{"title":"Caviar \u0026 Seafood","description":"\u003cp style=\"text-align: center;\"\u003eFINE \u0026amp; WILD supplies premium caviar and seafood across the UK. The range covers Beluga, Oscietra and Baerii caviar from Caviar House, Prunier and Sturia; wild Norwegian red king crab; Spanish carabineros and other scarlet prawns; AAA bluefin tuna; day-boat and premium fish; lobster, langoustine and hand-dived scallops.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe source direct from the boats, farms and caviar houses behind each product and prepare every order in-house. Orders placed before 2pm are delivered the next working day, with the delivery date chosen at checkout.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"sturia-baerii-caviar","title":"Sturia Baerii Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBaerii caviar from Sturia — dark, assertive, and unmistakably marine. This is caviar with presence: glossy dark green-to-black grains with a pronounced flavour built around notes of oyster, fresh grass, and black olive, followed by a crisp, clean finish. Of the three caviars Sturia produce, Baerii is the most direct. It tastes definitively of the sea, with a salinity and depth that the milder Oscietra does not attempt. If you already know you like caviar, this is where to start. If you want to understand what caviar can be at its most forthright, this is the one to try.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Siberian sturgeon (\u003cem\u003eAcipenser baerii\u003c\/em\u003e), the smallest of the three species on Sturia's farms. These fish are raised for up to nine years in the clean freshwater ponds of Aquitaine, south-west France, before their roe is harvested, hand-selected, and lightly salted in the Malossol tradition. The caviar is then packed into original tins and aged for 3–8 months in Sturia's maturing rooms, where it develops its full aromatic complexity. Grain size is a minimum of 2.5mm.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBaerii, Oscietra, or Beluga — which caviar?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBaerii\u003c\/strong\u003e (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) is the most assertive. Dark grains, a pronounced marine flavour with notes of oyster, fresh grass, and black olive, and a clean, briny finish. This is the caviar for anyone who wants bold, traditional flavour. It is also the most approachable entry point to Sturia's range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOscietra\u003c\/strong\u003e (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) is milder and creamier. Larger golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — a good choice for those who prefer richness over salinity, and particularly good with scrambled eggs or on its own.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBeluga\u003c\/strong\u003e (\u003cem\u003eHuso huso\u003c\/em\u003e) is the rarest. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of butter, almond, and lime. Sturia's Beluga is the first 100% French Beluga caviar — each fish is raised for 15–20 years before harvest. This is caviar at its most refined, best enjoyed alone or with nothing more than Champagne.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Siberian sturgeon roe (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g \/ 125g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":31443291111529,"sku":"STU141","price":72.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":31443291144297,"sku":"STU142","price":120.0,"currency_code":"GBP","in_stock":false},{"title":"125g","offer_id":32522146840681,"sku":"STU144","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/STURIABAERIICAVIAR_FINE_WILDUK.jpg?v=1719300026"},{"product_id":"carabineros-scarlet-prawns","title":"Carabineros Prawns (Scarlet Red Prawns)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCarabineros (\u003cem\u003eAristaeopsis edwardsiana\u003c\/em\u003e) are wild-caught deep-sea prawns from the Eastern Atlantic, sold whole, head-on, and frozen raw. Their name comes from the \u003cem\u003ecarabineros\u003c\/em\u003e — the Spanish border guards whose uniforms matched the prawns' vivid scarlet shells. That colour is not a result of cooking; carabineros are a striking bright red even when raw, and it holds through to the plate. These are among the largest and most intensely flavoured prawns in the world, caught at depths of 200–600 metres off the coasts of Spain, Portugal, and Mozambique depending on the season.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat sets carabineros apart from other premium prawns is the depth and concentration of their flavour. The tail meat is firm, sweet, and rich — closer to lobster than to a conventional prawn — but the head is where much of the value lies. It contains a dense, deeply savoury coral that professional kitchens use as the foundation for bisques, prawn sauces, and stock reductions. Nothing should be wasted: shells and heads deliver an extraordinary amount of flavour when roasted or simmered, turning a deep, brick-red colour and producing a stock that forms the backbone of some of the finest shellfish cookery in Spanish, Portuguese, French, and Italian cuisine. Available in three grades — XL, XXL, and XXXL — with the largest specimens reaching well over 100g per prawn.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught by deep-sea trawl in the Eastern Atlantic. Sourced seasonally from Spain or Mozambique depending on availability. Flash-frozen at sea or immediately after landing to preserve freshness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (prawns).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Whole XXL Carabineros 1kg - 8\/12 prawns","offer_id":55145767797121,"sku":"CARAXXL1000","price":190.0,"currency_code":"GBP","in_stock":true},{"title":"Whole XXXL Carabineros 1kg± - 5\/8 Prawns","offer_id":41775236055145,"sku":"CARAXXL-800","price":220.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0006-2.jpg?v=1719300505"},{"product_id":"gambero-rossa-scarlet-prawns","title":"Gambero Rosso (Sicilian Red Prawns)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGambero rosso (\u003cem\u003eAristaeomorpha foliacea\u003c\/em\u003e), wild-caught deep-sea red prawns from the Mediterranean waters off Mazara del Vallo in southwestern Sicily. These are sold whole, head-on, individually quick-frozen, in 900g boxes containing 15–20 XL prawns. The shell is a deep, glossy red — darker and more violet-toned than the scarlet of carabineros — and the flesh inside is soft, sweet, and creamy with a richness that has made the gambero rosso one of the most prized prawns in Italian gastronomy. They live at depths of around 700 metres, where the strong currents and high mineral content of the seabed produce a texture and flavour profile unlike any shallow-water prawn.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe eating quality sits somewhere between the intensity of carabineros and the delicate sweetness of a Dénia red prawn — firmer than you might expect from their size, with a velvety mouthfeel and a subtle smoky finish. The heads are rich and creamy and should not be wasted. In Sicily, gambero rosso are often served raw as crudo, dressed with nothing more than good olive oil, lemon, and flaky salt — and the quality here is good enough to do exactly that. They are equally at home grilled simply with garlic and chilli, tossed through linguine, or served as the centrepiece of a Sicilian-style seafood platter. Sourced from Rosso Di Mazara, a family-owned fishing business established in 1929, carrying Friend of the Sea certification for sustainable fishing practices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Rosso Di Mazara, Mazara del Vallo, Sicily. Family-owned since 1929. Friend of the Sea certified. Wild-caught by deep-sea trawl in the Mediterranean, individually quick-frozen at sea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Gambero rosso (\u003cem\u003eAristaeomorpha foliacea\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 900g (15–20 XL prawns, IQF)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (prawns).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":23328990462010,"sku":"GROSS900","price":118.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/GamberoRossa-RossodiMazara.jpg?v=1778489848"},{"product_id":"raw-shelled-whole-lobster","title":"Raw Shelled Wild Canadian Lobster","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Canadian lobster (\u003cem\u003eHomarus americanus\u003c\/em\u003e), pot-caught in the cold Atlantic waters off New Brunswick and Nova Scotia, hand-shelled raw, and vacuum-packed frozen. Each pack contains one whole tail and both claws — all the meat from a single lobster with zero waste and no shell to deal with. The meat is translucent and pale when raw, turning white with flashes of pink-red once cooked. The texture is firm and springy, the flavour clean, sweet, and unmistakably lobster.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHaving the lobster already shelled and portioned raw opens up preparations that would normally require a professional kitchen — butter-poaching, pan-roasting, folding through pasta or ravioli, building a proper lobster roll, or poaching gently \u003cem\u003eà la nage\u003c\/em\u003e. Because the meat is raw rather than pre-cooked, you get the full depth of flavour and a tenderness that reheated lobster cannot match. The tail and claws cook at slightly different rates, so separating them during cooking gives you more control. Only the fullest, liveliest lobsters are selected, and protein levels are monitored to ensure dense, high-quality meat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild pot-caught lobster from New Brunswick and Nova Scotia, Canada. Hand-shelled, ultra-rapid frozen, and vacuum-packed for zero waste and maximum freshness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g± (1 x tail with both claws, shelled).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (lobster).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Tail \u0026 Claws (150g±)","offer_id":55784777220481,"sku":"QWRSL-2","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"2x Tails (240g±)","offer_id":55784779219329,"sku":"QWRSLTAIL","price":55.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LobsterMeatUK.jpg?v=1723204362"},{"product_id":"red-king-crab-legs","title":"Wild Norwegian Red King Crab (Cooked)","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild-caught Norwegian red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e), cooked and frozen as whole clusters. Each cluster comprises three legs and one claw joined at the shoulder, delivered from the cold, clean waters of the Barents Sea off the coast of Finnmark in Arctic Norway. The meat is snow-white with bright red highlights — naturally sweet, rich in flavour, and exceptionally tender. This product arrives fully cooked and ready to eat once thawed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRed king crab is one of the most prized crustaceans in professional kitchens worldwide, valued for its generous yield of dense, succulent leg and shoulder meat. It works equally well served cold with aioli, tarragon mayonnaise and lemon, or gently reheated by steaming, oven-baking or grilling. The shoulder joint contains additional white meat that is well worth extracting. Individual legs can be separated and thawed independently if you do not need the full cluster at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-harvested by small-vessel coastal fishermen operating in the quota-regulated waters of eastern Finnmark, Norway. The fishery uses collapsible pots exclusively and is managed under Norwegian government quotas to maintain stock sustainability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 900g \/ 1kg \/ 1.1kg whole cluster (approximate — clusters are protected by a frozen ice glaze which may account for up to 15% of total weight).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (crab).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"REACH FOODS","offers":[{"title":"900g","offer_id":41131302551657,"sku":"CKC900","price":180.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":55122143969665,"sku":"CKC1000","price":200.0,"currency_code":"GBP","in_stock":true},{"title":"1.1kg","offer_id":55122145345921,"sku":"CKC1100","price":220.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BUYKINGCRABLEGS_FINE_WILDUK.jpg?v=1719300536"},{"product_id":"obsiblue-prawns","title":"Obsiblue Prawns (New Caledonian Blue Prawns)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eObsiblue prawns (\u003cem\u003eLitopenaeus stylirostris\u003c\/em\u003e), raised in the pristine lagoon waters off the west coast of New Caledonia in the South Pacific. These are striking prawns — the shells carry a deep blue-grey iridescence that is unique to the species and the environment in which they are raised. The flesh is firm, sweet, and juicy with a distinctive briny-sweet character and a buttery, almost creamy finish that puts them closer to langoustine in flavour than to a conventional prawn. They remain firm and retain their shape when cooked, and the quality of the flesh makes them one of very few prawns recognised in Japan as suitable for raw preparation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eObsiblue production is unlike any conventional prawn farming. The lagoon in which the prawns are raised is a UNESCO World Heritage-listed marine environment, and fewer than 100 tonnes are harvested each year by small-scale producers who have been working this water for over 30 years. The density is extremely low, the prawns grow at their own pace on a natural diet, and the harvest is traditional. The result is a prawn with a texture and complexity of flavour that intensive aquaculture cannot replicate. Obsiblue are at their finest served raw — peeled, sliced, and dressed with nothing more than good olive oil, a squeeze of citrus, and flaky salt — but they also work well with the light, clean aromatics of Japanese and Southeast Asian cooking: ginger, lemongrass, yuzu, and fresh chilli.