{"title":"Chef's Picks","description":"\u003cp\u003eThe three we reach for first: a raw-grade block, a shell that eats like a steak, and a whole fish that needs eight minutes and no skill.\u003c\/p\u003e","products":[{"product_id":"sashimi-grade-tuna-block","title":"Sashimi-Grade Tuna Block","description":"\u003cp\u003eCut from the mid-loin of deep-ocean fish and frozen within hours of landing, this block keeps the clean, sweet depth that sushi counters look for. The flesh reads gemstone red with fine white marbling, so it slices cleanly instead of tearing.\u003c\/p\u003e\n\u003ch3\u003eWhy it stands out\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGraded for raw service, then frozen ultra-cold to hold that quality\u003c\/li\u003e\n\u003cli\u003eBloodline and sinew trimmed away before packing\u003c\/li\u003e\n\u003cli\u003eEven thickness across the block, so every slice cooks or cures the same\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to serve it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw:\u003c\/strong\u003e slice 8 mm thick against the grain, serve chilled with wasabi and good soy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAburi:\u003c\/strong\u003e torch the surface for a few seconds and lay over warm rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTartare:\u003c\/strong\u003e dice finely, fold through mayo and avocado, spoon onto crisp crackers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeared:\u003c\/strong\u003e 15 seconds a side in a screaming-hot pan, pink through the middle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C or below for up to six months. Thaw overnight in the fridge, then use the whole block — it should not go back into the freezer.\u003c\/p\u003e","brand":"ADAM GRANT","offers":[{"title":"Default Title","offer_id":67747899834682,"sku":"SASHIMIGRADETUNA","price":59.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/files\/sashimi-grade-tuna-block-1.jpg?v=1792552625"},{"product_id":"giant-sea-conch","title":"Giant Sea Conch","description":"\u003cp\u003eExtra-large wild shells, each running 250-400 g, opened to reveal thick white meat with a clean, briny smell. It is chewy in the best way — dense enough to stand up to a wok, sweet enough to eat with nothing but a dip.\u003c\/p\u003e\n\u003ch3\u003eWhat to expect\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJumbo sizing, hand-picked from wild catch\u003c\/li\u003e\n\u003cli\u003ePristine white flesh, sand-free and odour-free\u003c\/li\u003e\n\u003cli\u003eFirm enough for sashimi service, tough enough for high heat\u003c\/li\u003e\n\u003cli\u003eGood source of protein, calcium and iron\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to prepare it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlanched:\u003c\/strong\u003e 90 seconds, sliced thin, served with wasabi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic steamed:\u003c\/strong\u003e minced garlic and a splash of soy, six minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt-roasted:\u003c\/strong\u003e buried in hot coarse salt until just set\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauce stir-fry:\u003c\/strong\u003e thick cut, seared hard in a wok with chilli and sweet bean sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore frozen at -18°C or below. Thaw in the fridge, cook promptly and keep any leftovers sealed in the fridge for no more than a day.\u003c\/p\u003e","brand":"ADAM GRANT","offers":[{"title":"Default Title","offer_id":67747901243706,"sku":"GIANTSEACONCH","price":29.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/files\/giant-sea-conch-1.jpg?v=1792552634"},{"product_id":"prepped-whole-sea-bass","title":"Prepped Whole Sea Bass","description":"\u003cp\u003eRaised in the Pearl River estuary and killed live before a fast freeze, each fish arrives scaled, gutted, gilled and back-scored, with a seasoning sachet in the pack. There is nothing to do but cook it — 450-550 g, firm white flesh, very few bones.\u003c\/p\u003e\n\u003ch3\u003eWhy it is an easy weeknight fish\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFully cleaned and scored, ready from the pack\u003c\/li\u003e\n\u003cli\u003eThick, tender flakes that hold together on the plate\u003c\/li\u003e\n\u003cli\u003eRich in DHA and EPA omega-3 fats\u003c\/li\u003e\n\u003cli\u003eOne fish feeds a family without fuss\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking suggestions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed:\u003c\/strong\u003e eight minutes over high heat, then hot oil and soy poured over the top\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared:\u003c\/strong\u003e skin side down until crisp, finish in the oven\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e soy, ginger and a little sugar, simmered until the sauce clings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled:\u003c\/strong\u003e brushed with oil and chilli, charred over coals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18°C or below and avoid repeat thawing. Cook soon after thawing, and refrigerate any leftovers sealed for no more than 24 hours.\u003c\/p\u003e","brand":"ADAM GRANT","offers":[{"title":"Default Title","offer_id":67747901276474,"sku":"PREPPEDWHOLESEAB","price":32.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/files\/prepped-whole-sea-bass-1.jpg?v=1792552636"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/collections\/sashimi-grade-tuna-block-1.jpg?v=1792552890","url":"https:\/\/adgrtech.shop\/collections\/chefs-picks.oembed","provider":"ADAM GRANT","version":"1.0","type":"link"}