{"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","url":"https:\/\/adgrtech.shop\/products\/jumbo-flatfish-head","provider":"ADAM GRANT","version":"1.0","type":"link"}