{"title":"Family Favourites","description":"\u003cp\u003eFour boxes that cover most weeknight cooking: a whole fish, mussels, prawns and squid.\u003c\/p\u003e","products":[{"product_id":"whole-squid-tube-and-tentacles","title":"Whole Squid, Tube and Tentacles","description":"\u003cp class=\"lead\"\u003eLanding weight, not water weight: one cleaned squid in a vacuum bag, tube, fins and tentacles intact, frozen the day it came aboard.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe body is a single muscular tube, pale ivory and faintly translucent, with two triangular fins at the tapered end and a cluster of eight arms and two longer feeding tentacles at the other. The skin carries fine reddish speckles that fade the moment the meat is blanched. Everything has been drawn and cleaned already, so there is no quill, no ink sac and no viscera left inside.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken by coastal trawlers working cold shelf water and cleaned on deck within hours of the haul, then sealed under vacuum and frozen. Nothing is added at any stage: no brine, no glaze, no preservative.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSquid, \u003cem\u003eLoligo\u003c\/em\u003e spp.\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, cleaned, tube, fins and tentacles\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e20-25 cm tube length\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, boxed\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\u003eFrozen hard and free of ice glaze, so the weight on the label is flesh rather than water. The tube should feel rigid and cold right through with no soft patch at the thick end, and the bag should hold a tight vacuum with no loose liquid inside.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder with the bag sealed. Thaw overnight in the refrigerator on a rack, or drop the sealed bag into cold water for about an hour. Never thaw at room temperature: the outside warms long before the middle does. Pat the tube dry inside and out before it meets heat, or it will steam instead of searing. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date stamped on the box. Ships in an insulated liner with dry ice and arrives hard frozen; open the box on arrival and move the bag straight to the freezer. If the vacuum has failed or the tube has gone soft, photograph it and contact us before cooking.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled.\u003c\/strong\u003e Score the tube lightly in a diamond pattern, brush with oil, garlic and a little soy, then grill over high heat for 3 to 4 minutes a side until the edges curl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried.\u003c\/strong\u003e Cut into rings or strips and keep the wok very hot; two minutes with ginger, spring onion and chilli is enough, and any longer turns it rubbery.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried.\u003c\/strong\u003e Dust with cornflour or a light batter and fry at 180 C for 2 to 3 minutes until pale gold.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoached.\u003c\/strong\u003e Lower the pieces into simmering broth for 60 to 90 seconds, then lift them out at once; the tentacles need only half that time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (squid). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619049636057,"sku":"TW-001","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/whole-squid-tube-and-tentacles-1.jpg?v=1794626144"},{"product_id":"mussels-shell-on-frozen","title":"Mussels, Shell On, Frozen","description":"\u003cp class=\"lead\"\u003eLarge shell-on mussels with plump sweet meat, hand-picked and frozen in the shell so nothing is lost on the way.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA big blue-black mussel, eight to eleven centimetres long, with a smooth glossy shell and meat that fills it. The meat is plump and apricot-cream, sweet rather than briny, and stays tender as long as it is not boiled past the point of opening. The byssus thread has been pulled and the shells scrubbed.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRope-grown in cold coastal water and harvested by hand at about eighteen months, then washed, graded and frozen the same day. Nothing is added: no brine, no glaze, no preservative.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eBlue mussel, \u003cem\u003eMytilus edulis\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eShell on, whole, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e8-11 cm shell length, 40-50 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eIndividually frozen, bagged\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\u003eHard frozen, with the shells loose in the bag rather than fused into one block. A solid lump means the cold chain warmed at some point. The shells should be closed or just barely parted; a wide-open shell with dry meat inside was dead before freezing.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, or cook from frozen in a covered pan with a splash of liquid, which keeps the meat plumper than a full thaw. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Move it to the freezer the same day. Discard any shell that is cracked through or smells sour once opened.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed.\u003c\/strong\u003e Garlic, white wine and a lid over high heat, 6 to 8 minutes, until every shell opens wide.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith pasta.\u003c\/strong\u003e Open the shells in the pan, then finish the pasta in the liquor with chilli and parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaked.