{"title":"Fish Fillets","description":"\u003cp\u003eBoneless cuts for the pan and the grill, from lean white basa to deep ruby tuna.\u003c\/p\u003e","products":[{"product_id":"frozen-tuna-steak-center-cut","title":"Frozen Tuna Steak, Center Cut","description":"\u003cp\u003eThick, even blocks cut from the loin of deep-water tuna, deep ruby through the centre with almost no fat line. Firm enough to sear hard on the outside and still stay pink in the middle.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eLoin cuts of yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e), trimmed of skin, dark muscle and sinew. Each piece is a rectangular steak of uniform thickness, dense and fine-grained, with a mild, clean flavour rather than a strong fishy edge.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eLine-caught in the open Pacific and landed at a port with an ice slurry on the dock. The loins are cut, trimmed and blast-frozen within hours, which is what holds the colour.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Boneless loin steak, skinless\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePortion:\u003c\/strong\u003e 4–6 steaks per box, 300–500 g each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Center cut, even thickness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. Vacuum sealed so the surface does not dry or oxidise in the freezer.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 12 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook or serve within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e slow, in the refrigerator, still sealed\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date on the pack, counted from production. Shipped in an insulated box with gel ice on a cold chain. Freeze on arrival; if the edges feel soft, that is normal for a thaw in transit and the centre is still solid.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSear in a very hot dry pan, 45 to 60 seconds a side, and leave the centre rare\u003c\/li\u003e\n  \u003cli\u003eSlice thin while still cold for a sashimi-style plate with soy and wasabi\u003c\/li\u003e\n  \u003cli\u003eBrush with oil and grill briefly over high heat, then rest before slicing\u003c\/li\u003e\n  \u003cli\u003eCube and sear for a warm salad with sesame and spring onion\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034001633389,"sku":"DE-SEA-02","price":49.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-tuna-steak-center-cut-1.jpg?v=1794364975"},{"product_id":"frozen-basa-fish-fillets","title":"Frozen Basa Fish Fillets","description":"\u003cp\u003ePale, mild white fillets with no bones and no skin, the quiet workhorse of a weeknight kitchen. They hold their shape in a pan and take on whatever sauce you give them.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eFillets of basa (\u003cem\u003ePangasius bocourti\u003c\/em\u003e), a freshwater catfish farmed in the Mekong basin. Boneless, skinless and trimmed, with a soft, flaky grain and a flavour so mild it reads as sweet rather than fishy.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in monitored pond farms in the Mekong delta, harvested to size and filleted the same day. The fillets are blast-frozen individually so they separate cleanly.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Boneless, skinless fillet\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePortion:\u003c\/strong\u003e 6–9 fillets per box, 200–350 g each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually quick frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. Fillets are loose in the box and can be taken out one at a time.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 12 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator, or cook from partly frozen\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date printed on the box, counted from production. Shipped in an insulated liner with gel ice on a cold chain. Freeze on arrival.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut into strips, coat in breadcrumb and fry until golden for fish fingers\u003c\/li\u003e\n  \u003cli\u003ePoach in a sour broth with pickled mustard greens and chilli\u003c\/li\u003e\n  \u003cli\u003eSimmer in tomato sauce with herbs until just opaque\u003c\/li\u003e\n  \u003cli\u003eSteam with black bean and ginger, then finish with hot oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034004222061,"sku":"DE-SEA-05","price":24.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-basa-fish-fillets-1.jpg?v=1794364980"},{"product_id":"frozen-mackerel-fillets-skin-on","title":"Frozen Mackerel Fillets, Skin On","description":"\u003cp\u003eDark-striped skin over firm pink flesh, rich and savoury, with the large bones already taken out. Grill it skin side down until it crisps and the whole fillet lifts in one piece.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eFillets of Atlantic mackerel (\u003cem\u003eScomber scombrus\u003c\/em\u003e), a small, oily, fast-swimming fish with a pronounced flavour. Butterflied and trimmed, with the main spine and rib bones removed and the fine pin bones mostly gone.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught in the Northeast Atlantic on short trips and filleted on landing, then frozen straight away, because an oily fish loses its edge within a day of being out of the water.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Boneless fillet, skin on\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePortion:\u003c\/strong\u003e 8–12 fillets per box, 160–250 g each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually quick frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The skin keeps the flesh from drying both in the freezer and in the pan.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator, sealed, to keep the oil from turning\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date printed on the box. Shipped frozen with gel ice in an insulated liner on a cold chain. Freeze on arrival.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSalt lightly and grill skin side down until the skin blisters and crisps\u003c\/li\u003e\n  \u003cli\u003ePan-fry in a dry pan, then finish with lemon and grated horseradish\u003c\/li\u003e\n  \u003cli\u003eBake with thyme and tomato under a hot oven\u003c\/li\u003e\n  \u003cli\u003eBraise with soy, ginger and a little sugar for a sweet-savoury glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034005958765,"sku":"DE-SEA-07","price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-mackerel-fillets-skin-on-1.jpg?v=1794364984"}],"url":"https:\/\/dyevafun.shop\/collections\/fish-fillets.oembed","provider":"DYLAN EVANS","version":"1.0","type":"link"}