{"product_id":"sillago-fish-wild-caught","title":"Sillago Fish, Wild Caught","description":"\u003cp class=\"lead\"\u003eSlender silver fish from sandy shallows, mild and faintly sweet, with flesh that holds together in the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA small elongated fish with a pointed snout, a bright silver flank and a pale belly, 20 to 25 centimetres and 120 to 160 grams each. The flesh is white, fine-grained and firm, with a clean mild taste and very few small bones. Gutted, scaled and cleaned before freezing.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eNetted by small boats working sand banks and estuary mouths, then iced and frozen the same day. Nothing is added: no glaze, no brine, no treatment of any kind.\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\u003eSillago, \u003cem\u003eSillago\u003c\/em\u003e spp.\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, scaled\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, 12-16 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered in a sealed bag\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 skin bright silver and the sheen intact, and the eyes clear rather than sunken. A dull greyish flank or a soft belly means the fish warmed at some point between the boat and the box.\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 straight from frozen in a covered pan with a little oil and let it steam through before the skin crisps. Pat the surface completely dry before frying. 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 bag. Ships in an insulated liner with dry ice and arrives hard frozen. Keep the bag sealed in the freezer; a loose bag will pick up odours from anything beside it.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried.\u003c\/strong\u003e Score the flank, dust with cornflour and fry at 180 C for 3 to 4 minutes until the skin blisters and the tail curls.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried.\u003c\/strong\u003e Dry the fish, salt it, and lay it in a hot pan for 3 minutes a side; it releases by itself once the skin is crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised.\u003c\/strong\u003e Fry first, then simmer with ginger, soy and a pinch of sugar for 8 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn soup.\u003c\/strong\u003e Simmer whole in a light ginger broth for 10 minutes, then lift out; the flesh comes away from the bone in neat flakes.\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":51619050193113,"sku":"TW-004","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/sillago-fish-wild-caught-1.jpg?v=1794626151","url":"https:\/\/thwabuy.shop\/products\/sillago-fish-wild-caught","provider":"THEO WARD","version":"1.0","type":"link"}