{"title":"Fillets and Prepared","description":"\u003cp\u003eCut and cooked seafood that needs no cleaning: boneless portions ready for the pan, and charcoal-grilled eel that only needs warming.\u003c\/p\u003e","products":[{"product_id":"frozen-salmon-fillet-skin-on","title":"Frozen Salmon Fillet, Skin-On","description":"\u003cp\u003eA skin-on side portion cut from the loin of Atlantic salmon, trimmed of belly fat and pin bones. The flesh is a deep coral pink with fine white marbling, firm enough to sear without falling apart and rich enough to eat barely cooked.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003eThe loin section of \u003cem\u003eSalmo salar\u003c\/em\u003e, sliced into portion-sized pieces with the skin left on and the dark blood line removed. Sold boneless, tail off.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in cold-water sea pens in the North Atlantic and cut at a shore plant within a day of harvest, so the flesh never sits in warm air before it is chilled.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eSalmo salar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCut\u003c\/th\u003e\n\u003ctd\u003eLoin portion, skin on, boneless\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePortions\u003c\/th\u003e\n\u003ctd\u003e4 to 6 pieces, 300 to 400 g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThickness\u003c\/th\u003e\n\u003ctd\u003e2.5 to 3 cm at the thickest point\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eVacuum sealed piece by piece inside a printed carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen hard and glazed, with each portion sealed on its own so you can take one out and put the rest straight back. Flesh should feel solid with no soft patches.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHold at −18 °C or colder; the practical window is nine months\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, still inside the vacuum bag\u003c\/li\u003e\n\u003cli\u003ePat the surface dry before it hits the pan, or it will steam instead of brown\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed; cook within three days\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 9 months from the production date stamped on the carton\u003c\/li\u003e\n\u003cli\u003ePacked in an insulated liner with gel packs and sent on a cold chain\u003c\/li\u003e\n\u003cli\u003eCheck the box is still firm at the centre when it arrives and freeze it at once\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan sear\u003c\/strong\u003e — skin down in a hot dry pan for four to five minutes, then thirty seconds on the other side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven\u003c\/strong\u003e — 190 °C for ten to twelve minutes on a lined tray\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCure\u003c\/strong\u003e — salt and sugar for twelve hours, then slice thin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e — skin side down on a mat over medium heat\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":"RORY HARRIS","offers":[{"title":"Default Title","offer_id":68109029376036,"sku":"RH-SEA-001","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/7586\/9476\/files\/frozen-salmon-fillet-skin-on-1.jpg?v=1794539402"},{"product_id":"unagi-kabayaki-grilled-eel","title":"Unagi Kabayaki Grilled Eel","description":"\u003cp\u003eFreshwater eel split, steamed, then grilled over charcoal and brushed four times with a reduced soy glaze. The result is a lacquered amber surface, soft fatty meat underneath and almost no bones, ready to heat and put on rice.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eAnguilla japonica\u003c\/em\u003e, butterflied and cooked in the kabayaki style, then frozen. Each piece is a whole butterflied side, packed five to a box with the glaze already set.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in running freshwater ponds and processed at a plant that grills over binchotan charcoal, which is what gives the skin its blistered, slightly crisp edge.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eAnguilla japonica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStyle\u003c\/th\u003e\n\u003ctd\u003eKabayaki, grilled and glazed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCount\u003c\/th\u003e\n\u003ctd\u003e5 butterflied sides per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e350 to 400 g per side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eIndividually wrapped, sauce sachet included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen flat with the glaze intact. Small ice crystals on the surface are normal; a dry, chalky patch means it has been held too long at the wrong temperature.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder and use within six months\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator in the sealed wrapper so the glaze does not wash off\u003c\/li\u003e\n\u003cli\u003eReheat from thawed, not from frozen, or the outside burns before the centre warms\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 6 months from the production date on the carton\u003c\/li\u003e\n\u003cli\u003eSent in an insulated liner with gel packs on a cold chain\u003c\/li\u003e\n\u003cli\u003eFreeze on arrival and keep the pieces flat so the glaze stays even\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice bowl\u003c\/strong\u003e — warm under a grill for three minutes, lay over rice, spoon on the sachet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi\u003c\/strong\u003e — cut into strips while barely warm and press onto rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan\u003c\/strong\u003e — glaze side up in a dry pan until the sauce bubbles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroil\u003c\/strong\u003e — two minutes under a hot element, watching closely\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen information\u003c\/h3\u003e\u003cp\u003eContains fish, soy and wheat. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"RORY HARRIS","offers":[{"title":"Default Title","offer_id":68109030850596,"sku":"RH-SEA-007","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/7586\/9476\/files\/unagi-kabayaki-grilled-eel-1.jpg?v=1794539420"}],"url":"https:\/\/rohaelec.shop\/collections\/fillets-and-prepared.oembed","provider":"RORY HARRIS","version":"1.0","type":"link"}