{"title":"Chef's Table","description":"\u003cp\u003eA short list for a set menu: abalone to braise, scallop muscle to sear, tiger prawns to grill and a salmon side to bake. Four centre-of-plate pieces that plate up without extra trimming.\u003c\/p\u003e","products":[{"product_id":"whole-frozen-abalone","title":"Whole Frozen Abalone","description":"\u003cp\u003eThick-footed, shell-on abalone with a dense, glossy muscle that holds its shape through a long braise.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eHaliotis discus hannai\u003c\/em\u003e, the Pacific abalone. Sold whole in the shell and cleaned. The foot muscle is the whole point: fine-grained, dense, faintly sweet, and it should still spring back when pressed raw.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eGrown in cold, fast-moving water off the Northwest Pacific coast, where kelp-rich currents slow the growth and firm up the meat. Cleaned and frozen soon after harvest, with the shell left on to protect the foot.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, in shell, cleaned\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCount:\u003c\/strong\u003e 8 to 10 pieces per pack\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per order\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Northwest Pacific\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, gel-ice shipped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen at −18 °C. Raw and uncooked, with the intestinal sac already removed.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e keep at −18 °C for up to 6 months\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e keep at 0–4 °C and cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, still in the bag\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDo not refreeze\u003c\/strong\u003e once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp\u003eScore the foot lightly, then braise it low and slow in soy, oyster sauce and rock sugar for an hour until the centre turns tender. Steam whole with garlic and a little soy for 8 to 10 minutes for a cleaner taste, or slice thin and poach in clear broth at the end of cooking. High heat for a long time is what makes abalone tough, so keep the simmer gentle.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen \u0026amp; Compliance\u003c\/h3\u003e\n\u003cp\u003eContains molluscan shellfish (abalone). Packed in a facility that also handles crustaceans and fish. Sold as food only, with no medical or health claims.\u003c\/p\u003e","brand":"HUNTER HUNTER","offers":[{"title":"Default Title","offer_id":50112722469019,"sku":"HH-ABL-WHL-2K","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/6891\/3051\/files\/whole-frozen-abalone-1.jpg?v=1794193976"},{"product_id":"frozen-scallop-meat","title":"Frozen Scallop Meat","description":"\u003cp\u003ePlump adductor muscles, shucked and trimmed, sweet enough to sear hard and finish pink in the middle.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003ePatinopecten yessoensis\u003c\/em\u003e, the Japanese sea scallop. Only the adductor muscle is packed: shucked, trimmed of the skirt and cleaned, with no shell left to remove. Each piece should be firm and slightly tacky to the touch, never watery.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eDredged from cold northern Pacific beds, shucked on shore and frozen the same day. Cold water is what gives the muscle its tight grain and its clean, almost nutty sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Adductor muscle only, cleaned\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 20 to 30 g per piece\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per order\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e North Pacific\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, gel-ice shipped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen at −18 °C individually, so the pieces stay loose in the bag and you can take out only what you need.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e keep at −18 °C for up to 6 months\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e keep at 0–4 °C and cook the same day\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator on a rack, so they drain as they soften\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDo not refreeze\u003c\/strong\u003e once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp\u003eDry the surface well, then sear in a hot pan with butter for about 90 seconds a side and let them rest. For a baked version, put them back in a half shell with garlic butter and grill until the top browns. They also hold up in a quick stir-fry or at the end of a hot pot. Overcooking is the only real risk: past opaque, the muscle goes tight and rubbery.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen \u0026amp; Compliance\u003c\/h3\u003e\n\u003cp\u003eContains molluscan shellfish (scallop). Packed in a facility that also handles crustaceans and fish. Sold as food only, with no medical or health claims.