{"title":"Fresh Fish","description":"\u003cp\u003eFillets and whole fish, cut and packed the day they are landed. Sweet, mild and quick to cook.\u003c\/p\u003e","products":[{"product_id":"premium-flounder-fillets-skin-on","title":"Premium Flounder Fillets Skin On","description":"\u003cp\u003eFlounder is the quiet achiever of the fish counter: sweet, delicate, and almost impossible to overcook badly. These thick-cut fillets are trimmed from flatfish landed in cold coastal water and left skin-on, so they hold together in the pan and crisp beautifully under heat.\u003c\/p\u003e\n\u003ch3\u003eWhy you will love it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThick, even fillets that cook through without drying at the edges\u003c\/li\u003e\n\u003cli\u003eSweet, mild white flesh that takes on whatever you season it with\u003c\/li\u003e\n\u003cli\u003eThe skin protects the flesh and gives a crisp finish\u003c\/li\u003e\n\u003cli\u003eNaturally low in fat and high in protein\u003c\/li\u003e\n\u003cli\u003eCut and packed the day it is landed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePan-sear:\u003c\/strong\u003e skin side down in a hot pan for four to five minutes, then flip for one. \u003cstrong\u003eBake:\u003c\/strong\u003e 200C for twelve to fifteen minutes with butter, lemon and capers. \u003cstrong\u003eSteam:\u003c\/strong\u003e eight minutes over simmering water for the cleanest flavour.\u003c\/p\u003e\n\u003ch3\u003eStorage and handling\u003c\/h3\u003e\n\u003cp\u003eUse within three days of arrival, or freeze for up to three months. Pat the skin completely dry before it hits the pan - that is the whole secret to a crisp finish.\u003c\/p\u003e","brand":"WARREN STANFIELD","offers":[{"title":"Default Title","offer_id":50394507247830,"sku":null,"price":79.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/5771\/1062\/files\/img1_d423aaa1-5f66-4504-b7f3-b2b50af9e0c4.jpg?v=1789023998"},{"product_id":"wild-caught-salmon-fillets","title":"Wild Caught Salmon Fillets","description":"\u003cp\u003eSalmon earns its place on the table more than any other fish: rich enough to feel like a treat, versatile enough for a Tuesday. These fillets are cut from wild-caught fish and portioned individually, so you can cook exactly what you need and keep the rest cold.\u003c\/p\u003e\n\u003ch3\u003eWhy you will love it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDeep orange flesh with fine white marbling running through it\u003c\/li\u003e\n\u003cli\u003eRich, buttery flavour that stands up to bold seasoning\u003c\/li\u003e\n\u003cli\u003eIndividually portioned for even cooking and no waste\u003c\/li\u003e\n\u003cli\u003eNaturally high in omega-3 fatty acids\u003c\/li\u003e\n\u003cli\u003eCut and packed the day it is landed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePan-sear:\u003c\/strong\u003e skin side down for four minutes, then flip for two. \u003cstrong\u003eBake:\u003c\/strong\u003e 200C for twelve minutes with lemon and dill. \u003cstrong\u003eRaw:\u003c\/strong\u003e sliced against the grain for sashimi or poke.\u003c\/p\u003e\n\u003ch3\u003eStorage and handling\u003c\/h3\u003e\n\u003cp\u003eUse within three days, or freeze for up to three months. Bring fillets to room temperature for ten minutes before cooking so they sear evenly all the way through.\u003c\/p\u003e","brand":"WARREN STANFIELD","offers":[{"title":"Default Title","offer_id":50394510393558,"sku":null,"price":109.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/5771\/1062\/files\/img1_e73ed4c5-8fb6-4e83-80be-ae40a40da39d.jpg?v=1789024053"},{"product_id":"fresh-whole-silver-sardines","title":"Fresh Whole Silver Sardines","description":"\u003cp\u003eSardines are the best-value fish in the sea and the one most cooks overlook. These are landed fresh, kept whole and packed on ice with their silver skin intact - exactly how you want them, because the skin and the layer of fat beneath it are where all the flavour lives.\u003c\/p\u003e\n\u003ch3\u003eWhy you will love it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBright, mirror-like skin and clear eyes - unmistakable signs of freshness\u003c\/li\u003e\n\u003cli\u003eRich, oily flesh that stays moist under high heat\u003c\/li\u003e\n\u003cli\u003eOne of the highest omega-3 sources of any fish\u003c\/li\u003e\n\u003cli\u003eGutted and ready, with no scaling needed\u003c\/li\u003e\n\u003cli\u003eInexpensive enough to cook for a crowd\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e three minutes a side over high heat, finished with lemon. \u003cstrong\u003ePan-fry:\u003c\/strong\u003e dusted in flour and fried in olive oil for four minutes. \u003cstrong\u003eBake:\u003c\/strong\u003e 200C for fifteen minutes with tomatoes and oregano.\u003c\/p\u003e\n\u003ch3\u003eStorage and handling\u003c\/h3\u003e\n\u003cp\u003eCook within two days for the best results, or freeze for up to three months. Sardines are at their peak simply grilled and eaten with your fingers.\u003c\/p\u003e","brand":"WARREN STANFIELD","offers":[{"title":"Default Title","offer_id":50394510688470,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/5771\/1062\/files\/img1_45d27adc-788d-477a-b4c9-3ceb85603fc7.jpg?v=1789024063"}],"url":"https:\/\/warstzone.shop\/collections\/fresh-fish.oembed","provider":"WARREN STANFIELD","version":"1.0","type":"link"}