{"title":"Grill and Sear","description":"\u003cp\u003eCuts built for dry heat: whole sardines, squid skewers, scored snakehead fillet and salmon for a quick sear.\u003c\/p\u003e","products":[{"product_id":"norwegian-salmon-sashimi-slices","title":"Norwegian Salmon Sashimi Slices","description":"\u003cp\u003eCentre-cut Atlantic salmon, hand-sliced for sashimi and deep-frozen within hours of harvest, so it reaches you as clean and firm as it left the fjord.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eFarmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e), skin off, pin bones out, cut from the thick centre of the fillet into slices of roughly 5 mm. The slices are portioned and packed flat so they separate without tearing.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eRaised in open sea pens in the cold, fast-moving fjords of western Norway, where water temperatures stay low year round and stock density is kept deliberately low. Fish are harvested to order, filleted and sliced at the plant, then blast frozen at -40 C the same day.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eAtlantic salmon, \u003cem\u003eSalmo salar\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eSkinless centre-cut slices, about 5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eSashimi grade, hand sliced\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, flat packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eRaw and frozen, not cooked and not previously thawed. Each slice is frozen separately enough that you can lift out what you need.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or colder. Move the box to the refrigerator for 8 to 12 hours to thaw, then open the vacuum pack only when you are ready to plate. Once thawed, hold at 0 to 4 C and use within 24 hours. Do not refreeze.\u003c\/p\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date stamped on the box. Orders travel in insulated liners with dry ice and arrive hard frozen; check the pack is still solid on arrival and refrigerate or freeze it straight away.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eSashimi is the point of this cut, and it needs nothing beyond good soy and a little wasabi.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e slice on the bias to about 8 mm, plate over crushed ice, serve immediately.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNigiri\u003c\/strong\u003e drape a slice over a hand-formed rice ball and press once, gently.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoke\u003c\/strong\u003e cube the slices, dress with soy, sesame oil, lime and scallion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAburi\u003c\/strong\u003e sear the top with a torch for a few seconds until the surface just whitens.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen Information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JAMES FRASER","offers":[{"title":"Default Title","offer_id":49998659584238,"sku":"JF-001","price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0834\/5622\/9614\/files\/norwegian-salmon-sashimi-1.jpg?v=1794194210"},{"product_id":"extra-large-whole-sardines","title":"Extra Large Whole Sardines","description":"\u003cp\u003eBig, fat sardines rather than the small ones sold by the handful, gutted and scaled so they go straight onto the grill.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eWhole sardines (\u003cem\u003eSardina pilchardus\u003c\/em\u003e) at the top of the size grade, headed and gutted with the scales removed. The skin stays on, which is what crisps over charcoal.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003ePurse-seined in the north-east Atlantic during the summer and autumn run, when the fish carry the most fat. Landed and processed within hours, then frozen at sea in single layers.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eEuropean pilchard, \u003cem\u003eSardina pilchardus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eWhole, headed and gutted, scaled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eXL grade, about 6 to 8 fish per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Cleaned, so the only work left is a rinse and a pat dry.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, or cook from frozen over charcoal, allowing a few extra minutes a side. Dry the skin thoroughly before frying or it will stick. 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 frozen with dry ice in insulated liners and arrives hard; keep frozen until the day you cook them.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eSardines are forgiving as long as you keep the skin intact and the heat high.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharcoal grilled\u003c\/strong\u003e oil and salt the fish, grill 3 to 4 minutes a side until the skin blisters and lifts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e lay skin down in a hot pan and press gently for the first minute, then turn once and finish for 2 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEscabeche\u003c\/strong\u003e fry briefly, then cover with warm vinegar, onion and bay and leave to cool overnight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaked\u003c\/strong\u003e roast at 220 C with lemon, garlic and olive oil for 12 to 15 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen Information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JAMES FRASER","offers":[{"title":"Default Title","offer_id":49998659748078,"sku":"JF-003","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0834\/5622\/9614\/files\/extra-large-whole-sardines-1.jpg?v=1794194213"},{"product_id":"salt-and-pepper-mantis-shrimp","title":"Salt and Pepper Mantis Shrimp","description":"\u003cp\u003eMantis shrimp cleaned and dusted with a salt and Sichuan pepper mix, so the hard part is already done and the frying takes four minutes.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eMantis shrimp (\u003cem\u003eOratosquilla oratoria\u003c\/em\u003e), whole, with the legs and the sharp front appendages trimmed and the body cleaned. Coated in a dry rub of sea salt, Sichuan pepper, garlic and chilli, then frozen.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eWild-caught in the coastal waters of the north-west Pacific, sorted for size and cleaned by hand at the processing plant the same day. The dry rub is applied before freezing so it seasons the shell as it thaws.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eMantis shrimp, \u003cem\u003eOratosquilla oratoria\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eWhole, trimmed and cleaned\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003eAbout 20 to 30 pieces per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, Sichuan pepper, garlic, chilli\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eCleaned, seasoned and frozen raw. The coating is already on, so do not rinse it off.