{"title":"Wild Caught Fish","description":"\u003cp\u003eWhole and portioned ocean fish, landed and frozen at sea to hold their texture and sweetness.\u003c\/p\u003e","products":[{"product_id":"jumbo-flatfish-head","title":"Jumbo Deep Sea Flatfish Head","description":"\u003cp\u003eCut from large turbot landed in deep water, each head weighs a generous 500–700 g. The cheek and collar carry the most succulent meat on the whole fish — collagen-rich, buttery, and gone the moment it touches your tongue. One is enough to anchor a table of three or four.\u003c\/p\u003e\n\u003ch3\u003eWhy It Stands Out\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJumbo grade at 500–700 g each, a proper centrepiece portion\u003c\/li\u003e\n\u003cli\u003eCheek meat with a texture often compared to abalone\u003c\/li\u003e\n\u003cli\u003eNaturally high in DHA and EPA omega-3 fatty acids\u003c\/li\u003e\n\u003cli\u003eCaught in deep water and flash-frozen to hold its peak condition\u003c\/li\u003e\n\u003cli\u003eGills removed and cleaned, so a quick rinse is all it needs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChopped chilli steam:\u003c\/strong\u003e split it open, cover with chopped chilli, steam 8 minutes, then finish with sizzling oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e sear both sides golden, then braise with yellow bean paste and rice wine for 20 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClay pot:\u003c\/strong\u003e lay it in the pot with ginger, garlic, shallot and rice wine, and bake for 15 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed-braised:\u003c\/strong\u003e cut into chunks and reduce in a dark soy and sugar glaze until the sauce thickens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at −18°C for up to 9 months. Thaw slowly in the refrigerator for 8–12 hours, rinse gently, and cook in one go.\u003c\/p\u003e","brand":"WADE CHRISTIE","offers":[{"title":"Default Title","offer_id":50738345214210,"sku":null,"price":77.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0843\/1321\/1138\/files\/01_7e9da2df-b45e-41b8-bf15-1d44d5853246.jpg?v=1791956143"},{"product_id":"boneless-hairtail-roll","title":"Boneless Wild Caught Hairtail Roll","description":"\u003cp\u003eCut from the plumpest mid-section of wild East China Sea hairtail, then painstakingly deboned and rolled into neat spirals. What arrives is a ribbon of silvery skin wrapped around a core of firm, pearly flesh — every bone and every fine pin gone, so there is nothing to pick out at the table. The spirals hold their shape on the grill and stay juicy inside.\u003c\/p\u003e\n\u003ch3\u003eWhy It Stands Out\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWild-caught hairtail from the East China Sea, taken from the thickest mid-section\u003c\/li\u003e\n\u003cli\u003eCompletely deboned, then rolled — safe for children and effortless to eat\u003c\/li\u003e\n\u003cli\u003eFirm, fine-grained flesh with the bright sheen of a truly fresh catch\u003c\/li\u003e\n\u003cli\u003eThe skin crisps to gold while the inside stays tender and moist\u003c\/li\u003e\n\u003cli\u003eA teppanyaki and izakaya favourite, and just as good off a home grill\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTeppanyaki:\u003c\/strong\u003e sear on a screaming-hot plate, brushing with a savoury glaze as the spirals colour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharcoal skewers:\u003c\/strong\u003e thread onto skewers and grill over charcoal, then dust with cumin and chilli.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared:\u003c\/strong\u003e pat dry and fry until the edges turn golden and crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried:\u003c\/strong\u003e coat lightly and fry at 180°C for a shatteringly crisp shell — a natural with a cold drink.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at −18°C or below and never refreeze once thawed. Cook soon after defrosting; refrigerate any leftovers sealed and use within 24 hours.\u003c\/p\u003e","brand":"WADE CHRISTIE","offers":[{"title":"Default Title","offer_id":50738995265794,"sku":null,"price":143.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0843\/1321\/1138\/files\/01_eb4b3616-6f34-4a3e-ac23-9d1e879a7e59.jpg?v=1791956186"},{"product_id":"whole-yellowfin-sea-bream","title":"Whole Yellowfin Sea Bream Frozen","description":"\u003cp\u003eLanded off the coast and frozen within hours, each fish arrives gutted and vacuum-sealed with its silver scales and signature yellow fins still bright. The flesh is firm and close-grained, sweet rather than fishy, and holds together beautifully on the bone — the way coastal cooks have always preferred it.\u003c\/p\u003e\n\u003ch3\u003eWhy It Stands Out\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWild-harvested from coastal waters\u003c\/li\u003e\n\u003cli\u003eFirm, tight flesh with a clean, naturally sweet flavour and almost no fishiness\u003c\/li\u003e\n\u003cli\u003eSilver scales and yellow fins intact, a clear sign of careful handling\u003c\/li\u003e\n\u003cli\u003eGutted and vacuum-sealed, so it goes straight from freezer to steamer\u003c\/li\u003e\n\u003cli\u003eEqually at home steamed, braised, pan-fried or simmered into soup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed:\u003c\/strong\u003e the classic — top with ginger, spring onion, chilli and fermented soy beans, and steam until just done.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e simmer gently in soy sauce until the sauce clings to the fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried:\u003c\/strong\u003e sear in a hot pan for crisp edges and moist flesh.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at −18°C or below. Do not refreeze once thawed, and cook promptly after defrosting.\u003c\/p\u003e","brand":"WADE CHRISTIE","offers":[{"title":"Default Title","offer_id":50739164020994,"sku":null,"price":107.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0843\/1321\/1138\/files\/01_b2039bde-cb84-4621-8d0b-e73ea3efc951.jpg?v=1791956197"}],"url":"https:\/\/wachrhub.shop\/collections\/wild-caught-fish.oembed","provider":"WADE CHRISTIE","version":"1.0","type":"link"}