{"title":"Slow Braise","description":"\u003cp\u003eBones, skin and collar meat that reward a longer simmer. Braise these in stock or a savoury sauce and the flesh gives up its flavour to the liquid around it.\u003c\/p\u003e\n\u003cp\u003eBest for: clay-pot cooking, rich broths, and weekend meals that can sit on the stove.\u003c\/p\u003e","products":[{"product_id":"frozen-cod-fish-tails","title":"Frozen Cod Fish Tails","description":"\u003cp\u003eTails cut from whole cod, skin left on and the fin structure kept intact so each portion holds together in the pan. The flesh is solid and white with a clean, mild sea taste and a fine grain that flakes into large pieces once cooked.\u003c\/p\u003e\n\u003ch3\u003eOrigin \u0026amp; Sourcing\u003c\/h3\u003e\n\u003cp\u003eCut from cod landed off the New Zealand coast, portioned and quick-frozen within hours of landing. The skin-on cut protects the flesh from freezer burn and keeps the natural juices inside the tail.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePack size: 2 kg, vacuum-sealed\u003c\/li\u003e\n\u003cli\u003eCut: tail section, skin on, fin structure intact\u003c\/li\u003e\n\u003cli\u003eState: raw, frozen\u003c\/li\u003e\n\u003cli\u003eGlaze: thin ice glaze for protection in transit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition \u0026amp; Storage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 °C or colder. Thaw in cold water while still sealed, or overnight in the refrigerator, then pat the surface completely dry. Do not refreeze once fully thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs in an insulated box — move to the freezer on arrival and check that the pack is still firm.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry:\u003c\/strong\u003e skin-side down in a hot pan for 4–5 minutes, flip for 2 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill or skewer:\u003c\/strong\u003e oil lightly, 3–4 minutes a side over medium heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise:\u003c\/strong\u003e simmer in stock with ginger and spring onion for 8–10 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC PARKER","offers":[{"title":"Default Title","offer_id":67854196146344,"sku":"DP-COD-2K","price":49.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0797\/3647\/1720\/files\/frozen-cod-fish-tails-1.jpg?v=1794284115"},{"product_id":"frozen-red-rockfish","title":"Frozen Red Rockfish","description":"\u003cp\u003eA whole deep-water rockfish with bright red skin, clear eyes and red gills, quick-frozen the day it is caught. The meat is thick and flaky, separates into large garlic-like flakes and carries very few small bones, which makes it easy to serve to a table of mixed ages.\u003c\/p\u003e\n\u003ch3\u003eOrigin \u0026amp; Sourcing\u003c\/h3\u003e\n\u003cp\u003eWild-caught in deep cold water and frozen whole on board, so the fish never loses its shape between deck and freezer. Each fish is graded to a similar weight for even cooking.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePack size: 2 kg, vacuum-sealed\u003c\/li\u003e\n\u003cli\u003eForm: whole fish, gutted and cleaned, head on\u003c\/li\u003e\n\u003cli\u003eSize: large grade, roughly 800–1000 g per fish\u003c\/li\u003e\n\u003cli\u003eState: raw, frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition \u0026amp; Storage\u003c\/h3\u003e\n\u003cp\u003eStore at -18 °C or colder. Thaw overnight in the refrigerator, rinse the cavity and dry the skin before cooking. Never thaw at room temperature and do not refreeze after thawing.\u003c\/p\u003e\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs and arrives firm — freeze immediately on arrival.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam:\u003c\/strong\u003e 8–10 minutes with ginger and spring onion, finish with hot oil and soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise:\u003c\/strong\u003e sear both sides, then simmer in a savoury sauce for 10 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry:\u003c\/strong\u003e score the skin, fry 4–5 minutes a side until the skin crisps.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC PARKER","offers":[{"title":"Default Title","offer_id":67854196310184,"sku":"DP-RKF-2K","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0797\/3647\/1720\/files\/frozen-red-rockfish-1.jpg?v=1794284117"},{"product_id":"frozen-salmon-head","title":"Frozen Salmon Head","description":"\u003cp\u003eHeads cut from salmon with a generous collar of meat still attached, gills left in for you to trim. The flesh is deep orange-red and oily in the best way, which is why it gives a broth its body and colour after a short simmer.\u003c\/p\u003e\n\u003ch3\u003eOrigin \u0026amp; Sourcing\u003c\/h3\u003e\n\u003cp\u003eCut from salmon processed in cold New Zealand water and frozen straight after cutting. Each head is trimmed to a similar size so a batch simmers evenly.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePack size: 2 kg, vacuum-sealed\u003c\/li\u003e\n\u003cli\u003eForm: whole head with collar meat, gills in\u003c\/li\u003e\n\u003cli\u003eState: raw, frozen\u003c\/li\u003e\n\u003cli\u003eSize: large grade, several heads per pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition \u0026amp; Storage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 °C or colder. Thaw overnight in the refrigerator, then rinse and remove the gills before cooking. Do not refreeze after thawing.\u003c\/p\u003e\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs — freeze on arrival and check the pack is still firm.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup:\u003c\/strong\u003e sear the head, add hot water and simmer 25–30 minutes until the broth turns milky.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise:\u003c\/strong\u003e simmer in soy, ginger and spring onion for 15 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e season and grill 8–10 minutes a side over medium heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC PARKER","offers":[{"title":"Default Title","offer_id":67854197227688,"sku":"DP-SLH-2K","price":19.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0797\/3647\/1720\/files\/frozen-salmon-head-1.jpg?v=1794284126"}],"url":"https:\/\/dopalife.shop\/collections\/slow-braise.oembed","provider":"DOMINIC PARKER","version":"1.0","type":"link"}