{"product_id":"fresh-conch-meat-slices","title":"Fresh Conch Meat Slices","description":"\u003cp\u003eSliced thin across the muscle and left in loose ruffles, each piece curling slightly at the edge — the shape it takes when cut this way.\u003c\/p\u003e\n\u003cp\u003eThe flesh is pale, faintly translucent and firm, with a snap that softens to a clean chew after a short blanching. In character it sits close to abalone, at a fraction of the cost.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-sliced\u003c\/strong\u003e — no shucking, no cleaning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirm, snappy texture\u003c\/strong\u003e — tenderises fast with heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMild and sweet\u003c\/strong\u003e — abalone-like, without the price.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRuffled cut\u003c\/strong\u003e — the folds hold sauce well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eKitchen notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBlanch for 20–30 seconds, then toss with sesame oil and spring onion.\u003c\/li\u003e\n\u003cli\u003eStir-fry over high heat with ginger and a splash of rice wine.\u003c\/li\u003e\n\u003cli\u003eAdd to a hot pot at the end — it needs almost no time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep refrigerated and cook within two days. Do not refreeze once thawed.\u003c\/p\u003e","brand":"FRASER MACKAY","offers":[{"title":"Default Title","offer_id":50523090780374,"sku":null,"price":79.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3460\/0662\/files\/hai_luo_rou_1.jpg?v=1790144531","url":"https:\/\/fmackbyte.shop\/products\/fresh-conch-meat-slices","provider":"FRASER MACKAY","version":"1.0","type":"link"}