{"title":"Quick Weeknight Picks","description":"\u003cp\u003eCuts that go from frozen to plated in about twenty minutes, with one pan and no special equipment. Useful when the day has already been long enough.\u003c\/p\u003e","products":[{"product_id":"frozen-wild-clams","title":"Frozen Wild Clams","description":"\u003cp\u003eSmall, hard-shelled bivalves with a banded shell and a plump, sweet body that gives up its liquor the moment it hits heat. That briny liquid is the point: it seasons a broth better than anything you can add from a jar.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eWild hard-shell clams, sold whole in the shell. Purged in clean seawater before freezing to flush out sand, then graded so the shells in a box open at roughly the same time.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaked from tidal flats and shallow coastal beds, then moved straight into a purification plant and blast-frozen the same day. Cold-water beds give a slower growth rate, which is why the meat is firm rather than watery.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: whole, in shell, closed\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eGrading: size-sorted, shells intact and unbroken\u003c\/li\u003e\n  \u003cli\u003ePrep: purged of sand before freezing\u003c\/li\u003e\n  \u003cli\u003eShell: firm, no cracks, no open shells in a sealed box\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen hard, packed loose so you can take what you need. Arrives in a sealed box with gel ice inside an insulated liner. Discard any shell that is cracked through or already open before freezing.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator, covered, and use the same day. Never thaw at room temperature: the meat loses its liquor and turns rubbery before it is even cooked.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 12 months from the production date printed on the box. Do not refreeze after thawing. Shipped frozen throughout, with no warm stage between the plant and your kitchen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSteam with ginger, spring onion and a splash of rice wine until the shells just open, and stop there. For a clear soup, simmer with soft tofu and a slice of ginger for four minutes. For garlic butter, soften garlic and chilli in butter, add the clams and a lid, and shake the pan until they pop. Drop them into a hot pot at the table and lift them out as they open. Any shell still shut after cooking should be thrown away, not forced.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans. Not suitable for anyone with a shellfish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668374180024,"sku":"SC-CLAMS","price":24.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/clams-1.jpg?v=1793937318"},{"product_id":"frozen-skin-on-mackerel-fillets","title":"Frozen Skin-On Mackerel Fillets","description":"\u003cp\u003eRich, dark-fleshed and unapologetically savoury, with a glossy skin that crisps in minutes. This is the cut for anyone who wants dinner on the table in ten minutes with only a frying pan and a lemon.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eMackerel, filleted and portion-cut with the skin left on and the pin bones pulled. Each fillet is a single serving, so there is nothing to trim and nothing to portion out.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003ePurse-seined in the north-east Atlantic and processed aboard or at the landing plant, then blast-frozen within hours of the catch. The short gap between catching and freezing is what keeps an oily fish from turning bitter.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: fillet, skin on, boneless\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003ePortion: even fillet sizes for consistent cooking\u003c\/li\u003e\n  \u003cli\u003eSkin: glossy, silver-blue, unbroken\u003c\/li\u003e\n  \u003cli\u003eFlesh: firm, dark, moist\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, layered with film so the fillets separate cleanly. Arrives sealed with gel ice in an insulated liner, hard frozen with no soft edges.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator for six to eight hours, then cook the same day. An oily fish does not improve with time once thawed, so do not hold it overnight.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 12 months from the production date on the box. Do not refreeze after thawing. Kept frozen from landing through delivery.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eScore the skin lightly, salt it and leave it for ten minutes, then lay it skin down in a hot dry pan and press flat for the first thirty seconds. It will release on its own once the skin has set. Finish with lemon and black pepper, or glaze with a soy and mirin reduction in the last minute. It also grills well over charcoal and holds up to a hot bake with herbs and tomatoes.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Not suitable for anyone with a fish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668378144952,"sku":"SC-MACKEREL-FILLETS","price":25.