{"title":"Shellfish","description":"\u003cp\u003eEverything that arrives in a shell: clams and razor clams, cleaned and purged before freezing, plus geoduck siphon meat for when you want the meat without the shucking.\u003c\/p\u003e","products":[{"product_id":"frozen-razor-clams-2-kg","title":"Frozen Razor Clams, 2 kg Box","description":"\u003cp class=\"lead\"\u003eRazor clams in the shell, long and narrow with the ridged, patterned case intact. The meat is springy and sweet, and because the shell opens flat the clam cooks in a couple of minutes once it hits heat.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eDug from clean coastal tidal flats and purged in filtered seawater before freezing, which clears the grit that makes clams unpleasant. They are then frozen in the shell so the meat stays plump.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eForm\u003c\/th\u003e\n\u003ctd\u003eIn shell, whole\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePreparation\u003c\/th\u003e\n\u003ctd\u003ePurged, rinsed, sand removed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eAbout 10 to 14 cm per clam\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePacking\u003c\/th\u003e\n\u003ctd\u003eFrozen in the shell, layered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid. Shells are closed and unbroken, the surface is clean and there is no barnacle growth or mud in the hinges.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 4 to 5 hours. Cook only shells that are closed before heating, and discard any that stay shut after cooking.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date on the box. Shipped frozen in insulated liners with dry ice.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eShort, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fried\u003c\/strong\u003e heat the wok hard, add garlic, chili and the clams, and toss until every shell opens.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e lay them on a hot grill until the shells pop, then dress with garlic butter.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e steam over boiling water for 3 minutes with ginger and rice wine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEgg scramble\u003c\/strong\u003e blanch, shell and fold the meat through softly scrambled eggs with scallion.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (clams). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"JOSHUA WALLACE","offers":[{"title":"Default Title","offer_id":58132862533798,"sku":"UV-004","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/4445\/2262\/files\/frozen-razor-clams-2-kg-1.jpg?v=1794364447"},{"product_id":"frozen-clams-in-shell-2-kg","title":"Frozen Clams in Shell, 2 kg","description":"\u003cp class=\"lead\"\u003eClams in the shell, patterned case intact, meat plump and pale. They are purged before freezing, so the grit that normally needs a long soak at home is already gone.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHarvested from coastal beds and held in filtered seawater to purge, then rinsed and frozen. Sizes are graded so a box cooks evenly rather than in a mix of large and small.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eForm\u003c\/th\u003e\n\u003ctd\u003eIn shell, whole\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePreparation\u003c\/th\u003e\n\u003ctd\u003ePurged and rinsed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eAbout 30 to 40 clams per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePacking\u003c\/th\u003e\n\u003ctd\u003eFrozen in the shell, layered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid. Shells are closed, clean and unbroken, with no mud or seaweed caught in the hinge.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder and thaw in the refrigerator for 4 to 5 hours. Throw away any shell that is already open before cooking, and any that stays closed afterwards.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date on the box. Arrives frozen in insulated liners with dry ice.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eShort, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClam and tofu soup\u003c\/strong\u003e simmer the clams in light stock with soft tofu for 4 minutes, then finish with scallion and coriander.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSpicy stir-fry\u003c\/strong\u003e fry garlic, chili and doubanjiang, add the clams and toss until the shells open.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e drop them in at the table and lift them out as soon as each shell opens.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePasta\u003c\/strong\u003e steam open in white wine and garlic, then fold the clams and their liquor through spaghetti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (clams). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"JOSHUA WALLACE","offers":[{"title":"Default Title","offer_id":58132864696486,"sku":"UV-005","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/4445\/2262\/files\/frozen-clams-in-shell-2-kg-1.jpg?v=1794364449"},{"product_id":"frozen-geoduck-siphon-meat-2-kg","title":"Frozen Geoduck Siphon Meat, 2 kg","description":"\u003cp class=\"lead\"\u003eThe siphon of the geoduck, the long neck of the clam, with the dark outer skin removed and only the pale edible muscle kept. It is dense and crisp, closer to a razor clam than to a scallop, and it stays crunchy only if it is cooked very briefly.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eDug from sandy coastal beds and cleaned at the shore. The siphon is skinned, trimmed and frozen within a day of landing, which is why the meat still snaps rather than turning soft.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eForm\u003c\/th\u003e\n\u003ctd\u003eSiphon meat only, skin removed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePreparation\u003c\/th\u003e\n\u003ctd\u003eCleaned, trimmed, no sand\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eWhole siphons, about 15 to 20 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePacking\u003c\/th\u003e\n\u003ctd\u003eVacuum sealed, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid. The meat is pale ivory, firm to the touch and free of grit, membrane or dark skin.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator in the sealed bag, rinse briefly and drain. Do not soak it, and do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 8 months of the production date on the box, and within 2 to 3 days of thawing. Arrives frozen in insulated liners with dry ice.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eShort, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e slice thin against the grain, chill on crushed ice and serve with soy and wasabi.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e blanch for 8 to 15 seconds, just until the edges curl, and lift out at once.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fried\u003c\/strong\u003e slice, then flash-fry over high heat with ginger, garlic and greens for under a minute.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCold salad\u003c\/strong\u003e blanch for 10 seconds, shock in iced water, drain and dress with vinegar, chili and sesame oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (geoduck). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"JOSHUA WALLACE","offers":[{"title":"Default Title","offer_id":58132869152934,"sku":"UV-007","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/4445\/2262\/files\/frozen-geoduck-siphon-meat-2-kg-1.jpg?v=1794364452"}],"url":"https:\/\/jowatech.shop\/collections\/shellfish.oembed","provider":"JOSHUA WALLACE","version":"1.0","type":"link"}