{"title":"Fillets and Portions","description":"\u003cp\u003eCut and trimmed before freezing, so there is nothing to bone or scale at home. Skin-on and boneless cuts, portioned for a pan or a pot.\u003c\/p\u003e","products":[{"product_id":"skin-on-mackerel-fillets","title":"Skin-On Mackerel Fillets","description":"\u003cp\u003eNeat flank fillets with the dark, tiger-striped skin left on, frozen flat so they stack without sticking together.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eFillets cut from the flank of the fish and trimmed of pin bones, with the skin left on as a natural barrier that keeps the flesh moist. The meat is firm, moist and oily, with a savoury depth that stands up to char and acid. Sold as two mirror-image fillets per fish.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eCaught in cold northern water and filleted on shore, then frozen flat within hours so the flesh sets without bending.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFlank fillet, skin on, pin-boned\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDark, tiger-striped over silver\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm, moist, oily and savoury\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen flat and hard. Fillets should be separate, not welded into a block; if they have thawed, cook them the same day.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 6–8 hours, skin side up on a rack.\u003c\/li\u003e\n\u003cli\u003ePat the skin bone-dry before it goes into the pan.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 6 months at -18 °C because of the oil content; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003ePan-fry:\u003c\/strong\u003e skin-side down in a dry hot pan for 4 minutes, then flip for 1–2 minutes.', '\u003cstrong\u003eGrill:\u003c\/strong\u003e brush with oil, grill skin-side up 3 minutes, then skin-side down 3 minutes over medium coals.', '\u003cstrong\u003eBake:\u003c\/strong\u003e 200 °C for 10–12 minutes with lemon and herbs.', '\u003cstrong\u003eCure:\u003c\/strong\u003e salt for 20 minutes, rinse, pat dry and sear for a firmer bite.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67933745184982,"sku":"DH-004-2K","price":24.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/skin-on-mackerel-fillets-1.jpg?v=1794283466"},{"product_id":"boneless-snakehead-fillets","title":"Boneless Snakehead Fillets","description":"\u003cp\u003eThick, bone-free pieces with a springy bite that survives a rolling simmer without breaking up in the pot.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eBoneless fillets cut from the back of the fish, trimmed of skin and any dark strip. The flesh is bright white and unusually elastic: it holds together through a hard boil or a long poach, which is why it is the usual choice for soupy, chilli-hot fish dishes.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eFarmed in freshwater ponds in southern China, harvested to size, filleted and frozen individually at the plant.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoneless, skinless back fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright white, firm and springy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndividual fillets, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen hard with the fillets separate. If the pack has thawed, cook it the same day rather than refreezing.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 6–8 hours.\u003c\/li\u003e\n\u003cli\u003eSlice across the grain while still firm — about 5 mm for a quick poach.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eTomato broth:\u003c\/strong\u003e simmer the fillets in tomato stock for 5 minutes, finish with herbs.', '\u003cstrong\u003eSpicy poach:\u003c\/strong\u003e slide the slices into a chilli and bean-paste broth, 90 seconds, then pour over sizzling oil.', '\u003cstrong\u003eSour-cabbage pot:\u003c\/strong\u003e build the base with pickled cabbage, add the fillets last and simmer 4 minutes.', '\u003cstrong\u003eStir-fry:\u003c\/strong\u003e coat the slices in cornflour, then toss in a very hot wok for 2 minutes.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67933745578198,"sku":"DH-008-2K","price":30.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/boneless-snakehead-fillets-1.jpg?v=1794283474"}],"url":"https:\/\/dohuelec.shop\/collections\/fillets-and-portions.oembed","provider":"DOMINIC HUNTER","version":"1.0","type":"link"}