{"title":"Japanese Kitchen","description":"\u003cp\u003eThe staples of a Japanese home kitchen: glazed eel, small silver fish for frying, and a salmon side for the grill.\u003c\/p\u003e","products":[{"product_id":"atlantic-salmon-fillet-skin-on","title":"Atlantic Salmon Fillet, Skin On","description":"\u003cp class=\"lead\"\u003eOne thick side fillet with the skin left on, trimmed along the belly and frozen the same day it left the water.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA side fillet cut from the upper body of a salmon, the skin left on, pin bones drawn and the belly flap squared off. The muscle runs in long parallel bands from head to tail, which is why it slices cleanly across the grain and holds together in a hot pan instead of breaking up.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in cold open-water pens in the North Atlantic and processed at a shore plant, where each fillet is trimmed, graded by thickness and frozen within hours of coming out of the water. Nothing is added at any stage: what is in the bag is fish.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\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\u003eForm\u003c\/td\u003e\n\u003ctd\u003eSide piece, skin left on, boneless\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\u003eCut\u003c\/td\u003e\n\u003ctd\u003eUpper body, belly trimmed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eIndividually bagged, boxed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen hard in a sealed bag with no ice glaze, so the weight on the label is fish and not water. The flesh reads deep orange-pink from end to end, the fat line between the muscle bands is white rather than yellow, and the skin is bright silver with the scales intact.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder with the bag sealed. Thaw overnight in the refrigerator on a rack, skin side up, so any liquid drains away from the flesh. Pat the skin completely dry before it meets heat, or it will steam instead of crisping. Do not thaw in warm water and do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date stamped on the box. Ships in an insulated liner with dry ice and arrives hard frozen; move it straight into the freezer, or into the refrigerator if you plan to cook it within two days.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eCut the fillet into portions across the grain rather than lengthways, so each piece carries an even band of fat.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e score the skin lightly, lay it skin down in a medium-hot dry pan and leave it alone for 4 to 5 minutes until the skin releases by itself, then turn and give it 2 minutes more.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e roast at 190 C on a tray for 10 to 14 minutes until the thickest part just flakes; rest it for 3 minutes before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e brush with oil and grill skin side down over medium heat for 4 minutes, then finish flesh side up for 2.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCure\u003c\/strong\u003e cover a thin slice with equal parts salt and sugar for 40 minutes, rinse, dry, and serve cold with lemon and dill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245516979,"sku":"LJ-001","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/atlantic-salmon-fillet-skin-on-1.jpg?v=1794540205"},{"product_id":"silver-whitebait-whole-and-cleaned","title":"Silver Whitebait, Whole and Cleaned","description":"\u003cp class=\"lead\"\u003eTiny whole fish, no longer than a matchstick, frozen loose so they stay separate and cook in under a minute.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eWhole whitebait with head and tail left on, gutted and rinsed, carrying bones soft enough to eat. Each fish is translucent silver and graded so the size stays even across the box, which matters when they all hit the oil at once.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eNet caught in shallow coastal water at the turn of the tide, rinsed in chilled seawater and frozen loose on trays the same day. Freezing them loose rather than in a block is the only way they stay usable: you take what you need and put the rest back.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eWhitebait, small coastal clupeid\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, head and tail on\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\u003e4 to 6 cm per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eFrozen loose, bagged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen as separate pieces, not one solid block. The fish feel dry, look silver and are unbroken; there should be no crushed tails, no grey patches and no clumping in the bag.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 3 to 4 hours, tip them into a sieve, then press gently with paper towel until they are dry to the touch. Wet whitebait will not crisp, no matter how hot the oil. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 8 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen; keep the bag closed in the freezer and take out only what you are cooking.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThey cook faster than the seasoning can settle, so have the plate ready before the pan goes on.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep-fry\u003c\/strong\u003e toss the dry fish in a thin dusting of cornflour and fry at 180 C for 60 to 90 seconds until pale gold, then salt them the second they come out.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e flash them through a very hot wok with garlic, ginger and sliced chilli for 45 seconds and no longer.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e drop them into simmering stock at the last moment and take the pot off the heat after 30 seconds.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalt and pepper\u003c\/strong\u003e dust with cornflour, fry, then toss with ground white pepper, salt and a little five-spice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245779123,"sku":"LJ-002","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/silver-whitebait-whole-and-cleaned-1.jpg?v=1794540206"},{"product_id":"unagi-kabayaki-grilled-eel","title":"Unagi Kabayaki Grilled Eel","description":"\u003cp class=\"lead\"\u003eGrilled, steamed and grilled again, then dipped in a sweet soy glaze; the work that makes eel worth eating is already done.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eFillets of eel, butterflied and opened flat, grilled over charcoal, steamed to loosen the flesh, then grilled a second time and brushed with kabayaki sauce. That double grill is what gives the surface its lacquer and the meat its softness. Five whole fish to a pack, each split into two fillets.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in ponds and processed at a plant that handles nothing else. The eel is killed, boned and grilled the same day, then frozen with the glaze set hard so the surface does not smear in the pack.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eJapanese eel, \u003cem\u003eAnguilla japonica\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eButterflied, grilled, glazed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per pack\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e5 whole fish per pack\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen solid with the glaze glossy and unbroken. The meat under the sauce should be pale with a faint pink tinge at the bone line, and the scored surface should still show its grid.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, still sealed, so the glaze stays on the fish instead of in the bag. Warm it through rather than cooking it again: it is already cooked, and a second hard cook turns the meat to mush. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date on the pack. Ships in an insulated liner with dry ice and arrives hard frozen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe sauce burns before the flesh heats, so keep the heat moderate and watch the glaze, not the clock.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRice bowl\u003c\/strong\u003e warm the fillet, lay it over hot rice, spoon over the sauce from the pack and finish with sesame and shredded nori.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSushi topping\u003c\/strong\u003e cut on the diagonal into 1 cm strips and lay them over seasoned rice; warm the strips slightly first.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e lay it glaze side up in a dry pan over medium heat for 3 minutes until the sauce bubbles at the edges.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e 2 minutes under a hot grill, glaze side up, until the surface darkens and the meat loosens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish, soy and wheat, all present in the glaze. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245942963,"sku":"LJ-007","price":86.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/unagi-kabayaki-grilled-eel-1.jpg?v=1794540216"}],"url":"https:\/\/lejohub.shop\/collections\/japanese-kitchen.oembed","provider":"LEO JONES","version":"1.0","type":"link"}