A thin shell over a thick, glossy muscle with a springy bite that softens into something almost buttery when it is braised slowly. Graded by size so a whole box cooks in the same time.

What you get

• Whole shellfish in shell, 2 kg net weight per box
• Roughly 22–28 pieces per box, graded for even size
• Net weight stated without ice glaze
• Vacuum packed and frozen hard to protect the muscle

Where it comes from

Hand-gathered from clean coastal water and packed at the shore, with the shell kept on so the meat does not lose its liquor in the freezer.

How to cook

• Braise whole in a thick soy and oyster sauce for two hours until the centre turns tender
• Slice thin and stir-fry hard for forty seconds with garlic and spring onion
• Steam with ginger and scallion, then finish with hot oil and light soy
• Simmer in a clear chicken broth for a slow, savoury soup

Condition and storage

• Ships and stores frozen at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 12 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival

Allergens

Contains shellfish (molluscs).