{"title":"Fillets and Boneless Cuts","description":"\u003cp\u003eSkinless, boneless fillets trimmed to a uniform thickness so a portion cooks evenly. Mild white fish that takes on whatever sauce or spice you build around it.\u003c\/p\u003e","products":[{"product_id":"premium-basa-fillet-boneless","title":"Premium Basa Fillet, Boneless","description":"\u003cp\u003eA clean white fillet with almost no odour of its own, which is exactly why it takes on marinades, curry pastes and brown butter so well. Trimmed square, with no skin and no pin bones to pull.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003ePangasius hypophthalmus\u003c\/em\u003e, farmed catfish from the Mekong basin. Hand cut into single fillets, then trimmed of belly fat and any dark muscle.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in pond systems in the Mekong Delta under a certified feed programme, processed in a HACCP facility and frozen within two hours of filleting.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003ePangasius hypophthalmus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eBoneless, skinless fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrade\u003c\/th\u003e\n\u003ctd\u003e180 to 220 g per fillet, 9 to 11 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eIndividually wrapped, then boxed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eEach fillet is wrapped on its own and frozen solid, so a single piece can be taken out without thawing the box.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder\u003c\/li\u003e\n\u003cli\u003eThaw sealed in the refrigerator for six hours, or under cold running water\u003c\/li\u003e\n\u003cli\u003ePat dry before searing; a wet fillet will not brown\u003c\/li\u003e\n\u003cli\u003eNever refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 18 months from the production date on the box\u003c\/li\u003e\n\u003cli\u003eCold chain delivery in an insulated liner with gel packs\u003c\/li\u003e\n\u003cli\u003eCheck that the wrap is tight and the fillets are hard on arrival\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan sear\u003c\/strong\u003e — flour, hot oil, three minutes a side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — ginger and scallion, six minutes, soy at the end\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCurry\u003c\/strong\u003e — simmer in coconut broth for five minutes only\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e — en papillote with herbs at 200 °C for twelve minutes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles molluscs and crustaceans.\u003c\/p\u003e","brand":"CHARLIE FOSTER","offers":[{"title":"Default Title","offer_id":51590499631321,"sku":"CF-SEA-004","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/4402\/0953\/files\/premium-basa-fillet-boneless-1.jpg?v=1794450648"},{"product_id":"tilapia-fillet-boneless-skinless","title":"Tilapia Fillet, Boneless Skinless","description":"\u003cp\u003eFirm enough to hold together in a pan, mild enough to sit under any sauce you like. The fillets are trimmed to a uniform thickness so they cook at the same rate, which is the usual failure point with cheaper packs.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eOreochromis niloticus\u003c\/em\u003e, farmed cichlid. Cut into single fillets, skinned, and checked for bones by hand before packing.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in controlled freshwater ponds, harvested at 600 to 800 g, and processed in a certified plant within three hours of harvest.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eOreochromis niloticus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eBoneless, skinless fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrade\u003c\/th\u003e\n\u003ctd\u003e120 to 150 g per fillet, 13 to 16 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eIQF pieces in a vacuum sealed tray\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eIndividually frozen, so the fillets stay separate and a portion can be lifted out without a chisel.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder\u003c\/li\u003e\n\u003cli\u003eThaw sealed in the refrigerator for five hours\u003c\/li\u003e\n\u003cli\u003ePat dry and season just before cooking\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 18 months from the production date on the tray\u003c\/li\u003e\n\u003cli\u003eInsulated liner and gel packs, cold chain throughout\u003c\/li\u003e\n\u003cli\u003eCheck the pieces are hard and the vacuum unbroken on arrival\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacken\u003c\/strong\u003e — Cajun spice, cast iron, two minutes a side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — ginger and scallion, six minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e — herb crust at 200 °C for fifteen minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTacos\u003c\/strong\u003e — cube, sear, and dress with lime and coriander\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles molluscs and crustaceans.\u003c\/p\u003e","brand":"CHARLIE FOSTER","offers":[{"title":"Default Title","offer_id":51590499762393,"sku":"CF-SEA-006","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/4402\/0953\/files\/tilapia-fillet-boneless-skinless-1.jpg?v=1794450655"}],"url":"https:\/\/chfoctro.shop\/collections\/fillets-and-boneless-cuts.oembed","provider":"CHARLIE FOSTER","version":"1.0","type":"link"}