{"title":"Fish Cuts and Fillets","description":"\u003cp\u003eBoned cuts taken from fish we freeze ourselves: fins, slices and fillets, with no glaze and no added water.\u003c\/p\u003e","products":[{"product_id":"basa-fish-fins","title":"Frozen Basa Fish Fins","description":"\u003cp\u003eThick, meaty fin sections cut from the belly edge of the basa catfish, with the soft edible cartilage still running through the middle. Rich and gelatinous when braised, and one of the cheapest ways to put a lot of flavour in a pot.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe pectoral and ventral fin cut of \u003cem\u003ePangasius bocourti\u003c\/em\u003e, trimmed square and packed as portions of roughly 120 to 160 g. Each piece is a band of white flesh wrapped around a soft, translucent cartilage core that softens completely with slow heat.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in the Mekong delta in Vietnam, cut from fish processed on the same site, then frozen within the hour. No glazing water is added, so the weight on the box is the weight of the fish.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Fin sections, skin off, cartilage in\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePortion:\u003c\/strong\u003e 120–160 g per piece, 12 to 16 pieces per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually quick frozen, then boxed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. Pieces are loose in the box, so portions come apart without a knife.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator, in a bowl to catch the drip\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date is stamped on the box and counted from production. Shipped frozen with gel ice in an insulated liner; put it straight into the freezer and check the pieces are still hard and pale on arrival.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eBraise slowly with ginger, garlic, soy and a little rock sugar until the cartilage turns clear and soft\u003c\/li\u003e\n  \u003cli\u003eSteam with fermented black bean and chilli for 12 minutes\u003c\/li\u003e\n  \u003cli\u003eDrop into a bubbling hot pot and leave for 3 to 4 minutes before lifting out\u003c\/li\u003e\n  \u003cli\u003eFry skin-side down first for a crisp edge, then add stock and reduce to a sticky sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179387990100,"sku":"LK-SEA-03","price":24.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/basa-fish-fins-1.jpg?v=1794450098"},{"product_id":"crisp-grass-carp-fillets","title":"Crisp Grass Carp Fillets","description":"\u003cp\u003eBoneless slices cut from a carp bred for texture rather than size: the muscle fibre stays tight and snaps cleanly instead of flaking. A short dip in boiling stock and the slices come out springy, not soft.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe boned flank of \u003cem\u003eCtenopharyngodon idellus\u003c\/em\u003e, from stock raised for a firm, close-grained muscle. Sliced on the bias at about 5 mm, skin off, with the fine intramuscular bones drawn out so each slice is completely boneless.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in running spring-fed ponds in Zhongshan, Guangdong, where the fish are held in clear water before harvest. Fillets are cut, tested for snap, vacuum sealed and frozen within the same day.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Boneless slices, skin off, vacuum packed in a block\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e about 5 mm thick, 60–80 mm across\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed block, then boxed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. Slices are frozen in a block, so portion with a knife while still hard.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator, still sealed, then separate the slices\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date is printed on the vacuum bag and counted from the cutting date. Shipped frozen with gel ice in an insulated liner; freeze on arrival and check the block is solid and the seal unbroken.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSlide the slices into simmering seasoned stock for 40 seconds, then dress with hot chilli oil\u003c\/li\u003e\n  \u003cli\u003eCook in a hot pot at the table, lifting each slice out as soon as it turns opaque\u003c\/li\u003e\n  \u003cli\u003eStir-fry quickly with celery, chilli and a spoon of bean paste\u003c\/li\u003e\n  \u003cli\u003ePoach gently in a light ginger broth and serve with rice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179388252244,"sku":"LK-SEA-06","price":42.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/crisp-grass-carp-fillets-1.jpg?v=1794450104"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/collections\/basa-fish-fins-1.jpg?v=1794465594","url":"https:\/\/lakenmart.shop\/collections\/fish-cuts-and-fillets.oembed","provider":"LACHLAN KENNEDY","version":"1.0","type":"link"}