Shrimp, salmon, whole fish, sea urchin, abalone, flounder, king crab and seaweed — cleaned, portioned and frozen at peak.
Shop the rangeFish and fillets, shellfish and crab, or the lighter shrimp and salad end of the range.
Eight packs, two kilos each, photographed exactly as they arrive. Tap any tile to open the product.
Sea urchin, abalone and king crab legs — the premium end of the range, for the meal you have been planning all week.
Pick a method and we will show you what it suits. Every pack is cleaned, portioned and ready.
Salmon steaks, flounder fillets and whole fish all take a hot pan beautifully. Pat them dry, season, and leave them alone until the edges turn golden.
Steaming keeps shellfish sweet and tender. Warm the abalone in its golden broth, or steam king crab legs until the shells glow red.
Shrimp sushi and seaweed salad need nothing but a plate. Thaw overnight, dress lightly, and dinner is done.
Frozen seafood
Frozen seafood
Frozen seafood
Frozen seafood
Frozen seafood
Frozen seafood
Frozen seafood
Frozen seafood
Most of the range needs a hot pan, a little salt and something bright on top.
Every pack is cleaned, portioned and frozen, then shipped cold so it reaches your kitchen the way it left ours.
Each product is picked for clean flavour, firm texture and even size.
Freezing close to the catch keeps moisture, colour and bite intact.
Nothing to clean or trim — dinner starts when you open the freezer.
The questions we get asked most about packs, thawing and storage.
Every product comes as a 2 kg pack, so you can thaw as much or as little as you need for the meal.
Move the pack to the fridge overnight. Smaller items such as shrimp are usually ready after a couple of hours in cold water.
Store at -18°C and cook by the best-before date on the pack. Once thawed, keep refrigerated and use within two days.
