{"title":"Shellfish and Crustaceans","description":"\u003cp\u003eEverything with a shell, from clams in the shell to mantis shrimp by the piece.\u003c\/p\u003e","products":[{"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"},{"product_id":"salt-pepper-mantis-shrimp","title":"Salt and Pepper Mantis Shrimp","description":"\u003cp\u003eA long, banded crustacean with segmented meat that pulls out in one piece, packed with a salt, pepper and garlic seasoning sachet.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eMantis shrimp (Oratosquilla oratoria), whole and uncleaned, with a separate sachet of sea salt, white pepper, garlic and chilli. The meat runs in segments down the body and comes free in a single pull once the shell is opened along the back.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild caught in warm coastal waters and frozen on the boat. The shell is left on, which is what keeps the meat from drying before it reaches 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\u003eOratosquilla oratoria\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, shell on, seasoning sachet included\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, 14 to 18 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLarge, 110 to 130 g per piece\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 with a separate sachet\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 intact. Banding dark and distinct, tail fan complete, no blackening at the joints.\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 covered tray.\u003c\/li\u003e\n\u003cli\u003eCut along the back of the shell with scissors before cooking so the meat lifts out cleanly.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing and cook the same day.\u003c\/li\u003e\n\u003cli\u003eKeep the sachet dry until the moment it goes in the pan, or it clumps.\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 piece that smells of ammonia rather than the sea.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt and pepper fried\u003c\/strong\u003e dust with cornflour, fry at 180 C for 2 minutes, then toss in a hot wok with the sachet and sliced chilli for 30 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e 6 to 7 minutes with ginger and spring onion, served with a light soy dip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e split along the back, brushed with oil, 3 minutes a side over high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoiled\u003c\/strong\u003e 4 minutes in salted water, then peeled and dressed with garlic and lime.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe shell is sharp at the edges, so use scissors rather than a knife, and give each piece a towel to hold while you open it.\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains crustacean shellfish, and the seasoning sachet contains garlic. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"HUGO MASON","offers":[{"title":"Default Title","offer_id":57643209097288,"sku":"HM-008","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/7823\/4440\/files\/salt-pepper-mantis-shrimp-1.jpg?v=1794451224"}],"url":"https:\/\/humazone.shop\/collections\/shellfish-and-crustaceans.oembed","provider":"HUGO MASON","version":"1.0","type":"link"}