{"title":"Complete Seafood Range","description":"\u003cp\u003eOne of everything on the counter: shellfish for the pot, whole fish for the steamer, steaks for the pan and crustaceans for the grill.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFrozen Beltfish Middle-Cut Steaks\u003c\/li\u003e\n\u003cli\u003eFrozen Giant Prawns\u003c\/li\u003e\n\u003cli\u003eFrozen Whole Scampi\u003c\/li\u003e\n\u003cli\u003eFrozen Eel Fillets\u003c\/li\u003e\n\u003cli\u003eFrozen Squid Flowers\u003c\/li\u003e\n\u003cli\u003eFrozen Red Rockfish\u003c\/li\u003e\n\u003cli\u003eFrozen Green Lipped Mussels\u003c\/li\u003e\n\u003cli\u003eFrozen Oysters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBuilt for a spread rather than a single dish — steam one thing, grill another, and keep a cold plate going in between.\u003c\/p\u003e","products":[{"product_id":"frozen-beltfish-steaks","title":"Frozen Beltfish Middle-Cut Steaks","description":"\u003cp\u003eA long, ribbon-thin ocean fish, cut into thick middle sections with the head and tail taken off so only the meaty centre of the body is packed. The flesh is dense and white with one central bone and very few fine pin bones, which is why it holds together in a hot pan instead of flaking apart.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught in open ocean water and trimmed on shore, then frozen in the same working shift so the flesh never sits warm between boat and packing line.\u003c\/p\u003e\n\u003ch3\u003eCut And Size\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMiddle sections only — head-off, tail-off, no thin tail-end pieces\u003c\/li\u003e\n\u003cli\u003eThick, even steaks, roughly 2 cm across the back\u003c\/li\u003e\n\u003cli\u003ePacked as a 2 kg bag, sold by weight rather than by count\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen once, at sea. The bags are sealed flat so the sections stay separate and you can take out what you need.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw overnight in the refrigerator, or seal the bag and hold it under cold running water. Cook within a day of thawing and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the packing date printed on the bag. Shipped frozen in an insulated box with gel ice; check that the pack is still solid on arrival and move it straight to the freezer.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003ePat the sections completely dry, score the skin lightly, and fry in a shallow layer of oil over medium-high heat until the edges go golden and crisp — roughly four minutes a side. Braise with soy, ginger and a little sugar if you want a softer result, or steam the sections with salted black beans. The meat tightens if it is cooked hard for too long, so stop as soon as it turns opaque.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219554902,"sku":"FROZENBELTFISHSTEAKS","price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-beltfish-steaks-1.jpg?v=1794625975"},{"product_id":"frozen-giant-prawns","title":"Frozen Giant Prawns","description":"\u003cp\u003eBig, head-on crustaceans in the 20\/30 count grade, which means twenty to thirty whole bodies to the kilo. The shell is a glossy grey-green, the flesh underneath is tight and springy, and the head carries a deep sweetness that flavours whatever the prawns are cooked in.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed and harvested from clean coastal water, then frozen on the same day they leave the pond so the shell never dulls.\u003c\/p\u003e\n\u003ch3\u003eSize And Grade\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e20\/30 grade — large, even bodies that cook at the same rate\u003c\/li\u003e\n\u003cli\u003eHeads and shells left on, which protects the meat from drying out\u003c\/li\u003e\n\u003cli\u003ePacked as a 2 kg bag; roughly 40 to 60 whole prawns per bag\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw, individually quick-frozen with a light glaze, so the bodies stay loose in the bag instead of freezing into one block.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw in the refrigerator overnight — never in warm water, which softens the flesh. Use within a day of thawing and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the packing date on the bag. Shipped in an insulated box with gel ice; the pack should arrive hard and frost-covered.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003eSplit the backs and grill shell-side down with garlic butter until the shells blush red, or sear in a screaming-hot pan for two minutes a side and finish with lime. They also carry a coconut curry well, and a thirty-second blanch is all they need before a stir-fry. Pull them off the heat the moment the shell turns fully red — a minute longer and the meat turns firm and dry.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219718742,"sku":"FROZENGIANTPRAWNS","price":46.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-giant-prawns-1.jpg?v=1794625977"},{"product_id":"frozen-whole-scampi","title":"Frozen Whole Scampi","description":"\u003cp\u003eA slim, deep-water crustacean with long narrow claws and bright orange-red shell segments. The tail meat is pale, sweet and fine-grained, closer to lobster than to prawn, and it stays tender as long as it is cooked fast.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught from cold northern fishing grounds and frozen aboard or on landing, which is why the shells keep their colour and the meat keeps its snap.