{"title":"Ready to Plate","description":"\u003cp\u003eCleaned, scored and portioned before freezing. Open the pack, apply heat, eat — no trimming, no scales, no fuss.\u003c\/p\u003e","products":[{"product_id":"handmade-fish-tofu","title":"Handmade Fish Tofu","description":"\u003cp\u003eFresh white fish is ground, whipped and set by hand into soft blocks, then fried until each one wears a thin golden crust. The result is silky in the middle and springy at the edge — closer to a delicate custard than to a fish cake.\u003c\/p\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade from whole fish paste, not starch-heavy binders\u003c\/li\u003e\n\u003cli\u003eHolds its shape through long simmering and hard stir-frying\u003c\/li\u003e\n\u003cli\u003eLightly seasoned already, so it lifts a dish without extra work\u003c\/li\u003e\n\u003cli\u003ePacked in vacuum portions of about 500 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e drop straight into the broth and simmer 2-3 minutes until it floats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e pan-fry until golden, then simmer in soy, sugar and stock for 10 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled:\u003c\/strong\u003e brush with oil, grill until blistered, finish with cumin and chilli\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClear soup:\u003c\/strong\u003e cube it and simmer with greens for three minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0-4°C for up to seven days, or freeze at -18°C for up to 90 days. Once opened, seal and use within three days.\u003c\/p\u003e","brand":"ADAM GRANT","offers":[{"title":"Default Title","offer_id":67747899867450,"sku":"HANDMADEFISHTOFU","price":18.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/files\/handmade-fish-tofu-1.jpg?v=1792552627"},{"product_id":"jumbo-flatfish-head","title":"Jumbo Flatfish Head","description":"\u003cp\u003eOne generous head, roughly 500-700 g, taken from large deep-water flatfish. The cheek and collar carry the richest meat on the fish: soft, gelatinous and full of collagen, with a sweetness that stands up to strong seasoning.\u003c\/p\u003e\n\u003ch3\u003eWhy cooks ask for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJumbo grade — enough for three or four people as a centrepiece\u003c\/li\u003e\n\u003cli\u003eCheek meat that turns meltingly tender after a short steam\u003c\/li\u003e\n\u003cli\u003eNaturally high in omega-3 fats\u003c\/li\u003e\n\u003cli\u003eGills removed and cleaned at source, so a quick rinse is all the prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWays to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChopped chilli:\u003c\/strong\u003e split the head, cover with chilli and steam 8 minutes, then pour over smoking oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClay pot:\u003c\/strong\u003e lay it over ginger, garlic and shallot, add rice wine, bake 15 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e sear both sides, then braise in bean paste and wine for 20 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18°C for up to nine months. Thaw in the fridge for 8-12 hours and cook it in one go.\u003c\/p\u003e","brand":"ADAM GRANT","offers":[{"title":"Default Title","offer_id":67747900260666,"sku":"JUMBOFLATFISHHEA","price":34.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/files\/jumbo-flatfish-head-1.jpg?v=1792552629"},{"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"},{"product_id":"wild-baby-octopus","title":"Wild Baby Octopus","description":"\u003cp\u003eSmall, wild-caught and cleaned by hand — beak and viscera out, nothing left to trim. The tentacles stay firm and springy however you cook them, and they take on glaze and chilli far better than larger specimens.\u003c\/p\u003e\n\u003ch3\u003eWhat you get\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand-selected wild catch, cleaned and ready from the pack\u003c\/li\u003e\n\u003cli\u003eFirm, snappy texture with a clean sea flavour\u003c\/li\u003e\n\u003cli\u003eHigh in protein and taurine, low in fat\u003c\/li\u003e\n\u003cli\u003eFlash-frozen at -18°C to hold the texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFour quick routes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlanched:\u003c\/strong\u003e 60-90 seconds, then dip in wasabi soy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKorean style:\u003c\/strong\u003e tossed in gochujang and chilli, seared hard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWok:\u003c\/strong\u003e ginger, garlic and spring onion, 3 minutes on high heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e swirled through the broth for the last minute\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep below -18°C. Thaw in the fridge and cook soon after; refrigerate leftovers sealed and eat within 24 hours.\u003c\/p\u003e","brand":"ADAM GRANT","offers":[{"title":"Default Title","offer_id":67747901604154,"sku":"WILDBABYOCTOPUS","price":24.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/files\/wild-baby-octopus-1.jpg?v=1792552639"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/8401\/7466\/collections\/prepped-whole-sea-bass-4.jpg?v=1792552894","url":"https:\/\/adgrtech.shop\/collections\/ready-to-plate.oembed","provider":"ADAM GRANT","version":"1.0","type":"link"}