Live sea snails and king crab from the tank, whole freshwater fish off our own bench, and salmon, sea bream, cod and shrimp portioned and blast-frozen. Three ways to buy, delivered anywhere in New Zealand.
COLD CHAIN
Live stock stays in chilled seawater, fresh fish stays on ice, and everything frozen is packed at −18°C or below. Four steps, and none of them are skipped.
01 — ICE
Live shellfish go straight into chilled seawater. Everything else is iced down before anything else happens to it.
02 — LANDING
Sorted on our own bench the day it comes in, so nothing sits around waiting to be listed.
03 — COLD STORE
Frozen stock is blast-frozen and held in cold store at −18°C or below until your order is picked and packed.
04 — DELIVERY
Insulated and packed to hold temperature the whole way, anywhere in New Zealand.
−18°C · END TO END
HOW IT IS CUT
Every species leaves us in the state its flesh wants — portioned, sliced for sashimi, or split with the shell still on. Turn the dial.
Cut before freezing
Portioned
Cut into even portions before freezing, so the skin dries down flat and takes a hard sear without the edges going dry. Deep orange flesh with clear fat lines.
Frozen Salmon Portions $44.90
See the catchSliced, never torn
Sashimi cut
Fine-grained white flesh, firm enough to slice clean without tearing and clean enough to eat as it is. It holds its shape in the pan.
Frozen Sashimi-Grade Sea Bream $38.90
See the catchSplit and deveined
Shell on
Split down the back and deveined, shell and tail left on so they hold their shape and pick up a proper crust instead of steaming in their own water.
Frozen Raw Butterfly Shrimp $33.90
See the catchBEST SELLERS
Two arrive alive and one comes portioned — these are the three our regulars keep reordering.
SHELLFISH
Picked by hand and purged until the shells run clear, so nothing gritty reaches the pot.
Live · purged and ready
WHOLE SHELLFISH
Kept cold in seawater and landed whole. Sweet, firm leg meat, and enough of it that one crab carries a table.
Live · landed whole
FROZEN
Deep orange flesh with clear fat lines. Portioned before freezing, so the skin dries down flat for a hard sear.
Skin-on · cut and portioned
ON THE BOARD
No styling and no stand-ins — the bream, the shrimp and the snails exactly as they arrive.
Frozen Sashimi-Grade Sea Bream
Fine-grained white flesh, firm enough to slice clean without tearing.
$38.90
Frozen Raw Butterfly Shrimp
Split down the back and deveined, shell and tail left on so they hold their shape.
$33.90
Fresh Live Sea Snails
Cooked in minutes in salted water, then pulled from the shell while still warm.
$32.90
SERVE IT SIMPLY
Three cuts, three ways in: a short steam for the crab, a hard sear for the salmon and nothing more than stock, salt and a bay leaf for the white fish.
Into a covered pot with a finger of salted water, and out as soon as the shells turn bright. Serve with butter and a cracker — the leg meat does the rest.
$89.90 — shop this cutPat the skin dry, season lightly and start the portion skin-side down in a hot pan. Let most of the cooking happen on the skin before a short finish on the flesh side.
$44.90 — shop this cutFine white flesh that firms up fast. Steam it, or slide it into a shallow pan of stock for four minutes and stop — it is done before it looks done.
$38.90 — shop this cutFROM THE BOATS
Short entries from the people who handle the catch — what it looks like coming aboard, and what it is actually good for once it reaches a kitchen.
Split and deveined the morning they come in, and never left sitting. They hold their shape in the pan and pick up a proper crust instead of steaming in their own water.
Handled at first light and never left standing. The meat comes up springy and faintly sweet, and it takes chilli and garlic without losing itself.
Kept cold in seawater from the pot to the pack. Sweet, firm leg meat, and enough of it on one crab to carry the whole table.