\u003c\/p\u003e\n\u003ch3\u003eSize And Grade\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhole bodies with heads, shells and claws intact\u003c\/li\u003e\n\u003cli\u003eEven length across the pack so a tray cooks through together\u003c\/li\u003e\n\u003cli\u003ePacked as a 2 kg bag, sold by weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen whole, never cooked, so you decide how far to take it.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw slowly in the refrigerator — a fast thaw costs you the texture. Cook the same day and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the packing date on the bag. Shipped frozen with gel ice in an insulated box; check the pack is solid before it goes into the freezer.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003eSplit the tails lengthways and grill cut-side up with garlic butter for three or four minutes until the meat just turns opaque. Or poach briefly in salted water and serve cold with a sharp mayonnaise. For a richer plate, top the split tails with cream and grated cheese and bake until the surface blisters. Overcooking is the only way to spoil them.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219784278,"sku":"FROZENWHOLESCAMPI","price":54.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-whole-scampi-1.jpg?v=1794625979"},{"product_id":"frozen-eel-fillets","title":"Frozen Eel Fillets","description":"\u003cp\u003eBoneless portions cut from a long, muscular freshwater fish, cleaned and skinned before freezing. The flesh is rich and slightly oily, with a fine grain that turns soft and glossy under heat rather than flaking apart, which is why it takes a sticky glaze so well.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in managed freshwater ponds, then processed and frozen in the same facility so the flesh is packed while it is still firm.\u003c\/p\u003e\n\u003ch3\u003eCut And Size\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBoned fillet portions, skin removed, trimmed to an even thickness\u003c\/li\u003e\n\u003cli\u003eEach portion is a single serving; the bag is sold as 2 kg by weight\u003c\/li\u003e\n\u003cli\u003eNo head, tail or trimmings in the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen once, portioned flat so the pieces separate cleanly.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw overnight in the refrigerator. Cook within a day and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the packing date printed on the bag. Shipped frozen in an insulated box with gel ice; the pack should arrive hard.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003eFor a glazed plate, brush the portions with a mix of soy, mirin and a little sugar and grill until the surface caramelises and the flesh gives under a fork. Steam with fermented black beans, garlic and chilli for a softer result, or drop pieces into a simmering miso broth with tofu and greens at the very end. Keep the heat gentle — fast boiling makes the flesh tighten and the fat run out.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219817046,"sku":"FROZENEELFILLETS","price":42.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-eel-fillets-1.jpg?v=1794625982"},{"product_id":"frozen-squid-flowers","title":"Frozen Squid Flowers","description":"\u003cp\u003eSquid bodies that have been skinned, cleaned and scored in a fine cross-hatch, then cut into pieces. Drop them into hot water or a wok and each piece curls up into a tight flower, which is where the name comes from — and the scoring also means they cook through in under a minute.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught in open ocean water, cleaned and scored on shore, then frozen immediately after cutting so the surface stays bright white.\u003c\/p\u003e\n\u003ch3\u003eCut And Size\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePre-scored into a flower pattern, skin and inner membrane removed\u003c\/li\u003e\n\u003cli\u003eEven piece size across the bag so they curl at the same moment\u003c\/li\u003e\n\u003cli\u003eIndividually frozen and packed as 2 kg by weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw, individually quick-frozen, so you can take a handful out without defrosting the whole bag.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw in the refrigerator, or drop them in still frozen for a hot pot. Drain well before cooking and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 8 months of the packing date on the bag. Shipped frozen with gel ice in an insulated box; check the pack is solid on arrival.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003eBlanch in boiling water for twenty to forty seconds until the pieces curl, drain hard, then toss in a very hot wok with chilli, garlic and spring onion — thirty seconds is enough. They also go straight into a hot pot and come out in under a minute, or can be patted dry and flash-fried until the tips turn pale gold. Anything past two minutes of heat makes them rubbery.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219849814,"sku":"FROZENSQUIDFLOWERS","price":24.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-squid-flowers-1.jpg?v=1794625984"},{"product_id":"frozen-red-rockfish","title":"Frozen Red Rockfish","description":"\u003cp\u003eA deep-bodied, scarlet-skinned fish landed whole, with clear eyes and red gills still showing when it is packed. The flesh is thick and flaky, breaks into large soft flakes, and carries one main bone with almost nothing fine to pick out, which makes it easy to serve to children and older guests.