{"title":"Braise and Simmer","description":"\u003cp\u003eThe cuts that hold together in a covered pan: firm fish, thick sections and tubes that take on sauce instead of falling apart. Built for soy braises, clay pots and long simmers.\u003c\/p\u003e","products":[{"product_id":"frozen-sea-intestines","title":"Frozen Sea Intestines","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eThe muscular body wall of the marine spoon worm (\u003cem\u003eUrechis unicinctus\u003c\/em\u003e), a burrowing creature that lives in tidal mud flats. Inside and out is cleaned and the sand sac is removed, leaving a thick, hollow, pinkish tube.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eGathered from tidal flats along the Yellow Sea coast, where it is a long-standing market ingredient rather than a novelty. Cleaning is done by hand at the landing site, then the tubes are frozen straight away.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole tubes, ends trimmed, innards removed\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eCleaning: sand and membrane removed before freezing\u003c\/li\u003e\n\u003cli\u003ePacking: vacuum sealed, individually frozen\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Already gutted, so what thaws on your bench is ready to cut and cook.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, or seal and hold in cold water. Rinse and drain well, but do not leave it soaking, which washes out the brine that gives it its flavour. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives frozen hard.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eIt behaves a lot like a thick clam strip: sweet, saline, and very quick to overcook.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith chives:\u003c\/strong\u003e cut into short lengths and stir-fry over high heat with garlic and light soy for about 90 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkewers:\u003c\/strong\u003e thread, brush with oil, season with salt, pepper and chilli, and grill until the surface chars.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e 10 to 20 seconds in boiling broth, then straight out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick braise:\u003c\/strong\u003e sear ginger and garlic, add the tubes and a light sauce, and pull the pan off the heat while they are still springy.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eNo declared allergens in the product itself. Packed in a facility that also handles fish, crustaceans and molluscs.\u003c\/p\u003e","brand":"ARCHER RICHARDSON","offers":[{"title":"Default Title","offer_id":68152510906656,"sku":"AR-002","price":42.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/5395\/2288\/files\/frozen-sea-intestines-1.jpg?v=1793937839"},{"product_id":"frozen-cut-hairtail-sections","title":"Frozen Cut Hairtail Sections","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eRibbonfish (\u003cem\u003eTrichiurus lepturus\u003c\/em\u003e), a long, silver, scale-less fish also sold as hairtail or cutlassfish, cut into mid-body sections. The thin tail end is trimmed off and discarded, so each piece is thick, meaty and close to bone-free.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCaught in the East China Sea and cut and frozen at the processing plant within a day of landing. Belly membranes and internal debris are cleaned out before the sections are packed.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: mid-body sections, tail end removed\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eSkin: intact silver skin left on\u003c\/li\u003e\n\u003cli\u003ePacking: vacuum sealed, sections frozen separately\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. No cutting needed once thawed, which is most of the point of buying it this way.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator. Pat the surface completely dry before frying, or the skin will spit and will not crisp. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives frozen hard.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e dust lightly with starch, fry until golden on both sides, then simmer with ginger, garlic, dried chilli and soy until the sauce coats.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrisp-fried:\u003c\/strong\u003e season with salt and pepper and fry over medium-low heat until a golden crust forms on both sides. Serve with lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBattered:\u003c\/strong\u003e dip in a thin batter and deep-fry until golden.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed:\u003c\/strong\u003e lay the sections on a plate with ginger and scallion, steam, then pour hot seasoned oil over the top.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"ARCHER RICHARDSON","offers":[{"title":"Default Title","offer_id":68152511529248,"sku":"AR-003","price":38.5,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/5395\/2288\/files\/frozen-cut-hairtail-sections-1.jpg?v=1793937841"},{"product_id":"frozen-whole-yellow-croaker","title":"Frozen Whole Yellow Croaker","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eYellow croaker (\u003cem\u003eLarimichthys polyactis\u003c\/em\u003e), a small drum fish named for the golden sheen along its belly and flanks. Fish are sold whole, scaled and gutted, with the body shape and skin left intact, which is how they are usually cooked.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCaught in the East China Sea and frozen soon after landing. The fish are graded by size before packing so a box holds fish of comparable weight and cooks evenly.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, scaled, gutted, head on\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eSkin: golden-yellow, intact\u003c\/li\u003e\n\u003cli\u003ePacking: vacuum sealed, IQF\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Gutted already, so a rinse of the belly cavity is all the preparation it needs.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Partially thaw in the refrigerator before cooking; a fully thawed fish is fragile and tears when you turn it in the pan. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives frozen hard.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoy-braised:\u003c\/strong\u003e fry the whole fish until the skin is golden, then add ginger, scallion, dried chilli, star anise and soy, and simmer until the sauce glazes the fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed:\u003c\/strong\u003e ginger and scallion in the cavity and on top, steam until just done, then pour hot seasoned oil over.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried:\u003c\/strong\u003e dried surface, medium heat, crisp on both sides. Serve with lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried:\u003c\/strong\u003e hot oil until the skin blisters and the flesh is cooked through.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"ARCHER RICHARDSON","offers":[{"title":"Default Title","offer_id":68152512282912,"sku":"AR-007","price":44.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/5395\/2288\/files\/frozen-whole-yellow-croaker-1.jpg?v=1793937848"},{"product_id":"frozen-whole-turbot","title":"Frozen Whole Turbot","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eTurbot (\u003cem\u003eScophthalmus maximus\u003c\/em\u003e), a flatfish with a broad, diamond-shaped body and mottled brown skin. The flesh is thick, bright white and firm, with a fine grain and a flavour closer to sweet than fishy. Cooked whole on the bone, it is one of the better flatfish to serve as a centrepiece.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eFarmed in cold coastal water and harvested to size, then gutted, cleaned and frozen at the plant. Fish are graded before packing so boxes hold comparable weights.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, gutted, cleaned, fins on\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eSkin: mottled, intact\u003c\/li\u003e\n\u003cli\u003ePacking: vacuum sealed, IQF\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Gutted and cleaned already; the bones lift away cleanly once cooked, which makes it easy to serve.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, keeping the fish flat so the flesh is not compressed. Do not refreeze once thawed.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives frozen hard.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted:\u003c\/strong\u003e score the skin, rub with olive oil, garlic and herbs, and roast until the flesh lifts off the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed:\u003c\/strong\u003e ginger and scallion on top, steam until the flesh turns opaque, then dress with hot seasoned oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-cooked:\u003c\/strong\u003e dry the surface, medium-high heat, skin side first until crisp, then finish the second side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e simmer whole in soy, ginger and scallion for a savoury home-style plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"ARCHER RICHARDSON","offers":[{"title":"Default Title","offer_id":68152512348448,"sku":"AR-008","price":59.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/5395\/2288\/files\/frozen-whole-turbot-1.jpg?v=1793937850"}],"url":"https:\/\/arrinow.shop\/collections\/braise-and-simmer.oembed","provider":"ARCHER RICHARDSON STORE","version":"1.0","type":"link"}