{"title":"Ready-to-Cook Cuts","description":"\u003cp\u003eThe knife work is already done: halibut body trimmed free of head and innards, hairtail cut into even mid-body sections with the silver skin intact. Thaw, dry, cook.\u003c\/p\u003e","products":[{"product_id":"frozen-halibut-body","title":"Frozen Halibut Body","description":"\u003cp\u003eA generous thick-cut portion with the head and innards already removed, leaving you with nothing but dense, meat-rich flesh. The interior is snow white and plump, holding together well on the pan and staying juicy through steaming, baking or a slow braise.\u003c\/p\u003e\n\u003ch3\u003eWhy You'll Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLarge-format cut, pre-trimmed and ready with no head or gutting work\u003c\/li\u003e\n\u003cli\u003eBright white, thick flesh with a tender, smooth bite\u003c\/li\u003e\n\u003cli\u003eClean, mild ocean flavour — approachable for children and first-time seafood cooks\u003c\/li\u003e\n\u003cli\u003eFirm structure that resists falling apart during cooking\u003c\/li\u003e\n\u003cli\u003eHand-sorted raw material, quality-checked for consistency\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e 8–12 minutes with ginger, then finish with hot seasoned soy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e after a light salt-and-pepper seasoning until both faces are golden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e with lemon, herbs and a little butter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise or poach\u003c\/strong\u003e in a light broth for a softer, spoonable result\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThaw slowly in the refrigerator, rinse gently and pat the surface dry before cooking — a dry surface is what gives you a proper golden crust.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore frozen at −18 °C or colder, well sealed to prevent freezer burn. Do not refreeze after thawing.\u003c\/p\u003e","brand":"ADAM BAILEY","offers":[{"title":"Default Title","offer_id":67781920588003,"sku":"FROZEN-HALIBUT-BODY","price":69.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/5028\/4771\/files\/frozen-halibut-body-1.jpg?v=1792728553"},{"product_id":"frozen-cut-hairtail-sections","title":"Frozen Cut Hairtail Sections","description":"\u003cp\u003eTrimmed to even mid-body segments with the thin tail discarded, belly membrane cleaned and the glossy silver skin left intact. Frozen fast after cutting, so the flesh stays compact and the skin keeps its shine through cooking.\u003c\/p\u003e\n\u003ch3\u003eWhy You'll Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFlash-frozen at the point of cutting, no artificial preservatives\u003c\/li\u003e\n\u003cli\u003eUniform mid-body cuts — thicker, meatier, less bone waste\u003c\/li\u003e\n\u003cli\u003eSilver skin complete and glossy, a good sign of careful handling\u003c\/li\u003e\n\u003cli\u003eNo knife work needed after thawing: open, dry, cook\u003c\/li\u003e\n\u003cli\u003eIQF vacuum packing allows partial use without defrosting the whole bag\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e — dust lightly with starch, fry golden, then simmer with ginger, garlic, dried chilli and soy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrisp pan-fry\u003c\/strong\u003e — season with salt and pepper, cook low and slow for an even golden crust\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fry\u003c\/strong\u003e in a light batter, served with a chilli dip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e with ginger and scallion for a lighter plate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThaw in the refrigerator (or sealed in cold water) and pat the surface thoroughly dry before frying — moisture on the skin is what stops it crisping.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep continuously frozen at −18 °C or colder. Do not refreeze after complete thawing; once thawed, cook within 2–3 days. Best texture within 8 months.\u003c\/p\u003e","brand":"ADAM BAILEY","offers":[{"title":"Default Title","offer_id":67781920686307,"sku":"FROZEN-CUT-HAIRTAIL-SECTIONS","price":31.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/5028\/4771\/files\/frozen-cut-hairtail-sections-1.jpg?v=1792728558"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/5028\/4771\/collections\/frozen-halibut-body-1.jpg?v=1792728676","url":"https:\/\/adbactro.shop\/collections\/ready-to-cook-cuts.oembed","provider":"ADAM BAILEY","version":"1.0","type":"link"}