{"title":"Two Kilo Seafood Boxes","description":"\u003cp\u003eEvery box on this page is a 2 kg net pack, priced and shipped as one unit so the freezer is stocked in one order.\u003c\/p\u003e","products":[{"product_id":"orchid-clam-meat-sashimi-grade","title":"Orchid Clam Meat, Sashimi Grade","description":"\u003cp\u003eSweet, firm meat with a clean snap, packed as a 2 kg box for kitchens that serve it raw or barely cooked. Each piece is trimmed from the foot muscle, so there is nothing to clean before it hits the plate.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eThe adductor muscle of the surf clam, sold shucked and trimmed. In the shell the mantle opens like a flower when heated, which is where the trade name comes from. The muscle itself is the part that eats well: dense, glossy, pale apricot to cream, and it holds a knife cut without fraying.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eWild stock from cold North Atlantic and North Pacific beds, landed and shucked at the processing plant within hours, then individually quick frozen in a single layer so the pieces stay separate.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, shucked meat only, no shell or liquor\u003c\/li\u003e\n\u003cli\u003eGrade: sashimi, pieces 25–40 g, 50–80 pieces per box\u003c\/li\u003e\n\u003cli\u003eColour: pale apricot to cream, no grey or bruised edges\u003c\/li\u003e\n\u003cli\u003ePacked IQF, one piece per frozen unit, no block\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen at −18 °C or colder. Not cooked, not brined, no additives and no water retention agents. Because it is frozen raw, it is ready for a quick blanch or a clean slice once thawed.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below; do not refreeze after thawing\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator on a rack, covered\u003c\/li\u003e\n\u003cli\u003eUse within 24 hours of thawing, and keep it cold while you work\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e12 months from the production date printed on the box. Shipped frozen in an insulated liner with gel packs; check that the box is still hard and below −12 °C on arrival and move it straight to the freezer.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSlice thin against the grain and serve chilled with ponzu and a little wasabi\u003c\/li\u003e\n\u003cli\u003eBlanch for 2–3 seconds in rolling water, then shock in ice water for a crisper bite\u003c\/li\u003e\n\u003cli\u003eStir-fry over high heat with garlic, ginger and scallion, 90 seconds total\u003c\/li\u003e\n\u003cli\u003eDrop into a hot pot at the table and pull it out as soon as it curls\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains shellfish (clam). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042962727143,"sku":"WQ-SEA-01","price":54.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/orchid-clam-meat-sashimi-grade-1.jpg?v=1794450615"},{"product_id":"fresh-sea-sausage-cleaned","title":"Fresh Sea Sausage, Cleaned","description":"\u003cp\u003eA coastal delicacy with an unmistakable snap: a soft, pale tube of meat that turns crisp in seconds and takes on whatever it is cooked with. Sold cleaned and eviscerated, so the whole box is usable.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eThe body of \u003cem\u003eUrechis unicinctus\u003c\/em\u003e, a marine spoon worm dug from tidal flats. It is sold as a tube of muscle roughly 10–15 cm long, pinkish beige on the outside and creamy white inside. The texture is the point: firm, springy, and it snaps rather than flakes.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eHand dug from the tidal flats of the northern China coast and the Korean peninsula, purged in clean seawater, then cleaned and blast frozen the same day.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, cleaned weight after purge\u003c\/li\u003e\n\u003cli\u003eTube length 10–15 cm, 60–90 pieces per box\u003c\/li\u003e\n\u003cli\u003eEviscerated and rinsed, no sand or grit\u003c\/li\u003e\n\u003cli\u003eFrozen in a single layer, pieces separate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen, cleaned but uncooked. Nothing added: no brine, no phosphate, no colour retention.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 6–8 hours, then pat dry before cooking\u003c\/li\u003e\n\u003cli\u003eCook within 24 hours of thawing; do not refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e12 months from the production date on the box. Shipped frozen with gel packs in an insulated liner. Check the box is hard on arrival and freeze it immediately.