{"title":"Molluscs","description":"\u003cp\u003eSnails, abalone, scallops and cuttlefish, cleaned at the landing site and frozen in a form that needs no shell work at home.\u003c\/p\u003e","products":[{"product_id":"frozen-spotted-babylon-snails","title":"Frozen Spotted Babylon Snails","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eWhole spotted babylon snails (\u003cem\u003eBabylonia areolata\u003c\/em\u003e), a small sea snail prized across East and Southeast Asia for its firm, springy bite. The shells carry a brown-and-white spotted pattern that stays readable after cooking, so they plate well.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCollected from clean coastal flats and flash-frozen soon after harvest, which locks in the clean, faintly sweet taste that fresh snails lose within a day.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, in shell\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003ePreparation: purged and rinsed before freezing\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 in the refrigerator, then rinse the shells under cold running water before cooking. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 12 months of the printed production date. Shipped in insulated packaging with dry ice so the box arrives frozen solid.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eDrop into well-salted boiling water until the meat releases easily from the shell, then serve with a garlic and chilli dip. For a cold dish, boil first and steep in vinegar, chilli, garlic and scallion for a few hours. In a stir-fry or braise, keep the heat high and the time short, because snail meat turns rubbery fast.\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":67719266664503,"sku":"SB-002","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/9661\/0871\/files\/sebastian-bell-babylon-snails-1.jpg?v=1793936598"},{"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":"ready-to-eat-marinated-mud-snails","title":"Ready to Eat Marinated Mud Snails","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eSmall mud snails cured in a savoury brine until the meat turns glossy and translucent, with a clean snap rather than a soft chew. It is a coastal delicacy served cold, straight from the pack.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCollected live from tidal flats, purged of grit, then cured in the traditional brine so the flavour is built in rather than added at the table.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFormat: in shell, fully cured\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per pack\u003c\/li\u003e\n\u003cli\u003ePreparation: none, ready to serve\u003c\/li\u003e\n\u003cli\u003eState: chilled, not frozen\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep refrigerated between 0 C and 4 C. Once opened, reseal and use within a few days. Do not freeze this pack; freezing breaks the texture that makes it worth eating.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eSee the date on the pack. Ships chilled in insulated packaging and should go straight into the refrigerator on arrival.\u003c\/p\u003e\u003ch3\u003eHow to serve it\u003c\/h3\u003e\u003cp\u003eSpoon into a shallow bowl and serve cold with steamed rice, or set it out as an appetiser with sliced chilli and chopped scallion on top. Pair with something cold and crisp to drink. Do not heat it: warmth turns the meat soft and the brine sharp.\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":67719266861111,"sku":"SB-004","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/9661\/0871\/files\/sebastian-bell-mud-snails-1.jpg?v=1793936601"},{"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-cleaned-baby-cuttlefish","title":"Frozen Cleaned Baby Cuttlefish","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eWhole baby cuttlefish (small \u003cem\u003eSepiida\u003c\/em\u003e), gutted, cleaned and frozen in one piece. The bodies are compact and even, with glossy white flesh that stays tender and faintly sweet.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCoastal fisheries in the western Pacific, cleaned at the landing site rather than after shipping, so the flesh never sits in its own ink.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, gutted, cleaned\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eSize: small and uniform, roughly bite-sized\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 in the refrigerator and pat dry before cooking so they sear instead of steam. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 12 months of the printed production date. Travels in insulated packaging with dry ice and arrives frozen.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThread onto skewers, brush with oil and spice, and grill over high heat until the edges char slightly. They also work in a fast chilli stir-fry with celery or peppers, or dropped into a simmering hot pot for under a minute. For a crisp snack, score the bodies lightly and deep-fry briefly. Long cooking is the one thing that ruins them.\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":67719266959415,"sku":"SB-006","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/9661\/0871\/files\/sebastian-bell-baby-cuttlefish-1.jpg?v=1793936604"}],"url":"https:\/\/sebebuy.shop\/collections\/molluscs.oembed","provider":"SEBASTIAN BELL STORE","version":"1.0","type":"link"}