{"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\/products\/giant-sea-conch","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}