{"title":"Shellfish Selection","description":"\u003cp\u003eCrabs, snails, abalone and scallops, frozen or cured and packed by the 2 kg box.\u003c\/p\u003e","products":[{"product_id":"frozen-whole-swimming-crab","title":"Frozen Whole Swimming Crab","description":"\u003cp\u003eA whole blue swimming crab, frozen at the dock so the meat stays sweet and firm.\u003c\/p\u003e\n\n\u003ch2\u003eWhat It Is\u003c\/h2\u003e\n\u003cp\u003eA whole crab with its shell, legs and claws left intact. The carapace is blue-green with pale speckling, and the meat inside is white, close-textured and gently briny. Crabs in this box run large, so one crab is enough for a single serving.\u003c\/p\u003e\n\n\u003ch2\u003eWhere It Comes From\u003c\/h2\u003e\n\u003cp\u003eLanded by day boats working the coastal grounds of the East China Sea and frozen at the Zhoushan dock within two hours of landing. Nothing is added during processing.\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\u003ePortunus trituberculatus, blue swimming crab\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCut\u003c\/th\u003e\n\u003ctd\u003ewhole crab, shell on, legs and claws intact\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, 3 to 4 crabs 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 fishing grounds of the East China Sea, landed at Zhoushan and frozen at the dock\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 solid on arrival, packed in a sealed food-grade box with a thin glaze. Shells may show small chips from handling, which does not affect the meat.\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, then cook the same day. Do not refreeze once thawed.\u003c\/p\u003e\n\n\u003ch2\u003eShelf Life and Delivery\u003c\/h2\u003e\n\u003cp\u003eBest within 12 months of the production date printed on the box. Shipped in an insulated liner with dry ice; keep the box closed until you are ready to thaw.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — thaw, rinse, steam over high heat for 12 to 15 minutes until the shell turns orange-red, then serve with ginger vinegar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e — split the crab, sear the cut sides in hot oil, then add ginger, garlic and scallion and toss for three minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — simmer crab sections in a light stock with rice wine for eight minutes so the meat takes on the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAllergen Information\u003c\/h2\u003e\n\u003cp\u003eContains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"Northline Seafood Co.","offers":[{"title":"Default Title","offer_id":46683965456469,"sku":"NL-SWCR-2KG","price":38.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/3752\/0725\/files\/frozen-whole-swimming-crab-1.jpg?v=1794283052"},{"product_id":"spotted-babylon-snails","title":"Frozen Spotted Babylon Snails","description":"\u003cp\u003eWhole spotted snails in the shell, purged and frozen so they need nothing but a rinse.\u003c\/p\u003e\n\n\u003ch2\u003eWhat It Is\u003c\/h2\u003e\n\u003cp\u003eA small sea snail with a heavy, cone-shaped shell marked in brown and white spots. The meat is plump, springy and mildly sweet, with none of the bitterness that badly purged snails carry. They are eaten straight from the shell with a pin or a toothpick.\u003c\/p\u003e\n\n\u003ch2\u003eWhere It Comes From\u003c\/h2\u003e\n\u003cp\u003eGathered by hand from the sand and mud flats off the Fujian coast at low tide, then held in clean salt water for a day so they expel sand before freezing.\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\u003eBabylonia areolata, spotted babylon snail\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCut\u003c\/th\u003e\n\u003ctd\u003ewhole snail in shell, meat intact\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\u003emedium to large, roughly 90 to 120 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\u003esand and mud flats off the Fujian coast, harvested by hand at low tide\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 in the shell, already purged. Expect a few empty or broken shells in the box, which is normal for hand-gathered stock.\u003c\/p\u003e\n\n\u003ch2\u003eStorage and Thawing\u003c\/h2\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw in the refrigerator and cook within a day. Discard any snail that stays open after 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; the box may arrive with light frost, which is normal.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBoil\u003c\/strong\u003e — drop into salted boiling water for four to five minutes, drain and serve with a chili garlic dip.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e — blanch first, then toss in a hot wok with chili, basil and garlic for two minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinate\u003c\/strong\u003e — boil, cool, then steep in vinegar, soy and sliced chili for a few hours and serve cold.