Landed fresh, packed cold
Day-boat catch from the New Zealand coast, graded on the wharf and packed the same day.
Shop by catch
Every box is graded on the wharf. Pick the part of the catch you are cooking tonight.
Every step, held cold
Four checkpoints carry the catch from the deck to your door. This is the route and the temperature it holds at each stage.
-
🚢
0 to 2 C
Left the boat
Iced on deck
-
🧊
1 to 3 C
Cold store
Logged on arrival
-
🚚
2 to 4 C
Loaded for freight
Sealed with ice
-
✅
0 to 4 C
Signed for
Still sealed
Chef's pickMantis Shrimp
Graded on the deck, iced within the hour and portioned the same day. What the boats are landing best right now, held at temperature until it reaches your kitchen.
- Catch
- Crustacean
- Pack
- 2 kg
- Price
- $54.90
The full hold
Every pack we carry, priced and ready to go. Order before midday and it leaves the packhouse the same day.
Off the boat, onto the dock
Our fish is landed on the Otago coast and moved straight from the deck into the packhouse. No long haul, no middle hand.
Lines away
Small day boats work the shelf overnight and are back alongside before the market opens.
Graded on the wharf
Each fish is checked by hand for clarity of eye, firmness of flesh and colour before it is accepted.
Packed at the dock
Portioned, sealed and boxed within metres of where it was landed, then run straight into the chiller.
At the table
Two ways to serve the catch once it thaws, both built around what is landing this week.
-
Seared with brown butterDry the fillet well, salt it early and lay it skin down in a hot pan. Baste with browned butter and a sprig of thyme at the end.Read the method
-
Steamed with gingerScore the fish, steam it over high heat for eight minutes, then pour over hot oil, light soy and a handful of spring onion.Read the method
Seafood questions
Dispatch, storage and thawing, answered the way we would explain it on the dock.
How is my order shipped?
Orders leave the packhouse in an insulated box with gel ice and travel on a tracked overnight service. You will get a tracking link as soon as the box is scanned onto the truck.
How should I store it when it arrives?
Move everything into the fridge or freezer as soon as the box is opened. Fresh items keep for two to three days at 0 to 4 C. Frozen items hold at -18 C or below for up to three months.
What is the best way to thaw it?
Thaw overnight in the fridge, still in its packaging, so the flesh comes up to temperature slowly. A quick thaw in cold water works if you are short on time, but never use warm water.
Can I cook it straight from frozen?
Shellfish and thinner cuts can go straight into a hot pan or steamer from frozen and will need a few extra minutes. Thicker fillets cook far more evenly if they are thawed first.