{"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\/products\/beltfish-steaks","provider":"JOSEPH GRAY","version":"1.0","type":"link"}