{"title":"Weeknight Seafood","description":"\u003cp\u003eThe quick ones: thin cuts, small shellfish and fillets that cook in under fifteen minutes from a refrigerator thaw. Built for a Tuesday, not a banquet.\u003c\/p\u003e","products":[{"product_id":"whole-golden-yellow-croaker","title":"Whole Golden Yellow Croaker","description":"\u003cp\u003eA small, round-bodied fish with a gilded flank that catches the light, cleaned and laid whole on ice within hours of the net coming aboard.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eA whole marine fish of the croaker family, sold round rather than filleted: head, tail and backbone intact, the belly opened and cleaned. The skin carries the metallic gold sheen the fish is named for, and the flesh beneath it is white, fine-grained and built in loose flakes that separate cleanly with a fork.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eTaken from coastal grounds in the East China Sea on day boats, then gutted and blast-frozen at the shore plant the same day, so the fish never sits in a hold before it is frozen.\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, cleaned, head and tail on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGlossy, metallic gold to silver\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite, flaky, few fine bones\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 gel ice in an insulated box. The pack should feel like a brick; if it has softened in transit, cook the fish the same day instead of putting it back in the freezer.\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 overnight in the refrigerator, still in the pack, on a plate.\u003c\/li\u003e\n\u003cli\u003eFor a faster thaw, stand the sealed pack in cold water for 40–60 minutes.\u003c\/li\u003e\n\u003cli\u003ePat the skin and cavity dry before cooking — a wet fish will not brown.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once fully thawed.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen in an insulated box with gel ice and delivered on a cold-chain service — move it straight to the freezer on arrival and check the pack is still firm.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eSteam:\u003c\/strong\u003e score the flanks, tuck ginger and spring onion into the cavity, steam 8–10 minutes, then dress with hot soy and oil.', '\u003cstrong\u003ePan-fry:\u003c\/strong\u003e dry the skin, fry in a little oil over medium heat until both sides are crisp and gold, 4–5 minutes a side.', '\u003cstrong\u003eBraise:\u003c\/strong\u003e sear first, then simmer in soy, ginger, garlic and a little sugar for 10 minutes until the sauce coats the fish.', '\u003cstrong\u003eDeep-fry:\u003c\/strong\u003e dust lightly with cornflour and fry at 180 °C for 4–5 minutes until the skin blisters.')\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":67933744431318,"sku":"DH-001-2K","price":32.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/whole-golden-yellow-croaker-1.jpg?v=1794283460"},{"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":"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\/weeknight-seafood.oembed","provider":"DOMINIC HUNTER","version":"1.0","type":"link"}