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Raised in low-density lagoon aquaculture on the west coast of New Caledonia. UNESCO World Heritage-listed marine environment. Fewer than 100 tonnes harvested annually. Traditional harvest methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Obsiblue prawns (\u003cem\u003eLitopenaeus stylirostris\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1kg (21–30 prawns).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (prawns).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":31457792458857,"sku":"OBSIBL1","price":70.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/OBSIBLUEPRAWNS.jpg?v=1719300554"},{"product_id":"raw-king-crab-cluster-raw","title":"Wild Norwegian Red King Crab (Raw)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRaw wild-caught Norwegian red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e), frozen as whole clusters. Each cluster comprises three legs and one claw joined at the shoulder, harvested from the Barents Sea off the coast of Finnmark in Arctic Norway. The shell is a deep, dark burgundy when raw, turning vibrant red once cooked. Inside, the meat is snow-white with a natural sweetness and tender, dense texture. This product requires cooking from frozen or thawed before eating.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRaw king crab gives you full control over the cooking process — something that matters if you want to steam, boil, grill or oven-bake to your own preference rather than simply reheating pre-cooked meat. The flavour and texture when cooked from raw are noticeably superior, with the meat holding more moisture and a cleaner sweetness. Each cluster yields generous portions of leg and shoulder meat, and individual legs can be snapped off at the shoulder joint while still frozen if you want to cook in smaller quantities.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-harvested by small-vessel coastal fishermen operating in the quota-regulated waters of eastern Finnmark, Norway. The fishery uses collapsible pots exclusively and is managed under Norwegian government quotas.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 800g \/ 900g \/ 1kg whole cluster (approximate — clusters are protected by a frozen ice glaze which may account for up to 15% of total weight).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (crab).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"800g","offer_id":55333078499713,"sku":"RKC800","price":160.0,"currency_code":"GBP","in_stock":false},{"title":"900g","offer_id":54977572012417,"sku":"RKC900","price":180.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55333074239873,"sku":"RKC1000","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"1.1kg","offer_id":55515462861185,"sku":"RKC1100","price":220.0,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":55839718736257,"sku":"RKC1200","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/KINGCRABCLUSTERRAW_FINE_WILDUK.jpg?v=1719300655"},{"product_id":"chilean-sea-bass","title":"Chilean Sea Bass (Patagonian Toothfish)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChilean sea bass (\u003cem\u003eDissostichus eleginoides\u003c\/em\u003e) — properly known as Patagonian toothfish — caught by longline in the remote waters around Heard Island, over 4,000 kilometres southwest of mainland Australia. This is a deep-sea species that lives in some of the coldest, most pristine ocean on earth, and the flesh reflects it: snow-white, thick, and extraordinarily rich, with a high natural oil content that gives it a buttery, almost unctuous quality when cooked. It is one of very few white fish that behaves more like a piece of slow-cooked meat than a delicate fillet — it holds together under heat, bastes itself as it cooks, and is almost impossible to dry out.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination of dense flesh, high fat content, and clean, mild flavour is what has made Chilean sea bass one of the most sought-after fish in professional kitchens worldwide. It takes bold flavours well — miso, soy, ginger, wild mushrooms, Madeira, brown butter — but needs very little. A hard sear on the skin side followed by a few minutes in a hot oven is enough to produce a restaurant-quality result at home. The skin crisps beautifully and is worth eating. Sold as individual skin-on portions, frozen, and MSC-certified for sustainable fishing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Longline-caught in the Heard Island and McDonald Islands fishery (Australian Antarctic waters), MSC-certified. Frozen at sea to preserve quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Patagonian toothfish (\u003cem\u003eDissostichus eleginoides\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"150g± Portion","offer_id":55535272427905,"sku":"GL51SEABP150","price":19.5,"currency_code":"GBP","in_stock":true},{"title":"250g± Tail Piece","offer_id":55535278064001,"sku":"GL51SEABP250","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0017_2.jpg?v=1719300682"},{"product_id":"bluefin-tuna-saku-block","title":"Bluefin Tuna Akimi Saku Block","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAkami is the loin of the Atlantic bluefin tuna (\u003cem\u003eThunnus thynnus\u003c\/em\u003e) — the lean, deep-red cut that makes up the main body of the fish. Where otoro and chutoro are prized for their fat, akami is valued for its clean flavour, firm texture, and high protein content. It is the most widely used cut of bluefin tuna in Japanese cuisine, and the one most people picture when they think of tuna sashimi: vivid colour, a clear mineral note, and none of the butteriness that defines the belly cuts.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe saku block format — a uniform rectangular portion — is the standard in professional sushi kitchens. It allows for precise, even slicing whether you are cutting for sashimi, nigiri, or tartare. This is the format chefs work with daily, and the reason saku blocks are the default for high-quality raw preparations.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis akami is supplied by Fuentes (Ricardo Fuentes e Hijos S.A.), the Cartagena-based Spanish producer and the world's largest exporter of bluefin tuna. Fuentes bluefin are wild adult fish caught by purse seine in the Mediterranean and Eastern Atlantic under ICCAT-regulated quotas, then transferred to open-sea farms where they are fed a natural diet of sardine, mackerel, and herring. Each fish is dispatched individually using the Japanese ike jime technique and is fully traceable from sea to table. FINE \u0026amp; WILD inspects each whole tuna for freshness, grade, and colour before selecting cuts. The akami is blast frozen to −50°C and stored at −60°C to lock in quality. This freezing protocol also eliminates parasites, making the tuna safe to eat raw without further treatment.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAkami is also the most versatile of the bluefin cuts. It excels raw, but its lean, firm structure means it takes well to searing (tataki), grilling, and even brief braising without falling apart — something the fattier belly cuts cannot do as reliably. Frozen tuna may appear slightly darker after defrosting due to natural oxidation; this does not affect flavour, texture, or safety.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Fuentes (Ricardo Fuentes e Hijos S.A.), Cartagena, Murcia, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic bluefin tuna (\u003cem\u003eThunnus thynnus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna)\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":54880402407809,"sku":"BFTASB200","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55133784310145,"sku":"BFTASB250","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0007_2.jpg?v=1719300855"},{"product_id":"rock-lobster","title":"Caribbean Rock Lobster Tails","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild-caught Caribbean spiny lobster tails (\u003cem\u003ePanulirus argus\u003c\/em\u003e), frozen raw in the shell. These are the largest grade available — individual tails weigh between 140g and 250g depending on the variant selected. The shell is a distinctive reddish-brown marked with cream-coloured spots, and the meat inside is firm, white, and naturally sweet with a clean, buttery richness. Unlike Atlantic or European lobster, spiny lobster has no front claws — all the meat is concentrated in the tail.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRock lobster is a staple of professional kitchens across Southern Europe, the Caribbean, and the Americas, prized for its versatility and the quality of its tail meat. It takes well to grilling, butter-poaching, oven-baking, and steaming, and works equally well served simply with lemon and melted butter or as the centrepiece of a thermidor, bisque, or pasta dish. The tails can also be split and served cold as part of a fruits de mer platter. This is a wild product, so shell patterns and colouring may vary between tails.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught in Caribbean waters using pot and trap methods. The lobsters undergo a 24-hour freshwater purification process after harvest before being frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (lobster).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"2 x Large Tails (140g Each)","offer_id":55122073452929,"sku":"TDCRLT2","price":40.0,"currency_code":"GBP","in_stock":false},{"title":"1 x Extra Large Tail (250g)","offer_id":55122073485697,"sku":"TDCRLT3","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Caribbean_Rock_Lobster_Tails_Spiny_Lobster_Fine_Wild_UK.jpg?v=1756283870"},{"product_id":"raw-norwegian-langoustine-tails-shell-off","title":"VAAG Raw Norwegian Langoustine Tails","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePot-caught wild langoustine tails (\u003cem\u003eNephrops norvegicus\u003c\/em\u003e) from the cold, deep coastal waters of Trøndelag in northern Norway. A genuine luxury ingredient with no real equivalent on the market — these are not the tails sold in bulk from trawled fisheries, where the catch arrives crushed, stressed and inconsistent. Pot fishing is a low-impact method that brings the animals aboard alive and undamaged, and the difference is immediately visible in the finished tail.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe shells are removed raw using high-pressure processing — a cold technology, unique to VAAG in Scandinavia, that uses extreme pressure to separate meat from shell cleanly without heat or chemicals, preserving the natural texture and translucency of the raw flesh. The tails are then vacuum-packed and super-frozen at –50°C at VAAG's fishery in Henningsvær, locking in quality at its peak. Once defrosted, they are virtually indistinguishable from a tail just shelled by hand — firm, sweet and ready to cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLangoustine sits in a category of its own. Sweeter than lobster, with a finer and more delicate texture, and far more refined than any prawn. The flesh is lean and clean-flavoured, and rewards brief, gentle cooking — a quick sear in foaming butter, a few seconds in a hot pan, or a flash through the grill. Overcooking is the single biggest mistake to avoid; the tails turn from perfect to rubbery in seconds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Pot-caught from Trøndelag, Norway (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Wild langoustine (\u003cem\u003eNephrops norvegicus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot, Norwegian coastal fleet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Raw-shelled by HPP (high-pressure processing), vacuum-packed, super-frozen at –50°C \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wild langoustine (\u003cem\u003eNephrops norvegicus\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below. Defrost in the fridge in the sealed vacuum pack overnight, or in cold water for 30–40 minutes. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 8 tails per pack (size 8\/12), IQF frozen\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"150g","offer_id":55575562551681,"sku":"LSFLAN1000","price":80.0,"currency_code":"GBP","in_stock":true},{"title":"175g","offer_id":55575562584449,"sku":"LSFLAN1001","price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/RawLangoustineTails_WildLofotenNorway_FINE_WILD_66a90191-16c7-4fcf-8776-7544ec347e33.jpg?v=1778927043"},{"product_id":"sturia-oscietra-caviar","title":"Sturia Oscietra Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOscietra caviar from Sturia — golden-green grains, a creamy texture, and a flavour that stays well away from anything aggressively marine. This is the caviar most often recommended to anyone who finds traditional caviar too fishy or too salty. The profile is gentle and rich: notes of butter, hazelnut, and avocado, with a finish that leans sweet rather than briny. For many, it is the most immediately enjoyable style of caviar there is — and the one that pairs most naturally with food.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Russian sturgeon (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e), a larger, rougher-skinned species than its Siberian cousin. Oscietra sturgeons on Sturia's farms are raised for up to nine years in the freshwater ponds of Aquitaine, south-west France. The grains are larger than Baerii (a minimum of 2.7mm), with a distinctive light colour ranging from golden to green. After harvest, the roe is hand-selected, lightly salted in the Malossol tradition, and aged for 3–8 months in Sturia's maturing rooms, where it develops its characteristic creaminess and aromatic depth.