{"title":"Soup and Stock","description":"\u003cp\u003eCollars, heads and firm-fleshed fish that give a broth its body. Everything here is cut for the pot.\u003c\/p\u003e","products":[{"product_id":"whole-crucian-carp-cleaned","title":"Whole Crucian Carp, Cleaned","description":"\u003cp\u003eFreshwater fish harvested to order and processed within hours, cleaned, scaled and quick frozen so the flesh stays compact instead of softening. Fine, sweet white meat with a gentle aroma — the sort of fish that carries a simple braise or a milky broth.\u003c\/p\u003e\u003ch3\u003eWhat you get\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole fish, 2 kg net weight per box\u003c\/li\u003e\n\u003cli\u003eRoughly 6–8 fish per box, 250–330 g each\u003c\/li\u003e\n\u003cli\u003eScales, gills and innards already removed\u003c\/li\u003e\n\u003cli\u003eFrozen solid, individually quick frozen so the fish do not clump\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eHarvested from clean freshwater and processed the same day, then frozen in a single layer rather than pressed into a solid block, so the fish separate as you need them.\u003c\/p\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePan-fry both sides until the skin sets, then add hot water and simmer for a milky soup\u003c\/li\u003e\n\u003cli\u003eBraise with soy, ginger and a spoon of chilli bean paste until the sauce tightens\u003c\/li\u003e\n\u003cli\u003eSteam with rice wine and scallion for a clean, light plate\u003c\/li\u003e\n\u003cli\u003eScore and deep-fry whole for a crisp skin that holds a sweet-sour sauce\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCondition and storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShips and stores frozen at −18 °C or colder\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, never on the counter top\u003c\/li\u003e\n\u003cli\u003eCook within 24 hours of thawing and never refreeze a thawed pack\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 12 months from the production date on the pack\u003c\/li\u003e\n\u003cli\u003ePacked in an insulated liner with gel packs, shipped on a cold chain\u003c\/li\u003e\n\u003cli\u003eMove the box straight to the freezer on arrival\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish.\u003c\/p\u003e","brand":"Patrick Cameron","offers":[{"title":"Default Title","offer_id":67984105996340,"sku":"PC-SEA-01","price":24.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/5832\/1972\/files\/whole-crucian-carp-cleaned-1.jpg?v=1794285448"},{"product_id":"wild-red-rockfish-whole","title":"Wild Red Rockfish, Whole","description":"\u003cp\u003eA deep-water fish with a vivid red skin, a large eye and a single stout backbone, so the meat comes away in thick flakes with almost nothing to pick out. It carries a gentle sweetness that survives a strong braise.\u003c\/p\u003e\u003ch3\u003eWhat you get\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole fish, scaled and gutted, 2 kg net weight per box\u003c\/li\u003e\n\u003cli\u003eRoughly 3–4 fish per box, 550–750 g each\u003c\/li\u003e\n\u003cli\u003eOne main bone and very few fine ones\u003c\/li\u003e\n\u003cli\u003eSkin left on to protect the flesh through freezing and transport\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eLine-caught in cold deep water and frozen whole on board, then graded by weight on landing.\u003c\/p\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBraise whole with soy, ginger, star anise and a little rock sugar\u003c\/li\u003e\n\u003cli\u003eSteam with ginger and scallion and finish with hot oil\u003c\/li\u003e\n\u003cli\u003ePan-fry in a covered pan until the skin is crisp and the flesh just sets\u003c\/li\u003e\n\u003cli\u003eSimmer the frame into a clear soup after the fillets are lifted off\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCondition and storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShips and stores frozen at −18 °C or colder\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, never on the counter top\u003c\/li\u003e\n\u003cli\u003eCook within 24 hours of thawing and never refreeze a thawed pack\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 12 months from the production date on the pack\u003c\/li\u003e\n\u003cli\u003ePacked in an insulated liner with gel packs, shipped on a cold chain\u003c\/li\u003e\n\u003cli\u003eMove the box straight to the freezer on arrival\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish.\u003c\/p\u003e","brand":"Patrick Cameron","offers":[{"title":"Default Title","offer_id":67984106422324,"sku":"PC-SEA-05","price":46.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/5832\/1972\/files\/wild-red-rockfish-whole-1.jpg?v=1794285457"},{"product_id":"halibut-head-for-soup","title":"Halibut Head for Soup","description":"\u003cp\u003eA large head cut from wild halibut, with a thick collar of snow-white flesh around the cheek and jaw. Simmered slowly it gives a broth real body and a clean, sweet finish that no stock cube can copy.\u003c\/p\u003e\u003ch3\u003eWhat you get\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole heads, 2 kg net weight per box\u003c\/li\u003e\n\u003cli\u003eRoughly 2–3 heads per box, 700–1000 g each\u003c\/li\u003e\n\u003cli\u003eGills removed and the cut edges trimmed clean\u003c\/li\u003e\n\u003cli\u003eVery few fine bones, so the meat lifts off in large pieces\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCut from wild halibut landed in cold northern water, trimmed at the processing line and frozen within hours so the collar meat never dries.\u003c\/p\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSimmer low and slow with ginger and scallion for a milky white broth\u003c\/li\u003e\n\u003cli\u003eSear the pieces first, then braise with chilli, garlic and a dark soy base\u003c\/li\u003e\n\u003cli\u003eSteam with rice wine and a scatter of shredded scallion\u003c\/li\u003e\n\u003cli\u003eDrop into a spicy hot pot and let the collagen thicken the liquid\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCondition and storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShips and stores frozen at −18 °C or colder\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, never on the counter top\u003c\/li\u003e\n\u003cli\u003eCook within 24 hours of thawing and never refreeze a thawed pack\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 9 months from the production date on the pack\u003c\/li\u003e\n\u003cli\u003ePacked in an insulated liner with gel packs, shipped on a cold chain\u003c\/li\u003e\n\u003cli\u003eMove the box straight to the freezer on arrival\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish.\u003c\/p\u003e","brand":"Patrick Cameron","offers":[{"title":"Default Title","offer_id":67984106782772,"sku":"PC-SEA-08","price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/5832\/1972\/files\/halibut-head-for-soup-1.jpg?v=1794285465"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/5832\/1972\/collections\/cover-soup-and-stock.jpg?v=1794285624","url":"https:\/\/pacabar.shop\/collections\/soup-and-stock.oembed","provider":"PATRICK CAMERON","version":"1.0","type":"link"}