\u003c\/strong\u003e Steam open, top each half with garlic butter and breadcrumb, then grill until the crumb browns.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn broth.\u003c\/strong\u003e Simmer in a light cream or tomato base for the last three minutes, off the boil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (mussels). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619049832665,"sku":"TW-003","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/mussels-shell-on-frozen-1.jpg?v=1794629135"},{"product_id":"golden-pomfret-whole-fish","title":"Golden Pomfret, Whole Fish","description":"\u003cp class=\"lead\"\u003eA flat, deep-bodied fish with butter-yellow fins, thick white flesh and a single central bone that lifts out cleanly.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA compressed, diamond-shaped fish, silvery-gold across the flank and yellow along the fins and tail, 400 to 600 grams each. The flesh is thick, white and slightly sweet, with a soft grain and no small bones across the fillet area, only a central frame. Gutted, gilled and cleaned.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken from open coastal water or raised in sea cages depending on the season, then cleaned and frozen whole within hours of landing.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eGolden pompano, \u003cem\u003eTrachinotus blochii\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, gilled\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e400-600 g, 4 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed individually\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\u003eHard frozen with the fins intact and the skin a clear silver-gold. The belly should be firm and clean; a soft or discoloured belly means the gut was not removed promptly.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, or cook from frozen with the fish scored so the heat reaches the bone. Dry the skin and the cavity before cooking. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 10 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Keep each fish in its own vacuum bag until the day you cook it.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed.\u003c\/strong\u003e Score the flank twice, lay it on a plate with ginger, steam 10 to 12 minutes, then pour hot oil and seasoned soy over the top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried.\u003c\/strong\u003e Dry, salt, shallow-fry 4 minutes a side and finish with lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised.\u003c\/strong\u003e Sear first, then simmer with soy, ginger and spring onion for 10 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried.\u003c\/strong\u003e Coat lightly with starch and fry at 180 C until the skin crisps and the fins curl.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619050324185,"sku":"TW-005","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/golden-pomfret-whole-fish-1.jpg?v=1794626153"},{"product_id":"tiger-prawns-head-on","title":"Tiger Prawns, Head On","description":"\u003cp class=\"lead\"\u003eBanded shells, heads and tails intact, frozen within hours of the haul so the meat stays sweet and snaps when you bite it.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA large prawn, 21 to 25 pieces to the kilo, with dark grey-brown bands across a translucent shell, a full head and a fan tail. The meat is dense and sweet and holds its shape under high heat instead of shrinking into a curl. Leaving the head on keeps the moisture in the body.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught in tropical coastal water and frozen on board, then graded by count and bagged. Nothing is added: no tripolyphosphate dip, no glaze.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eTiger prawn, \u003cem\u003ePenaeus monodon\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, head on, shell on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e21-25 pieces per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eIndividually frozen, bagged\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\u003eHard frozen with the pieces loose in the bag rather than fused into a block. The shells should be glossy and the tails springy. A little darkening at the head is normal and comes from enzymes, not from age.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours, or run cold water over the sealed bag for 20 minutes. Do not thaw in warm water, which softens the meat. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Keep the bag sealed: prawns pick up freezer odours faster than fish.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled.\u003c\/strong\u003e Season with salt, herbs and lemon, then grill until the shells turn bright orange-red, about 3 minutes a side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempura.\u003c\/strong\u003e Peel, leaving the tail, dip in a light batter and fry at 175 C for 2 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCurry.\u003c\/strong\u003e Simmer the heads and shells first to build the base, then add the peeled bodies for the last 3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried.\u003c\/strong\u003e Split the back, remove the vein and toss with garlic and chilli over high heat for 2 to 3 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains crustaceans (prawns). Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619050520793,"sku":"TW-007","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/tiger-prawns-head-on-1.jpg?v=1794626158"}],"url":"https:\/\/thwabuy.shop\/collections\/family-favourites.oembed","provider":"THEO WARD","version":"1.0","type":"link"}