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBaerii, Oscietra, or Beluga — which caviar?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOscietra\u003c\/strong\u003e (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) is the mildest and creamiest. Large golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — the natural choice for those who want richness over salinity. Particularly good with scrambled eggs or on its own.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBaerii\u003c\/strong\u003e (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) is the most assertive. Smaller, dark grains with a pronounced marine flavour — notes of oyster, fresh grass, and black olive, and a clean, briny finish. This is the caviar for anyone who wants bold, traditional flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBeluga\u003c\/strong\u003e (\u003cem\u003eHuso huso\u003c\/em\u003e) is the rarest. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of butter, almond, and lime. Sturia's Beluga is the first 100% French Beluga caviar — each fish is raised for 15–20 years before harvest. This is caviar at its most refined, best enjoyed alone or with nothing more than Champagne.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Russian sturgeon roe (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g \/ 125g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":39636354400361,"sku":"STU181","price":72.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":39636354433129,"sku":"STU182","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":39636354465897,"sku":"STU184","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0012_1_21cad785-d691-44bc-88e2-e30211ba6bca.jpg?v=1719301404"},{"product_id":"sturia-beluga-caviar","title":"Sturia Beluga Caviar","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeluga from Sturia — the largest grains, the longest finish, and the most refined flavour of any caviar they produce. This is not a caviar that shouts. It is quiet, complex, and extraordinarily delicate: a silky texture that gives way to notes of almond and tonka bean, with a tangy finish reminiscent of lime. The grains are 3–4mm, anthracite grey with a gentle sheen, and each one holds its shape on the tongue before releasing its flavour slowly. The length in the mouth is what sets Beluga apart from everything else — it lingers in a way that Baerii and Oscietra simply do not.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Beluga sturgeon (\u003cem\u003eHuso huso\u003c\/em\u003e), the largest and longest-lived of the three species on Sturia's farms. These fish are raised for between 15 and 20 years in the freshwater ponds of Aquitaine, south-west France, before their roe is harvested. That timeframe — over a decade of careful husbandry before a single grain of caviar is produced — is the reason Beluga is the rarest and most expensive caviar in the world. Sturia's Beluga is the first 100% French Beluga caviar: every fish is born, raised, and processed entirely in France.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBaerii, Oscietra, or Beluga — which caviar?\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBeluga\u003c\/strong\u003e (\u003cem\u003eHuso huso\u003c\/em\u003e) is the rarest and most refined. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of almond, tonka bean, and lime. Each fish is raised for 15–20 years before harvest. Best enjoyed alone or with nothing more than Champagne or premium vodka.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOscietra\u003c\/strong\u003e (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) is milder and creamier. Large golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — a good choice for those who prefer richness over salinity, and particularly good with scrambled eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBaerii\u003c\/strong\u003e (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) is the most assertive. Smaller, dark grains with a pronounced marine flavour — notes of oyster, fresh grass, and black olive, and a clean, briny finish. The caviar for anyone who wants bold, traditional flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beluga sturgeon roe (\u003cem\u003eHuso huso\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":39636355481705,"sku":"STU241","price":240.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":39636355514473,"sku":"STU242","price":400.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0014_1.jpg?v=1719301406"},{"product_id":"sturia-caviar-oscietra-prestige","title":"Sturia Oscietra Prestige Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOscietra Prestige is Sturia's top selection of their Oscietra caviar — the same Russian sturgeon (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e), the same Aquitaine farms, the same 3–8 month ageing process, but only the finest grains make it into this tin. During production, Sturia's selectors assess every batch for grain size, uniformity, colour, firmness, and aromatic quality. The grains that meet the Prestige standard are set aside; everything else becomes the standard Oscietra. The result is a caviar with the same buttery, nutty Oscietra character — notes of hazelnut, butter, and avocado — but with a noticeably more refined texture, greater consistency grain to grain, and a longer, more developed finish on the palate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf you already know and enjoy the standard Sturia Oscietra, the Prestige is the next step. The flavour profile is recognisably the same, but the overall experience is more polished — the grains are more uniform in size and colour, the pop is cleaner, and the aromatic complexity has more depth. This is the caviar Sturia selects when quality alone is the only consideration.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eOscietra vs Oscietra Prestige\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBoth come from the same species (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e), raised on the same farms, and aged in the same maturing rooms. The difference is selection. Standard Oscietra is excellent caviar with golden-green grains and Sturia's signature creamy, buttery character. Oscietra Prestige is drawn from the same production but only the most exceptional grains — assessed for size, colour, firmness, and flavour — are selected. The Prestige delivers a more uniform appearance, a cleaner texture, and greater aromatic length.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Russian sturgeon roe (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":39696848519273,"sku":"SCOP30","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":39696848552041,"sku":"SCOP50","price":200.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0010_1_bed98b56-4dc5-4bdc-bdeb-e7427eb5649c.jpg?v=1719301521"},{"product_id":"bluefin-tuna-saku-block-chotoro","title":"Bluefin Tuna Chutoro Saku Block","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChutoro — the medium-fatty belly cut of bluefin tuna, taken from the section between the lean loin (\u003cem\u003eakami\u003c\/em\u003e) and the richest belly (\u003cem\u003eotoro\u003c\/em\u003e). The name translates directly: \u003cem\u003echu\u003c\/em\u003e means middle in Japanese, and that is exactly where this cut sits — in terms of both position on the fish and character on the plate. It carries more fat than akami, which gives it a softer texture, a slight sweetness, and a pink-to-deep-red colour that graduates across the block as the fat content shifts. But it stops short of otoro's full richness, which makes it arguably the most versatile of the three main bluefin cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Mediterranean\/East Atlantic bluefin (\u003cem\u003eThunnus thynnus\u003c\/em\u003e), sourced through Fuentes, a Spanish producer with over 30 years of specialisation in bluefin tuna and the primary supplier to the Japanese market. Fuentes operates a full traceability system — every fish is individually identified, with microbiological analysis and fat content recorded and traceable back to the catch. The tuna is caught using purse-seine fishing under ICCAT-regulated quotas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe block is supplied as a \u003cem\u003esaku\u003c\/em\u003e — a trimmed, rectangular portion cut to a uniform shape for clean, consistent slicing. This is the format used in professional Japanese kitchens for sashimi and sushi preparation, where uniformity of thickness matters for both presentation and texture on the palate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tuna is blast-frozen to −50°C immediately after butchery and stored at −60°C to preserve colour, freshness, and cellular integrity. Blast-freezing at these temperatures also eliminates parasitic risk, making the tuna safe to eat raw. Some colour change after defrosting is normal — the flesh may appear slightly darker due to natural oxidation, but this has no effect on quality or flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Fuentes, Spain.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Bluefin tuna (\u003cem\u003eThunnus thynnus\u003c\/em\u003e), chutoro cut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens: \u003c\/strong\u003eFish \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":55763667124609,"sku":"BFTCHSB200","price":24.0,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":41884527460457,"sku":"BFTCHSB250","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0003_2.jpg?v=1719301537"},{"product_id":"bluefin-tuna-otoro-saku-block","title":"Bluefin Tuna Otoro Saku Block","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOtoro saku block is the belly of the Atlantic bluefin tuna (\u003cem\u003eThunnus thynnus\u003c\/em\u003e) cut into a neat, rectangular block — the format used in professional sushi kitchens for precise, uniform slicing. Otoro is the fattiest section of the entire fish, taken from the base of the lower loin, with pale pink flesh, heavy marbling, and a soft, rich texture that melts on the palate. Each bluefin yields only a small quantity of otoro, which is why it remains the most prized and most expensive cut in Japanese cuisine.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe saku block format gives you full control over how you portion the fish. Slice it thin for sashimi, thicker for nigiri, or dice it for tartare — the consistent rectangular shape means every piece is even and clean. This is the same format professional chefs work with, and the reason saku blocks are the standard for high-end raw preparations.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis otoro is supplied by Fuentes (Ricardo Fuentes e Hijos S.A.), the Cartagena-based Spanish producer and the world's largest exporter of bluefin tuna. Fuentes bluefin are wild adult fish caught by purse seine in the Mediterranean and Eastern Atlantic under ICCAT-regulated quotas, then transferred to open-sea farms where they are fed a natural diet of sardine, mackerel, and herring. Each fish is dispatched individually using the Japanese ike jime technique and is fully traceable from sea to table. FINE \u0026amp; WILD inspects each whole tuna for freshness, grade, and colour before selecting cuts. The otoro is blast frozen to −50°C and stored at −60°C to lock in quality. This freezing protocol also eliminates parasites, making the tuna safe to eat raw without further treatment. Every effort is made to remove bones, though they may occasionally be present.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrozen tuna may appear slightly darker after defrosting due to natural oxidation; this does not affect flavour, texture, or safety.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Fuentes (Ricardo Fuentes e Hijos S.A.), Cartagena, Murcia, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic bluefin tuna (\u003cem\u003eThunnus thynnus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna)\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":54479100772737,"sku":"BFTOSB200","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55133784670593,"sku":"BFTOSB250","price":43.75,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":55530886627713,"sku":"BFTOSB300","price":52.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0005_2.jpg?v=1719301601"},{"product_id":"bluefin-tuna-otoro-slice","title":"Bluefin Tuna Otoro Slice","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOtoro is the belly cut of the Atlantic bluefin tuna (\u003cem\u003eThunnus thynnus\u003c\/em\u003e) — the fattiest, most highly prized section of the entire fish. Cut from the base of the lower loin, it has the highest fat content of any tuna cut, with a pale pink colour, dense marbling, and a soft, almost creamy texture that dissolves on the palate. In Japanese cuisine, otoro sits at the very top of the hierarchy. Each bluefin yields only a small amount, which is why it commands a premium and remains difficult to source outside professional kitchens.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis otoro is supplied by Fuentes (Ricardo Fuentes e Hijos S.A.), the Cartagena-based Spanish producer and the world's largest exporter of bluefin tuna. Fuentes bluefin are wild adult fish caught by purse seine in the Mediterranean and Eastern Atlantic under ICCAT-regulated quotas, then transferred to open-sea farms off the coast of Murcia where they are fed a natural diet of sardine, mackerel, and herring until optimal fat levels are reached. Each fish is dispatched individually using the Japanese ike jime technique and is fully traceable from sea to table. FINE \u0026amp; WILD inspects each whole tuna for freshness, grade, and colour before selecting cuts. The otoro is then blast frozen to −50°C and stored at −60°C to lock in quality. This freezing protocol also eliminates parasites, making the tuna safe to eat raw without any further treatment.