{"title":"Shellfish and Crab","description":"\u003cp\u003eClams, half-shell oysters and whole swimming crab, purged, cleaned and frozen in the shell. Built for a pot of broth, a hot grill or a table full of people.\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-whole-swimming-crab","title":"Frozen Whole Swimming Crab","description":"\u003cp\u003eThin-shelled, heavy for its size, and full of sweet meat that turns bright orange the moment it meets heat. The shell is soft enough to crack with a spoon, which is exactly why this is the crab to serve at a table full of people rather than to a single plated guest.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eBlue swimming crab, sold whole and cleaned with claws and legs attached. The gills and apron are removed before freezing; the shell, claws and body meat are left intact.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrap-caught in the shallow coastal waters of the Indo-Pacific and frozen within hours of landing, rather than shipped live on ice. Freezing at that point is what keeps the meat sweet and separate instead of watery.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: whole, cleaned, claws and legs on\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eGrading: sorted for even shell width before freezing\u003c\/li\u003e\n  \u003cli\u003eShell: blue-green raw, turns orange-red when cooked\u003c\/li\u003e\n  \u003cli\u003eMeat: firm, sweet, fills the body cavity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid, packed in a sealed box with gel ice and an insulated liner. Shells should be intact and the legs still attached, with no ice crystals forming inside the packaging.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw overnight in the refrigerator, then cook the same day. Do not thaw in water: the shell takes on water and the meat turns bland.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 18 months from the production date on the box. Do not refreeze after thawing. Held frozen from landing to delivery.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSteam whole for twelve to fifteen minutes and serve with a ginger and black vinegar dip. For pepper crab, crack the shells at the joints, fry in a wok with crushed black pepper and butter, then finish with a splash of stock. For curry, simmer in a coconut and spice base for ten minutes so the meat takes on the sauce. Whichever route you take, cook it through: the shell should be fully orange-red and the meat opaque right to the centre.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains crustaceans. Packed in a facility that also handles fish and molluscs. 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":54668379652280,"sku":"SC-SWIMMING-CRAB","price":36.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/swimming-crab-1.jpg?v=1793937320"},{"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"}],"url":"https:\/\/secofast.shop\/collections\/shellfish-and-crab.oembed","provider":"SEBASTIAN COLLINS STORE","version":"1.0","type":"link"}