Eight selections, landed in cool coastal water and packed the same day: wild-caught salmon fillets, sea scallops, king crab legs, yellow croaker, whole flounder, Arctic sweet shrimp, kelp ribbons and sardines. Chosen for clean flavour and firm texture, then kept at temperature from our packhouse to your kitchen.
THE RANGE, EXPLAINED
Wild-caught salmon fillets, fresh sardines, yellow croaker and whole flounder. Four very different fish with one shared habit: they reward high heat and a short cooking time, and they give up their moisture if you stand over them.
Fillets arrive trimmed and portioned by hand. The whole fish arrive cleaned and gutted. Either way, dinner is a hot pan, salt and a lemon.
Sea scallops, Arctic sweet shrimp and king crab legs. The flesh is sweet and finely textured, which is exactly why a minute too long turns it rubbery.
Each one arrives at the stage it should be cooked from: scallops raw and cleaned, shrimp cooked at sea and frozen hard, crab legs cooked and chilled. The label tells you whether you are heating or cooking.
Kelp ribbons are the only thing in the range that grows rather than swims. They bring body to a soup, crunch to a salad and a savoury depth to anything cooked alongside them.
Treat them as an ingredient rather than a garnish and one 2 kg pack will stretch a single fish or a handful of scallops across several more meals.
FROM THE WATER
THE MARKET EDIT
01$79.90
02$29.90
03$34.90
04$139.90
05$55.90
06$259.90
07$69.90
08$119.90
PACK MATHS
One pack size across the whole range, so there is no guessing at the checkout. Here is the arithmetic, per pack.
Kelp ribbons to king crab legs — the whole range ships as a single 2 kg pack, so there is only one decision to make: which one.
Cut a 2 kg salmon fillet pack into 250 g portions and you have eight dinners, rather than one very large one.
Fresh kelp ribbons. King crab legs sit at the other end of the range, at $129.95 a kilo.
Scallops, whole fish and crab legs are at their best cooked within two days of arriving, or frozen on day one.
Portion the pack the day it arrives, before it goes in the freezer. Eight small bags thaw faster, waste less, and turn one 2 kg pack into a week of dinners instead of a single commitment.
NZ COLD CHAIN
Everything in this shop travels cold, but not everything travels the same way. Shrimp freeze, scallops chill, and the box still has to feel like the inside of a fridge when it reaches your door.
≤ 4°CWhole flounder, yellow croaker and sardines are graded, washed and iced within hours of landing, then kept within a few degrees of the water they came out of. Nothing waits in a warm room.
0-4°CSea scallops, kelp ribbons and king crab legs travel just above freezing. Cold enough to hold their sweetness and their bite, far too cold for anything to turn.
-18°CArctic sweet shrimp are cooked on board and frozen hard the same day, so they arrive as firm as they were caught. At home they go straight into the freezer and stay there until you need them.
Cold on arrivalLiner, cold packs and box are matched to the route, the season and the drive rather than to an average journey, because there is no such thing. Open the lid and it should feel like a fridge.
Open the box and feel the pack. It should be fridge-cold, with no soft spots, no leaks and no ice that melted and refroze on the way. If something looks wrong, photograph it and message us before you cook — that is what the label on the pack is for.
SERVE IT SIMPLY
The right heat for the right texture: a hot pan for fillets, a brief sear for shellfish, a gentle steam for crab legs, and almost no cooking at all for shrimp and kelp.
Pat the skin dry, season lightly and start skin-side down in a hot pan. Let most of the cooking happen on the skin before a short finish on the flesh side.
Dry the scallops well, sear them briefly in a hot pan and finish with butter and a squeeze of lemon. Serve straight away so they stay sweet and tender.
The legs are already cooked, so warm them through in a steamer or a covered pot for a few minutes, then serve with drawn butter and lemon.
AT YOUR TABLE
From wild-caught fillets to cleaned shellfish and cut kelp ribbons, every detail on the range is there to make the seafood easier to understand and more confident to prepare.
Choose the product for its species, origin and format, follow its storage directions, then keep the final cooking simple enough for the ingredient to remain the focus.
