0–4 °C Cold chain intact

AUCKLAND · LANDED DAILY

Seafood landed, chilled and sent the same day

Eight species out of the Hauraki Gulf and the southern grounds, headed and shucked on the dock, packed on ice and couriered across New Zealand overnight.

Shop the catch How we chill it
0–4 °C Held dock to door
1

8

Species landed weekly

2

24 h

Dock to your door

3

2 kg

Standard pack weight

4

100%

Wild caught, never farmed

FIND YOUR CATCH

Three counters, one cold chain

0 °C 4 °C
Arctic Sweet Shrimp

Arctic Sweet Shrimp

Landed this week

1 Fresh Raw OystersShucked on the dock View 2 Whole GrouperScored and ready to steam View 3 Peeled Cooked ShrimpPeeled, no prep needed View

SHOP BY COUNTER

Shellfish, wild fish, prawns

ICE 0–4 °C
1

Shellfish

Oysters, king razor clams and shelled clam meat — opened the morning they ship.

Fresh Raw Oysters King Razor Clams Razor Clam Meat
Half shell2 kg pack
ICE 0–4 °C
2

Wild Fish

Grouper, yellow croaker and flounder steaks, cut to even thickness for the pan.

Whole Grouper Golden Pan-Fried Yellow Croaker Fresh Flounder Steaks
Line caughtBone in
ICE 0–4 °C
3

Prawn & Shrimp

Peeled cooked shrimp and raw Arctic sweet shrimp with the roe still on.

Peeled Cooked Shrimp Arctic Sweet Shrimp
Sashimi gradeReady to eat

THIS WEEK'S CATCH

On ice right now

Packed in 2 kg lots, priced per kilo, couriered chilled the day it is cut.

See all eight species

COLD CHAIN

Cold from the boat to your bench

1

Landed and iced

Fish comes off the boat at Auckland and goes straight into slurry ice within the hour.

2

Cut and packed

Headed, shucked or portioned the same morning, then vacuum packed in 2 kg lots.

3

Couriered overnight

Packed with gel ice and sent by overnight courier, tracked from our door to yours.

Shop the catch

HOW TO COOK IT

Four ways we cook these

Short, hot and simple — our fish is cut for the pan, not for long stewing.

Shellfish

1 5 min

Shuck, chill, lemon

Open them over a bowl so you keep the liquor. Serve on crushed ice with a squeeze of lemon and nothing else.

Whole fish

2 12 min

Steam with ginger

Score the thickest part, steam hard, then pour over hot oil, ginger and light soy. The flesh should lift off the bone in flakes.

Steaks

3 8 min

Pan-sear skin down

Dry the skin well, lay the steak skin down in a hot pan and leave it. Turn once, baste with butter and finish off the heat.

Shrimp

4 2 min

Serve raw or poach

Thaw in the fridge overnight. Eat straight from the pack as sashimi, or poach for barely a minute and stop while they are still sweet.

GOOD TO KNOW

Questions we get each week

0–4 °C held throughout
1 How is it sent?

Vacuum packed with gel ice in an insulated box and sent by overnight courier, so it lands still cold wherever you are in New Zealand.

2 Is everything wild caught?

Yes. The fish and shellfish are taken from wild stock in the Hauraki Gulf and the southern grounds — nothing here is farmed.

3 How long will it keep?

Two to three days in the coldest part of your fridge, or freeze it on the day it arrives and use within three months.

4 What weight is a pack?

Every pack is 2 kg, and the price on each listing is the price for that whole pack.

5 Can I eat the shrimp raw?

The Arctic sweet shrimp are sashimi grade and eaten raw all the time. Thaw them overnight in the fridge rather than on the bench.

6 Where do you deliver?

Anywhere in New Zealand. Rural addresses take an extra day, so we ship those earlier in the week.

Know what lands on Thursday

One message a week when the boats come in, with what is on the ice and what we are holding back.

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