{"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","url":"https:\/\/osthhub.shop\/products\/halibut-head-for-soup","provider":"OSCAR THOMAS","version":"1.0","type":"link"}