{"title":"Signature Selection","description":"\u003cp\u003eOur pick of the catch: the four products our buyers reach for first.\u003c\/p\u003e","products":[{"product_id":"sashimi-grade-tuna-block","title":"Sashimi-Grade Tuna Block","description":"\u003cp\u003eCut from the centre loin of premium bluefin and bigeye, this block is landed in deep water and frozen at -60°C within hours of the catch. The flesh keeps its deep ruby colour, the fat stays white and marbled, and the texture is dense enough to slice wafer-thin.\u003c\/p\u003e\n\u003ch3\u003eWhy It Stands Out\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFlash-frozen at -60°C on the boat, then held below -18°C\u003c\/li\u003e\n\u003cli\u003eCentre loin only, with blood line and silver skin trimmed away\u003c\/li\u003e\n\u003cli\u003eNo additives, no preservatives and no colour treatment\u003c\/li\u003e\n\u003cli\u003eEven marbling that stays soft and buttery after thawing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e — slice 8 mm thick, serve chilled with wasabi and soy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAburi\u003c\/strong\u003e — torch the surface for a few seconds, keep the centre raw\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTartare\u003c\/strong\u003e — dice and fold through avocado and a spoon of mayonnaise\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e — 15 seconds a side for a blushing centre\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eHold at -18°C or below for up to six months. Thaw overnight in the fridge at 0–4°C and use within 24 hours. Do not refreeze once thawed.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343255203903,"sku":null,"price":89.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/sashimi-grade-tuna-block-1.jpg?v=1793329140"},{"product_id":"silver-pomfret-whole","title":"Silver Pomfret, Whole Wild Fish","description":"\u003cp\u003eA diamond-shaped fish with skin like polished silver and flesh so fine it barely needs a knife. Wild fish are chosen for a plump body, clear eyes and firm springy texture, then frozen at sea the day they come aboard.\u003c\/p\u003e\n\u003ch3\u003eWhy Chefs Ask For It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAlmost boneless beyond the central spine\u003c\/li\u003e\n\u003cli\u003eDelicate, faintly sweet white meat that never tastes strong\u003c\/li\u003e\n\u003cli\u003eWhole fish, cleaned and ready to cook\u003c\/li\u003e\n\u003cli\u003eSteams beautifully without falling apart\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCantonese steam\u003c\/strong\u003e — 8 minutes, then soy, ginger and smoking hot oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e — dust with a little cornflour and fry until the skin crisps\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e — simmer with tomato and ginger for a light, clear broth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt-bake\u003c\/strong\u003e — wrap in a salt crust and roast whole\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18°C for up to 12 months. Thaw slowly in the fridge before cooking.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343272734783,"sku":null,"price":52.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/silver-pomfret-whole-1.jpg?v=1793329146"},{"product_id":"live-scallops-in-shell","title":"Live Scallops in Shell","description":"\u003cp\u003eHarvested and packed the same day, every shell arrives with its round, pearly adductor muscle and bright coral skirt still in place. The meat is sweet, springy and clean, with the faint mineral note that only really fresh shellfish carries.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSame-day harvest and packing for peak freshness\u003c\/li\u003e\n\u003cli\u003ePlump, round muscle with a full coral skirt\u003c\/li\u003e\n\u003cli\u003eFarmed in clean water, grit-free and ready to cook\u003c\/li\u003e\n\u003cli\u003eInsulated box with gel packs, dead-on-arrival cover included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and glass noodle steam\u003c\/strong\u003e — 5 minutes, finish with hot oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese bake\u003c\/strong\u003e — top with mozzarella and bake at 200°C for 8 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlain steam\u003c\/strong\u003e — 4 minutes, serve with ginger and vinegar dip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e — shuck, pat dry and sear 2 minutes a side\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at 0–4°C and cook within 48 hours. To keep longer, shuck the meat and freeze for up to 3 months.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343278436415,"sku":null,"price":49.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/live-scallops-in-shell-1.jpg?v=1793329150"},{"product_id":"beltfish-steaks","title":"Beltfish Steaks, Boneless Mid-Cut","description":"\u003cp\u003eThick middle sections from large open-ocean ribbon fish, trimmed free of head and tail and frozen the moment they leave the water. The flesh is dense, snowy white and holds its shape through frying or braising, so the steaks stay whole on the plate.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMiddle-cut sections only, head and tail removed\u003c\/li\u003e\n\u003cli\u003eBright silver skin with an even, thick body\u003c\/li\u003e\n\u003cli\u003eFirm white flesh that resists breaking up in the pan\u003c\/li\u003e\n\u003cli\u003eSavory ocean flavour with hardly any fishiness\u003c\/li\u003e\n\u003cli\u003eVery few small bones, easy for weeknight cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e — pat dry, fry skin-side down until golden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — soy, star anise and rice wine, 15 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fry\u003c\/strong\u003e — coat lightly in cornflour for a crisp shell\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — with salted mustard greens for a light, savoury dish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C for up to 12 months. Thaw in the fridge and cook within a day.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343282008127,"sku":null,"price":34.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/beltfish-steaks-1.jpg?v=1793329152"}],"url":"https:\/\/jgranow.shop\/collections\/signature-selection.oembed","provider":"JOSEPH GRAY","version":"1.0","type":"link"}