\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":46683966472277,"sku":"NL-BBSN-2KG","price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/3752\/0725\/files\/spotted-babylon-snails-1.jpg?v=1794283054"},{"product_id":"frozen-whole-abalone","title":"Frozen Whole Abalone","description":"\u003cp\u003eWhole abalone, cleaned and frozen, with the shell kept on for serving.\u003c\/p\u003e\n\n\u003ch2\u003eWhat It Is\u003c\/h2\u003e\n\u003cp\u003eA single-shell mollusc with a thick, dense foot muscle and a faintly iridescent shell. The meat is firm and chewy when raw and turns tender and gelatinous with slow braising. Abalone is mild, so it takes on the flavor of whatever it is cooked with.\u003c\/p\u003e\n\n\u003ch2\u003eWhere It Comes From\u003c\/h2\u003e\n\u003cp\u003eRaised in cold-water pens in the Yellow Sea and harvested at about eighteen months, when the foot is thick enough to slice. Cleaned and blanched for a few seconds before freezing.\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\u003eHaliotis discus hannai, Pacific abalone\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCut\u003c\/th\u003e\n\u003ctd\u003ewhole abalone, shell on, cleaned foot muscle\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\u003epremium grade, 12 to 16 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-water farms in the Yellow Sea, harvested at 18 months\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 whole with the shell attached. The muscle may be slightly curled from blanching; this does not affect texture after cooking.\u003c\/p\u003e\n\n\u003ch2\u003eStorage and Thawing\u003c\/h2\u003e\n\u003cp\u003eKeep at -18°C or colder. Thaw slowly in the refrigerator for 12 hours. 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 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\u003eBraise\u003c\/strong\u003e — score the muscle lightly, then simmer in a soy and rock sugar sauce for 40 minutes over low heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — slice thin, steam for six minutes and finish with a garlic soy dressing.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e — add sliced abalone to a clear chicken stock in the last ten minutes of cooking.\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":46683967488085,"sku":"NL-ABLN-2KG","price":64.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/3752\/0725\/files\/frozen-whole-abalone-1.jpg?v=1794283056"},{"product_id":"marinated-mud-snails","title":"Marinated Mud Snails","description":"\u003cp\u003eSmall mud snails cured in a coastal brine, served cold straight from the pack.\u003c\/p\u003e\n\n\u003ch2\u003eWhat It Is\u003c\/h2\u003e\n\u003cp\u003eShelled mud snail meat, cured in salt, rice wine and aromatics until the flesh turns translucent and slightly crisp. The flavor is saline and savory with a clean finish. It is a cold dish, eaten as an appetiser or with plain rice.\u003c\/p\u003e\n\n\u003ch2\u003eWhere It Comes From\u003c\/h2\u003e\n\u003cp\u003eCollected from the mud flats of the Jiangsu coast during the winter months, when the meat is at its fullest, and cured to a recipe used by fishing families along that shore.\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\u003eBullacta exarata, mud snail\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCut\u003c\/th\u003e\n\u003ctd\u003emeat only, shell 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\u003euniform small grade, ready to serve\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003emud flats of the Jiangsu coast, pickled in the traditional coastal brine\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\u003eChilled, not frozen. Arrives in a sealed pouch with the curing liquid, which should be kept with the meat until serving.\u003c\/p\u003e\n\n\u003ch2\u003eStorage and Thawing\u003c\/h2\u003e\n\u003cp\u003eKeep refrigerated between 0 and 4 C. Once opened, reseal and use within three days. Never freeze this product, as ice ruins the texture.\u003c\/p\u003e\n\n\u003ch2\u003eShelf Life and Delivery\u003c\/h2\u003e\n\u003cp\u003eBest within 90 days of the production date, unopened. Shipped in a chilled liner with gel packs.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eServe cold\u003c\/strong\u003e — spoon straight from the pouch, drained, as part of a cold appetiser plate.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWith rice\u003c\/strong\u003e — serve over hot steamed rice so the curing liquid seasons the grains.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGarnish\u003c\/strong\u003e — add sliced chili and chopped scallion just before serving for aroma.\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":46683968012373,"sku":"NL-MDSN-2KG","price":24.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/3752\/0725\/files\/marinated-mud-snails-1.jpg?v=1794283057"},{"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"}],"url":"https:\/\/chthhub.shop\/collections\/shellfish-selection.oembed","provider":"CHARLIE THOMPSON","version":"1.0","type":"link"}