Shelled shellfish meat, rinsed of sand before freezing. The pieces are plump, pale peach and firm, with a clean briny edge that survives a quick stir-fry but not a long boil.

What is in the pack

Shelled meat only, cleaned and picked over. Nothing to shuck, nothing to scrub.

• Net weight 2 kg
• Large pieces with few broken fragments
• Frozen as a block

Where it comes from

Gathered from tidal flats and shucked by hand, then frozen within hours of leaving the water.

Its condition

Frozen raw, already cleaned, so it goes straight from the pack into the pan once thawed.

Storage and thawing

Keep at -18 C or colder. Thaw overnight in the refrigerator, or hold the sealed bag in cold water for 30 minutes. Do not thaw at room temperature, and do not refreeze.

Shelf life and delivery

Best within 9 months of the production date on the pack. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Stir-fry for 2 minutes with green pepper, garlic and a splash of stock. Fold through pasta or a seafood soup at the end, or drop into a hot pot for 60 seconds. Prolonged boiling is what makes the pieces small and tough.

Allergen

Contains molluscs. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw shellfish.