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/mackerel-fillets-1.jpg?v=1793937319"},{"product_id":"frozen-half-shell-oysters","title":"Frozen Half-Shell Oysters","description":"\u003cp\u003eBriny, sweet and already opened, so the work is done before the box reaches your kitchen. The shell is the serving dish: grill it, bake it, or lay it on ice and hand it over with a wedge of lemon.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eOysters shucked on the half shell, with the meat left sitting in its own liquor inside the bottom shell. The top shell is removed, so nothing has to be opened at home.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarm-raised in cold coastal waters and harvested to order, then shucked and blast-frozen the same day. Cold water and a slow grow-out give a deeper shell and a fuller, firmer body.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: half shell, shucked, meat in liquor\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eGrading: sorted for even shell size\u003c\/li\u003e\n  \u003cli\u003eShell: deep, thick, intact, no chips\u003c\/li\u003e\n  \u003cli\u003eMeat: plump, full-bodied, clear liquor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, each shell nested so they do not crush each other. Arrives in a sealed box with gel ice inside an insulated liner, hard frozen throughout.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw slowly in the refrigerator, shell side down, so the liquor stays in the shell rather than running off. Cook or serve within 24 hours of thawing.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 12 months from the production date on the box. Do not refreeze once thawed. Kept frozen from shucking to delivery.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eFor a chilled serve, nest the shells in crushed ice with lemon and a grind of pepper. For garlic butter, top each oyster with softened garlic butter and parsley and grill until the edges bubble. For a baked version, cover with cheese and breadcrumb and bake at 220 C until golden. They also drop straight into a hot pot or a seafood stew in the last two minutes of cooking. If you prefer them cooked through, take them to the point where the meat turns opaque at the edges.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans. Not suitable for anyone with a shellfish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668380373176,"sku":"SC-OYSTERS","price":27.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/oysters-1.jpg?v=1793937320"},{"product_id":"frozen-boneless-snakehead-fish-fillets","title":"Frozen Boneless Snakehead Fish Fillets","description":"\u003cp\u003eThe one white fish that genuinely holds its shape in a rolling broth. Cut into thick slices it stays springy and whole where softer fillets break down into threads, which makes it the practical choice for soup and hot pot.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSnakehead, filleted and trimmed boneless, with the skin removed. A freshwater fish with a tight, springy grain and a clean, faintly sweet taste that takes on whatever broth it is cooked in.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in managed freshwater ponds and processed at the plant within hours of harvest, then blast-frozen in portion-cut fillets. Farming rather than wild capture keeps the size and texture consistent from box to box.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: fillet, boneless, skinless\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eFlesh: bright white, firm, springy\u003c\/li\u003e\n  \u003cli\u003eTrim: blood line removed, edges cleaned\u003c\/li\u003e\n  \u003cli\u003ePortion: even fillet thickness for consistent cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, fillets separated by film. Arrives sealed in a box with gel ice and an insulated liner, frozen hard with no white dry patches on the surface.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw overnight in the refrigerator, then cook within 24 hours. Because the flesh is dense, a slow refrigerator thaw matters more here than with a thin fillet.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 12 months from the production date on the box. Do not refreeze after thawing. Held frozen from processing to delivery.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSlice across the grain into thick fingers and poach them in a tomato broth until just opaque, or slip them into a spicy hot pot and lift them out after three minutes. For a sour cabbage soup, build the base first and add the fish at the end so it does not break up. Pan-searing works too: dry the surface well, sear hard on one side and finish skinless side down for thirty seconds. However you cook it, stop as soon as the centre turns white, since the texture tightens quickly with extra heat.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Not suitable for anyone with a fish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668383191224,"sku":"SC-SNAKEHEAD-FILLETS","price":28.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/snakehead-fillets-1.jpg?v=1793937322"}],"url":"https:\/\/secofast.shop\/collections\/quick-weeknight-picks.oembed","provider":"SEBASTIAN COLLINS STORE","version":"1.0","type":"link"}