{"product_id":"sashimi-grade-premium-oysters","title":"Sashimi-Grade Premium Oysters","description":"\u003cp\u003eSlow-grown for three years at the golden latitude of 37 degrees north, these oysters reach their peak eating window with thick, substantial shells and a deeply plump body. Three unhurried years build up abundant glycogen and zinc, giving a mouthful that is sweet, juicy and distinctly briny with a fine mineral note.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThree-year slow growth at 37 degrees north - peak season\u003c\/li\u003e\n\u003cli\u003eThick, sturdy shells with an exceptionally plump body\u003c\/li\u003e\n\u003cli\u003eOutstanding glycogen and zinc content\u003c\/li\u003e\n\u003cli\u003eSashimi grade: crisp, tender and smooth with a sweet finish\u003c\/li\u003e\n\u003cli\u003eJumbo 100 to 150 g each, with a high meat-to-shell yield\u003c\/li\u003e\n\u003cli\u003eEqually at home raw, grilled, baked or in congee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cp\u003eShuck one open, squeeze over lemon juice and enjoy the purest expression of the sea. Top with a garlic and chilli sauce and bake at 200C for six to eight minutes until bubbling, cover with mozzarella and bacon and bake until golden, or dice the meat into a silky rice porridge with ginger and spring onion.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0 to 4C as soon as it arrives and enjoy the same day where possible, for a maximum of 72 hours. Store flat with the shell side down to hold moisture. Do not freeze - freezing severely damages the texture.\u003c\/p\u003e","brand":"ANTON OLIVER","offers":[{"title":"Default Title","offer_id":67628922634314,"sku":null,"price":39.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/3084\/8586\/files\/sashimi-grade-premium-oysters_1.jpg?v=1791340785","url":"https:\/\/anollife.shop\/products\/sashimi-grade-premium-oysters","provider":"ANTON OLIVER","version":"1.0","type":"link"}