{"title":"Shellfish and Crab","description":"\u003cp\u003eClams, oysters and crab, frozen in the shell and cleaned before packing. Ready for steam, grill or a hot pot, with no shucking or scrubbing at home.\u003c\/p\u003e","products":[{"product_id":"wild-clams-in-shell","title":"Wild Clams in Shell","description":"\u003cp\u003eHard-shelled, sand-striped and packed with a sweet liquor that comes up the moment they hit a hot pan.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eA hard-shell clam sold whole, the meat still inside its two valves. The shell is thick, ridged and banded in cream and grey-brown; the meat is plump, translucent and firm enough to stay juicy through a fast, high-heat cook. Bought in the shell because that is where the flavour lives — the liquor in the cavity seasons the dish on its own.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eDredged from managed beds in clean coastal water, then washed, graded and frozen at the processing plant within hours of landing.\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\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, both valves closed, meat in shell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShell\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThick, ridged, cream and grey-brown banding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePlump, translucent, sweet and briny\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 solid. Shells should be closed and unbroken; a shell that is already open before cooking should be discarded.\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 8–10 hours; the meat stays firmer than a cold-water thaw.\u003c\/li\u003e\n\u003cli\u003eRinse briefly under cold running water and scrub any grit off the shell.\u003c\/li\u003e\n\u003cli\u003eDiscard any shell that stays open when tapped.\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 24 hours of thawing. Shipped frozen with gel ice in an insulated box, on a cold-chain service — freeze on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eSteam:\u003c\/strong\u003e 3–4 minutes with ginger, spring onion and a splash of rice wine, until the valves open.', '\u003cstrong\u003eSoup:\u003c\/strong\u003e simmer with soft tofu and ginger in clear stock for 5 minutes; season at the end.', '\u003cstrong\u003eGarlic butter:\u003c\/strong\u003e sauté minced garlic and chilli in butter, add the clams and a little white wine, cover until they pop open.', '\u003cstrong\u003eHot pot:\u003c\/strong\u003e drop straight into simmering broth at the table and lift out as soon as the shells open.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67933744496854,"sku":"DH-002-2K","price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/wild-clams-in-shell-1.jpg?v=1794283462"},{"product_id":"half-shell-oysters","title":"Half-Shell Oysters","description":"\u003cp\u003eOpened and cleaned, one half of the shell kept as a natural dish, so they go straight from the freezer to the grill without any shucking.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eOysters opened on the half shell: the top valve removed, the meat loosened and left sitting in its own liquor in the cupped bottom shell. The meat is thick and plump, the shell is thick-walled and heat-proof, and because the shell doubles as the serving dish there is nothing to shuck at home.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eFarmed on ropes in cold, fast-moving coastal water, harvested to size, opened by hand and frozen on the half shell 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\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpened, meat on the cupped half shell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThick, plump, held in its own liquor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShell\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThick-walled, heat-proof\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, shells nested and separated by film. Cook from frozen or thaw in the refrigerator — do not leave them sitting out.\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, shells flat so the liquor stays in.\u003c\/li\u003e\n\u003cli\u003eDo not rinse the meat; it carries the seasoning.\u003c\/li\u003e\n\u003cli\u003eCook or grill the same day they thaw.\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 24 hours 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\u003eGrill:\u003c\/strong\u003e garlic butter and parsley on top, 4–5 minutes over medium heat until the edges bubble.', '\u003cstrong\u003eBake:\u003c\/strong\u003e 220 °C for 6–8 minutes under a cheese and breadcrumb crust.', '\u003cstrong\u003eSteam:\u003c\/strong\u003e 3–4 minutes with ginger and spring onion, then a drizzle of hot oil.', '\u003cstrong\u003eHot pot:\u003c\/strong\u003e drop into simmering broth for 90 seconds, no longer.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67933745512662,"sku":"DH-006-2K","price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/half-shell-oysters-1.jpg?v=1794283471"},{"product_id":"frozen-river-snails","title":"Frozen River Snails","description":"\u003cp\u003eSmall spiral-shelled snails, purged and cleaned before freezing, with a springy bite that drinks up a chilli and garlic braise.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eA freshwater snail sold in the shell, cleaned of mud and purged before freezing. The shell is a tight, ridged spiral in olive-brown; the meat inside is firm and springy rather than soft, and it takes on the flavour of whatever it is simmered in. Eaten with a pin or a quick suck, the way bar snacks are.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eCollected from managed freshwater ponds in southern China, purged in clean water for two days, then cleaned and blast-frozen 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\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, in shell, operculum closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShell\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTight ridged spiral, olive-brown\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm, springy, faintly sweet\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. Any snail with a broken shell or an open operculum should be discarded.\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 8–10 hours.\u003c\/li\u003e\n\u003cli\u003eRinse twice in cold salted water and rub the shells clean.\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 24 hours of thawing. Shipped frozen with gel ice in an insulated box, on a cold-chain service — freeze on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eSpicy braise:\u003c\/strong\u003e fry dried chilli, Sichuan pepper, ginger and garlic, add the snails, then simmer in stock and soy for 15 minutes.', '\u003cstrong\u003eBoil:\u003c\/strong\u003e 6–8 minutes in salted water, then dip in a garlic and vinegar sauce.', '\u003cstrong\u003eStir-fry:\u003c\/strong\u003e high heat with chilli bean paste and perilla for 5–6 minutes.', '\u003cstrong\u003eHot pot:\u003c\/strong\u003e simmer in a spicy broth for 8 minutes at the table.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains molluscs and soy (in the suggested braise). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67934047862998,"sku":"DH-005-2K","price":27.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/frozen-river-snails-1.jpg?v=1794284946"}],"url":"https:\/\/dohuelec.shop\/collections\/shellfish-and-crab.oembed","provider":"DOMINIC HUNTER","version":"1.0","type":"link"}