{"title":"Whole Fish","description":"\u003cp\u003eFish left in its natural form — whole, or cut into thick sections straight across the body. The skin and bone stay in, and that is where a good deal of the flavour lives.\u003c\/p\u003e","products":[{"product_id":"fresh-whole-sardines","title":"Fresh Whole Sardines","description":"\u003cp\u003eSmall, bright-eyed fish with tight silver skin and a firm, springy body. Most arrive whole, with a few pieces already cut into thick sections, so dinner can start the moment the pack is opened.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirm, oily flesh\u003c\/strong\u003e — rich and savoury, and it holds its shape once it meets the heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimple to prepare\u003c\/strong\u003e — scale, gut and cook. No filleting required.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally rich\u003c\/strong\u003e — a good source of omega-3 fatty acids and protein.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo ways in one pack\u003c\/strong\u003e — whole fish for the grill, cut sections for the pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen\u003c\/strong\u003e\u003cbr\u003eGrill or pan-fry over a medium-high heat for three to four minutes a side, until the skin blisters and crisps. Dust in seasoned flour and shallow-fry, or lay them on a tray with lemon and herbs and roast until the flesh pulls easily from the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eKeep chilled and cook within two days, or freeze on the day it arrives and thaw overnight in the refrigerator.\u003c\/p\u003e","brand":"AIDEN DALRYMPLE","offers":[{"title":"Default Title","offer_id":46638837366980,"sku":null,"price":24.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0756\/4954\/8484\/files\/fresh-whole-sardines-1.jpg?v=1789024691"},{"product_id":"fresh-hairtail-sections","title":"Fresh Hairtail Fish Sections","description":"\u003cp\u003eCut from long, ribbon-thin fish into thick, even sections. The flesh is pale pink and finely flaked, separated from the silvery skin by a thin band of rich, dark meat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut and ready\u003c\/strong\u003e — no gutting, scaling or portioning at home.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne central bone\u003c\/strong\u003e — easy to eat and simple to work around.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet, fine-grained flesh\u003c\/strong\u003e — tender, yet firm enough to hold together.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for sauce\u003c\/strong\u003e — a mild flavour that carries braises and spice well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen\u003c\/strong\u003e\u003cbr\u003ePan-fry the sections in a little oil until the skin turns golden, then finish with soy, ginger and a splash of stock. They also take well to a light batter and a short fry, or to steaming with black bean and chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eKeep chilled and cook within two days, or freeze and thaw overnight in the refrigerator.\u003c\/p\u003e","brand":"AIDEN DALRYMPLE","offers":[{"title":"Default Title","offer_id":46638858371268,"sku":null,"price":34.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0756\/4954\/8484\/files\/fresh-hairtail-sections-1.jpg?v=1789024765"}],"url":"https:\/\/aidetech.shop\/collections\/whole-fish.oembed","provider":"AIDEN DALRYMPLE","version":"1.0","type":"link"}