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator overnight on a rack so any liquid drains away. Pat dry before frying; wet shells will not crisp. Cook the same day it thaws and do not refreeze.\u003c\/p\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Shipped frozen with dry ice; on arrival, freeze immediately or thaw and cook within 24 hours.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eDeep frying is the classic treatment and the one this seasoning was built for.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried\u003c\/strong\u003e fry at 180 C for 3 to 4 minutes until the shells turn orange-red, then drain and scatter with sliced chilli and scallion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir-fried\u003c\/strong\u003e 200 C for 8 minutes, shaking the basket once.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWok-tossed\u003c\/strong\u003e sear in a very hot wok with a little oil for 3 minutes, then toss with fried garlic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e steam for 5 minutes and serve with soy, ginger and scallion oil.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen Information\u003c\/h3\u003e\u003cp\u003eContains crustaceans. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"JAMES FRASER","offers":[{"title":"Default Title","offer_id":49998659944686,"sku":"JF-005","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0834\/5622\/9614\/files\/salt-and-pepper-mantis-shrimp-1.jpg?v=1794194217"},{"product_id":"squid-skewers-ready-to-grill","title":"Squid Skewers Ready to Grill","description":"\u003cp\u003eSquid bodies cleaned, scored and threaded on bamboo, which takes the fiddly part out of a barbecue and leaves you with something that cooks in four minutes.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eSquid mantle (\u003cem\u003eLoligo\u003c\/em\u003e species), cut into wide strips, scored lightly on both sides and threaded onto bamboo skewers. Tentacles are removed and the bodies cleaned of quill and beak before skewering.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eWild-caught in the north-west Pacific and prepared on the same site as the catch. The skewers are frozen flat in trays so the bamboo stays straight and the pieces do not fuse together.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSquid, \u003cem\u003eLoligo\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eScored strips on bamboo skewers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003eAbout 18 to 22 skewers per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eTray frozen, flat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eRaw and frozen, skewered and ready. Nothing needs trimming or threading.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or colder. Cook from frozen on the grill, or thaw in the refrigerator for 4 hours. If you thaw them, dry the surface first. Do not refreeze.\u003c\/p\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Shipped frozen with dry ice and arrives hard; keep the tray flat in the freezer so the skewers do not bend.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eA hot grill and a glaze applied in the last minute are all this needs.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharcoal\u003c\/strong\u003e grill 2 to 3 minutes a side over direct heat, brushing with soy, mirin and garlic in the final minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven\u003c\/strong\u003e 220 C for 8 to 10 minutes on a lined tray, turning once.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan\u003c\/strong\u003e sear in a ridged pan for 2 minutes a side and finish with lemon and olive oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir-fried\u003c\/strong\u003e 200 C for 7 minutes, turning halfway.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen Information\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"JAMES FRASER","offers":[{"title":"Default Title","offer_id":49998660108526,"sku":"JF-007","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0834\/5622\/9614\/files\/squid-skewers-ready-to-grill-1.jpg?v=1794194220"},{"product_id":"scored-snakehead-fish-fillets","title":"Scored Snakehead Fish Fillets","description":"\u003cp\u003eBoneless snakehead fillet with a fine diamond score cut into the flesh, which keeps the pieces whole in a simmering broth instead of flaking apart.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eSnakehead (\u003cem\u003eChanna argus\u003c\/em\u003e), filleted off the bone, skinned and scored on the flesh side in a shallow diamond pattern that stops short of the skin.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eFarmed in still, cool freshwater ponds in southern China and processed within hours of harvest. The fillets are trimmed, scored by hand and frozen flat so the cut pattern stays clean.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSnakehead, \u003cem\u003eChanna argus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBoneless fillet, diamond scored\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003eAbout 4 to 6 fillets per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eFlat frozen, interleaved\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eRaw and frozen, boneless and scored. There is no filleting or scoring left to do.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, or slice straight from frozen for hot pot. Pat dry before searing. 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 frozen in insulated liners with dry ice; store hard frozen on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eThe firm flesh holds up to long, wet cooking, which is where this fish is at its best.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoached in chilli broth\u003c\/strong\u003e slide the scored fillet into simmering broth and poach for 4 minutes without stirring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay on a plate with ginger and scallion, steam for 7 minutes, then dress with hot oil and soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e slice thin against the score and cook in the broth for 30 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared\u003c\/strong\u003e sear skin side down for 3 minutes, turn and finish for 2 minutes with butter and lemon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen Information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JAMES FRASER","offers":[{"title":"Default Title","offer_id":49998660206830,"sku":"JF-008","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0834\/5622\/9614\/files\/scored-snakehead-fish-fillets-1.jpg?v=1794194222"}],"url":"https:\/\/jafrzone.shop\/collections\/grill-and-sear.oembed","provider":"JAMES FRASER","version":"1.0","type":"link"}