{"title":"Frozen Fish","description":"\u003cp\u003eWhole fish and cut fillets, frozen at sea or within hours of landing. Bright skin, clear eyes and flesh that still holds its shape when it thaws.\u003c\/p\u003e","products":[{"product_id":"frozen-red-rockfish","title":"Frozen Red Rockfish","description":"\u003cp\u003eWild caught in deep water and frozen at sea, these arrive scaled, gutted and ready to cook. The giveaway is the colour: bright red to orange skin over a large round eye, a shape built for cold, deep water.\u003c\/p\u003e\n\u003cp\u003eThe flesh underneath is white, flaky and mild, with none of the heavy oiliness that puts people off stronger fish. It holds together well enough to braise whole, which is how it is most often served.\u003c\/p\u003e\n\u003ch3\u003eWhat Is In The Pack\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg total, typically 2 to 4 fish\u003c\/li\u003e\n\u003cli\u003eScaled, gutted and trimmed\u003c\/li\u003e\n\u003cli\u003eVacuum sealed and kept at -18 C or below\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw slowly in the refrigerator, still sealed\u003c\/li\u003e\n\u003cli\u003eFor a quick thaw, sit the sealed bag in cold water\u003c\/li\u003e\n\u003cli\u003eCook within two to three days of thawing and never refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSear both sides until the skin colours, then braise with soy, ginger, spring onion and star anise\u003c\/li\u003e\n\u003cli\u003eSteam whole over high heat and finish with hot seasoned soy and shredded ginger\u003c\/li\u003e\n\u003cli\u003ePat dry and pan fry for crisp skin, or simmer with ginger for a milky white soup\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"JESSE FRANKLIN","offers":[{"title":"Default Title","offer_id":67582596972712,"sku":null,"price":17.64,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/9934\/4808\/files\/frozen-red-rockfish-1.jpg?v=1790741030"},{"product_id":"frozen-mackerel-fillets","title":"Frozen Mackerel Fillets","description":"\u003cp\u003eFrozen at sea within hours of the catch, which matters more with this fish than most. The dark, wavy pattern along the back and the pale flesh below it are both signs the oils have not started to turn.\u003c\/p\u003e\n\u003cp\u003eThese are skin on and portion cut, so there is no filleting and very little waste. Rich, savoury and quick to cook, they suit a fast dinner as well as a grill.\u003c\/p\u003e\n\u003ch3\u003eWhat Is In The Pack\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg total, skin on portions\u003c\/li\u003e\n\u003cli\u003eBoneless fillets, cut to even thickness\u003c\/li\u003e\n\u003cli\u003eKept at -18 C or below\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw in the refrigerator and cook the same day if possible\u003c\/li\u003e\n\u003cli\u003eOily fish does not keep long once thawed\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLay skin side down in a hot pan and press flat until the skin crisps, then turn once\u003c\/li\u003e\n\u003cli\u003eSeason with lemon, salt and herbs and grill until the edges char\u003c\/li\u003e\n\u003cli\u003eMarinate briefly and bake, or cure the fillets for a sushi style plate\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"JESSE FRANKLIN","offers":[{"title":"Default Title","offer_id":67582597365928,"sku":null,"price":22.74,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/9934\/4808\/files\/frozen-mackerel-fillets-1.jpg?v=1790741053"}],"url":"https:\/\/jefrbyte.shop\/collections\/frozen-fish.oembed","provider":"JESSE FRANKLIN STORE","version":"1.0","type":"link"}