\u003c\/p\u003e","brand":"HUNTER HUNTER","offers":[{"title":"Default Title","offer_id":50112722534555,"sku":"HH-SCP-MET-2K","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/6891\/3051\/files\/frozen-scallop-meat-1.jpg?v=1794193982"},{"product_id":"frozen-giant-tiger-prawns","title":"Frozen Giant Tiger Prawns","description":"\u003cp\u003eLarge head-on prawns with the dark banding that gives the species its name, kept in the shell so the meat steams in its own juice.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003ePenaeus monodon\u003c\/em\u003e, the giant tiger prawn. Whole, head-on and shell-on, with the vein left in so the body stays sealed. The shell carries the bold black stripes, and the meat underneath is thick, firm and faintly sweet.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in Indo-Pacific coastal ponds fed by clean tidal water, then chilled and frozen at peak freshness. Freezing in the shell is what protects the texture, so the prawn does not dry out before it reaches the pan.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, head-on, shell-on\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100 to 120 g per prawn\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCount:\u003c\/strong\u003e 16 to 20 prawns per pack\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per order\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, gel-ice shipped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen at −18 °C. Raw and unpeeled, with no additives or glaze.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e keep at −18 °C for up to 6 months\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e keep at 0–4 °C and cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, in a covered bowl\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDo not refreeze\u003c\/strong\u003e once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp\u003eGrill shell-on with sea salt until the shells turn bright red, or bake with garlic butter for 10 minutes. For a curry, simmer them in the sauce for only the last 4 minutes so they stay plump. Split down the back and pan-sear for a fast main. Heads make a strong stock if you have the time to press them.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen \u0026amp; Compliance\u003c\/h3\u003e\n\u003cp\u003eContains crustacean shellfish (prawn). Packed in a facility that also handles molluscs and fish. Sold as food only, with no medical or health claims.\u003c\/p\u003e","brand":"HUNTER HUNTER","offers":[{"title":"Default Title","offer_id":50112722632859,"sku":"HH-PRW-TIG-2K","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/6891\/3051\/files\/frozen-giant-tiger-prawns-1.jpg?v=1794193986"},{"product_id":"frozen-salmon-fillet","title":"Frozen Salmon Fillet","description":"\u003cp\u003eA thick-cut side fillet with the skin left on, bright orange flesh and fine white fat lines running through the middle.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eSalmo salar\u003c\/em\u003e, Atlantic salmon. A boneless side fillet, skin on, pin bones pulled, trimmed to an even thickness so it cooks at the same rate from edge to centre. The belly is the richest part; the tail end is leaner and firmer.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in cold North Atlantic fjord water, where slow growth and steady currents build up the fat marbling that keeps the flesh moist. Fillets are cut, vacuum packed and frozen within a day of harvest.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Side fillet, skin-on, boneless\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePortions:\u003c\/strong\u003e 4 to 5 cuts per order\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per order\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e North Atlantic\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, gel-ice shipped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen at −18 °C. Raw and uncured; treat it as a cooking cut rather than a raw-eating one.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e keep at −18 °C for up to 6 months\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e keep at 0–4 °C and cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, still sealed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDo not refreeze\u003c\/strong\u003e once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp\u003ePat the skin dry, season lightly, and lay it skin-down in a cold pan that comes up to medium heat, so the fat renders slowly and the skin crisps. Finish with a short blast under the grill. For the oven, bake at 180 °C with butter, lemon and herbs for 12 to 14 minutes. It also flakes well into pasta or a grain bowl, and holds together on the grill if you start it skin-side down.\u003c\/p\u003e\n\n\u003ch3\u003eAllergen \u0026amp; Compliance\u003c\/h3\u003e\n\u003cp\u003eContains fish (salmon). Packed in a facility that also handles crustaceans and molluscs. Sold as food only, with no medical or health claims.\u003c\/p\u003e","brand":"HUNTER HUNTER","offers":[{"title":"Default Title","offer_id":50112722665627,"sku":"HH-SLM-FIL-2K","price":52.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/6891\/3051\/files\/frozen-salmon-fillet-1.jpg?v=1794193988"}],"url":"https:\/\/huhuspace.shop\/collections\/chefs-table.oembed","provider":"HUNTER HUNTER","version":"1.0","type":"link"}