{"title":"Quick Prep Seafood","description":"\u003cp\u003eCleaned, boneless or shelled cuts that go from the freezer to the pan without extra work.\u003c\/p\u003e","products":[{"product_id":"frozen-scallop-meat","title":"Frozen Scallop Meat","description":"\u003cp\u003eClean scallop muscle, individually frozen so you can take out exactly what you need.\u003c\/p\u003e\n\n\u003ch2\u003eWhat It Is\u003c\/h2\u003e\n\u003cp\u003eThe round adductor muscle only, with the shell, skirt and gut removed. Each piece is plump and creamy white, with a firm bite that softens to a tender center when seared. They are graded large, so six or seven make a generous portion.\u003c\/p\u003e\n\n\u003ch2\u003eWhere It Comes From\u003c\/h2\u003e\n\u003cp\u003eDredged from cold northern water off Dalian, shucked on deck and frozen individually within the hour. No water or phosphate is added.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n  \u003ctbody\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003ePatinopecten yessoensis, Japanese scallop\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCut\u003c\/th\u003e\n\u003ctd\u003eadductor muscle only, shell and skirt removed\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg (4.4 lb) per box\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eGrade\u003c\/th\u003e\n\u003ctd\u003elarge grade, 70 to 90 pieces per 2 kg box\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003ecold northern waters off Dalian, shucked and frozen at sea\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eState on Arrival\u003c\/h2\u003e\n\u003cp\u003eFrozen loose in the box rather than in a single block, so pieces separate without a chisel. A thin ice glaze is present.\u003c\/p\u003e\n\n\u003ch2\u003eStorage and Thawing\u003c\/h2\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw on a plate in the refrigerator for six hours, then pat dry before cooking. Do not thaw in water.\u003c\/p\u003e\n\n\u003ch2\u003eShelf Life and Delivery\u003c\/h2\u003e\n\u003cp\u003eBest within 12 months of the production date. Shipped frozen with dry ice in an insulated liner.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e — pat dry, sear in a hot pan for 90 seconds a side until a golden crust forms.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e — return to a half shell with garlic butter and bake at 200°C for eight minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e — toss with asparagus or snow peas over high heat for two minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAllergen Information\u003c\/h2\u003e\n\u003cp\u003eContains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"Northline Seafood Co.","offers":[{"title":"Default Title","offer_id":46683969028181,"sku":"NL-SCLP-2KG","price":46.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/3752\/0725\/files\/frozen-scallop-meat-1.jpg?v=1794283060"},{"product_id":"frozen-baby-cuttlefish","title":"Frozen Baby Cuttlefish","description":"\u003cp\u003eSmall cuttlefish, gutted and cleaned, sized for skewers and quick wok dishes.\u003c\/p\u003e\n\n\u003ch2\u003eWhat It Is\u003c\/h2\u003e\n\u003cp\u003eA whole baby cuttlefish with the gut and pen removed and the skin left on. The meat is glossy white, firm and slightly crisp, and the small size means it cooks through in a couple of minutes. The ink sac is not included.\u003c\/p\u003e\n\n\u003ch2\u003eWhere It Comes From\u003c\/h2\u003e\n\u003cp\u003eTaken from coastal water in the South China Sea and frozen on the boat within an hour of the net coming up, then cleaned ashore.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n  \u003ctbody\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eSepia esculenta, golden cuttlefish\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCut\u003c\/th\u003e\n\u003ctd\u003ewhole baby cuttlefish, gutted and cleaned\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg (4.4 lb) per box\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eGrade\u003c\/th\u003e\n\u003ctd\u003esmall uniform grade, 60 to 80 pieces per 2 kg box\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003ecoastal waters of the South China Sea, frozen on the boat\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eState on Arrival\u003c\/h2\u003e\n\u003cp\u003eFrozen, cleaned, with tentacles attached. Pieces are uniform in size, roughly 25 to 30 g each.\u003c\/p\u003e\n\n\u003ch2\u003eStorage and Thawing\u003c\/h2\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw in the refrigerator for four hours. Cook within a day of thawing.\u003c\/p\u003e\n\n\u003ch2\u003eShelf Life and Delivery\u003c\/h2\u003e\n\u003cp\u003eBest within 12 months of the production date. Shipped frozen in an insulated liner with dry ice.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e — thread onto skewers, brush with oil and grill for three minutes a side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e — toss in a hot wok with peppers and black bean for two minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e — blanch in simmering broth for 40 seconds; any longer and the meat turns rubbery.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAllergen Information\u003c\/h2\u003e\n\u003cp\u003eContains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"Northline Seafood Co.","offers":[{"title":"Default Title","offer_id":46683969552469,"sku":"NL-BBCT-2KG","price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/3752\/0725\/files\/frozen-baby-cuttlefish-1.jpg?v=1794283062"},{"product_id":"frozen-salmon-fillet","title":"Frozen Salmon Fillet","description":"\u003cp\u003eBoneless salmon fillet, skin on, cut into portions and frozen at the plant.\u003c\/p\u003e\n\n\u003ch2\u003eWhat It Is\u003c\/h2\u003e\n\u003cp\u003eA center-cut fillet with the pin bones removed and the skin left on. The flesh is bright orange with fine white fat lines, and it stays firm enough to sear without falling apart. Each box holds four to five portions.\u003c\/p\u003e\n\n\u003ch2\u003eWhere It Comes From\u003c\/h2\u003e\n\u003cp\u003eFarmed in the cold fjord water of Norway, portioned and vacuum sealed at the processing plant within a day of harvest.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n  \u003ctbody\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eSalmo salar, Atlantic salmon\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCut\u003c\/th\u003e\n\u003ctd\u003eboneless fillet, skin on, trimmed\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg (4.4 lb) per box\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eGrade\u003c\/th\u003e\n\u003ctd\u003ecenter cut, 4 to 5 portions per 2 kg box\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003ecold-water farms in the Norwegian fjords, portioned and frozen at the plant\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eState on Arrival\u003c\/h2\u003e\n\u003cp\u003eFrozen, vacuum sealed, skin on. Portions are cut to a consistent thickness so they cook evenly.\u003c\/p\u003e\n\n\u003ch2\u003eStorage and Thawing\u003c\/h2\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw overnight in the refrigerator. Use within 24 hours of thawing and do not refreeze.\u003c\/p\u003e\n\n\u003ch2\u003eShelf Life and Delivery\u003c\/h2\u003e\n\u003cp\u003eBest within 12 months of the production date. Shipped frozen in an insulated liner with dry ice.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e — pat dry, sear skin-side down for four minutes, then flip for two more.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e — bake at 190°C for 12 minutes with butter, lemon and dill.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoach\u003c\/strong\u003e — lower into barely simmering stock for six minutes, then rest off the heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAllergen Information\u003c\/h2\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"Northline Seafood Co.","offers":[{"title":"Default Title","offer_id":46683974041685,"sku":"NL-SLFL-2KG","price":58.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/3752\/0725\/files\/frozen-salmon-fillet-1.jpg?v=1794283066"}],"url":"https:\/\/chthhub.shop\/collections\/quick-prep-seafood.oembed","provider":"CHARLIE THOMPSON","version":"1.0","type":"link"}