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught in cold offshore water and frozen whole within hours, so the skin keeps its colour and the belly stays firm.\u003c\/p\u003e\n\u003ch3\u003eSize And Grade\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhole fish, gutted and scaled, one per bag\u003c\/li\u003e\n\u003cli\u003eEach fish runs about 800 g to 1 kg, so a 2 kg bag holds two or three\u003c\/li\u003e\n\u003cli\u003eSold by total weight rather than a fixed count\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen whole, head on, so the collar meat stays moist.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw overnight in the refrigerator. Rinse the cavity, cook within a day and never refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the packing date on the bag. Shipped frozen in an insulated box with gel ice; the fish should arrive hard and unmarked.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003eScore the thickest part of the back, sit the fish on a plate over ginger and spring onion, and steam hard for eight to ten minutes until the flesh at the bone turns opaque. Finish with hot oil poured over a spoon of seasoned soy. It also braises well in a soy and rock-sugar sauce, or can be fried whole in a shallow pan after being patted completely dry.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219882582,"sku":"FROZENREDROCKFISH","price":38.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-red-rockfish-1.jpg?v=1794625986"},{"product_id":"frozen-green-lipped-mussels","title":"Frozen Green Lipped Mussels","description":"\u003cp\u003eShell-on bivalves with a striking emerald band along the lip of each shell and a full, plump body inside. The meat is sweet and clean with a briny edge, and the shells hold up to baking and grilling without the meat shrinking away.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRope-grown in cold southern coastal water, harvested and blast-frozen the same day, which is what keeps the shell colour so vivid.\u003c\/p\u003e\n\u003ch3\u003eSize And Grade\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLarge hand-selected shells with a high meat-to-shell ratio\u003c\/li\u003e\n\u003cli\u003eShell-on, beard removed and outer surface cleaned\u003c\/li\u003e\n\u003cli\u003ePacked as a 2 kg bag, sold by weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen in the half shell, so they can go straight into a pan or under a grill.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw in the refrigerator. Cook within a day of thawing and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the packing date on the bag. Shipped frozen in an insulated box with gel ice; check the pack is solid before freezing again.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003eSteam in a covered pot with white wine, garlic and a knob of butter until every shell opens, then discard any that stay shut. For a baked plate, top each half shell with garlic butter and breadcrumbs and grill until the surface is golden. They also fold through pasta with chilli and parsley, or simmer in a cream and lemon broth for a richer bowl.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219915350,"sku":"FROZENGREENLIPPEDMUSSELS","price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-green-lipped-mussels-1.jpg?v=1794625988"},{"product_id":"frozen-oysters","title":"Frozen Oysters","description":"\u003cp\u003eWhole bivalves in heavy, rugged shells, frozen shut so the meat stays plump and sits in its own liquor. The flavour is briny and sweet with a clean mineral finish, and the thick shell stands up to direct heat without the meat drying out.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in clean coastal water, harvested to size and blast-frozen on the same day so the liquor stays inside the shell.\u003c\/p\u003e\n\u003ch3\u003eSize And Grade\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhole shell-on oysters, graded for an even size across the bag\u003c\/li\u003e\n\u003cli\u003eFull-bodied meat with a high liquor content\u003c\/li\u003e\n\u003cli\u003ePacked as a 2 kg bag, sold by weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow It Is Frozen\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen in the shell, never shucked before freezing, which is what preserves the liquor.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw slowly in the refrigerator — a fast thaw loses the liquor. Shuck over a bowl to catch it, cook within a day and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life And Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the packing date on the bag. Shipped frozen in an insulated box with gel ice; the pack should arrive hard.\u003c\/p\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cp\u003eFor a cold plate, shuck onto crushed ice and serve with lemon and a sharp mignonette. For a hot plate, top each oyster with garlic butter and parsley and grill until the edges of the meat curl, or cover with cream and grated cheese and bake until the surface bubbles. They also slip into a hot pot broth or a quick stir-fry at the very end of cooking.\u003c\/p\u003e\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"TYLER JONES","offers":[{"title":"Default Title","offer_id":51158219948118,"sku":"FROZENOYSTERS","price":44.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/files\/frozen-oysters-1.jpg?v=1794625990"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/collections\/frozen-whole-scampi-1.jpg?v=1794626037","url":"https:\/\/tyjofast.shop\/collections\/complete-seafood-range.oembed","provider":"TYLER JONES","version":"1.0","type":"link"}