Thick, golden-fleshed jumbo shellfish with a wide muscular foot and a clean, sweet taste of the sea. The body is dense enough to slice thin without tearing and soft enough to turn silky after a long braise.

What you get

• 2 kg net weight per box, whole in shell, cleaned
• Roughly 10–14 pieces per box, jumbo grade at 140–200 g each
• Liquid nitrogen frozen within hours of landing
• Trimmed and scrubbed, so the meat lifts out with a spoon

Where it comes from

Farmed in cold clean coastal water and harvested to order, then frozen at the shore plant the same day.

How to cook

• Braise whole with oyster sauce and rock sugar until the centre turns tender
• Simmer in chicken stock for a clear soup
• Steam with garlic and scallion for 6–8 minutes
• Slice raw and serve chilled as sashimi with soy and citrus

Condition and storage

• Frozen solid at dispatch; keep 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: 18 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 and check the pack is firm

Allergens

Contains molluscs (shellfish).