{"title":"Sashimi and Raw Bar","description":"\u003cp\u003eSea-frozen blocks and cleaned molluscs that are built for the cold side of the menu: slice, dress and serve.\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":"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"},{"product_id":"giant-sea-conch","title":"Giant Sea Conch, Wild Caught","description":"\u003cp class=\"lead\"\u003eA big, heavy shell with a thick plug of meat inside it, sweet and firm enough to stand up to a hard blanch or a salt crust without turning soft.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eWhole sea conch in the shell, cleaned of mud and sand and rinsed, with the operculum and the dark intestinal coil removed. The foot muscle is the part worth eating: dense, pale and slightly translucent, and it tightens rather than shrinks when it is cooked.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHand-gathered by divers working shallow reef flats, one at a time, then held in clean seawater to flush before being processed. Nothing is dredged, so the shells come up whole and unmarked.\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\u003eGiant sea conch (\u003cem\u003eStrombus\u003c\/em\u003e group)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eIn shell, cleaned, foot intact\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 250 to 400 g each\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e5 to 8 pieces 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 in the shell. The shell should feel heavy for its size, the lip should be intact and unbroken, and there should be no grit or mud trapped in the whorl.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, 10 to 12 hours. Crack the shell with the back of a heavy knife and lift the meat out in one piece, then trim the dark tip and the rough edge before slicing. Rinse the meat well; grit hides in the folds.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. Ships frozen with dry ice in an insulated liner and arrives hard frozen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSlice it thin across the grain. A thick slice will fight back; a thin one turns tender in under a minute.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlanch\u003c\/strong\u003e slice the meat 3 mm thin, drop it into boiling salted water for 20 seconds, and serve it at once with wasabi and soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGarlic steam\u003c\/strong\u003e return the sliced meat to the shell, cover it with minced garlic and a little soy, and steam for 6 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalt roast\u003c\/strong\u003e nest the whole shells in coarse salt and roast at 220 C for 12 minutes, then crack them at the table.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSauce stir-fry\u003c\/strong\u003e toss thin slices in a hot wok for 45 seconds with ginger, spring onion and a spoon of bean paste.\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":68029383409769,"sku":"JW-007","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/giant-sea-conch-1.jpg?v=1794365500"}],"url":"https:\/\/jowifast.shop\/collections\/sashimi-and-raw-bar.oembed","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}