{"title":"seafood","description":null,"products":[{"product_id":"fresh-sea-bass-whole-and-fillets","title":"Fresh Sea Bass Whole and Fillets","description":"\u003cp\u003eSea bass, sold as whole fish and as fillets. The whole fish carry fine dark speckling along the upper body over bright silver flanks, and one is opened out flat so the thick white flesh runs the full length of the frame. The fillets are cut deep and even, with the skin left along one edge.\u003c\/p\u003e\n\u003cp\u003eSteam a whole fish with ginger and scallion and finish it with hot oil and soy, or pan-fry the fillets skin-side down and let the skin crisp before you turn them. The flesh is lean and mild, so it takes a strong dressing well — a squeeze of lemon, a soy and ginger sauce, or a light broth.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhole sea bass and skin-on fillets\u003c\/li\u003e\n\u003cli\u003eDark speckled upper body, silver flanks\u003c\/li\u003e\n\u003cli\u003eThick, even white flesh\u003c\/li\u003e\n\u003cli\u003eSteam whole, or pan-fry the fillets skin-side down\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKeep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.\u003c\/p\u003e","brand":"ALEC KIRK","offers":[{"title":"Frozen","offer_id":46114318123187,"sku":"FRESH-SEA-BASS-WHOLE-AND-FILLETS","price":34.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5143\/0067\/files\/lu_yu_1.jpg?v=1790580044"},{"product_id":"fresh-mantis-shrimp-for-gourmet-dishes","title":"Fresh Mantis Shrimp for Gourmet Dishes","description":"\u003cp\u003eMantis shrimp, laid in rows on a tray: the body is built from overlapping plates that run the full length of the tail, with the spiny raptorial claws folded back under the head. Raw they are a grey, faintly translucent green; cooked they turn a deep orange, and one of the shots shows the dense yellow-orange roe packed along the back.\u003c\/p\u003e\n\u003cp\u003eThe shell is sharp along its edges, so hold them with a cloth. Steam or boil them briefly — a couple of minutes is enough — then peel from the belly side, where the plates lift away most easily. Eat them hot with a little salt, or chill them and serve with a sharp dipping sauce.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhole mantis shrimp, claws folded under the head\u003c\/li\u003e\n\u003cli\u003eOverlapping segmented carapace\u003c\/li\u003e\n\u003cli\u003eGrey-green raw, deep orange when cooked\u003c\/li\u003e\n\u003cli\u003eSteam or boil briefly; peel from the belly side\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKeep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.\u003c\/p\u003e","brand":"ALEC KIRK","offers":[{"title":"Frozen","offer_id":46114312421555,"sku":"FRESH-MANTIS-SHRIMP-GOURMET-DISHES","price":39.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5143\/0067\/files\/pi_pi_xia_1.jpg?v=1790580057"},{"product_id":"fresh-cutlassfish-steaks-ready-to-cook","title":"Cutlassfish Steaks Ready to Cook","description":"\u003cp\u003eCutlassfish cut into short lengths: a long ribbon-shaped fish with bright silver skin that carries almost no scales, and a dark pointed tail. Each section shows a deep cut face of white flesh with a pink tinge around a small dark centre, and the pieces are thick enough to sit flat in a pan.\u003c\/p\u003e\n\u003cp\u003eRibbonfish is soft-fleshed, so it is usually cooked in the piece rather than filleted. Pan-fry the sections in a little oil until the skin crisps, braise them in soy, vinegar and sugar, or steam them with ginger and a splash of rice wine. Leave the skin on — it is what holds the sections together in the pan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutlassfish cut into short sections\u003c\/li\u003e\n\u003cli\u003eBright silver skin, dark pointed tail\u003c\/li\u003e\n\u003cli\u003eWhite flesh with a pink tinge\u003c\/li\u003e\n\u003cli\u003ePan-fry, braise or steam in the piece\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKeep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.\u003c\/p\u003e","brand":"ALEC KIRK","offers":[{"title":"Frozen","offer_id":46114292039859,"sku":"FRESH-CUTLASSFISH-STEAKS-READY-TO-COOK","price":18.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5143\/0067\/files\/sheng_dai_yu_1.jpg?v=1790580097"},{"product_id":"fresh-whole-grouper-for-steaming","title":"Fresh Whole Grouper for Steaming","description":"\u003cp\u003eGrouper, whole and on the bone: a heavy head and a deep body, the skin covered in an olive-brown mottled pattern that breaks into darker blotches along the back and fins. One of the shots shows the same fish cut into thick steaks and fillets, with firm white flesh and a clean pink line down the centre of each cut.\u003c\/p\u003e\n\u003cp\u003eSteam it whole with ginger, spring onion and a little chilli, then pour over hot oil and soy — the flesh stays firm and comes away from the bone in large flakes. The thick steaks can be pan-fried or poached instead, which suits the denser meat around the head and collar.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhole grouper on the bone\u003c\/li\u003e\n\u003cli\u003eOlive-brown mottled skin, heavy head\u003c\/li\u003e\n\u003cli\u003eFirm white flesh that flakes in large pieces\u003c\/li\u003e\n\u003cli\u003eSteam whole with ginger and soy, or pan-fry the steaks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKeep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.\u003c\/p\u003e","brand":"ALEC KIRK","offers":[{"title":"Frozen","offer_id":46114285945011,"sku":"FRESH-WHOLE-GROUPER-FOR-STEAMING","price":48.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5143\/0067\/files\/shi_ban_yu_1.jpg?v=1790580116"}],"url":"https:\/\/akirk.shop\/collections\/seafood.oembed","provider":"ALEC KIRK STORE","version":"1.0","type":"link"}