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOtoro is at its best served raw — as sashimi, nigiri, or in tartare — where its marbling and richness can be fully appreciated. It also takes well to a brief, hard sear (tataki-style), developing a caramelised crust while remaining raw at the centre. Frozen tuna may appear slightly darker after defrosting due to natural oxidation; this does not affect flavour, texture, or safety.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Fuentes (Ricardo Fuentes e Hijos S.A.), Cartagena, Murcia, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic bluefin tuna (\u003cem\u003eThunnus thynnus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna)\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":54718786699649,"sku":"BFTOSL200","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55287029170561,"sku":"BFTOSL250","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BLUEFINTUNAOTORO_FINE_WILD.jpg?v=1719301604"},{"product_id":"yellowfin-tuna-sliced-loin","title":"Wild Yellowfin Tuna Steak","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e), line-caught in the Indian Ocean off the Seychelles and blast-frozen at -50°C within hours of landing. The flesh is a deep, translucent red — the colour that tells you the fish has been handled properly from the moment it left the water. Yellowfin is a leaner, cleaner-flavoured tuna than bluefin, with a firm, meaty texture and a mild sweetness that makes it one of the most versatile fish in the kitchen. It is equally at home eaten raw as sashimi or tartare, seared hard and fast for tataki, or grilled as a steak with nothing more than salt and a squeeze of lime.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis tuna is frozen at ultra-low temperatures immediately after cutting — blast-frozen at -50°C and stored at -60°C — which prevents ice crystal formation and preserves the colour, texture, and integrity of the raw flesh. This level of cold-chain management is what makes it suitable for raw preparation. The steaks are cut from the loin and vary slightly in shape depending on the section of the fillet. Available in three sizes from 250g to 350g — each a generous single portion or enough for two as a starter, sliced thin. Line-caught from certified Seychelles fishing vessels operating under sustainable fishing guidelines.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Line-caught in Seychelles waters, Indian Ocean. Blast-frozen at -50°C, stored at -60°C. Sourced through certified fishing vessels adhering to sustainability guidelines.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below. Remove from packaging before thawing in the fridge. Use promptly after thawing for optimal colour and flavour. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"250g","offer_id":55410802327937,"sku":"YFTUN250","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55133782344065,"sku":"YFTUN300","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":55410809274753,"sku":"YFTUN350","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"550g","offer_id":55554282291585,"sku":"YFTUN550","price":55.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Yellowfin_Tuna_Steak_FINE_WILD.jpg?v=1739625882"},{"product_id":"spencer-gulf-prawns","title":"Wild Spencer Gulf Prawns","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Australian king prawns (\u003cem\u003eMelicertus latisulcatus\u003c\/em\u003e), caught in the Spencer Gulf off South Australia, frozen raw, shell-on, and individually quick-frozen. The count is 20–30 per kilogram — a good, usable size that works across a wide range of preparations from a quick midweek linguine to a proper barbecue spread. The flesh is firm, sweet, and clean-flavoured with a satisfying snap when you bite through it, and the shells turn a bright orange-pink when cooked. Spencer Gulf king prawns are widely regarded as among the finest wild prawns produced anywhere in Australia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Spencer Gulf fishery is one of the most sustainably managed prawn fisheries in the world, with strict quotas, seasonal closures, and real-time monitoring of stock levels. The combination of clean, temperate waters and a well-regulated wild catch produces a prawn with a noticeably better texture and flavour than farmed alternatives. These are versatile, everyday prawns in the best sense — equally at home tossed through pasta, roasted with chilli and garlic, charred on a barbecue, or peeled and served cold in a classic prawn cocktail. The IQF freezing means you can take out exactly as many as you need and leave the rest in the freezer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught in Spencer Gulf, South Australia. One of Australia's most sustainably managed prawn fisheries, operating under strict quotas and seasonal closures. IQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e King prawns (\u003cem\u003eMelicertus latisulcatus\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1kg (20–30 prawns, IQF).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (prawns).\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"Default Title","offer_id":41759772049513,"sku":"SBP1000XL","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0011_81284222-f9f6-48de-9a43-3f10a81dbc32.jpg?v=1719301650"},{"product_id":"black-cod-portion","title":"Alaskan Wild Black Cod","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Alaskan black cod (\u003cem\u003eAnoplopoma fimbria\u003c\/em\u003e), line-caught in the Gulf of Alaska off Middleton Island and individually quick-frozen as skin-on portions. Black cod — properly called sablefish — is not a cod at all. It is a deep, cold-water species with a fat content far higher than any true cod, which gives it a rich, buttery texture and a distinctive nutty sweetness that has made it one of the most coveted fish in both Japanese and contemporary Western cooking. The flesh is silky white, the skin dark and fine-scaled, and the natural oil content means it is one of the most forgiving fish to cook — it stays moist and tender even if your timing is slightly off.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the fish that Nobu Matsuhisa made famous with his miso black cod — a dish that has been on the menu at every Nobu restaurant since the early 1990s and has become one of the most replicated recipes in modern gastronomy. The technique is straightforward: marinate the fish in a sweet white miso paste for two to three days, then grill under fierce heat until the glaze caramelises and bubbles. But black cod is far more versatile than a single dish. It takes well to roasting, grilling, and glazing with citrus, chilli, harissa, or soy-based sauces. The high omega-3 content and natural richness make it satisfying in a way that leaner white fish cannot match. Portion shapes may vary depending on the size of the fish and the section of fillet from which they are cut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Line-caught in the Gulf of Alaska (Middleton Island), MSC-certified. Individually quick-frozen (IQF) at sea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sablefish \/ black cod (\u003cem\u003eAnoplopoma fimbria\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g± (1 x skin-on portion)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":40833838317673,"sku":"BLC167","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BLACKCODPORTIONS_FINE_WILD.jpg?v=1719304384"},{"product_id":"wild-argentinian-prawns","title":"Wild Argentinian Prawns","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Argentinian prawns (\u003cem\u003ePleoticus muelleri\u003c\/em\u003e), caught in the cold South Atlantic waters off the Patagonian coast and frozen raw, shell-on, head-on. These are substantial prawns — roughly 15 per kilogram — with a pale pink shell and firm, sweet flesh that has a clean, natural flavour quite unlike farmed prawns. The cold, nutrient-rich waters of the Argentine continental shelf produce a prawn with a meaty texture and a gentle sweetness that works across a wide range of preparations, from a simple grill with garlic and lemon to paella, linguine, and prawn cocktail.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eArgentinian prawns have become one of the most popular wild-caught prawns in European professional kitchens over the past decade, and for good reason. They offer genuine quality at a price point that makes them practical for everyday cooking as well as special occasions. The flesh is tender and juicy without being soft, the flavour is mild and sweet without the iodine edge that some tropical prawns carry, and the size means they hold their own as a centrepiece rather than disappearing into a dish. Sold raw and shell-on, which gives you the option to peel before cooking or cook in the shell for more flavour. The pale pink colour of the shell is natural to the species and does not indicate a lack of freshness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught by trawl in the South Atlantic off Patagonia, Argentina. Frozen at sea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Argentinian prawns (\u003cem\u003ePleoticus muelleri\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1kg (approximately 15 prawns).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (prawns).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":40594868994153,"sku":"WTP500","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Wild_Argentinian_Prawns_Premium_Seafood_Fine_Wild.jpg?v=1768308113"},{"product_id":"wild-jumbo-tiger-prawns-1kg","title":"Wild Jumbo Tiger Prawns","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild giant tiger prawns (\u003cem\u003ePenaeus monodon\u003c\/em\u003e), caught in the Eastern Central Atlantic (FAO Area 34), sold whole, head-on, shell-on, and frozen raw. These are genuinely large prawns — 3 to 6 per kilogram — with distinctive dark grey-brown striped shells that turn a deep orange-pink when cooked. The flesh is firm, meaty, and mildly sweet with a clean flavour and a satisfying bite that sets wild-caught tiger prawns apart from their farmed equivalents. The size and texture are closer to lobster tail than to a conventional prawn.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild tiger prawns from the Atlantic have a markedly different flavour profile to farmed specimens from Southeast Asia. The cold, open-ocean conditions and natural diet produce denser flesh, a cleaner sweetness, and none of the flat, muddy notes that farmed tiger prawns can carry. At this size, each prawn is a substantial piece of food in its own right — ideal for grilling whole on a barbecue, roasting in a hot oven, or splitting and cooking on a plancha. The shells and heads carry excellent flavour and should be kept for stock if not eaten. These are prawns that earn their place as a centrepiece.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught by trawl in the Eastern Central Atlantic (FAO Area 34). Frozen at sea.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Giant tiger prawns (\u003cem\u003ePenaeus monodon\u003c\/em\u003e).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1kg (3–6 prawns)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (prawns).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":41027877666921,"sku":"JWTP1000","price":80.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JUMBOWILDTIGERPRAWNS_FINE_WILDUK.jpg?v=1719304399"},{"product_id":"yarra-valley-frist-harvest-atlantic-salmon-roe-100g","title":"Yarra Valley First Harvest Atlantic Salmon Roe","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFirst Harvest salmon roe from Yarra Valley Caviar — vibrant, translucent orange-red pearls with a soft pop and a clean, briny burst of flavour. \"First Harvest\" refers to the roe collected from the first-ever spawning of young female Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e). The result is a smaller, softer, more delicate pearl than roe from mature fish — it dissolves more readily on the palate and has a gentler, less intensely fishy character. This is ikura at its most refined.