{"title":"Cut and Prepped","description":"\u003cp\u003eTrimmed, sectioned and cleaned before freezing, so the kitchen work is already done. Open the box, thaw what you need, and cook.\u003c\/p\u003e","products":[{"product_id":"frozen-geoduck-siphon-meat","title":"Frozen Geoduck Siphon Meat","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eThe edible siphon of the geoduck clam (\u003cem\u003ePanopea generosa\u003c\/em\u003e), with the dark outer skin taken off and the tough rim trimmed away. What is left is the pale, dense neck meat, whole and uncut, in pieces of roughly even length.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eDug from sandy intertidal beds along the North Pacific coast and landed live, then shucked and trimmed the same day. The meat goes into the freezer within hours of landing rather than travelling on ice, which is what keeps the texture crisp instead of spongy.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: siphon only, skin off, whole pieces\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eGrade: even piece size within the box\u003c\/li\u003e\n\u003cli\u003ePacking: vacuum sealed, individually frozen pieces\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen, not cooked. Pieces are frozen separately so you can take out what you need and put the rest back.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, or seal the bag and put it in cold water if you are cooking within the hour. Do not thaw on the bench and do not refreeze once fully thawed.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Orders leave in insulated liners with dry ice and arrive hard frozen. Check the box is still frozen on arrival and refrigerate immediately.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThe whole trick here is speed. Sliced thin and served chilled on ice with soy and wasabi, it eats like a sweet, crunchy clam.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e blanch 8 to 15 seconds, no more, until the edges just curl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry:\u003c\/strong\u003e slice, then toss over high heat with ginger, garlic and chilli for under a minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled salad:\u003c\/strong\u003e blanch briefly, plunge into iced water, drain, and dress with vinegar, sesame oil and chilli.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePast about a minute of heat it turns tight and rubbery, and there is no way back.\u003c\/p\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"ARCHER RICHARDSON","offers":[{"title":"Default Title","offer_id":68152510873888,"sku":"AR-001","price":89.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/5395\/2288\/files\/frozen-geoduck-siphon-meat-1.jpg?v=1793937838"},{"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"}],"url":"https:\/\/arrinow.shop\/collections\/cut-and-prepped.oembed","provider":"ARCHER RICHARDSON STORE","version":"1.0","type":"link"}