{"title":"Premium Cuts","description":"\u003cp\u003eThe centre of the fish, cut to an even thickness so it cooks from edge to edge. Bloodline, sinew and dark belly meat are trimmed away, and that is what lets these pieces take a hard sear without falling apart and hold their shape on the plate.\u003c\/p\u003e\n\u003cp\u003eMade for sashimi and aburi nigiri, for fish and chips, or simply for a hot pan and a wedge of lemon.\u003c\/p\u003e","products":[{"product_id":"sashimi-grade-tuna-block","title":"Premium Sashimi Grade Tuna Block","description":"\u003cp\u003eCut from the prime mid-belly and loin of bluefin and bigeye, these blocks are flash-frozen at -60°C within hours of landing, holding a vivid gemstone-red colour and clean white marbling.\u003c\/p\u003e\n\u003ch3\u003eWhy It Stands Out\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRaw-grade quality, assessed against Japanese sashimi standards\u003c\/li\u003e\n\u003cli\u003eBloodline and sinew fully trimmed, so no chewy edge\u003c\/li\u003e\n\u003cli\u003eNo additives, no preservatives, no colouring\u003c\/li\u003e\n\u003cli\u003eFat that softens and melts at room temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eSlice 8mm thick and eat with wasabi and soy, or press onto vinegared rice and torch the surface for aburi nigiri. Cubed with mayonnaise and avocado it becomes a tartare, and 15 seconds a side in a hot pan leaves a rare pink centre.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eArrives on a -60°C cold chain. Keep at -18°C for up to six months, thaw overnight in the refrigerator, and never refreeze.\u003c\/p\u003e","brand":"PATRICK DALTON","offers":[{"title":"Default Title","offer_id":67698196906299,"sku":null,"price":168.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0969\/9721\/2475\/files\/sashimi-grade-tuna-block-1.jpg?v=1791775589"},{"product_id":"premium-cod-loin-steaks","title":"Premium Cod Loin Steaks","description":"\u003cp\u003eThick round cuts taken from the centre body of Atlantic cod, so every steak is pure white, uniformly thick and carries no dark belly meat.\u003c\/p\u003e\n\u003ch3\u003eWhy It Stands Out\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMid-section only, with a consistent flake from edge to edge\u003c\/li\u003e\n\u003cli\u003eClean, mild sweetness that suits almost any sauce\u003c\/li\u003e\n\u003cli\u003eWild-caught in cold northern water, which sets the firm-yet-tender texture\u003c\/li\u003e\n\u003cli\u003eLean protein with omega-3, vitamin B6 and B12\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eSear skin-side down for a crisp finish, roast with herbs, batter for fish and chips, or steam Cantonese-style with ginger and scallion. The steaks hold their shape on the plate however you cook them.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18°C. Thaw in the refrigerator and cook straight away without refreezing.\u003c\/p\u003e","brand":"PATRICK DALTON","offers":[{"title":"Default Title","offer_id":67698197987643,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0969\/9721\/2475\/files\/premium-cod-loin-steaks-1.jpg?v=1791775594"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0969\/9721\/2475\/collections\/premium-cod-loin-steaks-2.jpg?v=1791776170","url":"https:\/\/padaspace.shop\/collections\/premium-cuts.oembed","provider":"PATRICK DALTON","version":"1.0","type":"link"}