{"title":"Fish Fillets And Steaks","description":"\u003cp\u003eThe oven and pan corner: thick white steaks that hold their shape, a whole scarlet fish that steams in ten minutes, and rich boneless portions that take a glaze.\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 Red Rockfish\u003c\/li\u003e\n\u003cli\u003eFrozen Eel Fillets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFry the steaks crisp, steam the whole fish with ginger and spring onion, and grill the eel portions under a soy glaze. Between them they cover a weeknight dinner and a table set for guests.\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-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-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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/1949\/4998\/collections\/frozen-red-rockfish-1.jpg?v=1794626029","url":"https:\/\/tyjofast.shop\/collections\/fish-fillets-and-steaks.oembed","provider":"TYLER JONES","version":"1.0","type":"link"}