{"title":"Squid and Small Fish","description":"\u003cp\u003eTentacle clusters and whole silver whitebait, both quick to cook and quick to crisp.\u003c\/p\u003e","products":[{"product_id":"frozen-squid-tentacles","title":"Frozen Squid Tentacles","description":"\u003cp\u003eTentacle clusters cut clean below the head, with the suction cups still intact and the base thick enough to stay juicy. Pale pink-white, mild and clean tasting, and they hold their shape under high heat.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eTentacle clusters only, no tube. Trimmed of the beak and the eyes before freezing.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg\u003c\/li\u003e\n  \u003cli\u003e12 to 16 clusters\u003c\/li\u003e\n  \u003cli\u003e125 to 165 g per cluster\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eCaught in coastal waters and frozen at sea within hours, which is what keeps the texture crisp instead of watery.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen raw and cleaned. There is no ink sac or innards to deal with, so the pack goes from freezer to pan with nothing to remove.\u003c\/p\u003e\n\n\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw overnight in the refrigerator, then dry them well. A wet tentacle will not char, it will boil.\u003c\/p\u003e\n\n\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eGrill over high heat for 2 to 3 minutes a side until the edges curl and take colour. For frying, dust with cornflour and drop into oil at 180 C for 90 seconds. In a wok, sear hard and fast and take them out while still tender; slow cooking is what makes squid tough.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw squid.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006926184664,"sku":"ST-2KG-05","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/squid-tentacles-1.jpg?v=1794626646"},{"product_id":"frozen-whitebait-smelt","title":"Frozen Whitebait Smelt","description":"\u003cp\u003eWhole small fish with bright silver skin, head, tail and bones left in. At seven to nine centimetres long they cook through in minutes, and the bones go crisp enough to eat with the flesh.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eWhole fish, uncleaned beyond a rinse, packed as one frozen block.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg\u003c\/li\u003e\n  \u003cli\u003eAbout 120 to 150 fish per kg\u003c\/li\u003e\n  \u003cli\u003e7 to 9 cm each\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eWild caught in cold coastal water and frozen on landing, which is when the skin still carries its full silver sheen.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen raw as a block. Break off what you need with a blunt knife while it is still frozen, then return the rest to the freezer at once.\u003c\/p\u003e\n\n\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. A portion thaws in the refrigerator in about 2 hours. Dry the fish on paper towel before cooking; surface water is what stops them going crisp.\u003c\/p\u003e\n\n\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eDust in cornflour and deep fry at 180 C for 2 minutes until pale gold and rigid. Pan fry in a shallow layer of oil for 3 minutes a side, or drop a handful into a hot broth at the end of cooking. Serve with lemon, salt and a little pepper.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains fish. Keep it away from anyone who reacts to fish, and wash hands, boards and knives after handling raw seafood.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006926250200,"sku":"WS-2KG-07","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/whitebait-smelt-1.jpg?v=1794626657"}],"url":"https:\/\/tthonow.shop\/collections\/squid-and-small-fish.oembed","provider":"THEO THOMPSON","version":"1.0","type":"link"}