{"title":"Shellfish Selection","description":"\u003cp\u003eOysters and mantis shrimp, the two shellfish in the range: one for the raw bar, one for the fryer.\u003c\/p\u003e","products":[{"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"},{"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"}],"url":"https:\/\/jafrzone.shop\/collections\/shellfish-selection.oembed","provider":"JAMES FRASER","version":"1.0","type":"link"}