{"title":"Eel and Grill","description":"\u003cp\u003eDressed eel and boneless eel rolls, plus cleaned squid tentacles. The cuts that belong over coals or under a hot grill.\u003c\/p\u003e","products":[{"product_id":"frozen-squid-tentacles","title":"Frozen Squid Tentacles","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eSquid tentacles (\u003cem\u003eLoligo\u003c\/em\u003e spp.), cut as a ring around the head so the eight arms and the two long feeding tentacles stay joined to the mantle collar. The suction cups are intact, the meat is thick at the base and tapers to the tips, and the colour runs from pale ivory to a soft pink.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCaught in the Northwest Pacific and landed on the East China coast, then cleaned and frozen the same day. Freezing at the landing point, rather than after a day on ice in a truck, is what keeps the arms springy instead of watery.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e tentacle clusters, head ring on, beak and innards removed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e mixed clusters, roughly 12 to 18 cm across\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking:\u003c\/strong\u003e vacuum sealed, clusters frozen separately\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen, not blanched and not breaded. Each cluster is frozen on its own, so you can lift out what you need and put the rest back.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, or seal the bag and stand it in cold water if you are cooking within the hour. Do not thaw on the bench, and do not refreeze after a full thaw.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date printed on the box. Orders travel in insulated liners with dry ice and arrive hard frozen. Check the box on arrival and move it straight to the freezer.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThe rule with squid is short and hot, or long and slow. Anything in between turns it rubbery.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e toss with chilli, garlic and oil, then grill over high heat for 2 to 3 minutes a side until the edges char.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry:\u003c\/strong\u003e score the thick part, then fry in a very hot wok for about 90 seconds with garlic, spring onion and a splash of soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e 20 to 30 seconds in a rolling broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise:\u003c\/strong\u003e simmer for 40 minutes or more with ginger, star anise and soy until tender.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen \u0026amp; compliance\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans. This is a raw product; cook it thoroughly before serving.\u003c\/p\u003e","brand":"HENRY COLLINS","offers":[{"title":"Default Title","offer_id":50917942460613,"sku":"HC-001","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-squid-tentacles-1.jpg?v=1794194006"},{"product_id":"frozen-eel","title":"Frozen Eel","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eDressed eel (\u003cem\u003eAnguilla japonica\u003c\/em\u003e), gutted, head off and cut into portions of roughly 12 cm. The skin is left on, the backbone is in, and the flesh is thick, pale and firm with a high fat content for its size.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in ponds in East Asia and processed at a plant close to the farms. The eels are purged, dressed and frozen in the same shift, which is why the flesh still looks glassy rather than dull when it thaws.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e dressed portions, skin on, bone in, head removed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e about 12 cm per portion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking:\u003c\/strong\u003e vacuum sealed, portions frozen separately\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen, not glazed and not pre-cooked. Portions separate cleanly, so a two-person meal does not mean thawing the whole box.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator. Eel is fatty, so keep it bagged while thawing to stop the fat picking up freezer smells. 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. Orders ship in insulated liners with dry ice and arrive hard frozen. Check the seal on arrival.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eEel rewards a little patience: it needs enough heat to render the fat, and enough sauce to carry the richness.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam:\u003c\/strong\u003e arrange the portions on a plate with fermented black beans, garlic and chilli, and steam for 12 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise:\u003c\/strong\u003e sear the portions, then simmer in soy, rock sugar, ginger and star anise for 20 minutes until the sauce glazes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMiso soup:\u003c\/strong\u003e slide raw portions into a simmering miso broth with tofu and greens, and poach gently for 6 to 8 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e brush with a sweet soy glaze and grill over medium heat, turning and glazing until the surface caramelises.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen \u0026amp; compliance\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Raw product; cook thoroughly before serving.\u003c\/p\u003e","brand":"HENRY COLLINS","offers":[{"title":"Default Title","offer_id":50917942591685,"sku":"HC-004","price":59.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-eel-1.jpg?v=1794194011"},{"product_id":"frozen-eel-rolls","title":"Frozen Eel Rolls","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eBoneless eel fillet, rolled and frozen into even spiral portions about 3 cm thick. Each roll is a single turn of fillet with the skin on the outside, so it holds its shape on a skewer and slices into neat rounds once cooked.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in East Asian ponds and processed at a plant next to the farms, where the fillets are deboned by hand, rolled and blast-frozen in one pass. Rolling by hand rather than machine is why the portions are slightly irregular, and why they hold together.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e boneless rolled fillet, skin on\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e about 3 cm thick per roll\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking:\u003c\/strong\u003e vacuum sealed, rolls frozen separately\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Already deboned and shaped, so there is nothing to trim once it thaws.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, bagged. Use within 24 hours of thawing. Do not refreeze after a full thaw.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives hard frozen.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThe rolled shape is the point: it keeps the fillet from curling away from the heat.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkewer and grill:\u003c\/strong\u003e thread two rolls per skewer, brush with a soy and mirin glaze, and turn over medium coals until glossy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fry:\u003c\/strong\u003e dust with starch or breadcrumbs and fry at 180 C for 3 to 4 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-sear:\u003c\/strong\u003e cut into rounds and sear the cut faces in a hot dry pan until browned.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e drop into simmering broth and poach for 5 to 6 minutes until the centre is opaque.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen \u0026amp; compliance\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Raw product; cook thoroughly before serving.\u003c\/p\u003e","brand":"HENRY COLLINS","offers":[{"title":"Default Title","offer_id":50917942624453,"sku":"HC-005","price":54.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-eel-rolls-2.jpg?v=1794194013"}],"url":"https:\/\/hecomart.shop\/collections\/eel-and-grill.oembed","provider":"HENRY COLLINS","version":"1.0","type":"link"}