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut into 5 cm lengths, blanch for 5 seconds, then flash-fry with garlic chives — the classic Shandong pairing\u003c\/li\u003e\n\u003cli\u003eGrill over charcoal with salt and a squeeze of lemon\u003c\/li\u003e\n\u003cli\u003eSimmer into a rice bowl with a savoury sauce at the end so it keeps its bite\u003c\/li\u003e\n\u003cli\u003eAdd to hot pot for the last 20 seconds only\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains marine invertebrate (spoon worm). Packed in a facility that also handles fish, shellfish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042962792679,"sku":"WQ-SEA-02","price":32.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/fresh-sea-sausage-cleaned-1.jpg?v=1794450617"},{"product_id":"frozen-hairtail-segments-mid-cut","title":"Frozen Hairtail Segments, Mid-Cut","description":"\u003cp\u003eSilver-skinned ribbon fish cut into even mid-body sections, the part with the best ratio of meat to bone. Mild, rich and forgiving on the pan, with a skin that crisps instead of sticking.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eA long, ribbon-shaped fish with no scales, just a thin metallic skin that ranges from silver to a blue sheen. The flesh is pearly white, fine and oily enough to stay moist when fried hard. Sold as cut sections, head and tail off.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eWild caught in the deep cold water of the Northwest Pacific and cut at sea or on landing, then individually quick frozen within hours of the catch.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, cut sections only\u003c\/li\u003e\n\u003cli\u003eSection length 6–8 cm, 35–50 pieces per box\u003c\/li\u003e\n\u003cli\u003eMid-body cut, head, tail and innards removed\u003c\/li\u003e\n\u003cli\u003eSkin left on, which is what gives the crisp finish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen at −18 °C or colder. Individual quick freeze, so the pieces can be taken out one at a time.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator, or cook straight from frozen after patting off ice\u003c\/li\u003e\n\u003cli\u003eUse within 24 hours once thawed; never refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e12 months from the production date printed on the box. Shipped frozen in an insulated liner with gel packs; the box should still be solid on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry the sections well, dust lightly with cornflour, and shallow-fry until the skin is golden\u003c\/li\u003e\n\u003cli\u003eBraise with soy, ginger, garlic and scallion for a home-style red-cooked plate\u003c\/li\u003e\n\u003cli\u003eSteam with fermented black beans and chilli\u003c\/li\u003e\n\u003cli\u003eDeep-fry and dress with a sweet-sour sauce while hot\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042962825447,"sku":"WQ-SEA-03","price":57.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/frozen-hairtail-segments-mid-cut-1.jpg?v=1794450618"},{"product_id":"basa-fish-fillets-boneless","title":"Basa Fish Fillets, Boneless","description":"\u003cp\u003eA clean, mild white fillet that takes on whatever sauce it meets. Trimmed boneless and skinless, with a firm enough body to sear without falling apart.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eFillets of farmed pangasius, a freshwater catfish from the Mekong basin. The cut is the whole side, trimmed of belly fat, blood line and skin. Flesh is white to pale pink, fine grained, and stays moist at high heat.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eFarmed in managed ponds in Vietnam, processed in HACCP-certified plants and frozen individually, not pressed into a block.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, 6–9 fillets\u003c\/li\u003e\n\u003cli\u003e150–220 g per fillet, 3–5 cm thick at the shoulder\u003c\/li\u003e\n\u003cli\u003eBoneless, skinless, belly trim removed\u003c\/li\u003e\n\u003cli\u003eIndividually quick frozen, no glaze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen. No brine, no phosphate and no water added, so the fillet does not shrink to half its size in the pan.