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYarra Valley Caviar is a family-owned boutique freshwater aquaculture farm located at the base of the Rubicon River in Victoria's Yarra Valley Ranges, Australia. Their salmon are raised in large earthen ponds fed by gravity from alpine spring water — no pumps, no chemicals, no antibiotics. What sets Yarra Valley apart from most salmon roe producers is their harvesting method: the fish are hand-milked once a year, in May, under a natural clove oil anaesthetic. The fish are returned alive to their ponds to spawn again the following year. No fish are killed for their roe. The operation is BAP (Best Aquaculture Practices) certified and the roe is packaged on site with nothing added beyond salt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis product arrives ready to serve. FINE \u0026amp; WILD receives it frozen and thaws it before dispatch to ensure it reaches you in the best possible condition. The tin will be dated with a use-by date — shelf life is 90 days from thawing. Once opened, consume within 4 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Yarra Valley Caviar, Victoria, Australia\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon roe (\u003cem\u003eSalmo salar\u003c\/em\u003e) (fish), salt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 4 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":40937050079337,"sku":"YVROE100","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Yarra_Valley_First_Harvest_Atlantic_Salmon_Roe_FINE_WILD.jpg?v=1756285837"},{"product_id":"uni-red-sea-urchin-85g","title":"Red Sea Urchin Roe (Uni)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRed sea urchin roe — uni — from the cold Pacific waters surrounding Vancouver Island, Canada. The species is \u003cem\u003eMesocentrotus franciscanus\u003c\/em\u003e, the giant red sea urchin, and the roe is harvested by divers, processed using Unifresco's High-Pressure Processing (HPP) technology, and frozen in its own seawater in a segmented tray. Each tray contains vibrant orange-gold tongues with a velvety, creamy texture and a flavour that is sweet, briny, and deeply savoury — a natural concentration of umami that is difficult to compare to anything else in the sea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eUni is one of the defining ingredients of Japanese cuisine, but it has a long history in Mediterranean and French cookery too. The HPP process used by Unifresco preserves the texture and flavour of the raw roe without the use of alum or chemical treatments, and gives it a refrigerated shelf life of up to 30 days once thawed — a significant advantage over conventional fresh uni, which deteriorates rapidly. This makes it practical for home cooks in a way that fresh uni rarely is. The seawater the roe is packed in carries its own umami and can be used in sauces and broths. Serve it raw on warm sushi rice, fold it through hot pasta where it melts into a natural sauce, or use it to finish a shellfish risotto. One 85g tray serves two as a pasta course.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Unifresco, Vancouver Island, Canada. Diver-harvested red sea urchin, processed using proprietary HPP technology. 100% natural — no alum, no chemical treatments, no additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red sea urchin roe (\u003cem\u003eMesocentrotus franciscanus\u003c\/em\u003e), seawater.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below. Thaw overnight in the fridge before use. Once thawed, refrigerate and use within 5 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 85g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Shellfish (sea urchin).\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":41036422774889,"sku":"UNISEAR85G","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/untitled-25.jpg?v=1726824015"},{"product_id":"smoked-salmon-fillet","title":"Smoked Salmon Royal Fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe royal fillet is the top loin of the salmon — the thick, even-textured section that runs along the backbone, above the belly. It is the single most prized cut for smoking because it has a consistent depth from end to end, with no taper and no thin edges, which means every slice is uniform. This is the cut professional kitchens specify when presentation matters, and the reason it carries the name \"royal.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis royal fillet is cold smoked by The Weald Smokery in East Sussex, a multi-award-winning producer that works in traditional brick kilns over local oak chippings. The salmon itself is reared on Scotland's west coast, where cold waters produce firm, even-textured flesh. At the smokery, the smoke rises by natural convection — it is not pumped or forced — and is never recirculated. A constant stream of fresh oak smoke passes over the fish and exits the kiln, producing a clean, balanced smoke flavour without any of the stale or acrid notes that recirculated systems can leave behind. The Weald Smokery has won multiple gold awards from the Great Taste Awards judges for their smoked salmon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as a 150g portion or the full 300g± royal fillet. Both arrive unsliced — you carve to your own preferred thickness, which keeps the salmon fresher for longer than pre-sliced packs.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e The Weald Smokery, East Sussex, England\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) (fish), salt. Cold smoked over oak chippings.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 3 days. Check packaging for best-before date.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g (portion) \/ 300g± (whole royal fillet)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon)\u003c\/p\u003e","brand":"WEALD SMOKERY","offers":[{"title":"125g± Portion","offer_id":55349905752449,"sku":"ROYFILL300","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"300g± Whole Fillet","offer_id":55349905785217,"sku":"ROYFILL301","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/IMG_0017_1.jpg?v=1719305003"},{"product_id":"yarra-valley-first-harvest-atlantic-smoked-salmon-roe","title":"Yarra Valley Smoked Salmon Roe","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmoked salmon roe from Yarra Valley Caviar — the same hand-milked Atlantic salmon pearls (\u003cem\u003eSalmo salar\u003c\/em\u003e) as their First Harvest, put through a double smoking process that adds a layer of gentle, woody warmth without masking the roe's natural brine and pop. The smoking is done in two stages: first, the roe is brined with red gum salt that has itself been smoked for 72 hours; then the pearls are cold smoked using local Mountain Ash hardwood. The result is a mild, clean smoke flavour that sits behind the natural salinity of the roe rather than in front of it — a subtle shift in character, not a transformation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a product that has built a serious following among chefs in Australia and internationally. The smoking adds a dimension that standard salmon roe does not have, making it particularly effective as a finishing garnish on dishes where a gentle smokiness is welcome — scrambled eggs, pasta, potato dishes, or anything with cream or butter as a base. It also works on its own, spooned straight from the tin.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYarra Valley Caviar is a family-owned boutique freshwater aquaculture farm at the base of the Rubicon River in Victoria's Yarra Valley Ranges, Australia. Their salmon are raised in large earthen ponds fed by gravity from alpine spring water — no chemicals, no antibiotics. The roe is hand-milked once a year, in May, under a natural clove oil anaesthetic, and the fish are returned alive to their ponds. The operation is BAP (Best Aquaculture Practices) certified.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis product arrives ready to serve. FINE \u0026amp; WILD receives it frozen and thaws it before dispatch. The tin will be dated with a use-by date — shelf life is 90 days from thawing. Once opened, consume within 4 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Yarra Valley Caviar, Victoria, Australia\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon roe (\u003cem\u003eSalmo salar\u003c\/em\u003e) (fish), smoked red gum salt, Mountain Ash cold smoke\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 4 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon)\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":41501414260841,"sku":"YVSMROE100","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Yarra_Valley_First_Harvest_Atlantic_Smoked_Salmon_Roe_FINE_WILD.jpg?v=1756285874"},{"product_id":"atlantic-king-scallops","title":"Atlantic King Scallops","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAtlantic sea scallops (\u003cem\u003ePlacopecten magellanicus\u003c\/em\u003e), hand-harvested from the cold waters of the US Atlantic coast. These are large, shelled scallops sold without the coral — pure white, plump, and firm with a clean sweetness and delicate briny finish. Each pack contains 12 scallops graded by weight, so the count stays the same across all three variants but the individual scallop size increases. They are shipped frozen in insulated packaging and may begin to thaw during transit — this will not affect quality. On delivery, store in the fridge and use within 3–4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLarge, dry-packed scallops like these are what professional kitchens sear. Their size means you get a thick disc of meat that can take serious heat on the outside while staying just translucent at the centre — the contrast between a deep golden crust and a barely-set middle is what makes a properly cooked scallop one of the best things you can eat. They work equally well roasted, poached in butter, or served raw as crudo or carpaccio if the quality is there, and with these it is. Beyond searing, they are a natural fit for risotto, ceviche, or sliced thin over dressed leaves with citrus and good olive oil.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Hand-harvested from the US Atlantic coast. Shelled, cleaned, and frozen to preserve freshness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic sea scallops (\u003cem\u003ePlacopecten magellanicus\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003e300g+\/- 10\/14 Scallops \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Shipped frozen in insulated packaging. May begin to thaw during transit — this will not affect quality. On delivery, refrigerate and consume within 3–4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Molluscs (scallops).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":54380463423873,"sku":"CSJ300","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/FreshCoquillesSaint-Jacques_PremiumAtlanticScallops_FINE_WILDUK.jpg?v=1736864955"},{"product_id":"dover-sole","title":"Cornish Dover Sole","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhole Dover sole (\u003cem\u003eSolea solea\u003c\/em\u003e), day-boat caught off the Cornish coast, skinned, trimmed, gutted, and blast-frozen with the central bone left in. Dover sole is widely regarded as the finest flatfish in European cookery — the flesh is firm, white, and close-textured with a clean, sweet flavour that holds its own against butter, brown shrimp, capers, and the classic sauces of French cuisine. It is one of very few fish that actually improves with a day or two of ageing, and one of the reasons it has held its place at the top of restaurant menus for generations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese fish are landed by small day boats working the waters off Cornwall and delivered within hours of the catch. Each sole arrives already skinned and trimmed — ready to cook whole on the bone, which is the best way to preserve moisture and flavour during cooking. The bone lifts away cleanly once cooked, leaving two neat fillets per side. Available in four sizes from 200g to 350g, with the larger fish offering thicker fillets that are easier to handle in the pan. Dover sole is the definitive fish for meunière, but it is equally at home grilled, roasted, or poached and served with a sauce vierge or beurre noisette.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Day-boat caught by small Cornish vessels fishing in local waters. Each fish is individually handled, prepared, vacuum-packed, and blast-frozen at -30°C within hours of landing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below. Once thawed, refrigerate and cook within 4 days of delivery. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":55319853760897,"sku":"DSOLE200","price":24.0,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":55145313304961,"sku":"DSOLE250","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":55004479422849,"sku":"DSOLE300","price":36.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":55230962729345,"sku":"DSOLE350","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CornishDoverSole_PremiumDay-BoatFish_FINE_WILDUK.jpg?v=1737455316"},{"product_id":"red-snapper-fillet","title":"Red Snapper Fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild-caught red snapper (\u003cem\u003eLutjanus campechanus\u003c\/em\u003e) from the Gulf of Mexico, filleted skin-on, vacuum-packed, and blast-frozen at -30°C. Red snapper is a lean, white-fleshed fish with a clean, mildly sweet flavour and a firm texture that holds its shape well during cooking. The skin crisps up beautifully when pan-seared and has a distinctive rosy-pink colour that makes it one of the more visually striking fish you can put on a plate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a versatile, straightforward fish that suits a wide range of cooking methods. It takes well to pan-searing, grilling, roasting whole portions, and steaming — the flesh is forgiving enough to work across most preparations without drying out easily. It sits comfortably alongside Mediterranean, Caribbean, and South-East Asian flavours. Fillets may arrive as whole fillets from smaller fish or as half-fillet portions cut from larger fish, depending on availability. Shipped frozen in insulated packaging — store in the freezer or thaw in the fridge and use within 4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red snapper (\u003cem\u003eLutjanus campechanus\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Shipped frozen in insulated packaging. May arrive frozen or partially frozen. Store in the freezer at -18°C or below. Thaw in the fridge — allow 8–12 hours. Once thawed, refrigerate and consume within 4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (red snapper).