{"title":"Fillets and Portions","description":"\u003cp\u003eCut pieces with the bones already out, sized to cook in a single pan without a whole fish on the counter.\u003c\/p\u003e","products":[{"product_id":"sashimi-grade-tuna-loin-block","title":"Sashimi Grade Tuna Loin Block","description":"\u003cp class=\"lead\"\u003eA single boneless block cut from the loin, frozen hard on the boat while the fat is still cold and the colour is still deep crimson inside the muscle.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eTuna loin, skin removed and the dark bloodline cut away, squared off into one block and vacuum sealed. The grain runs the length of the block, so it can be sliced across into clean, even sheets without tearing.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken by longline vessels working the warm central Pacific and landed to a shore plant within days. The loins are trimmed, graded for colour and fat, then frozen through at ultra-low temperature in a plate freezer so the muscle sets evenly with no ice crystals inside the block.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eTuna, \u003cem\u003eThunnus\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eBoneless loin block, skin off, bloodline removed\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\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eSashimi grade\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 solid throughout. The block arrives rigid with a flat, even surface; the cut face shows a clean, deep red with fine pale streaks of fat and no grey patches at the edges.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder, in its vacuum bag. Thaw in the refrigerator for 12 to 18 hours, still bagged, on a tray. Open the bag only when the block has fully softened, then pat it dry and slice at once. Do not thaw in water and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 6 months of the production date stamped on the box. Ships in an insulated liner with dry ice and arrives hard frozen; put it straight into the freezer, or into the refrigerator if you plan to use it within two days.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe block is dense and lean at the centre with fat along one edge, so slice it thin for raw service and cut the fattier corner thicker.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e take the block out of the refrigerator 20 minutes before slicing, cut across the grain into 8 mm sheets, and serve cold with wasabi and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeared\u003c\/strong\u003e cut a 3 cm square baton, press it into a screaming hot dry pan for 20 seconds a side, then rest it and slice for a rare centre.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTartare\u003c\/strong\u003e dice the lean portion by hand, dress with sesame oil, lime and a little soy, and serve immediately on something crisp.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoke\u003c\/strong\u003e cube the fattier corner, fold through sliced onion and a soy-sesame dressing, and let it sit for 10 minutes before serving.\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":"JOSEPH WILLIAMS","offers":[{"title":"Default Title","offer_id":68029382819945,"sku":"JW-001","price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/sashimi-tuna-loin-1.jpg?v=1794365490"},{"product_id":"norwegian-mackerel-fillets","title":"Norwegian Mackerel Fillets, Frozen","description":"\u003cp class=\"lead\"\u003eFillets cut and frozen the same watch they came aboard, so the silver skin is still bright and the flesh under it has not had time to soften.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eBoneless side fillets of mackerel, pin bones pulled, skin left on. The skin keeps its blue-green banding over silver, and the flesh beneath is firm with a visible flake that separates into neat segments once cooked.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught in Norwegian coastal waters in the cold months when the fat is at its highest, then filleted on board and frozen within the hour. The fillets are interleaved and packed flat so they separate cleanly without a knife.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eAtlantic mackerel, \u003cem\u003eScomber scombrus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eBoneless side fillets, skin 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\u003eAbout 220 g per fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e8 to 9 fillets per box\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 flat, skin side up, with no ice glaze and no freezer burn at the edges. The banding on the skin should still read clearly once the fillet is out of 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 4 to 6 hours, skin side up on a rack so any liquid drains away. Pat the skin completely dry before it meets heat, or it will steam instead of crisping. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 10 months of the production date on the box. Shipped in an insulated liner with dry ice and arrives hard frozen; keep it frozen until the day you cook it.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eA fillet this size cooks in minutes, so have everything else on the plate before the pan goes on.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalt grill\u003c\/strong\u003e score the skin twice, salt it for 10 minutes, wipe the salt off, then grill skin side to the heat until the skin blisters and lifts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMiso simmer\u003c\/strong\u003e bring white miso, mirin and sake to a bare simmer, lay the fillets in skin up and poach for 8 minutes without stirring.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHerb sear\u003c\/strong\u003e press the flesh side into chopped thyme and parsley, sear it flesh down first, then finish skin down until crisp.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVinegar marinade\u003c\/strong\u003e cover the fillets in rice vinegar for 20 minutes, drain, and serve cold with sliced onion and cracked pepper.\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":"JOSEPH WILLIAMS","offers":[{"title":"Default Title","offer_id":68029383016553,"sku":"JW-003","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/norwegian-mackerel-fillets-1.jpg?v=1794365493"},{"product_id":"cuttlefish-fillets","title":"Cuttlefish Fillets, Cleaned Mantle","description":"\u003cp class=\"lead\"\u003eThe body of the cuttlefish on its own, head, innards and the hard chalky plate all removed, so what is left is one clean bag of mantle with its speckled skin still on.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eMantle only, opened flat into a fillet, with the head, tentacles, ink sac and internal shell taken out. The skin stays on: it is pinkish grey with fine dark speckling and it turns a pale even white the moment the flesh is cooked through.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eNet-caught in coastal waters and landed live to a shore plant, where the mantles are cleaned by hand the same day. The cleaned fillets are laid flat and frozen individually so they do not weld into a single block.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eCuttlefish, \u003cem\u003eSepia\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eMantle fillet, cleaned, skin 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\u003eAbout 200 to 300 g per fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e7 to 10 fillets per box\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 individually and separately. The flesh reads translucent and slightly pearly through the skin, the surface is damp but not slick, and there should be no ammonia smell at all.\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, then rinse and dry thoroughly. Score the inner face in a crosshatch before cooking: an unscored mantle curls hard and cooks unevenly.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 3 months of the production date on the box. Ships frozen with dry ice and arrives hard; keep it frozen and cook it the day it thaws.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThis is a fast protein. Two minutes over high heat is enough; four minutes turns it rubbery, and there is no way back.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlanch\u003c\/strong\u003e drop scored strips into boiling salted water for 45 seconds, lift them out into iced water, drain and dress with oyster sauce and sesame oil.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e sear scored pieces in a very hot wok for 90 seconds with chilli and spring onion, then take the wok off the heat before the pieces start to curl.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTempura\u003c\/strong\u003e dip dry strips in a thin cold batter and fry at 180 C for 90 seconds until the coating is pale gold.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e marinate whole scored fillets in gochujang and sesame for 20 minutes, then grill 2 minutes a side over high heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"JOSEPH WILLIAMS","offers":[{"title":"Default Title","offer_id":68029383147625,"sku":"JW-005","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/cuttlefish-fillets-1.jpg?v=1794365496"}],"url":"https:\/\/jowifast.shop\/collections\/fillets-and-portions.oembed","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}