{"title":"Ready to Heat","description":"\u003cp\u003ePrepared seafood that skips the knife work: kabayaki-glazed eel in a five-pack and a complete bighead fish head hot pot kit with fish balls and chilli sauces. Reheat or simmer and serve.\u003c\/p\u003e","products":[{"product_id":"bighead-fish-head-hot-pot-set","title":"Bighead Fish Head Hot Pot Set","description":"\u003cp\u003eA complete ready-to-cook meal kit built around a split bighead carp head from Qiandao Lake, processed from live fish and vacuum-packed on the same day. Each set serves three to four people and includes hand-rolled fish balls plus two sachets of chilli sauce — one red, one yellow.\u003c\/p\u003e\u003ch4\u003eWhat is inside\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHalf head, split cleanly with gills and scales removed\u003c\/li\u003e\n\u003cli\u003eFish balls made from the same catch\u003c\/li\u003e\n\u003cli\u003eRed chilli sauce and yellow chilli sauce sachets\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAppearance \u0026amp; texture\u003c\/h4\u003e\u003cp\u003ePale, translucent white flesh with a fine grain and very little of the muddy note that whole freshwater carp can carry. The meat stays silky when simmered and firms up gently around the bone.\u003c\/p\u003e\u003ch4\u003eTwo ways to serve it\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilky broth:\u003c\/strong\u003e sear the head briefly, pour in hot water and simmer until the liquid turns opaque white; add the fish balls and tofu at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed with chilli:\u003c\/strong\u003e spread the sachets over the head and steam until just cooked through.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eStorage\u003c\/h4\u003e\u003cp\u003eKeep frozen at -18°C or below. Thaw in the refrigerator, then cook immediately. Do not refreeze.\u003c\/p\u003e","brand":"RYAN JAMES","offers":[{"title":"Default Title","offer_id":67959925407834,"sku":"BIGHEADHEADSET","price":28.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/2685\/1930\/files\/bighead-head-set-1.jpg?v=1793761475"},{"product_id":"unagi-kabayaki-grilled-eel","title":"Unagi Kabayaki Grilled Eel","description":"\u003cp\u003eWhole eel, butterflied, steamed and then grilled over charcoal in the kabayaki style, with a thick lacquer of sweet soy glaze. Each pack contains five dressed fish, scored and ready to heat.\u003c\/p\u003e\u003ch4\u003eAppearance\u003c\/h4\u003e\u003cp\u003eDeep amber to mahogany on the glazed side, with the pale scored flesh showing through the sauce and a glossy, slightly sticky surface.\u003c\/p\u003e\u003ch4\u003eTexture \u0026amp; flavour\u003c\/h4\u003e\u003cp\u003eSoft, rich and almost custard-like, with the sweet-salty caramel of the glaze cutting through the natural oiliness. Bones have been removed, leaving only the soft central spine to avoid.\u003c\/p\u003e\u003ch4\u003eHow to heat \u0026amp; serve\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eWarm under a grill or in a hot pan until the glaze bubbles, then lay over steamed rice for unadon.\u003c\/li\u003e\n\u003cli\u003eSlice into strips for nigiri, hand rolls or rice bowls.\u003c\/li\u003e\n\u003cli\u003eFold into omelette for a layered rice-box topping.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eStorage\u003c\/h4\u003e\u003cp\u003eKeep frozen at -18°C or below. Thaw in the refrigerator before heating; do not refreeze once thawed.\u003c\/p\u003e","brand":"RYAN JAMES","offers":[{"title":"Default Title","offer_id":67959927242842,"sku":"UNAGIKABAYAKI","price":44.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/2685\/1930\/files\/unagi-kabayaki-1.jpg?v=1793761592"}],"url":"https:\/\/ryjactro.shop\/collections\/ready-to-heat.oembed","provider":"RYAN JAMES","version":"1.0","type":"link"}