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":55318198878593,"sku":"REDSNAP200","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":55318199042433,"sku":"REDSNAP250","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55318199140737,"sku":"REDSNAP300","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":54977296597377,"sku":"REDSNAP350","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":55318200091009,"sku":"REDSNAP400","price":40.0,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":55318200877441,"sku":"REDSNAP450","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/GulfRedSnapperFillets_PremiumWild-CaughtFish_FINE_WILDUK.jpg?v=1739704352"},{"product_id":"brown-shrimp-100g","title":"Brown Shrimp","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBrown shrimp (\u003cem\u003eCrangon crangon\u003c\/em\u003e), wild-caught from the shallow coastal waters of the North Sea and hand-picked. These are the tiny, sweet, intensely flavoured shrimp that have been a cornerstone of British coastal cooking for centuries — the shrimp that potted shrimp was invented for, and the one that professional kitchens use to finish a Dover sole or to fold through brown butter with a squeeze of lemon. They arrive cooked, peeled, and ready to use in 100g packs — enough for a generous starter for two or a rich garnish for a main course.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes brown shrimp special is the concentration of flavour in something so small. The sweetness is pronounced, with a nutty, almost toasted quality that is completely different from the mild blandness of larger tropical prawns. They are one of the few British shellfish that genuinely compete with the finest Mediterranean and Japanese ingredients on flavour alone. Shipped frozen in insulated packaging — they may begin to thaw in transit, which will not affect quality. On delivery, store in the fridge and use within 3–4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught by local fishermen from the North Sea and Morecambe Bay using traditional methods. Hand-picked for quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown shrimp (\u003cem\u003eCrangon crangon\u003c\/em\u003e).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Shipped frozen in insulated packaging. May begin to thaw during transit — this will not affect quality. On delivery, refrigerate and consume within 3–4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (shrimp).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":54096337535361,"sku":"BROWNSHRIMP","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/untitled-15_fb50ee82-6439-4b24-9ab0-658b95b51b6b.jpg?v=1741103635"},{"product_id":"red-tuna-saku-block","title":"Red Tuna Saku Block (Yellowfin)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA pre-cut block of yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e), frozen and portioned into a uniform rectangular saku shape for easy slicing. This is a practical, entry-level tuna — clean-tasting and lean, with a firm texture that holds up well when sliced for sashimi or seared quickly in a hot pan. It is not in the same league as a hand-cut loin steak from a line-caught fish, but for everyday sushi nights, poke bowls, or a quick midweek sear it does the job reliably and at a sensible price point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSaku blocks are the standard format used in sushi restaurants for high-volume slicing — the rectangular shape means uniform, consistent slices with minimal waste. The block arrives frozen and should be thawed slowly in the fridge before use. Once thawed, it is ready to slice straight from the pack. If searing, pat it thoroughly dry first.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Shipped frozen in insulated packaging. Store in the freezer at -18°C or below. Thaw slowly in the fridge — allow 8–12 hours. Once thawed, use within 2 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":55577431441793,"sku":"REDTUNSB300","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/RedTunaSakuBlockforSushi_FINE_WILD.jpg?v=1745149027"},{"product_id":"skrei-cod","title":"VAAG Skrei Cod Loin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Skrei cod (\u003cem\u003eGadus morhua\u003c\/em\u003e) loin, pot-line caught off the Lofoten and Vesterålen Islands in Arctic Norway during the annual spawning migration, processed and super-frozen at –50°C by VAAG Seafood. Skrei is not a separate species from Atlantic cod — it is the same fish at its absolute peak. Each year between January and April, mature cod that have spent five to seven years feeding in the nutrient-rich Barents Sea migrate over 1,000 kilometres south to spawn in the waters around Lofoten. That journey builds exceptional muscle density, and the fish arrive lean, firm and at their finest. The flesh is brilliantly white, clean-flavoured and faintly sweet, with a texture that is noticeably firmer and more defined than ordinary cod.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese loins arrive skinless, boneless and ready to cook — thick, generous cuts that hold their shape under high heat, poach cleanly without falling apart, and roast beautifully. Skrei has been Norway's most prized seasonal catch for over a thousand years, and the reason it commands the prices it does is straightforward: the eating quality of a fish that has been swimming hard through cold Arctic water for weeks is in a different class to cod caught at any other time of year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe name itself comes from the Old Norse \u003cem\u003eskrida\u003c\/em\u003e — to wander. VAAG process each fillet within hours of landing at their fishery in Henningsvær, Lofoten, and freeze at –50°C to prevent ice crystal formation and preserve the texture of the raw fish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Vesterålen \/ Lofoten waters \u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e) — Skrei\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot and line, Norwegian coastal fleet (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e Caught January–April · Available all year from frozen\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge in the sealed vacuum pack overnight. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePlease note this image is of a loin steak only - the product is much larger \u003c\/strong\u003e\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"450g±","offer_id":55658031317377,"sku":"SKRCOD450","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"500g±","offer_id":55660977422721,"sku":"SKRCOD500","price":53.5,"currency_code":"GBP","in_stock":false},{"title":"550g±","offer_id":55385123225985,"sku":"SKRCOD550","price":59.0,"currency_code":"GBP","in_stock":true},{"title":"600g±","offer_id":55658023256449,"sku":"SKRCOD600","price":64.5,"currency_code":"GBP","in_stock":false},{"title":"650g±","offer_id":55694345175425,"sku":"SKRCOD650","price":69.5,"currency_code":"GBP","in_stock":false},{"title":"700g±","offer_id":55410954436993,"sku":"SKRCOD700","price":75.0,"currency_code":"GBP","in_stock":false},{"title":"750g±","offer_id":55634785501569,"sku":"SKRCOD750","price":80.0,"currency_code":"GBP","in_stock":false},{"title":"850g±","offer_id":55808492208513,"sku":"SKRCOD850","price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/SkreiCodLoin_WildNorwegianSeasonalCod_FINE_WILD.jpg?v=1778926770"},{"product_id":"wild-white-prawns","title":"Wild Gamba Blanca de Huelva","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild \u003cem\u003eGamba Blanca de Huelva\u003c\/em\u003e — the prized Atlantic white prawn from the waters off Huelva and the Gulf of Cádiz, on Spain's southern Atlantic coast. \u003cem\u003eParapenaeus longirostris\u003c\/em\u003e is one of the most highly regarded prawns in the Spanish kitchen, with a sweetness and clean briny finish that places it in a different category from the farmed warm-water prawns that dominate the UK market. The flesh is firm but tender, with a long elegant body and a pearlescent translucency in the raw state that turns to coral pink on cooking. The flavour is delicate, sweet, deeply marine — and the eating quality is the reason this prawn has its own dedicated festivals and traditions across the Andalusian coast.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe prawns are wild-caught by the Andalusian inshore fleet from the fishing ports of Ayamonte, Isla Cristina, Huelva and Punta Umbría — all working harbours auctioning the day's catch each morning in the same way they have for centuries. Each prawn is whole, head-on and shell-on, individually quick-frozen (IQF) on the boats within hours of catch to preserve the texture, the sweetness, and the prized flavour in the head — which any serious cook will tell you is where the real eating sits. This is \u003cem\u003enot\u003c\/em\u003e a peeled, deveined, processed product; this is the raw material as the boat lands it, ready to defrost and cook in the Spanish manner.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn Spain the classic preparation is \u003cem\u003egambas a la sal\u003c\/em\u003e — buried in coarse sea salt and cooked briefly over high heat, then peeled and eaten with the fingers. \u003cem\u003eGambas al ajillo\u003c\/em\u003e (with garlic, chilli and olive oil), \u003cem\u003egambas a la plancha\u003c\/em\u003e (on a hot dry pan or grill), or pulled apart for a serious paella are all equally legitimate. Whatever you cook with them, the head should always be sucked first — that is the entire point of buying prawns of this quality, and a plate of these without head-sucking is missing the best part of the experience.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught by the Andalusian inshore fleet, Huelva and Gulf of Cádiz, Spain (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic white shrimp (\u003cem\u003eParapenaeus longirostris\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Whole, head-on, shell-on, IQF frozen  \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below. Defrost in the fridge for 4 hours before cooking. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans \u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54213153522049,"sku":"BANPRA1000","price":55.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/KarumbaBananaPrawns_FINE_WILDUK.jpg?v=1745148722"},{"product_id":"yellowtail-kingfish","title":"Yellowtail Kingfish","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYellowtail kingfish (\u003cem\u003eSeriola lalandi\u003c\/em\u003e), sustainably raised at The Kingfish Company's land-based facility in Zeeland, Netherlands, using recirculating aquaculture system (RAS) technology powered by renewable energy. The flesh is pale pinkish-white, firm, and clean-flavoured with a subtle richness and a texture that has more in common with swordfish or tuna than with most farmed fish. It holds its shape under heat, takes well to bold flavours, and is equally at home eaten raw. Available as two cuts — prime loin (the thicker centre-cut with more even marbling) and bottom loin (a leaner, thinner cut at a lower price point) — both sold as skin-on portions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYellowtail kingfish is a genuinely robust fish. It is one of the few species with the structure to stand up to a proper red curry, a miso glaze, or a hot grill without breaking apart or losing its character. The firm texture and mild, clean flavour also make it excellent raw — sliced as sashimi, diced for ceviche or tartare, or served as crudo with citrus and olive oil. The Kingfish Company raises these fish without antibiotics or vaccines in controlled, traceable conditions, and holds both ASC and BAP certification. This is land-based aquaculture at its best: consistent quality, full traceability, and no impact on wild fish stocks or marine ecosystems.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e The Kingfish Company, Zeeland, Netherlands. Land-based RAS facility powered by renewable energy. ASC and BAP certified. No antibiotics, no vaccines.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Yellowtail kingfish (\u003cem\u003eSeriola lalandi\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g± (skin-on portion — prime loin or bottom loin depending on variant selected).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"150g Prime Loin","offer_id":54911184667009,"sku":"YTKING151","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"140g Bottom Loin","offer_id":55353963938177,"sku":"YTKINGBL","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/PremiumYellowtailKingfish-SustainableSashimiGradeFish_FINE_WILD.jpg?v=1756296823"},{"product_id":"raw-shelled-king-crab","title":"VAAG King Crab Raw Leg Meat","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Norwegian red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e), hand-shelled raw and super-frozen at –50°C by VAAG Seafood at their fishery in Henningsvær, Lofoten. Each pack contains pure leg and claw meat — snow-white with distinctive red striping — with all shell, cartilage and feather bone removed. This is high-yielding, zero-waste king crab: every gram in the pack is clean, ready-to-cook meat. The flavour is sweet, mild and delicate, with a texture that sits somewhere between lobster and the finest white crab meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe shell work is done using high-pressure processing — a cold technology, unique to VAAG in Scandinavia, that uses extreme pressure to separate meat from shell without heat or chemicals, leaving the texture and translucency of the raw flesh intact. Because the shell work and cartilage removal have already been done for you, this product opens up preparations that whole king crab clusters cannot easily deliver. It can be gently butter-poached or cooked à la nage as whole pieces, cut and folded through a fresh chilli and tomato sauce for a seafood linguine, diced and combined with a salmon mousse as a filling for ravioli, or simply steamed and served with brown butter and lemon. It is the same king crab from the same Finnmark fishery as the whole clusters — the difference is that VAAG have done the preparation to a standard that professional kitchens expect, leaving you with nothing but meat and the cooking to think about.