \u003cem\u003eLarimichthys crocea\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, scales 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 400 to 600 g per fish\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 solid. The body is rigid and the eyes are clear; the scales sit tight to the skin with no lifting at the edges.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, in a dish so any liquid is caught, then pat the cavity dry with paper towel. Do not thaw at room temperature and do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date stamped on the box. Orders travel in insulated liners with dry ice and arrive hard frozen; move the box straight into the freezer, or into the refrigerator if you plan to cook within two days.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe flesh is delicate and sweet, so it rewards the simplest treatments and falls apart under rough handling.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e score the thickest part twice, lay ginger and scallion over and inside, steam over rolling boil for 8 minutes, then pour over hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRed-braised\u003c\/strong\u003e sear both sides in a wide pan until the skin blisters, add soy, dark soy, sugar and rice wine, then simmer for 10 minutes and reduce the sauce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e salt the fish for 15 minutes, dry it well, and fry skin down in a hot pan without moving it for 4 minutes before turning once.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e fry the fish briefly, add boiling water and simmer for 20 minutes until the broth turns milky, then season with white pepper.\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":68242690244977,"sku":"DE-001","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/golden-yellow-croaker-1.jpg?v=1794283629"},{"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":"wild-grouper-whole","title":"Wild Grouper, Whole and Frozen","description":"\u003cp class=\"lead\"\u003eA whole grouper with the thick, close-grained flesh that makes it the fish cooks reach for when the table matters, frozen from a live fish so nothing is lost between the boat and the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA whole grouper of the giant and pearl strains, about 800 g to 1.5 kg, head on and gutted, with the characteristic brown-black spotting across a sturdy body. The flesh sets into large firm flakes and holds its shape through long, wet cooking.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eLine-caught in deep water off the southern Chinese coast and processed from live fish at the shore plant, then frozen whole so the frame stays intact. The skin is left on to protect the flesh during freezing and transport.\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\u003eGrouper, \u003cem\u003eEpinephelus\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\u003eAbout 800 g to 1.5 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 and uncleaned beyond gutting. The frame is rigid and the eyes are clear rather than sunken.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 10 to 12 hours, then rinse the cavity under cold running water and dry it. Score the thickest part before cooking so the heat reaches the bone.\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. Ships frozen with dry ice in insulated liners and arrives hard; keep it frozen until the morning you plan to cook it.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe frame is heavy, so give it more time than a flat fish, and check at the bone before you take it off the heat.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e score the shoulders, lay ginger and scallion over and inside, steam for 10 to 12 minutes until the flesh at the bone turns opaque, then finish with hot oil and soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClay pot\u003c\/strong\u003e line a clay pot with onion and ginger, set the fish on top, add rice wine and stock, cover and cook for 15 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e cut into thick chunks, sear them golden, then simmer with stock, soy and rock sugar for 20 minutes until the sauce clings.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCongee\u003c\/strong\u003e slice the raw flesh thin and stir it through rice congee at the very end, off the heat.\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":68242692669809,"sku":"DE-003","price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/wild-grouper-whole-1.jpg?v=1794283633"},{"product_id":"boneless-snakehead-fillets","title":"Boneless Snakehead Fillets","description":"\u003cp class=\"lead\"\u003eFillets cut from the centre of the fish, skinned, boned and sliced to a thickness that survives a simmer without breaking up.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSnakehead (\u003cem\u003eChanna argus\u003c\/em\u003e) taken from the centre section, skinned and completely boned, then sliced across the grain to an even thickness. Nothing is added: no starch, no brine, no water-retaining agents.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in still freshwater ponds in southern China and processed within hours of harvest. The centre cut is trimmed of the belly flap, which is why the slices are uniform and hold their shape.\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\u003eSnakehead, \u003cem\u003eChanna argus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eSkinless boneless slices\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\u003eThickness\u003c\/td\u003e\n\u003ctd\u003eAbout 5 mm, even cut\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eFlat frozen, interleaved\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, boneless and unseasoned. Because nothing has been added, the slices need their own light coating if you want them silky.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 4 to 6 hours, or slice straight from frozen for hot pot. Pat the surface dry before searing. Do not refreeze after thawing.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; keep the pack flat so the slices do not fuse.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe flesh is firm enough for a rolling simmer, which is where it does its best work.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSour soup\u003c\/strong\u003e dust the slices with egg white and starch, poach them in pickled cabbage broth for 90 seconds, then pour over chilli oil.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoached in chilli broth\u003c\/strong\u003e slide the slices into simmering spiced broth and hold them there for one minute without stirring.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVelveted\u003c\/strong\u003e coat in egg white, flash-fry in warm oil until just opaque, then fold through a light sauce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e cook straight from frozen, 30 seconds in the broth, and lift out before the edges curl.\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":68242697453937,"sku":"DE-005","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/boneless-snakehead-fillets-1.jpg?v=1794283636"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/collections\/golden-yellow-croaker-1_6b1efb4b-cdd3-47fc-945d-50acb78aeeac.jpg?v=1794293080","url":"https:\/\/daedbyte.shop\/collections\/steam-and-simmer.oembed","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}