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, then pat very dry\u003c\/li\u003e\n\u003cli\u003eUse within 24 hours of thawing; do not refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e12 months from the production date on the box. Shipped frozen in an insulated liner with gel packs; move it straight to the freezer on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSeason, then sear skin-side down in a hot pan for a crisp crust\u003c\/li\u003e\n\u003cli\u003eSteam with ginger, scallion and a splash of soy\u003c\/li\u003e\n\u003cli\u003eCoat and deep-fry for a light batter\u003c\/li\u003e\n\u003cli\u003ePoach gently in a coconut curry, adding the fillet in the last 6 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042962858215,"sku":"WQ-SEA-04","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/basa-fish-fillets-boneless-1.jpg?v=1794450621"},{"product_id":"norwegian-mackerel-whole","title":"Norwegian Mackerel, Whole","description":"\u003cp\u003eFat, steel-blue fish from the Norwegian Sea, gutted and packed whole with the head on. Rich enough that salt, lemon and a hot grill is the whole recipe.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eScomber scombrus\u003c\/em\u003e from the Northeast Atlantic, sold whole and gutted. Recognisable by the dark wavy bars along a steel-blue back and a silver belly. The flesh is deep pink, which tells you the oil content is high, and it flakes into large, buttery pieces.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eWild caught by the Norwegian purse-seine and gillnet fleet in the Norwegian Sea, frozen at sea within hours of the catch.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, 4–6 whole fish\u003c\/li\u003e\n\u003cli\u003e350–500 g per fish, 30–35 cm\u003c\/li\u003e\n\u003cli\u003eGutted, head on, tail on, scales left\u003c\/li\u003e\n\u003cli\u003eFrozen at sea, then packed without glaze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Wild caught, not farmed, and neither salted nor smoked.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below; mackerel oil turns quickly above that\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 8–12 hours\u003c\/li\u003e\n\u003cli\u003eCook within 24 hours of thawing and do not refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e9 months from the production date on the box, shorter than white fish because of the oil. Shipped frozen with gel packs; the fish should arrive hard with no soft spots around the belly.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eScore the skin, salt it, and grill over high heat until the skin blisters\u003c\/li\u003e\n\u003cli\u003eSimmer in miso with ginger for a Japanese-style braise\u003c\/li\u003e\n\u003cli\u003eSalt and vinegar marinate for a few hours, then slice over rice\u003c\/li\u003e\n\u003cli\u003eSmoke lightly and flake into a breakfast plate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042962923751,"sku":"WQ-SEA-05","price":49.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/norwegian-mackerel-whole-1.jpg?v=1794450622"},{"product_id":"tilapia-fillets-skinless","title":"Tilapia Fillets, Skinless","description":"\u003cp\u003eFirm white fillets with almost no fishiness, which makes them the easiest white fish to put in front of a table that is not sure about seafood. Cut boneless and trimmed to an even thickness.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eFillets of farmed Nile tilapia, a freshwater fish now grown across Asia. The meat is denser than sole or flounder, white with a faint pink blush, and it holds together under a spatula instead of breaking into flakes.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eRaised in controlled freshwater ponds, processed in certified plants, then individually quick frozen.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, 8–12 fillets\u003c\/li\u003e\n\u003cli\u003e160–250 g per fillet, even 2–3 cm thickness\u003c\/li\u003e\n\u003cli\u003eBoneless, skinless, dark muscle trimmed out\u003c\/li\u003e\n\u003cli\u003eIndividually quick frozen, no glaze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen. No brine, no phosphate, no added water.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator overnight and pat dry\u003c\/li\u003e\n\u003cli\u003eUse within 24 hours of thawing; do not refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e12 months from the production date on the box. Shipped frozen in an insulated liner with gel packs; freeze on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePan-sear and finish with lemon-caper butter\u003c\/li\u003e\n\u003cli\u003eBlacken in a hot cast-iron pan with a Cajun rub\u003c\/li\u003e\n\u003cli\u003eSteam with ginger, scallion and oyster sauce\u003c\/li\u003e\n\u003cli\u003eBake under a parmesan and herb crust, or flake into fish tacos\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042962989287,"sku":"WQ-SEA-06","price":38.