{"title":"Chef's Selection","description":"\u003cp\u003eFour pieces chosen for the dishes people come back for: abalone to braise, scallops to sear, prawns for the grill and salmon for the pan.\u003c\/p\u003e","products":[{"product_id":"frozen-whole-greenlip-abalone","title":"Frozen Whole Greenlip Abalone","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eWhole greenlip abalone (\u003cem\u003eHaliotis iris\u003c\/em\u003e), cleaned but still in its iridescent shell. The foot muscle is thick and compact, with the dense, faintly sweet chew that makes abalone worth the trouble.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCold southern-coast water, which is why the meat is so firm. Cleaned and frozen shortly after harvest rather than held live, so nothing is lost in transit.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, shell-on, cleaned\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eGrading: uniform size across the box\u003c\/li\u003e\n\u003cli\u003eState: raw, frozen\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eStore at -18 C or colder. Thaw slowly in the refrigerator; a fast thaw is what toughens the foot. Never refreeze once thawed.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 12 months of the production date on the box. Packs travel with dry ice in insulated liners and arrive frozen.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eFor a braise, score the foot lightly, then simmer low and slow in a soy and rock-sugar sauce until a skewer slides through, and finish with blanched greens. For soup, add sliced abalone to a broth that is barely simmering and hold it there; a rolling boil will set the muscle tight. Steaming works best short and hot, served with a garlic-soy drizzle.\u003c\/p\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed where crustacean shellfish and fish are also handled.\u003c\/p\u003e","brand":"SEBASTIAN BELL","offers":[{"title":"Default Title","offer_id":67719266795575,"sku":"SB-003","price":128.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/9661\/0871\/files\/sebastian-bell-whole-abalone-1.jpg?v=1793936599"},{"product_id":"frozen-wild-scallop-meat","title":"Frozen Wild Scallop Meat","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003ePure adductor muscle, hand-shucked and trimmed, with the shell and skirt already gone. What is left is the plump, sweet part, ready to go straight into a hot pan.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eTaken from cold open water and frozen on the day of shucking, which is the point at which scallops either hold their sweetness or start losing it.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: shucked meat only, trimmed\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003ePreparation: no shell work required\u003c\/li\u003e\n\u003cli\u003eState: raw, frozen\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or below. Thaw overnight in the refrigerator on a rack so the meat drains rather than sits in liquid. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 12 months of the production date on the box. Ships frozen in insulated packaging with dry ice.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003ePat each piece completely dry, season with salt only, and sear in a hot pan for about a minute a side until a golden crust forms. Rest them on paper, then finish with lemon and butter. For baking, nestle them in half shells under garlic butter and pull them out before they firm up. They also take well to a quick blanch at the end of a hot pot; anything longer than that and the texture goes tight.\u003c\/p\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed where crustacean shellfish and fish are also handled.\u003c\/p\u003e","brand":"SEBASTIAN BELL","offers":[{"title":"Default Title","offer_id":67719266926647,"sku":"SB-005","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/9661\/0871\/files\/sebastian-bell-scallop-meat-1.jpg?v=1793936603"},{"product_id":"frozen-giant-tiger-prawns-shell-on","title":"Frozen Giant Tiger Prawns Shell On","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eWhole giant tiger prawns (\u003cem\u003ePenaeus monodon\u003c\/em\u003e), head-on and shell-on, with the dark banding still visible across the back. Leaving the shell in place is deliberate: it holds moisture in and keeps the meat from drying on the grill.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eFarmed and harvested in clean marine water, then frozen at peak freshness rather than held on ice, which is what preserves the natural sweetness.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, head-on, shell-on\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eSize: large and uniform within the box\u003c\/li\u003e\n\u003cli\u003eState: raw, frozen\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or below. Thaw slowly in the refrigerator, which takes several hours and is worth the wait. Do not refreeze once thawed.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 12 months of the production date on the box. Shipped frozen in insulated liners with dry ice.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eGrill shell-on over high heat with sea salt until the shells turn bright red, then rest briefly before serving. For a curry, simmer them in coconut and spice for only a few minutes, just until they curl. Garlic butter and a hot oven works as well as anything. Peel and devein at the table if you prefer, but keep the shells on while they cook.\u003c\/p\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains crustacean shellfish. Packed where molluscs and fish are also handled.\u003c\/p\u003e","brand":"SEBASTIAN BELL","offers":[{"title":"Default Title","offer_id":67719267090487,"sku":"SB-007","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/9661\/0871\/files\/sebastian-bell-tiger-prawns-1.jpg?v=1793936606"},{"product_id":"frozen-atlantic-salmon-fillet","title":"Frozen Atlantic Salmon Fillet","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eAtlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) side-cut fillets, skin-on and fully boned, with the fat marbling running in fine white lines across bright orange flesh. The cut is even, so the pieces cook at the same rate.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCold northern water, filleted and frozen soon after harvest to hold the buttery texture that fresh salmon loses after a couple of days on ice.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: fillet, boneless, skin-on\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eTrim: belly and frame removed, even thickness\u003c\/li\u003e\n\u003cli\u003eState: raw, frozen\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or below. Thaw overnight in the refrigerator and cook within a day. Do not refreeze once thawed.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 12 months of the printed production date. Ships frozen in insulated packaging with dry ice.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003ePat the fillet dry, salt it lightly, and lay it skin-side down in a barely oiled cold pan, then bring the heat up slowly. The skin crisps as the fat renders and the flesh stays moist. For the oven, roast with butter, herbs and lemon until the centre is just set. On the grill, start skin-side down over medium heat and turn once. Pull it before the centre turns opaque; carry-over heat finishes the job.\u003c\/p\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains fish. Packed where crustacean shellfish and molluscs are also handled.\u003c\/p\u003e","brand":"SEBASTIAN BELL","offers":[{"title":"Default Title","offer_id":67719267123255,"sku":"SB-008","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/9661\/0871\/files\/sebastian-bell-salmon-fillet-1.jpg?v=1793936607"}],"url":"https:\/\/sebebuy.shop\/collections\/chefs-selection.oembed","provider":"SEBASTIAN BELL STORE","version":"1.0","type":"link"}