{"title":"Sashimi and Raw Cuts","description":"\u003cp\u003ePieces clean enough and firm enough to slice and serve cold, with the skin off or the viscera already removed.\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":"skate-wing-fillet-boneless","title":"Skate Wing Fillet, Boneless","description":"\u003cp class=\"lead\"\u003eA wide, flat fillet with a strip of edible cartilage running through it; the texture is the whole reason to buy it.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe wing of a skate, skinned and trimmed of the fine bones that make the fish awkward to eat. What is left is thick white meat in long fibres, threaded with a band of cartilage that stays crisp after cooking while the flesh around it turns soft and flaky.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrawled in cold northern shelf water and landed to a plant that processes nothing else, so the wings are skinned and frozen before the fibres have time to soften. Skate does not keep: it turns ammoniac within a day of landing, which is why the freeze happens on shore the same day.\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\u003eSkate, \u003cem\u003eRaja\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWing fillet, skinned, 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\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 300 to 400 g per fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e5 to 6 fillets per box\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 flat so the wing does not fold onto itself. The meat is white with a faint pink blush along the bone line, the cartilage strip is intact, and there is no ammonia smell once thawed; if there is, discard it.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours, then rinse and dry. Soak the fillets in cold salted water for 20 minutes before cooking if you want to draw out any remaining blood. Cook within 48 hours of thawing and never refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. 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\u003eSkate is unforgiving on the clock. The moment the fibres separate under a fork it is done; another two minutes and they fall apart.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteam with soy\u003c\/strong\u003e lay the fillet on a plate with ginger and spring onion, steam for 7 minutes, then pour over hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fry in butter\u003c\/strong\u003e dust lightly with flour and fry in foaming butter for 3 minutes a side until the edges brown.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e cut into strips across the fibres and toss for 2 minutes with black bean, garlic and chilli.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e slice thin and cook at the table for 40 seconds; the cartilage stays crisp and the meat stays sweet.\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":46463245910195,"sku":"LJ-006","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/skate-wing-fillet-boneless-1.jpg?v=1794540214"},{"product_id":"hand-cleaned-abalone","title":"Hand Cleaned Abalone","description":"\u003cp class=\"lead\"\u003eShell off, viscera out, nothing left on the piece but the foot muscle you came for.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe foot muscle of farmed abalone, shucked and trimmed by hand, with the dark intestinal coil and the rough rim taken away. What is left is a disc of dense, pale amber flesh with a fine grain that runs around the curve, and a texture that is simultaneously tender and springy.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised on farms in clean, cold coastal water and harvested at size, then shucked and cleaned the same day. Each piece is packed on its own so the surfaces do not bruise against each other in the freezer.\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\u003eAbalone, \u003cem\u003eHaliotis\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eFoot muscle, shucked, 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\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 60 to 100 g per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e20 to 30 pieces per box\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 individually and dry to the touch. The flesh is amber to pale gold with a slight sheen and no black residue along the edge; a sour or iodine smell after thawing means it was not handled cold enough.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, then score the surface in a shallow cross-hatch; it stops the muscle from curling and lets the sauce in. Never boil it: two minutes too long and the texture goes from springy to rubber. 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 box. 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\u003eThin slices cook in seconds and thick pieces need a long braise. There is no middle setting that works.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e score the pieces, sear them in a heavy pot, then braise with oyster sauce, soy, rock sugar and stock for 40 minutes until a knife slides in.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice raw\u003c\/strong\u003e cut across the grain into 2 mm slices and serve cold with soy and a little wasabi.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSear\u003c\/strong\u003e cut 1 cm thick, sear in butter for 90 seconds a side and finish with a squeeze of lemon.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCongee\u003c\/strong\u003e simmer sliced pieces in rice congee for the last 10 minutes so they poach rather than boil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463246139571,"sku":"LJ-008","price":138.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/hand-cleaned-abalone-1.jpg?v=1794540218"}],"url":"https:\/\/lejohub.shop\/collections\/sashimi-and-raw-cuts.oembed","provider":"LEO JONES","version":"1.0","type":"link"}