{"title":"Fillets and Cut Portions","description":"\u003cp\u003eCut down to cooking size before freezing, so nothing has to be trimmed at home. Both are portioned thick enough to take a hard sear without drying out.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBeltfish Cut Sections\u003c\/li\u003e\n\u003cli\u003eMackerel Fillets Skin On\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePat them dry, get the pan properly hot, and lay them in skin side down. These are the cuts for a fast weeknight dinner rather than a long braise.\u003c\/p\u003e","products":[{"product_id":"beltfish-cut-sections","title":"Beltfish Cut Sections","description":"\u003cp\u003eBeltfish, the long ribbon-shaped fish with a mirror finish, cleaned and cut across the body into even sections. The silver skin is left on because it protects the flesh and crisps beautifully under heat. A 2 kg pack holds roughly ten to fourteen sections, each thick enough to stand upright in the pan.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eRich and slightly oily in the best way, with a savoury depth that plain white fish does not have. The meat separates into long soft flakes and stays juicy even when the skin is taken dark and crisp. Only one central bone runs through each section, and it lifts out whole once cooked.\u003c\/p\u003e\n\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePat the sections bone dry, dust lightly with cornflour and shallow-fry until the skin blisters gold.\u003c\/li\u003e\n\u003cli\u003eBraise with soy, vinegar, ginger and a little sugar, letting the sauce reduce to a glaze.\u003c\/li\u003e\n\u003cli\u003eSteam on a plate with salted radish and lard for eight minutes.\u003c\/li\u003e\n\u003cli\u003eDeep-fry at high heat for a brittle, salty crust that eats well with beer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDry the surface thoroughly before any hot pan work; water on the skin is what makes it stick.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius for up to six months. Thaw in the refrigerator, never on the counter, and cook the same day.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132134158563,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/beltfish-cut-sections-1.jpg?v=1793850878"},{"product_id":"mackerel-fillets-skin-on","title":"Mackerel Fillets Skin On","description":"\u003cp\u003eMackerel filleted by hand, pin-bones pulled, skin left on and frozen the same day the fish came off the boat. The dark striped skin is what you want: it protects the flesh and crisps into a salty shell. A 2 kg pack holds eight to ten fillets, each a single portion.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eBold, savoury and rich, with the deep mineral tang that oily fish is prized for. The flesh is moist and stays that way under high heat, and the layer of fat under the skin bastes it from below as it cooks. Eat it the day it is cooked; this is not a fish that improves overnight.\u003c\/p\u003e\n\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLay skin side down in a hot dry pan and let it crisp before turning, once.\u003c\/li\u003e\n\u003cli\u003eGrill with salt, lemon and a few thyme sprigs, two to three minutes a side.\u003c\/li\u003e\n\u003cli\u003eCure in salt and sugar for twenty minutes, then serve with vinegar and onion.\u003c\/li\u003e\n\u003cli\u003eBake with mustard and breadcrumbs until the crust goes gold.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eScore the skin lightly if the fillet is thick, and never cover the pan, or the crust goes soft.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius and use within four months, sooner than white fish, because the fat turns first. Thaw in the refrigerator and cook immediately.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132158898403,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/mackerel-fillets-skin-on-1.jpg?v=1793850891"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/collections\/mackerel-fillets-skin-on-1.jpg?v=1793851027","url":"https:\/\/osthhub.shop\/collections\/fillets-and-cut-portions.oembed","provider":"OSCAR THOMAS","version":"1.0","type":"link"}