{"title":"Boneless Fillets","description":"\u003cp\u003eCut, skinned and trimmed before freezing, so there is nothing to bone or scale at home. Even thickness across every piece, ready for a pan, a steamer or a batter.\u003c\/p\u003e","products":[{"product_id":"boneless-mackerel-fillets","title":"Boneless Mackerel Fillets","description":"\u003cp\u003eHalf-fillets trimmed off the bone with the patterned skin left on, frozen flat so they stack without sticking. Rich, firm and built for a hot grill.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eHalf-fillets cut from the flank and trimmed of the main bones, with the skin left on as a natural barrier that keeps the meat moist. The skin is iridescent blue-green banded over silver. The meat is firm, oily and savoury, with a depth of flavour that stands up to char, salt and citrus without drying out.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eCaught in the cold North Atlantic and filleted on shore, then frozen flat within hours so each piece sets without bending.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoned half-fillet, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIridescent blue-green banding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm, oily, savoury and rich\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen flat and hard. Pieces should be separate rather than welded into a block; if they have thawed, cook them the same day.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 6–8 hours, skin side up on a rack.\u003c\/li\u003e\n\u003cli\u003ePat the skin bone-dry before it goes into the pan.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 6 months of the production date at -18 °C because of the oil content; cook within 2 days of thawing. Shipped frozen with gel ice.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eGrill:\u003c\/strong\u003e salt lightly, grill skin down over medium coals for 4 minutes, then flip for 2.', '\u003cstrong\u003ePan-fry:\u003c\/strong\u003e skin down in a dry hot pan for 4 minutes, then flip for 1–2 minutes.', '\u003cstrong\u003eTeriyaki:\u003c\/strong\u003e sear, then glaze with soy, mirin and sugar until the sauce coats the skin.', '\u003cstrong\u003eBake:\u003c\/strong\u003e 200 °C for 10–12 minutes with lemon and herbs.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JORDAN MORGAN","offers":[{"title":"Default Title","offer_id":69741381648418,"sku":"JM-005-2K","price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/7906\/3074\/files\/boneless-mackerel-fillets-1.jpg?v=1794364716"},{"product_id":"boneless-tilapia-fillets","title":"Boneless Tilapia Fillets","description":"\u003cp\u003eEven, skin-off pieces with nothing to bone or scale. Mild and clean, the fillet that works for anyone at the table.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eSkin-off fillets with every bone pulled, trimmed to an even thickness across the whole piece. The meat is pale pink-white with a fine grain and a mild, clean flavour that carries whatever it is cooked in. Because the thickness is consistent, the thin end does not dry out before the thick end is done.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eFarmed in managed freshwater ponds in Southeast Asia, harvested to size, filleted and individually frozen at the plant.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoneless, skin off, trimmed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePale pink-white, fine grain, mild\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndividual fillets, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen hard with the fillets separate. If the pack has thawed, cook it the same day rather than refreezing.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 6–8 hours on a covered plate.\u003c\/li\u003e\n\u003cli\u003ePat dry before searing so the surface browns instead of steaming.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box on a cold-chain service.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003ePan-sear:\u003c\/strong\u003e season and sear over medium-high heat, 3 minutes a side, with lemon and thyme.', '\u003cstrong\u003eSteam:\u003c\/strong\u003e 6–7 minutes with ginger and scallion, finish with hot seasoned oil.', '\u003cstrong\u003eBake:\u003c\/strong\u003e 190 °C for 12 minutes under a herb and breadcrumb crust.', '\u003cstrong\u003eSoup:\u003c\/strong\u003e cut into chunks and simmer in a clear broth for 4 minutes.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JORDAN MORGAN","offers":[{"title":"Default Title","offer_id":69741382631458,"sku":"JM-006-2K","price":22.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/7906\/3074\/files\/boneless-tilapia-fillets-1.jpg?v=1794364718"},{"product_id":"boneless-pangasius-fillets","title":"Boneless Pangasius Fillets","description":"\u003cp\u003eThick, clean-trimmed pieces with the skin and every bone taken off. The mildest white fish in the case, and the cheapest way to feed four people well.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eSkin-off fillets trimmed of all bones and any dark strip, leaving a thick, even slab of pale pink-white meat with a fine grain. The flavour is deliberately mild and there is almost no fishy aftertaste, which makes it a blank base for batter, spice or a broth. It holds its shape through frying and simmering rather than breaking into flakes.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eFarmed in managed rivers and ponds in the Mekong basin, harvested to size, filleted and frozen individually at the processing plant.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoneless, skin off, dark strip removed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePale pink-white, fine grain, mild\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndividual fillets, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen hard with the fillets separate. A soft or wet pack means it warmed in transit, so cook it the same day.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 6–8 hours, covered.\u003c\/li\u003e\n\u003cli\u003ePat the surface dry before battering or searing.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box on a cold-chain service.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eBatter and fry:\u003c\/strong\u003e coat in a light beer batter and fry at 180 °C for 4 minutes until gold.', '\u003cstrong\u003ePan-sear:\u003c\/strong\u003e season with salt, pepper and paprika, sear 3 minutes a side.', '\u003cstrong\u003eSteam:\u003c\/strong\u003e 6 minutes with ginger and scallion, dress with hot oil.', '\u003cstrong\u003eCurry:\u003c\/strong\u003e cube and simmer in a coconut and turmeric sauce for 6 minutes without stirring.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JORDAN MORGAN","offers":[{"title":"Default Title","offer_id":69741383581730,"sku":"JM-007-2K","price":21.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/7906\/3074\/files\/boneless-pangasius-fillets-1.jpg?v=1794364720"}],"url":"https:\/\/jomobuy.shop\/collections\/boneless-fillets.oembed","provider":"JORDAN MORGAN","version":"1.0","type":"link"}