Frozen Sea Intestines
Frozen Sea Intestines
Shipping Information
Shipping Information
We ship all orders via overnight delivery to ensure maximum freshness. All seafood is flash-frozen and packed with dry ice in insulated containers.
Product Details
Product Details
Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.
Returns & Refunds
Returns & Refunds
Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.
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Frozen Sea Intestines
What you are getting
The muscular body wall of the marine spoon worm (Urechis unicinctus), 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.
Where it comes from
Gathered 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.
Specifications
- Cut: whole tubes, ends trimmed, innards removed
- Net weight: 2 kg per box
- Cleaning: sand and membrane removed before freezing
- Packing: vacuum sealed, individually frozen
State and handling
Raw and frozen. Already gutted, so what thaws on your bench is ready to cut and cook.
Storage
Hold 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.
Shelf life and delivery
Best within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives frozen hard.
How to cook it
It behaves a lot like a thick clam strip: sweet, saline, and very quick to overcook.
- With chives: cut into short lengths and stir-fry over high heat with garlic and light soy for about 90 seconds.
- Skewers: thread, brush with oil, season with salt, pepper and chilli, and grill until the surface chars.
- Hot pot: 10 to 20 seconds in boiling broth, then straight out.
- Quick braise: sear ginger and garlic, add the tubes and a light sauce, and pull the pan off the heat while they are still springy.
Allergen
No declared allergens in the product itself. Packed in a facility that also handles fish, crustaceans and molluscs.
