{"product_id":"fresh-crisp-grass-carp-slices","title":"Fresh Crisp Grass Carp Slices","description":"\u003cp\u003eCut thin and fanned across the plate, these come from a fish bred for texture rather than size — the flesh stays springy and faintly bouncy even after a long simmer.\u003c\/p\u003e\n\u003cp\u003eWhite with a fine red line along the lateral muscle, the pieces hold together in the pot instead of flaking apart.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirm, springy bite\u003c\/strong\u003e — built for hot pot and boiling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin, even cut\u003c\/strong\u003e — cooks through in under a minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHolds its shape\u003c\/strong\u003e — does not break up in broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMild, clean taste\u003c\/strong\u003e — takes on whatever it is cooked with.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eKitchen notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSlide into simmering broth for 30–60 seconds. Longer is not better.\u003c\/li\u003e\n\u003cli\u003ePoach gently and dress with ginger, spring onion and hot oil.\u003c\/li\u003e\n\u003cli\u003eAlso good stirred through congee, or seared hard in a very hot pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep refrigerated and cook within two days of delivery. Freeze on arrival if you need longer, and thaw overnight in the fridge.\u003c\/p\u003e","brand":"FRASER MACKAY","offers":[{"title":"Default Title","offer_id":50523079180502,"sku":null,"price":39.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3460\/0662\/files\/cui_yu_1.jpg?v=1790144459","url":"https:\/\/fmackbyte.shop\/products\/fresh-crisp-grass-carp-slices","provider":"FRASER MACKAY","version":"1.0","type":"link"}