A thick, glossy foot of meat inside a thin shell, cleaned and vacuum sealed within hours of landing. The texture is springy rather than rubbery, and it stays tender through a slow braise.

What is in the pack

Whole shellfish, shell on and cleaned. The foot is the part you eat: a firm muscle that runs the length of the shell.

• Net weight 2 kg, weighed without ice glaze
• 10 to 12 pieces, graded to one size
• 165 to 200 g per piece

Where it comes from

Hand picked from inshore reef grounds by divers working at low tide, then landed and packed the same day.

Its condition

Frozen hard at -18 C or colder straight after cleaning and then vacuum sealed, so the meat does not dry out or pick up freezer odours while it is stored.

Storage and thawing

Keep at -18 C or colder. Move the pack to the refrigerator for 12 hours to thaw, still sealed. Once opened, cook the whole pack; the meat should not go back into the freezer.

Shelf life and delivery

Best within 12 months of the production date stamped on the back of the pack. Shipped in an insulated box with gel ice, packed to arrive hard frozen. Check that the pack is still solid on arrival and move it straight to the freezer.

How to cook it

Steam whole for 8 minutes over high heat with ginger and scallion, then finish with hot oil and light soy. For a braise, simmer for 90 minutes in stock until the meat gives under a skewer. Sliced thin, it needs only 90 seconds in a hot wok, and it holds up in a hot pot broth without turning tough.

Allergen

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