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/tilapia-fillets-skinless-1.jpg?v=1794450625"},{"product_id":"large-yellow-croaker-whole","title":"Large Yellow Croaker, Whole","description":"\u003cp\u003eGolden-scaled fish with sweet, translucent flesh, sent whole and cleaned. The dish it is built for is a plate of steamed fish with ginger and hot oil, and it does that better than almost anything else in the box.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eLarimichthys crocea\u003c\/em\u003e, a member of the croaker family from the East China Sea. Body is streamlined with amber to gold scales and yellow-orange fins. The flesh cooks to pure white in large, clean flakes with a sweetness that needs no sauce beyond soy and scallion.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eFarmed in coastal pens off Fujian and Zhejiang, harvested to order and frozen within hours.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, 3–4 fish\u003c\/li\u003e\n\u003cli\u003e500–700 g per fish, 28–34 cm\u003c\/li\u003e\n\u003cli\u003eScaled, gutted, gills removed, head and tail on\u003c\/li\u003e\n\u003cli\u003eFrozen whole, one fish per bag inside the box\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen at −18 °C or colder. Not salted, not dried.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 10–12 hours, still in the bag\u003c\/li\u003e\n\u003cli\u003eScore and cook within 24 hours; do not refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e12 months from the production date on the box. Shipped frozen in an insulated liner with gel packs; check the belly is hard and the eyes are clear on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eScore the flanks, steam 8–10 minutes, then pour hot oil over ginger and scallion and finish with soy\u003c\/li\u003e\n\u003cli\u003eBraise in a brown sauce with ginger and rock sugar\u003c\/li\u003e\n\u003cli\u003ePan-fry until the skin crisps, then add stock and simmer into a milky soup\u003c\/li\u003e\n\u003cli\u003eSalt lightly and grill whole over charcoal\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042963022055,"sku":"WQ-SEA-07","price":68.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/large-yellow-croaker-whole-1.jpg?v=1794450627"},{"product_id":"whole-turbot-fresh-frozen","title":"Whole Turbot, Fresh Frozen","description":"\u003cp\u003eA diamond-shaped flatfish with ivory flesh that holds its shape and still eats soft, which is why it carries a premium price in every market it lands in. Sent whole and cleaned.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eScophthalmus maximus\u003c\/em\u003e, a bottom-dwelling flatfish with both eyes on the dark upper side, mottled brown to olive, and a creamy white underside. The bones are thin and easy to work around. Flesh is fine grained, firm enough to carve, and mildly sweet.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eRaised in deep-water tanks that mimic its natural cold environment, harvested at size and frozen whole.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 kg net weight per box, 1–2 fish\u003c\/li\u003e\n\u003cli\u003e900 g–1.2 kg per fish, 26–32 cm across\u003c\/li\u003e\n\u003cli\u003eGutted, gills removed, fins trimmed, skin on\u003c\/li\u003e\n\u003cli\u003eFrozen whole, one fish per bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Not glazed, not brined, no added water.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or below\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 12 hours, on a rack so it drains\u003c\/li\u003e\n\u003cli\u003eCook within 24 hours of thawing; do not refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003e12 months from the production date on the box. Shipped frozen in an insulated liner with gel packs; the fish should arrive solid with bright eyes and a firm belly.\u003c\/p\u003e\u003ch3\u003eHow to Cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteam Cantonese style with ginger and scallion, then finish with hot oil and soy\u003c\/li\u003e\n\u003cli\u003ePan-roast thick fillets in butter and baste until just opaque\u003c\/li\u003e\n\u003cli\u003ePoach gently in a light stock and serve with a butter and caper sauce\u003c\/li\u003e\n\u003cli\u003eRoast whole on the bone with lemon and thyme\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and crustaceans.\u003c\/p\u003e","brand":"Lachlan Wilson Seafood","offers":[{"title":"Default Title","offer_id":53042963054823,"sku":"WQ-SEA-08","price":72.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8915\/8631\/files\/whole-turbot-fresh-frozen-1.jpg?v=1794450629"}],"url":"https:\/\/lawispace.shop\/collections\/two-kilo-seafood-boxes.oembed","provider":"LACHLAN WILSON","version":"1.0","type":"link"}