{"title":"Sashimi and Raw Bar","description":"\u003cp\u003eHand-cut fish and shellfish for serving cold: salmon sliced for sashimi and oysters opened on the half shell. Thaw, plate, eat.\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":"rushan-jumbo-oysters","title":"Rushan Jumbo Oysters","description":"\u003cp\u003ePlump Pacific oysters from the Rushan beds, opened on the half shell and frozen within hours so the liquor stays in the shell.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003ePacific oysters (\u003cem\u003eCrassostrea gigas\u003c\/em\u003e) opened on the half shell with the meat left in place. The shells are cleaned and the meat holds its natural liquor. Size is the jumbo grade, and the meat fills most of the shell.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eGrown on racks and longlines off Rushan on the Shandong coast, where the Yellow Sea runs cold and mineral-rich through the winter. Oysters are graded, opened and frozen on site, then packed shell down so the liquor does not spill in transit.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003ePacific oyster, \u003cem\u003eCrassostrea gigas\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eHalf shell, meat and liquor intact\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\u003eJumbo, about 12 to 16 pieces per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eTray packed, shell down\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. Frozen raw oysters are for cooking through or for a fast thaw and immediate service, not for keeping on a raw bar for hours.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, shells flat. Once thawed, eat within 24 hours and keep them cold the whole time. Do not refreeze.\u003c\/p\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003eBest within 6 months of the production date on the box. Ships in insulated liners with dry ice; open the box on arrival and check the shells are still hard frozen before storing.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eStraight from the shell is the best way to eat these, but they also take well to heat.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw\u003c\/strong\u003e serve on crushed ice with lemon, or a mignonette of vinegar and shallot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e top with garlic butter and grill for 4 to 5 minutes until the edges curl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRockefeller\u003c\/strong\u003e cover with spinach, breadcrumb and parmesan and bake at 220 C for 8 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFried\u003c\/strong\u003e dust in cornmeal and fry for 90 seconds until the crust is golden.\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":49998659846382,"sku":"JF-004","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0834\/5622\/9614\/files\/rushan-jumbo-oysters-1.jpg?v=1794194215"}],"url":"https:\/\/jafrzone.shop\/collections\/sashimi-and-raw-bar.oembed","provider":"JAMES FRASER","version":"1.0","type":"link"}