{"title":"Clams and Squid","description":"\u003cp\u003eShellfish and cephalopods, purged and frozen hard so the meat stays sweet and tight.\u003c\/p\u003e","products":[{"product_id":"frozen-squid-tentacles","title":"Frozen Squid Tentacles","description":"\u003cp\u003eTentacle clusters trimmed at the base with the suction cups left intact, frozen within an hour of the catch so the flesh stays tight rather than turning soft.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe tentacle crown of Loligo squid, cut cleanly below the head and trimmed of the eyes and beak. The suction cups are left on, which is where the bite comes from, and the pale pink skin is kept for the sweetness it holds.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eOcean caught and flash-frozen at sea rather than after landing. That single step is what separates a tentacle that snaps from one that turns to rubber in the pan.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecies\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLoligo spp.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTentacle clusters, trimmed, suction cups intact\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThick arms, 6 to 8 clusters per kilo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlock frozen, sealed bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen in a firm block. Skin pale pink-white with no yellowing, cups complete, no loose fragments in the bag.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw in the refrigerator for 6 to 8 hours, in a covered bowl.\u003c\/li\u003e\n\u003cli\u003eRinse under cold water and dry thoroughly; wet tentacles steam instead of charring.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing and cook within 24 hours.\u003c\/li\u003e\n\u003cli\u003eSeparate the clusters while still half frozen if you only need a few.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003e12 months from the production date on the bag. Shipped in an insulated liner with gel packs, 2 to 4 business days after dispatch. A soft or slimy bag has thawed in transit and should not be used.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e toss with chilli, garlic and oil, then over high heat for 3 minutes until the edges caramelise.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried\u003c\/strong\u003e in a very hot wok for 2 minutes with garlic, ginger and spring onion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried\u003c\/strong\u003e dusted with cornflour at 180 C for 90 seconds for a crackling shell.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e dropped in for the last 40 seconds at the table.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSquid goes from tender to tough in well under a minute, so have every other component plated and waiting before the tentacles hit the heat.\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustacean shellfish.\u003c\/p\u003e","brand":"HUGO MASON","offers":[{"title":"Default Title","offer_id":57643208867912,"sku":"HM-001","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/7823\/4440\/files\/squid-tentacles-1.jpg?v=1794451212"},{"product_id":"hard-shell-clams-frozen","title":"Hard Shell Clams, Frozen","description":"\u003cp\u003ePurged clams with patterned shells and plump meat, cleaned of sand before freezing so the broth they give off stays sweet rather than gritty.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe hard-shell clam (Meretrix lusoria), whole in the shell and purged in clean salt water before freezing. The purge is the part that matters: it clears the grit out of the siphon so a soup needs no second soak.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHarvested from tidal flats along the Chinese coast and purged ashore in filtered seawater, then blast-frozen the same day.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecies\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMeretrix lusoria\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, in shell, purged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, 40 to 50 clams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e35 to 45 mm shell width\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlock frozen, sealed bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen in a block with the shells closed. Sand content is already low; a quick rinse is all the preparation needed.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw in the refrigerator for 8 to 10 hours, in a bowl to catch the liquor.\u003c\/li\u003e\n\u003cli\u003eRinse briefly under cold water and discard any shell that is cracked.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing; cook the same day.\u003c\/li\u003e\n\u003cli\u003eKeep the thawing liquid and strain it into the pot, since that is where the sweetness sits.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003e12 months from the production date on the bag. Shipped cold in an insulated liner, 2 to 4 business days. Discard any clam with a broken shell or a sour smell.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e over boiling water with ginger and rice wine for 6 to 8 minutes, until every shell opens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e simmer with soft tofu in a light stock for 8 minutes and finish with spring onion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried\u003c\/strong\u003e with garlic, chilli and basil over the highest heat until the shells pop open.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e dropped into the broth and pulled out as soon as they open.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAny shell that stays shut after cooking goes in the bin, not on the plate. That is the one rule with clams and it does not bend.\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustacean shellfish.\u003c\/p\u003e","brand":"HUGO MASON","offers":[{"title":"Default Title","offer_id":57643208966216,"sku":"HM-004","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/7823\/4440\/files\/clams-hard-shell-1.jpg?v=1794451218"},{"product_id":"frozen-razor-clams","title":"Frozen Razor Clams","description":"\u003cp\u003eA long, straight shell with a striped pattern and a thick white foot, cleaned of sediment before freezing so no soaking is needed at home.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eRazor clam (Sinonovacula constricta), whole in the shell. The meat is firmer and sweeter than a hard shell clam and holds its shape when stir-fried, which is why it is served whole rather than chopped.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHarvested from clean coastal flats in the Yellow Sea and cleaned in filtered water before blast freezing, keeping the sand content low.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecies\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSinonovacula constricta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, in shell, cleaned\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, 30 to 40 clams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10 to 12 cm shell length\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlock frozen, sealed bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen in a block, shells intact and closed. The foot meat is white and firm with no discolouration at the tip.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw in the refrigerator for 8 to 10 hours.\u003c\/li\u003e\n\u003cli\u003eRinse under cold water for 30 seconds; no long soak is required.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing and cook within 24 hours.\u003c\/li\u003e\n\u003cli\u003eBlanch for 10 seconds before stir-frying if you want the shells to open cleanly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003e12 months from the production date on the bag. Shipped cold in an insulated liner, 2 to 4 business days. Reject any bag with a strong ammonia smell on opening.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried with garlic\u003c\/strong\u003e blanch briefly, then toss in a hot wok with garlic, chilli and spring onion for 2 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith tofu\u003c\/strong\u003e blanch the meat, then simmer it through a light broth with soft tofu for 2 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e 5 minutes with ginger and a splash of rice wine, until the shells open.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e in for 40 seconds, out as soon as the shell lifts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRazor clams turn tough the moment they are overdone, so treat the wok as a 90 second job and get them out fast.\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustacean shellfish.\u003c\/p\u003e","brand":"HUGO MASON","offers":[{"title":"Default Title","offer_id":57643208998984,"sku":"HM-005","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/7823\/4440\/files\/razor-clams-1.jpg?v=1794451219"}],"url":"https:\/\/humazone.shop\/collections\/clams-and-squid.oembed","provider":"HUGO MASON","version":"1.0","type":"link"}