Cold chain • Working harbour

Seafood, graded like steel

Whole fish, shellfish and ready-to-plate cuts, landed, iced and dispatched the same day. Every line weighed, photographed and priced.

Shop seafood
Catch of the day
Deep red tuna block resting on crushed ice
Sashimi-Grade Tuna Block $59.90
  • 24H Cold dispatch
  • 100% Traceable selection
  • 0–4°C Protected journey
  • 5 STAR Table-ready quality
Catch groups

Browse by category

Three working groups: whole fish, shell and reef, and cuts that go straight to the pan.

Golden yellow croaker resting on crushed ice
01

Fish

Whole fish, fillets and steaks, graded by weight
Spotted babylon snails chilled on ice with lemon and mint
02

Shellfish

Snails, conch and reef catch, purged and ready
Braised whole sea bass with bok choy and chilli in a pan
03

Ready-to-eat

Prepped, portioned and packed for the pan
Clay pot of baked flatfish head with ginger and shallot Fresh • On ice

Today's landing

Daily catch

Landed this morning, iced, weighed to order. Stock changes with the boats — what you see here is what came in.

  • Golden yellow croaker 1.2–1.6 kg NZ$29.90 / kg
  • Jumbo flatfish head 0.8–1.2 kg NZ$34.90 / kg
  • Wild baby octopus 0.6–0.9 kg NZ$24.90 / kg
Shop the full catch
Baby octopus blanching in a pot of simmering broth
On the bench

Straight off the ice

Graded by hand, packed cold and photographed before it leaves the bench. No middle hands.

  • Caught today
  • Shipped same day
  • Sustainable source
See the full catch
Working stock

Today's selection

View the full catch
Bench notes

Cook, pair, keep

Three working notes for the same fish: heat, pairing and cold storage.

Deep red tuna block resting on crushed ice 01
How to cook

Dry, heat, rest

Pat the surface dry, season lightly, sear hard in a steel pan and rest two minutes before serving.

Read the note
Garlic stir-fried conch meat in a hot wok 02
What to pair

Salt, citrus, oil

Bright acid and a good finishing oil carry cold-water fish further than heavy sauces.

Read the note
Pan-seared sea bass fillet with crisp golden skin 03
How to store

Ice, drain, cover

Keep shell stock drained on ice, cover loosely and cook within a day of delivery.

Read the note
Provenance

From the boat to the bench

Every crate carries its own record: who landed it, when it came off the ice and how cold it travelled.

  1. 01
    At the source

    Selected at source

    Chosen from trusted fisheries and farms with quality in mind from the beginning.

  2. 02
    Protected freshness

    Temperature protected

    Rapidly chilled or frozen and handled through a controlled cold-chain journey.

  3. 03
    The final journey

    Ready for your table

    Securely packed with clear storage guidance, so cooking stays simple and rewarding.

Shipping & storage

Before it reaches your kitchen

Disclaimer-free answers on cold shipping, storage and how fresh is fresh.

01 How is freshness protected during delivery?

Orders are securely packed to help maintain appropriate cold-chain conditions throughout delivery.

02 How should I store my seafood?

Follow the storage directions supplied with your order and refrigerate or freeze promptly after delivery.

03 What is the easiest way to prepare it?

Keep the preparation simple: dry the surface, season lightly and cook just until the centre reaches your preferred doneness.