{"title":"Soup and Broth","description":"\u003cp\u003eThe parts that make stock worth keeping: halibut head, dried swim bladder and mild white fillet.\u003c\/p\u003e","products":[{"product_id":"dried-fish-maw-premium-grade","title":"Dried Fish Maw, Premium Grade","description":"\u003cp\u003eThick golden-amber sheets of sun-dried swim bladder, one of the great texture ingredients of Chinese soup cookery. Soaked and simmered, they turn soft, gelatinous and faintly sweet.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe swim bladder of large marine fish, cleaned, flattened and dried whole. Each piece is stiff and translucent in the pack, pale gold to amber, with a smooth inner face. It has no taste of its own to speak of: what it brings to a dish is body and a soft, slippery bite.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCollected at processing plants on the South China coast and dried on racks in open sun, turned daily, with no sulphur fumigation and no bleach. The colour comes from the sun alone.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole dried bladder, flattened\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\u003eGrade:\u003c\/strong\u003e Thick wall, 6–8 times expansion after soaking\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Sealed food-grade bag, then boxed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eDry, shelf stable, no refrigeration needed before opening. Naturally firm and slightly flexible rather than brittle.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUnopened:\u003c\/strong\u003e up to 24 months in a cool, dry, dark cupboard\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRehydrated:\u003c\/strong\u003e refrigerate and cook within 48 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoaking:\u003c\/strong\u003e 24 to 48 hours in cold water, changed several times\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once soaked\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eProduction date and best before date are printed on the bag. Shipped dry in a sealed outer box, no cold chain required.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSoak until fully soft, blanch with ginger, then simmer in chicken stock for two hours\u003c\/li\u003e\n  \u003cli\u003eBraise with shiitake and a dark soy base until the sauce clings\u003c\/li\u003e\n  \u003cli\u003eSlice into strips and add to a clear seafood broth at the end\u003c\/li\u003e\n  \u003cli\u003eSimmer with rock sugar and milk for a soft, cool dessert\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":68034003370093,"sku":"DE-SEA-04","price":168.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/dried-fish-maw-premium-grade-1.jpg?v=1794364978"},{"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-halibut-head-for-broth","title":"Frozen Halibut Head for Broth","description":"\u003cp\u003eA big, meaty head with a thick cushion of white flesh across the cheek and collar, and plenty of soft tissue that melts into a broth. The cheapest way to get real depth into a fish soup.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe head of Atlantic halibut (\u003cem\u003eHippoglossus hippoglossus\u003c\/em\u003e), gills removed and cut edges trimmed. Cheek and jaw meat is dense and sweet; the collar and frame carry the gelatinous parts that give stock its body.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCut from line-caught halibut landed in cold North Atlantic water. Trimmed at the plant and frozen within hours, before the collar meat has a chance to dry.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Head, gills out, split for the pot\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\u003eCount:\u003c\/strong\u003e 2–3 heads per box, 700–1000 g each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBones:\u003c\/strong\u003e One main frame, very few fine bones\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 cut surfaces do not freezer-burn.\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 overnight in the refrigerator, in a bowl\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 frozen in an insulated box with gel ice on a cold chain.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSimmer low with ginger and scallion for an hour for a milky white broth\u003c\/li\u003e\n  \u003cli\u003eSear the pieces first, then braise in a clay pot with chilli and dark soy\u003c\/li\u003e\n  \u003cli\u003eSteam with rice wine and a scatter of shredded scallion\u003c\/li\u003e\n  \u003cli\u003eDrop into a spicy hot pot and let the collar thicken the liquid\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":68034005106797,"sku":"DE-SEA-06","price":32.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-halibut-head-for-broth-1.jpg?v=1794364982"}],"url":"https:\/\/dyevafun.shop\/collections\/soup-and-broth.oembed","provider":"DYLAN EVANS","version":"1.0","type":"link"}