{"title":"Small Catch and Shellfish","description":"\u003cp\u003eSmall fish, cleaned shellfish meat and the coastal delicacies that cook in a minute or a long simmer, depending on what you do with them.\u003c\/p\u003e","products":[{"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":"wild-sea-anemone-sand-garlic","title":"Wild Sea Anemone, Sand Garlic","description":"\u003cp class=\"lead\"\u003eA coastal delicacy that behaves like nothing else on the counter: soft enough to give under a spoon, firm enough to hold its shape through a long simmer.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe cleaned body of a sea anemone, sold along the coast as sand garlic. The frilled tentacle crown is trimmed back and the muscular base is left whole, so each piece is part soft edge, part dense centre. It takes on the flavour of whatever it is cooked in, which is why it is nearly always paired with pork, ginger or a strong stock.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eGathered by hand from rocky shoreline at low tide, then cleaned in seawater and frozen the same day. Nothing is dredged, so the pieces come up whole and free of grit.\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\u003eSea anemone, \u003cem\u003eActiniaria\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eCleaned body, frill trimmed\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 80 to 150 g per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eFrozen, 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 in a block that separates into pieces with a little pressure. The tissue should be pale and translucent with no dark grit in the folds and no sour smell once thawed.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, then rinse under cold running water and open each piece out to check the folds for sand. Blanch for 30 seconds in boiling water before braising; it firms the tissue so it does not collapse in the pot. Do not 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\u003eIt gives up a lot of water, so reduce the sauce harder than you think you need to.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVermicelli soup\u003c\/strong\u003e simmer the blanched pieces in pork or chicken stock for 20 minutes, add soaked rice vermicelli and a slice of ginger, and finish with white pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e sear with ginger and scallion, add soy, rice wine and a little rock sugar, and braise covered for 25 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e cut into strips, toss in a very hot wok with garlic, chilli and spring onion for 2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e drop the blanched pieces into the broth 5 minutes before you sit down and let them poach at the table.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains sea anemone, a cnidarian rather than a fish or shellfish. Anyone with a known seafood allergy should take medical advice before trying it.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245811891,"sku":"LJ-003","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/wild-sea-anemone-sand-garlic-1.jpg?v=1794540208"},{"product_id":"peeled-white-shrimp-meat","title":"Peeled White Shrimp Meat","description":"\u003cp class=\"lead\"\u003eHead off, shell off, vein out; what is left is the part you actually cook with, frozen the hour it was peeled.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe peeled meat of white shrimp, deveined and with the tail removed, so each piece is a clean crescent of pale, firm flesh. Frozen individually rather than in a block, which means you can take out a handful and leave the rest in the freezer without thawing the lot.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in brackish ponds along the Pacific coast of South America and peeled at a plant beside the water, so the gap between harvest and freezer is measured in hours rather than days. The ingredient list is short on purpose: shrimp, water, nothing else.\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\u003eWhite shrimp, \u003cem\u003ePenaeus vannamei\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003ePeeled, deveined, tail off\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 100 to 120 pieces per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eIndividually frozen, 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 loose, not a solid block. The pieces are separate in the bag, pale grey-white, evenly sized and intact; a bag full of broken fragments means the shrimp were handled badly before freezing.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw only what you need, in the refrigerator, for 3 to 4 hours, then pat dry. Never thaw shrimp in warm water: the outside goes soft while the centre is still ice, and the texture never recovers. 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\u003eShrimp turn from grey to opaque white a good minute before they are actually done, so judge them by feel: firm and springy, not tight.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e pat dry, toss in a hot wok for 90 seconds with garlic and spring onion, then take them out before you add anything wet.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e slide them into simmering broth off the heat and let the residual warmth cook them through in 2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e drop them in at the table and lift them out as soon as they curl and turn white.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e dry them well, sear in a single layer for 45 seconds a side, and finish with butter and lemon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains crustaceans. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245844659,"sku":"LJ-004","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/peeled-white-shrimp-meat-1.jpg?v=1794540210"}],"url":"https:\/\/lejohub.shop\/collections\/small-catch-and-shellfish.oembed","provider":"LEO JONES","version":"1.0","type":"link"}