{"title":"The Full Frozen Range","description":"\u003cp\u003eAll eight products in one place, from whole shellfish to small fried fish.\u003c\/p\u003e","products":[{"product_id":"frozen-large-abalone","title":"Frozen Large Abalone","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eWhole shellfish, shell on and cleaned. The foot is the part you eat: a firm muscle that runs the length of the shell.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg, weighed without ice glaze\u003c\/li\u003e\n  \u003cli\u003e10 to 12 pieces, graded to one size\u003c\/li\u003e\n  \u003cli\u003e165 to 200 g per piece\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eHand picked from inshore reef grounds by divers working at low tide, then landed and packed the same day.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen 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.\u003c\/p\u003e\n\n\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\n\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSteam 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.\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 shellfish.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006925824216,"sku":"AB-2KG-01","price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/large-abalone-1.jpg?v=1794626629"},{"product_id":"frozen-swimming-crab","title":"Frozen Swimming Crab","description":"\u003cp\u003eCrabs that were iced down one at a time on deck, so each one freezes as its own block instead of a solid lump. The shells are hard and glossy, and the meat is packed tight into the body and the two hind legs.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eWhole crabs, uncleaned, frozen in the shell. The body carries most of the meat; the large rear swimming legs hold a single strip each.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg\u003c\/li\u003e\n  \u003cli\u003e8 to 10 crabs\u003c\/li\u003e\n  \u003cli\u003e200 to 250 g per crab\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eTrawled from coastal grounds and sorted on the boat, then frozen individually before landing.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen whole and raw, not cooked. The shell keeps the meat from drying, so it goes into the pot with the shell still on.\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 scrub the shell under cold running water before cooking. Cook within 24 hours of thawing and do not refreeze.\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\u003eSteam 12 to 15 minutes from thawed, or 20 minutes from frozen, until the shell turns bright orange-red. Split the body and stir-fry with chilli and garlic, or braise the pieces in a light stock with ginger. The meat is done the moment it turns opaque and slides out of the shell; any longer and it turns dry.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains crustaceans. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw shellfish.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006926086360,"sku":"SC-2KG-02","price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/swimming-crab-1.jpg?v=1794626634"},{"product_id":"frozen-giant-prawns","title":"Frozen Giant Prawns","description":"\u003cp\u003eHead-on prawns in the 20 to 30 count grade, so a two kilo pack holds between forty and sixty of them. The shells are grey-green and glossy, and the tail meat is thick enough to stay juicy on a hot grill.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eWhole prawns, head and shell on, frozen with a light glaze that protects the surface in transit.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg\u003c\/li\u003e\n  \u003cli\u003e20 to 30 pieces per kg, so 40 to 60 in total\u003c\/li\u003e\n  \u003cli\u003eAbout 50 g per prawn\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eFarmed in coastal ponds and harvested at size, then frozen within hours of leaving the water.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen raw, individually quick frozen so the bodies stay separate in the pack and you can take out just what you need.\u003c\/p\u003e\n\n\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, or hold the sealed pack under cold running water for 20 minutes. Never thaw in warm water, which softens the shell and the meat.\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 shell side down for 3 minutes, turn once and give it 2 more. Poach in simmering salted water for 2 to 3 minutes, or split the back and fry with garlic and chilli. The meat is ready as soon as it turns white through to the centre; it needs no more than that.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen\u003c\/h3\u003e\n\u003cp\u003eContains crustaceans. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw shellfish.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006926119128,"sku":"GP-2KG-03","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/giant-prawns-1.jpg?v=1794626636"},{"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-green-lipped-mussels","title":"Frozen Green Lipped Mussels","description":"\u003cp\u003eShell-on, with the dark green rim that gives the species its name. The meat inside is plump and deep orange, and it stays sweet in a broth rather than turning to rubber.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eWhole shellfish, shell on, cleaned and purged of sand before freezing.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg\u003c\/li\u003e\n  \u003cli\u003e40 to 50 pieces\u003c\/li\u003e\n  \u003cli\u003e45 to 55 g per piece\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eRope grown in cold southern water, harvested at size and frozen the same day.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen raw in the shell. The shell holds the meat in place, so it arrives intact rather than as loose pieces.\u003c\/p\u003e\n\n\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator for 8 hours, then rinse under cold water. Discard any that stay closed after cooking.\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\u003eSteam 5 to 6 minutes in a covered pot with white wine, garlic and shallot until the shells open. For a baked finish, top each one with garlic butter and breadcrumb and give it 8 minutes at 200 C. Anything that has not opened by then should be thrown out.\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 shellfish.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006926217432,"sku":"GM-2KG-06","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/green-lipped-mussels-1.jpg?v=1794626650"},{"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"},{"product_id":"frozen-clam-meat","title":"Frozen Clam Meat","description":"\u003cp\u003eShelled 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eShelled meat only, cleaned and picked over. Nothing to shuck, nothing to scrub.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg\u003c\/li\u003e\n  \u003cli\u003eLarge pieces with few broken fragments\u003c\/li\u003e\n  \u003cli\u003eFrozen as a block\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eGathered from tidal flats and shucked by hand, then frozen within hours of leaving the water.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen raw, already cleaned, so it goes straight from the pack into the pan once thawed.\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, or hold the sealed bag in cold water for 30 minutes. Do not thaw at room temperature, and do not refreeze.\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\u003eStir-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.\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 shellfish.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006926282968,"sku":"CM-2KG-08","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/clam-meat-1.jpg?v=1794626605"},{"product_id":"frozen-half-shell-oysters","title":"Frozen Half-Shell Oysters","description":"\u003cp\u003eBlast frozen in the half shell, liquor still in the cup. The shells are thick enough to survive a grill, and the meat stays plump instead of shrinking to nothing under heat.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is in the pack\u003c\/h3\u003e\n\u003cp\u003eOysters on the half shell: the deep bottom shell with the meat and its natural liquor, top shell removed.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNet weight 2 kg\u003c\/li\u003e\n  \u003cli\u003e24 to 30 pieces\u003c\/li\u003e\n  \u003cli\u003e65 to 85 g per piece\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eReared on intertidal beds and graded by size, then shucked and frozen on the same tide.\u003c\/p\u003e\n\n\u003ch3\u003eIts condition\u003c\/h3\u003e\n\u003cp\u003eFrozen raw in the shell, so the meat holds its shape and its briny liquor stays in the cup rather than draining away in the pack.\u003c\/p\u003e\n\n\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator for 8 hours, shell side down on a tray so the liquor stays put. Eat or cook within 24 hours of thawing and never refreeze.\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 shell side down over high heat for 5 minutes with garlic butter until the edges curl. Or bake at 200 C for 6 minutes under a cheese and breadcrumb crust. To serve them cold, thaw overnight and open the cup with lemon and a little black pepper.\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 shellfish.\u003c\/p\u003e","brand":"THEO THOMPSON","offers":[{"title":"Default Title","offer_id":53006927626456,"sku":"OS-2KG-04","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0850\/2938\/8504\/files\/half-shell-oysters-1.jpg?v=1794627303"}],"url":"https:\/\/tthonow.shop\/collections\/the-frozen-range.oembed","provider":"THEO THOMPSON","version":"1.0","type":"link"}