{"title":"All Seafood","description":"\u003cp\u003eThe full range in one place: eight lines, all blast frozen and vacuum packed.\u003c\/p\u003e","products":[{"product_id":"giant-tiger-prawns","title":"Frozen Giant Tiger Prawns","description":"\u003cp\u003eBig banded prawns with head and shell left on, 22 to 26 cm from eye to tail fan. The shell holds the meat together, so it steams in its own juice and stays springy instead of shrinking to a curl.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole animal, \u003cem\u003ePenaeus monodon\u003c\/em\u003e, head, legs and tail intact. Dark brown bands run across a pale olive shell; the meat underneath is thick, translucent grey raw and turns opaque white with a bright coral shell once cooked.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in brackish coastal ponds on the tropical Indo-Pacific coast, harvested at size and packed on ice at the pond side. They are then frozen hard within the same working day, so the head stays attached and the shell does not blacken.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, head on, shell on, deveined not required\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 22–26 cm body length, roughly 18–24 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 in a liner\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 stay separate, so you can take out four and put the rest straight back.\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 12 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 overnight in the refrigerator in a covered bowl\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\u003eProduction and best before dates are printed on the box. Boxed with gel ice in an insulated liner and sent on a cold chain; move it to the freezer as soon as it arrives and check that the shell is still firm and the head still attached.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSteam whole for 4 to 5 minutes until the shell turns bright red, then serve with a dipping sauce\u003c\/li\u003e\n  \u003cli\u003eSplit down the back, pack with garlic butter and bake until the meat just sets\u003c\/li\u003e\n  \u003cli\u003eGrill over high heat with salt, black pepper and lemon until the shell chars at the edges\u003c\/li\u003e\n  \u003cli\u003eStir-fry with ginger and spring onion in a wok hot enough to glaze the shell\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains crustacean shellfish. Packed in a facility that also handles fish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179387695188,"sku":"LK-SEA-01","price":68.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/giant-tiger-prawns-1.jpg?v=1794450095"},{"product_id":"whole-tilapia","title":"Frozen Whole Tilapia","description":"\u003cp\u003eA small whole freshwater fish, scaled, gutted and gilled before packing, so it goes from the box to the pan with nothing but a rinse and a pat dry. Mild, firm white flesh with a short bone structure.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003eOreochromis niloticus\u003c\/em\u003e, roughly 500 to 650 g per fish, head on and tail on. Skin left intact, viscera, gills and scales removed. Flesh is snow white and holds its shape when braised.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in managed freshwater ponds in southern China, harvested to size and cleaned at the packing station within hours. Each fish is vacuum sealed and frozen hard before it leaves the plant.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, cleaned, head on, vacuum packed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 500–650 g per fish, 3 to 4 fish 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 Vacuum sealed, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The vacuum bag keeps the skin from drying out in the freezer.\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 12 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 overnight in the refrigerator, bag opened\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 packing date. Shipped on a cold chain with gel ice in an insulated liner; freeze on arrival and check the bag is still tight and the skin unbroken.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eScore both flanks, rub with salt, and steam with ginger and spring onion for 8 to 10 minutes\u003c\/li\u003e\n  \u003cli\u003eFry in a hot pan until the skin is crisp, then finish with soy, garlic and a splash of stock\u003c\/li\u003e\n  \u003cli\u003eSimmer whole in a light tomato and tamarind broth for a sour fish soup\u003c\/li\u003e\n  \u003cli\u003eCut into thick steaks and deep-fry until the edges turn gold\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":48179387891796,"sku":"LK-SEA-02","price":28.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/whole-tilapia-1.jpg?v=1794450097"},{"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":"moon-snail-meat","title":"Frozen Moon Snail Meat","description":"\u003cp\u003eThick foot meat lifted from the shell and cleaned of sand and grit before freezing. Dense, springy and faintly sweet, it takes a hard sear or a long braise without turning rubbery.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe muscular foot of \u003cem\u003eNeverita didyma\u003c\/em\u003e, the moon snail, removed whole and trimmed of the digestive sac. Each piece is a plump oval of pale cream meat with a firm, close grain; there is no shell and no sand sac to clean out.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eGathered from tidal sand flats along the northern Chinese coast, shucked at the collection point and frozen the same day, so the meat never sits warm between the flat and the freezer.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Shelled foot meat, cleaned, trimmed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePiece size:\u003c\/strong\u003e 40–60 g each, 30 to 40 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 stay separate so a single portion can be lifted out.\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 overnight in the refrigerator\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 box and counted from the production date. Shipped with gel ice in an insulated liner on a cold chain; freeze on arrival and check the meat is firm and free of grit.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eBlanch for 40 seconds, then stir-fry hard with chilli, garlic and spring onion\u003c\/li\u003e\n  \u003cli\u003eBraise with soy, star anise and ginger for 40 minutes until the meat turns tender\u003c\/li\u003e\n  \u003cli\u003eSlice thin and dress cold with vinegar, sesame oil and coriander\u003c\/li\u003e\n  \u003cli\u003eSimmer in a clear chicken stock with white pepper for a light soup\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains molluscan shellfish. Packed in a facility that also handles fish and crustaceans. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179388055636,"sku":"LK-SEA-04","price":46.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/moon-snail-meat-1.jpg?v=1794450100"},{"product_id":"whole-mouse-grouper","title":"Frozen Whole Mouse Grouper","description":"\u003cp\u003eA whole deep-water grouper with black-spotted skin and dense, snow-white flesh that stays in clean flakes under steam. One of the firmest fish in the grouper family, and the one most chefs reach for when the plate has to hold together.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003eEpinephelus coioides\u003c\/em\u003e, gutted, gilled and scaled, head and tail on. Skin carries dark spots over a pale grey ground. Flesh is thick at the shoulder, fine-grained, and low in fat, so it steams without falling apart.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught on deep reef grounds in the South China Sea and landed into chilled seawater, then cleaned and vacuum packed at the landing station before freezing. Whole-fish packing keeps the belly intact and the flesh moist.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, cleaned, head on, vacuum packed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 800–1000 g per fish, 2 fish 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 Vacuum sealed, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The vacuum seal holds the skin against the flesh and keeps it from drying.\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 12 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 overnight in the refrigerator, bag cut open\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. Shipped on a cold chain with gel ice in an insulated liner; freeze on arrival and check the bag is still tight and the eyes clear.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eScore the flanks, lay ginger and spring onion over the fish and steam for 10 to 12 minutes\u003c\/li\u003e\n  \u003cli\u003ePour hot oil over the skin, then finish with light soy and shredded scallion\u003c\/li\u003e\n  \u003cli\u003eCut into thick sections and simmer in a clear broth with tofu and coriander\u003c\/li\u003e\n  \u003cli\u003eSear the head and frame first, then braise in a clay pot with garlic and shiitake\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":48179388186708,"sku":"LK-SEA-05","price":79.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/whole-mouse-grouper-1.jpg?v=1794450103"},{"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"},{"product_id":"whole-red-pomfret","title":"Frozen Whole Red Pomfret","description":"\u003cp\u003eA flat, round-bodied fish with silvery skin and a warm red flush around the gills and fins. Packed with no ice glaze, so what the box weighs is fish, not water.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003ePampus argenteus\u003c\/em\u003e, gutted and gilled, head and tail on, skin left intact. Flesh is fine and sweet with a single central bone and very few pin bones, which makes it easy to serve off the bone.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eNetted in coastal waters off eastern China and iced on deck, then cleaned and frozen at the landing plant the same day. A pale silver skin with red at the gill cover is the sign it was handled cold and fast.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, cleaned, head on, no ice glaze\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 400–500 g per fish, 4 to 5 fish 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 wrapped, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder, with no added glaze, so the skin stays dry and sears properly.\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 overnight in the refrigerator on a rack\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 wrap and counted from the packing date. Shipped on a cold chain with gel ice in an insulated liner; freeze on arrival and check the skin is glossy and the eye clear.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eScore the flanks and steam with ginger and spring onion for 8 minutes\u003c\/li\u003e\n  \u003cli\u003eFry in a shallow pan until the skin blisters, then finish with soy and a little sugar\u003c\/li\u003e\n  \u003cli\u003eBraise with tomato and chilli for a sweet-sour sauce that suits the flat shape\u003c\/li\u003e\n  \u003cli\u003eDeep-fry whole until crisp, then pour over a hot vinegar dressing\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":48179388350548,"sku":"LK-SEA-07","price":36.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/whole-red-pomfret-1.jpg?v=1794450106"},{"product_id":"yellowfin-sea-bream","title":"Frozen Yellowfin Sea Bream","description":"\u003cp\u003eA wild-caught bream with silver-grey scales and fins that turn bright yellow at the tips. Gutted and cleaned before packing, so it goes straight into the steamer once thawed.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003eAcanthopagrus latus\u003c\/em\u003e, gutted, gilled and scaled, head and tail on. Flesh is fine-grained and pale, with a clean sweet finish and a single row of small bones along the spine.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eLine-caught and netted in shallow coastal grounds off southern China, then iced and cleaned at the landing station before being frozen 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 Whole, cleaned, head on, individually wrapped\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 450–550 g per fish, 3 to 4 fish 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 wrapped, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The wrap keeps the skin from drying and the fins from breaking in the box.\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 overnight in the refrigerator, wrap opened\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 wrap and counted from the packing date. Shipped with gel ice in an insulated liner on a cold chain; freeze on arrival and check the scales are intact and the belly firm.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSteam whole with ginger and spring onion for 8 to 9 minutes, then dress with hot oil and light soy\u003c\/li\u003e\n  \u003cli\u003eFry until the skin turns crisp, then braise with garlic and a little stock\u003c\/li\u003e\n  \u003cli\u003eCut into chunks and stir-fry with peppers and scallion over high heat\u003c\/li\u003e\n  \u003cli\u003ePoach in a clear broth with tofu and coriander for a light soup\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":48179388416084,"sku":"LK-SEA-08","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/yellowfin-sea-bream-1.jpg?v=1794450108"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/collections\/whole-tilapia-1.jpg?v=1794467045","url":"https:\/\/lakenmart.shop\/collections\/frontpage.oembed","provider":"LACHLAN KENNEDY","version":"1.0","type":"link"}