{"title":"Soup Pots and Small Fry","description":"\u003cp\u003eThe two ends of the fish that make the best broth and the best bar snack. One is all collagen and cheek meat, the other is small enough to eat bones and all.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHalibut Head for Soup\u003c\/li\u003e\n\u003cli\u003eWild Whitebait Smelt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSear the head and simmer it for a milky soup; dust the smelt and fry it hard for something crisp to put on the table while the soup reduces.\u003c\/p\u003e","products":[{"product_id":"wild-whitebait-smelt","title":"Wild Whitebait Smelt","description":"\u003cp\u003eSmall whole smelt, no bigger than a finger, taken in cold coastal water and frozen flat so the silver skin stays unbroken. Head, tail and fine bones are all left in place, because at this size they cook soft and edible. The 2 kg pack is packed loose rather than in blocks, so you can take out a handful at a time.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eDelicate and sweet, with a clean briny edge and none of the oiliness of larger oily fish. Fried hot, the skin turns brittle and the tiny bones go crisp enough to eat whole; cooked gently, the flesh turns soft and almost creamy.\u003c\/p\u003e\n\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDust with flour and deep-fry at 180 degrees Celsius for two to four minutes, then salt and squeeze lemon over.\u003c\/li\u003e\n\u003cli\u003ePan-fry in a thin film of oil until both sides are gold and crisp.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers, brush with oil and grill over charcoal for two minutes a side.\u003c\/li\u003e\n\u003cli\u003eDrop into simmering dashi or anchovy stock for a fast, sweet fish broth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRinse under cold water and dry on a cloth before frying; wet fish will not crisp and will spit.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius for up to eight months. Thaw in the refrigerator and cook within two days; do not refreeze once thawed.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132150575331,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/wild-whitebait-smelt-1.jpg?v=1793850885"},{"product_id":"halibut-head-for-soup","title":"Halibut Head for Soup","description":"\u003cp\u003eHeads cut from wild halibut and frozen straight after trimming, with the gills removed and the collar left on. This is the part of the fish that gives up the most body to a broth and the sweetest meat on the bone, and a 2 kg pack is enough for a large pot of soup plus a plate of braised collar.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eDeeply savoury and sweet, with soft gelatinous tissue around the cheek and jaw that melts into the broth. The meat is snow white, in thick cushions, and stays juicy where a fillet would dry out.\u003c\/p\u003e\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSear the pieces cut side down until gold, then simmer with ginger for a milky white soup.\u003c\/li\u003e\n\u003cli\u003eBraise with soy, garlic, chilli and a little rock sugar until the sauce clings.\u003c\/li\u003e\n\u003cli\u003eSteam with ginger and scallion and pick the cheek meat out with a spoon.\u003c\/li\u003e\n\u003cli\u003eDrop into a spicy hot pot at the end and let it poach for ten minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRinse the cavity under cold running water before cooking and blanch once if you want a clearer broth.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius and use within six months. Thaw in the refrigerator, cook within a day, and never refreeze after thawing.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132150640867,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/halibut-head-for-soup-1.jpg?v=1793850887"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/collections\/halibut-head-for-soup-1.jpg?v=1793851032","url":"https:\/\/osthhub.shop\/collections\/soup-pots-and-small-fry.oembed","provider":"OSCAR THOMAS","version":"1.0","type":"link"}