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Finnmark, Norway (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot, Norwegian coastal fleet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Raw-shelled by HPP (high-pressure processing), vacuum-packed, super-frozen at –50°C\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge overnight. Once defrosted, refrigerate at 0–4°C and use within 4 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"200g±","offer_id":55782256116097,"sku":"RSKC200","price":92.0,"currency_code":"GBP","in_stock":true},{"title":"225g±","offer_id":55634200691073,"sku":"RSKC225","price":103.5,"currency_code":"GBP","in_stock":false},{"title":"250g±","offer_id":55634754371969,"sku":"RKC250","price":115.0,"currency_code":"GBP","in_stock":true},{"title":"300g±","offer_id":55694342521217,"sku":"RKC300","price":138.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/RawShelledNorwegianKingCrab_VAAGSeafoods_FINE_WILDUK.jpg?v=1778926892"},{"product_id":"prunier-tradition-caviar","title":"Prunier Tradition","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePrunier Tradition is the benchmark French Baeri caviar — the cleanest expression of what the Manufacture Prunier produces and the right starting point for anyone serious about caviar. Made from \u003cem\u003eAcipenser baerii\u003c\/em\u003e sturgeon reared for a minimum of seven years in the protected waters of the River Isle in Aquitaine, harvested at maturity, and prepared on site at the Manufacture in Montpon-Ménestérol using methods refined since 1921. Medium-salt malossol preparation, hand-graded, hand-tinned. Dark brown to grey-black grain with a firm pop, briny attack, and a long savoury finish carrying the walnut and almond notes that define French Baeri.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTradition is the most balanced caviar in the Prunier range and the one most often served at the Manufacture's own table. Lower in salt than Saint-James, more matured than Paris, it sits as the Maison's signature recipe — a caviar designed to show all the species character without any one element dominating. Equally at home as a tasting on its own terms or as the lead ingredient in a course built around it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Manufacture Prunier, Montpon-Ménestérol, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e \u003cem\u003eAcipenser baerii\u003c\/em\u003e (French Siberian sturgeon)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sturgeon roe, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"30g","offer_id":55613430923649,"sku":"PTRAD30","price":75.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":55613430956417,"sku":"PTRAD50","price":115.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":55613430989185,"sku":"PTRAD125","price":285.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55613431021953,"sku":"PTRAD250","price":560.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/PrunierTraditionCaviar_BuyFrenchBaeri_FINE_WILD.jpg?v=1778923496"},{"product_id":"prunier-st-james","title":"Prunier St. James","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePrunier Saint-James is the most distinctive caviar in the Manufacture's Baeri range — the recipe created in 1932 to mark the opening of Prunier's London restaurant on St James Street, and served at the coronation of King George VI two years later. Made from \u003cem\u003eAcipenser baerii\u003c\/em\u003e sturgeon reared in the protected waters of the River Isle in Aquitaine, harvested at maturity, and prepared on site at the Manufacture Prunier in Montpon-Ménestérol. The recipe is what sets it apart: salted with rock salt of Iranian origin, then matured for around two months before release. The result is a caviar of serious depth — pronounced salinity on the attack, structure through the mid-palate, and a long savoury finish that carries the walnut and almond character of French Baeri amplified rather than softened.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSaint-James is the caviar for those who want intensity. Lower-salt malossols like Tradition show the species clean and direct; Saint-James puts the cure and the maturation forward, building a more layered, more savoury, more architectural eat. It is the caviar to reach for when serving alongside food rather than alone — its weight stands up to richer companions where lighter recipes would be lost. A historic recipe, still produced to the original 1932 specification, by the same house that wrote it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Manufacture Prunier, Montpon-Ménestérol, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e \u003cem\u003eAcipenser baerii\u003c\/em\u003e (French Siberian sturgeon)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sturgeon roe, salt (Iranian rock salt)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"30g","offer_id":55625299919233,"sku":"PSTJ30","price":95.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":55625299952001,"sku":"PSTJ50","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":55625299984769,"sku":"PSTJ125","price":390.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55625300017537,"sku":"PSTJ250","price":780.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/PrunierSaint-JamesCaviar_FrenchBaeri_FINE_WILD.jpg?v=1778923712"},{"product_id":"prunier-oscietre-superieur","title":"Prunier Oscietra Supérieur","description":"\u003cp\u003ePrunier Osciètre Supérieur is the Manufacture's refined expression of French Oscietra — a step up from the Caviar House Oscietra, produced from older fish for larger, lighter grain and greater aromatic depth. Acipenser gueldenstaedtii sturgeon are reared for a minimum of twelve years in the protected waters of the River Isle in Aquitaine, harvested at full maturity and prepared on site at the Manufacture in Montpon-Ménestérol. It is this extended maturity that gives the Supérieur its character: the eggs are larger and more uniform than those of the younger Caviar House tier, ranging in colour from dark amber through to bronze and gold, hand-graded by colour and size before tinning.\u003c\/p\u003e\n\u003cp\u003eOn the palate it is buttery and full, with the long aromatic finish that defines fine Oscietra — dried fruit, hazelnut, a clean iodine note, and a complexity that builds through the eat rather than fading. Where Baeri is direct and savoury, Oscietra is layered and aromatic — and Osciètre Supérieur is Prunier's Oscietra at its most refined. Hand-selected from each harvest for grain integrity, colour and texture, then prepared malossol to let the species character lead. This is the caviar to reach for when the occasion calls for the French farm at its peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Manufacture Prunier, Montpon-Ménestérol, Aquitaine, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecies\u003c\/strong\u003e: \u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e (Oscietra sturgeon)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sturgeon roe, salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e: Refrigerate at 0–4°C. Once opened, consume within 48 hours\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"30g","offer_id":55625397109121,"sku":"POS30","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":55625397141889,"sku":"POS50","price":195.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":55625397174657,"sku":"POS125","price":485.0,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":55625397207425,"sku":"POS250","price":950.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/PrunierOscietreSuperieurCaviar_France_FINE_WILD.jpg?v=1778923869"},{"product_id":"caviar-house-imperial","title":"Caviar House Imperial Oscietra","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCaviar House Imperial is the brand's most distinctive Oscietra — a Light Oscietra hand-selected from each harvest for the palest, most uniform grain. Produced from \u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e sturgeon, classified by colour and size before tinning, then prepared malossol to let the rarity of the grain itself carry the eat. The palette runs from pale gold through to amber, with a fine even pearl, soft pop and a subtle, refined palate — buttery, lightly nutty, with the long clean finish that defines the lightest Oscietras. Where darker Oscietra is full and aromatic, Imperial is delicate and pale, the eggs almost luminous against the tin.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is one of the proprietary Caviar House selections that built the brand's reputation through the second half of the twentieth century. Imperial is not a species or a farm classification — it is a grade designation, applied only to the lightest grains within an Oscietra harvest, hand-graded by Caviar House for inclusion in this tin. The volume available at this grade is small, the selection criteria tight, and the result is a caviar prized as much for its appearance as its eat. The tin to serve when the visual matters as much as the flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Caviar House Finest Selection\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e \u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e (Light Oscietra)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sturgeon roe, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"30g","offer_id":55625415754113,"sku":"CHI30","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":55625415786881,"sku":"CHI50","price":240.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":55625415819649,"sku":"CHI125","price":600.0,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":55625415852417,"sku":"CHI250","price":1200.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CaviarHouseImperialCaviar_LightOscietra_FINE_WILD_b03bcb0a-08b8-4d70-9cf6-94779834b20f.jpg?v=1778946028"},{"product_id":"caviar-house-oscietra","title":"Caviar House Oscietra","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCaviar House Oscietra is the entry to the Caviar House Finest Selection — and the most accessible way into Oscietra at the level the house is known for. Produced from \u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e sturgeon, hand-graded and prepared malossol under the Caviar House Finest Selection programme that has defined the brand since 1950. The grain is medium to large, ranging from dark amber through to bronze, with the firm pop and clean break that marks well-handled Oscietra. On the palate it is buttery and balanced, with the long aromatic finish that separates Oscietra from Baeri — dried fruit, hazelnut, a clean iodine note, and a finish that develops rather than fades.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhere Imperial is the pale, hand-selected top grade and Prunier Osciètre Supérieur is the French farm at its peak, Caviar House Oscietra is the working Oscietra of the range — the tin to reach for when the occasion calls for Oscietra character without the rarity premium of the proprietary grades above it. The benchmark Oscietra in the line-up, classified by Caviar House to a standard the rest of the trade still measures itself against.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Caviar House Finest Selection\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e \u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e (Oscietra sturgeon)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sturgeon roe, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"30g","offer_id":55625435382145,"sku":"CHO30","price":95.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":55625435414913,"sku":"CHO50","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":55625435447681,"sku":"CHO125","price":390.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55625435480449,"sku":"CHO250","price":780.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CaviarHouseOscietraCaviar_FinestSelection_FINE_WILD_a0ecb7bf-7622-44e7-ad1e-7bdae80c3f7c.jpg?v=1778945931"},{"product_id":"caviar-house-beluga","title":"Caviar House Beluga","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCaviar House Beluga is the showpiece of the Finest Selection — and one of the rarest caviars in commercial production today. Produced from \u003cem\u003eHuso huso\u003c\/em\u003e, the largest of the sturgeons and the species that defines Beluga, hand-graded and prepared malossol under the Caviar House Finest Selection programme. The grain is the largest of any caviar — pearl-grey through to soft anthracite, with a clean break and the unmistakable creamy mouthfeel that marks true Beluga. On the palate it is mild, buttery and long, with none of the salinity attack of Baeri or the aromatic complexity of Oscietra — the eat is about texture, weight and a finish that lingers without ever sharpening.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeluga is the caviar that built the legend of caviar. The species takes fifteen years or more to reach harvest maturity, the volumes available are correspondingly small, and the grade is reserved for occasions where the caviar itself is the centrepiece. All Beluga sold today is farmed under strict CITES regulation following the global ban on wild sturgeon fishing in 2008 — the species is protected, and aquaculture is the only legal route to market. Caviar House sources Beluga from controlled farms with full traceability, classifying it under the Finest Selection grade that has defined the brand since 1950. The tin to reserve for the moment that warrants it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Caviar House Finest Selection\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e \u003cem\u003eHuso huso\u003c\/em\u003e (Beluga sturgeon)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sturgeon roe, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"30g","offer_id":55625453797761,"sku":"CHB30","price":220.