{"title":"Chef's Selection","description":"\u003cp\u003eFour lines we keep coming back to: sweet crab, rich eel, thick-cut salmon and live scallops. A good starting point if you are cooking for a table.\u003c\/p\u003e","products":[{"product_id":"large-swimming-crab","title":"Large Swimming Crab","description":"\u003cp\u003e\u003cstrong\u003eSweet, firm meat in a shell that gives easily.\u003c\/strong\u003e Taken from the Zhoushan grounds and blast-frozen at the dock, so the flesh keeps the clean, briny sweetness of the day it was landed.\u003c\/p\u003e\n\u003ch3\u003eWhat you get\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg of whole swimming crab, roughly 7–9 taels each\u003c\/li\u003e\n\u003cli\u003eA thin shell that cracks cleanly, so the meat comes away in large pieces\u003c\/li\u003e\n\u003cli\u003eFrozen within hours of landing and never re-frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cp\u003eSteam whole for 12–15 minutes, until the shell turns bright orange-red, and serve with a ginger and vinegar dip. Or break the bodies down and stir-fry with rice cakes for something richer.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or below. Thaw overnight in the fridge and cook straight away; do not refreeze.\u003c\/p\u003e","brand":"Coastal Catch","offers":[{"title":"Default Title","offer_id":67841136984308,"sku":"SWC-2KG","price":64.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/6588\/2100\/files\/large-swimming-crab-1.jpg?v=1792477687"},{"product_id":"fresh-eel-fillet","title":"Fresh Eel Fillet","description":"\u003cp\u003e\u003cstrong\u003eThick, pearly, and completely prepped.\u003c\/strong\u003e Cut from live fish, skinned and boned, then portioned into even strips. The flesh stays firm and rich, with the clean sweetness that makes it such a prized ingredient.\u003c\/p\u003e\n\u003ch3\u003eWhat you get\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg of boneless strips\u003c\/li\u003e\n\u003cli\u003eSkin off and bones out — no knife work needed\u003c\/li\u003e\n\u003cli\u003eHigh in collagen and vitamins A and E\u003c\/li\u003e\n\u003cli\u003eFrozen at -18°C to hold texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cp\u003eBrush with a sweet soy glaze and grill until the edges caramelise, or salt-grill for a cleaner flavour. It goes into a hot pot in about ten seconds and steams beautifully with black bean.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or below. Thaw in the fridge, cook soon after, and refrigerate any leftovers for no more than a day.\u003c\/p\u003e","brand":"Coastal Catch","offers":[{"title":"Default Title","offer_id":67841138327796,"sku":"FEF-2KG","price":129.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/6588\/2100\/files\/fresh-eel-fillet-1.jpg?v=1792477696"},{"product_id":"atlantic-salmon-steak","title":"Atlantic Salmon Steak","description":"\u003cp\u003e\u003cstrong\u003eCut thick, so it stays juicy.\u003c\/strong\u003e Cross-cut portions of sustainably farmed Atlantic salmon, roughly 1 to 1.5 inches through, with fine lines of fat running the length of the flesh. That fat is what keeps the centre moist while the outside caramelises.\u003c\/p\u003e\n\u003ch3\u003eWhat you get\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg of bone-free cross-cut portions\u003c\/li\u003e\n\u003cli\u003eDeep orange-pink flesh with fine white marbling\u003c\/li\u003e\n\u003cli\u003eFarmed in cold, clean water without antibiotics or growth hormones\u003c\/li\u003e\n\u003cli\u003eA natural source of omega-3, vitamin D and protein\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cp\u003ePat dry, score the skin and lay it skin-down in a hot pan for four to five minutes without moving it, then finish with butter and lemon. Oven-roast at 205°C for 12–15 minutes, or brush with teriyaki in the last minute for a glossy glaze.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C for up to four months. Thaw overnight in the fridge; cooked portions keep for three days.\u003c\/p\u003e","brand":"Coastal Catch","offers":[{"title":"Default Title","offer_id":67841138491636,"sku":"SLM-2KG","price":79.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/6588\/2100\/files\/atlantic-salmon-steak-1.jpg?v=1792477699"},{"product_id":"live-scallops-in-shell","title":"Live Scallops in Shell","description":"\u003cp\u003e\u003cstrong\u003eHarvested and packed the same day.\u003c\/strong\u003e Whole scallops still in the shell, each one carrying a plump, round adductor muscle. From clean, sand-free water, so they go straight into the pan without any purging.\u003c\/p\u003e\n\u003ch3\u003eWhat you get\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg of whole scallops in the shell\u003c\/li\u003e\n\u003cli\u003eFull, rounded muscle, sweet and firm\u003c\/li\u003e\n\u003cli\u003eSand-free and pollution-free — no prep\u003c\/li\u003e\n\u003cli\u003ePacked with ice packs for live arrival\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cp\u003eSteam over glass noodles for five minutes and finish with sizzling garlic oil. Top with mozzarella and bake at 200°C for eight minutes, or shuck the muscle and sear it two minutes a side with sea salt.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0–4°C and eat within 48 hours. To keep them longer, shuck the meat and freeze at -18°C for up to three months.\u003c\/p\u003e","brand":"Coastal Catch","offers":[{"title":"Default Title","offer_id":67841139048692,"sku":"LSS-2KG","price":89.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/6588\/2100\/files\/live-scallops-in-shell-1.jpg?v=1792477703"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/6588\/2100\/collections\/fresh-eel-fillet-1.jpg?v=1792477761","url":"https:\/\/phdolife.shop\/collections\/chefs-selection.oembed","provider":"PHILLIP DOYLE","version":"1.0","type":"link"}