{"title":"Fillets \u0026 Cuts","description":"\u003cp\u003ePortioned cuts that go from freezer to pan with very little preparation. Useful for fast weeknight cooking and for recipes where a whole fish is too much.\u003c\/p\u003e\n\u003ch3\u003eIn this range\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSkin-on cod tails that crisp beautifully in a hot pan\u003c\/li\u003e\n  \u003cli\u003eHand-cleaned squid tentacles with the suckers intact\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"cod-fish-tails","title":"Cod Fish Tails","description":"\u003cp\u003eSkin-on tails cut from premium cod, quick frozen at sea so the flesh stays firm, white and full of natural sweetness. A forgiving cut that suits quick midweek cooking as well as weekend barbecue.\u003c\/p\u003e\n\u003ch3\u003eWhy cooks reach for these tails\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSkin left on, fins intact, so the meat holds together on the pan\u003c\/li\u003e\n  \u003cli\u003eThick white flakes with a clean, mild ocean taste and very little fishiness\u003c\/li\u003e\n  \u003cli\u003eFlash frozen to keep the juices that a slow freeze would lose\u003c\/li\u003e\n  \u003cli\u003eWorks for pan searing, grilling, braising or threading onto skewers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook them\u003c\/h3\u003e\n\u003cp\u003eThaw in cold water, pat the skin completely dry, then lay it skin side down in a hot pan until crisp and golden. Alternatively braise with ginger, garlic and spring onion, or skewer and grill over charcoal. Take them off the heat a little early: cod dries out fast once it is past flaking point.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18C or below and avoid repeated thawing. Once defrosted, cook straight away and do not refreeze.\u003c\/p\u003e","brand":"RYAN BROWN","offers":[{"title":"Default Title","offer_id":51377029611767,"sku":"CODFISHTAILS","price":34.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0960\/5120\/0247\/files\/cod-fish-tails-1.jpg?v=1792552527"},{"product_id":"squid-tentacles","title":"Squid Tentacles","description":"\u003cp\u003eHand-cleaned tentacle clusters from large wild squid, with the suction cups left intact and no ice glaze added to the pack weight. They cook in minutes and stay springy rather than rubbery.\u003c\/p\u003e\n\u003ch3\u003eWhat makes these good\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eWild caught and hand processed, with the full crown of suckers intact\u003c\/li\u003e\n  \u003cli\u003eZero glaze, so what you pay for is what you defrost\u003c\/li\u003e\n  \u003cli\u003eCrisp, bouncy texture and a clean marine flavour\u003c\/li\u003e\n  \u003cli\u003eAround three to four clusters per pound\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook them\u003c\/h3\u003e\n\u003cp\u003eThaw in the refrigerator and pull out the hard beak at the centre of the cluster. Blanch briefly, then stir fry hard and fast with chilli and scallion, or grill over high heat, or drop into a bubbling hot pot at the table. Long slow cooking will toughen them, so keep the heat high and the time short.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18C. Do not refreeze after thawing and cook promptly once defrosted.\u003c\/p\u003e","brand":"RYAN BROWN","offers":[{"title":"Default Title","offer_id":51377031807223,"sku":"SQUIDTENTACLES","price":29.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0960\/5120\/0247\/files\/squid-tentacles-1.jpg?v=1792552537"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0960\/5120\/0247\/collections\/squid-tentacles-2.jpg?v=1792552602","url":"https:\/\/rybrhub.shop\/collections\/fillets-and-cuts.oembed","provider":"RYAN BROWN","version":"1.0","type":"link"}