{"title":"Shellfish Selection","description":"\u003cp\u003eClams and sea snails, purged clean and packed on a full cold chain. Built for steaming, stir-frying and hot pot.\u003c\/p\u003e","products":[{"product_id":"jumbo-spotted-babylon-snail","title":"Jumbo Spotted Babylon Snail","description":"\u003cp\u003ePulled from deep water in the South China Sea and purged properly before freezing — no grit, no sand, nothing to spoil the bite. The shells carry a sharp, unmistakable pattern, and the meat inside is plump and springy, with a density you rarely get from a shell this size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you get\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJumbo grade, roughly 25–40 pieces per 500 g\u003c\/li\u003e\n\u003cli\u003eDeep-sea wild catch, large and evenly sized\u003c\/li\u003e\n\u003cli\u003eProfessionally purged — sand-free\u003c\/li\u003e\n\u003cli\u003eNaturally rich in taurine and protein\u003c\/li\u003e\n\u003cli\u003eFull cold chain, held at -18°C from pack to door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to cook it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlanch for three minutes and serve with wasabi for the sweetest bite. Chill them over ice with lemon for a cold plate, steam them under a blanket of garlic, or toss them hard in a hot wok with chilli for wok hei. All four routes take only minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKeep frozen at -18°C or below. Avoid repeated thawing; reseal and refrigerate any leftovers and use within 24 hours.\u003c\/p\u003e","brand":"TONY LYONS","offers":[{"title":"2 kg","offer_id":67729041096856,"sku":"JUMBOSPOTTEDBABYLONSNAIL-2KG","price":36.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/9424\/4248\/files\/jumbo-spotted-babylon-snail-1.jpg?v=1792122837"},{"product_id":"large-striped-venus-clams","title":"Large Striped Venus Clams","description":"\u003cp\u003eHarvested live from the Dandong coast, these grow far past the usual size for this kind of shell — genuinely large, with finely striped shells and a full, dense body of meat inside. The flavour is sweet and clean, and the texture is crisp and bouncy rather than chewy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you get\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtra-large size, each shell bigger than a standard egg\u003c\/li\u003e\n\u003cli\u003eFine natural striping across the shell\u003c\/li\u003e\n\u003cli\u003ePlump meat with a crisp bite and little grit\u003c\/li\u003e\n\u003cli\u003eBright, sweet sea flavour with no aftertaste\u003c\/li\u003e\n\u003cli\u003eCold-chain packed from landing through to dispatch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to cook them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSoak in salted water for a few hours so they release any internal sand, then rinse the shells. Steam until every shell has opened, or heat oil with ginger and garlic and stir-fry until they pop. Drop them into a hot pot or a seafood stew at the very end of cooking. Discard any that stay shut, and pull them off the heat early — overcooking turns the meat rubbery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRefrigerate in an open container under a damp cloth. Do not submerge them in fresh water or seal them in an airtight bag, and cook them as soon as you can.\u003c\/p\u003e","brand":"TONY LYONS","offers":[{"title":"2 kg","offer_id":67729043357848,"sku":"LARGESTRIPEDVENUSCLAMS-2KG","price":32.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/9424\/4248\/files\/large-striped-venus-clams-1.jpg?v=1792122840"}],"url":"https:\/\/tolybyte.shop\/collections\/shellfish-selection.oembed","provider":"TONY LYONS","version":"1.0","type":"link"}