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":55625453830529,"sku":"CHB50","price":360.0,"currency_code":"GBP","in_stock":false},{"title":"125g","offer_id":55625453863297,"sku":"CHB125","price":900.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Caviar_House_Beluga_Caviar_Huso_huso_FINE_WILD.jpg?v=1778923550"},{"product_id":"vaag-vestfjord-salmon-centre-cut","title":"VAAG Vestfjord Salmon Centre Cut","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA premium centre cut taken from a whole side of VAAG's Vestfjord Salmon — the most evenly proportioned section of the fillet, with the collar and the tail trimmed away to leave the prime middle. Skin on, bone out, vacuum-packed and super-frozen at –50°C the same day it leaves the water at VAAG's Henningsvær fishery in Lofoten. This is the cut that professional kitchens reach for when serving a whole side at the table — uniform thickness across the piece means it cooks evenly end to end, with no overdone thin tail or thick collar that takes longer than the rest. The flesh is firm, clean clear-coral in colour, and carries the fat marbling that defines well-raised cold-water salmon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVAAG's Vestfjord Salmon is reared in the cold open waters of Steigen, on the Vestfjord — the deep Arctic fjord that separates Lofoten from the Norwegian mainland. The combination of cold water, strong tidal flow and low stocking density produces a fish with the structure and condition needed to be served whole, presented at the table, or carved into individual portions to your own thickness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe centre cut is the right choice for two scenarios. First, entertaining: bake or roast the whole piece skin-on for a centrepiece dish, served sliced at the table. Second, portioning: temper the piece on a chopping board for around 30 minutes, cut to your preferred thickness with a sharp knife, and return what you don't need to the freezer wrapped in cling film or a fresh vacuum bag. This gives you a stock of restaurant-grade portions ready to defrost as needed — which is genuinely useful for any home that cooks salmon regularly and wants the quality without the daily commitment.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Farmed in Steigen, Vestfjord, Norway\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Centre cut from whole fillet, skin on, bone out (collar and tail trimmed)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge in the sealed vacuum pack overnight. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"2.4kg±","offer_id":55634194760065,"sku":"VAGSAL2500","price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/VAAGVestfjordSalmonCentreCut_WholeSide_FINE_WILD.jpg?v=1778927363"},{"product_id":"vaag-king-crab-loin","title":"VAAG King Crab Prime Loin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Norwegian red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e) loin — the long, intact upper-leg muscle, hand-shelled raw and super-frozen at –50°C by VAAG Seafood at their fishery in Henningsvær, Lofoten. This is the prime cut on the king crab, and the rarest. It is the single largest, most uniform piece of meat on the carcass, with the cleanest grain and the firmest, most prized texture — the king crab equivalent of a fish loin or a beef tenderloin. Where the other VAAG king crab products are picked, mixed or piece-form meat for cooking applications, the loin is whole, intact and presented to be served as a centrepiece cut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe shell work is done using high-pressure processing — a cold technology, unique to VAAG in Scandinavia, that uses extreme pressure to separate meat from shell without heat or chemicals, leaving the raw flesh whole and undamaged. The result is something almost no other producer in the world delivers: an intact king crab loin, raw, ready to cook, with no shell, no cartilage and no compromise on the integrity of the meat. The crab is sourced from the cold pristine waters around Finnmark, on the Norwegian coast near the North Cape, and flash-frozen at –50°C the same day it leaves the water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the king crab to reach for when the crab is the centrepiece of the plate. Slow-poached in butter and served sliced. Skewered and grilled over hot coals on a konro or binchotan grill, where the high direct heat caramelises the surface while the meat stays sweet and tender within. Steamed gently and served with brown butter and lemon as the entire dish. The flavour is the cleanest expression of king crab in the entire range — sweet, mild, with a long delicate finish — and the texture is what justifies the price.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Finnmark, Norway (FAO Area 27) \u003cstrong\u003eSpecies:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot, Norwegian coastal fleet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Whole intact upper-leg loin\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Raw-shelled by HPP (high-pressure processing), vacuum-packed, super-frozen at –50°C\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge overnight. Once defrosted, refrigerate at 0–4°C and use within 4 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"200g±","offer_id":55678289084801,"sku":"CRABVAAGPARA200","price":97.0,"currency_code":"GBP","in_stock":false},{"title":"250g±","offer_id":55678289117569,"sku":"CRABVAAGPARA250","price":121.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/VAAGKingCrabLoin_WholeRawCut_FINE_WILD.jpg?v=1778927599"},{"product_id":"caviar-house-smoked-salmon-fillet","title":"Caviar House Smoked Salmon Fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole smoked salmon fillet from Caviar House — the Geneva-and-Paris-based house that has been defining the world of fine smoked fish and caviar since 1950. Made from premium Scottish-farmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) at 98% of the pack, lightly cured with salt and a measured touch of sugar, then traditionally cold-smoked over natural wood. The fillet is supplied whole and intact rather than pre-sliced — the format chefs prefer, because the fish keeps better, the slicing thickness is at your discretion, and the visual presentation at the table is significantly more impressive than a pre-sliced D-pack.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe smoke is restrained and balanced rather than aggressive — long enough to develop a clean smoky depth and the firm, silky texture that defines well-cured cold-smoked salmon, light enough to let the natural sweetness and quality of the Scottish raw material come through. The cure is similarly measured: enough salt to season and to preserve, enough sugar to lift and round, never enough of either to dominate. Caviar House have built their reputation on this kind of restraint — the same hand that judges the dwell time of a caviar grain judges the time on the smoke and in the cure here.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a serious smoked salmon to anchor a Sunday brunch, a Christmas spread, a canapé service for a party, or a quiet supper of buttered toast and a glass of cold Champagne. It will slice to your preferred thickness, lay across a board with elegance, and pair as a matter of course with the Caviar House blinis and the rest of the house's range. The natural partner to a tin of Tradition, a glass of cold vodka, and an evening spent properly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Caviar House, France · Since 1950\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) · Scottish farmed\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCure \u0026amp; smoke:\u003c\/strong\u003e Salt, sugar, natural wood smoke\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Farmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) 98%, salt, sugar, natural wood smoke \u003cstrong\u003eNet:\u003c\/strong\u003e 300g whole fillet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours.\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"Default Title","offer_id":55680112361857,"sku":"CHSALFIL","price":85.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CaviarHouseSmokedSalmonFillet_ScottishColdSmoked_FINE_WILD.jpg?v=1778919393"},{"product_id":"caviar-house-smoked-salmon-sliced","title":"Caviar House Smoked Salmon Sliced","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eD-cut sliced smoked salmon from Caviar House — the Geneva-and-Paris-based house that has been defining the world of fine smoked fish and caviar since 1950. Made from premium Scottish-farmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) at 98% of the pack, lightly cured with salt and a measured touch of sugar, then traditionally cold-smoked over natural wood. Hand-sliced D-cut, interleaved on parchment, vacuum-packed and chilled — ready to lift onto the plate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe smoke is restrained and balanced rather than aggressive — long enough to develop a clean smoky depth and the firm, silky texture that defines well-cured cold-smoked salmon, light enough to let the natural sweetness and quality of the Scottish raw material come through. The cure is similarly measured: enough salt to season and to preserve, enough sugar to lift and round, never enough of either to dominate. Caviar House have built their reputation on this kind of restraint — the same hand that judges the dwell time of a caviar grain judges the time on the smoke and in the cure here.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 160g pre-sliced format is the everyday working pack — the one to keep in the fridge for a Sunday brunch, a fast canapé service, a sandwich, a board for unexpected guests, or as the natural partner to a tin of Caviar House caviar on a Friday night. The work is done; lift the slices, plate them, and serve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Caviar House, France · Since 1950\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) · Scottish farmed\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCure \u0026amp; smoke:\u003c\/strong\u003e Salt, sugar, natural wood smoke\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Farmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) 98%, salt, sugar, natural wood smoke\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 160g · D-cut, hand-sliced\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours.\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"Default Title","offer_id":55680120947073,"sku":"CHSALSLICED","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CaviarHouseSmokedSalmonSliced_FINE_WILD.jpg?v=1778922804"},{"product_id":"sturia-caviar-daquitaine-igp","title":"Sturia Caviar d'Aquitaine IGP","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCaviar d'Aquitaine IGP from Sturia — the only IGP-certified caviar in the world. \u003cem\u003eIndication Géographique Protégée\u003c\/em\u003e is the European protected geographic designation that guarantees the entire production chain is rooted in a single region; for caviar, Sturia is the sole holder. Every grain in this tin comes from \u003cem\u003eAcipenser baerii\u003c\/em\u003e sturgeon born, raised, harvested and refined entirely in Nouvelle-Aquitaine, the historic south-western French region whose rivers and fish farms have produced French caviar since the early twentieth century. Sturia control the supply chain end to end — egg to egg — and the IGP designation is the regulatory acknowledgement of that work.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe grain is fine and shiny with dark green highlights, with the delicately melting texture of a well-handled Baeri and a clean detachment from the spoon. The palate is balanced and refined: gentle salinity, butter and fresh cream on the mid-palate, a soft hazelnut note on the finish, and the iodine character that defines true caviar — present and clean, never overpowering. It is the caviar to reach for when the occasion calls for proper provenance and a finish that lifts rather than weighs down the plate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a comparatively young product in the Sturia range — their latest creation — and reflects the house's commitment to French terroir at the highest level. Sturia themselves recommend it as an aperitif caviar, in finger food, in cooking, or simply by the spoon. The honest answer is that all four work; this is a genuinely versatile caviar with the technical refinement of a serious house behind every tin.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Nouvelle-Aquitaine, France · IGP Caviar d'Aquitaine certified\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e \u003cem\u003eAcipenser baerii baerii\u003c\/em\u003e — French Siberian sturgeon, French-farmed\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduction:\u003c\/strong\u003e Born, raised, harvested and refined in Nouvelle-Aquitaine · Egg-to-egg single-region traceability\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sturgeon roe (\u003cem\u003eAcipenser baerii\u003c\/em\u003e), salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Consume within 24 hours of opening.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":55680199688577,"sku":"STU157","price":80.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":55680199721345,"sku":"STU158","price":130.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":55680199754113,"sku":"STU159","price":325.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/SturiaCaviard_AquitaineIGP_TheOnlyIGPCaviar_FINE_WILD.jpg?v=1778920004"}],"url":"https:\/\/www.fineandwild.com\/collections\/caviar-seafood.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}