New Zealand seafood
Frozen within hours of landing
Whole fish, shellfish and thick-cut fillets, blast-frozen at their peak and held at -18°C. No glaze, no filler, no time on a shelf.
- Blast-frozen at -40°C
- Held at -18°C
- Auckland delivery
How to cook it
Pick a cut, see how to cook it
The same fillet, three cuts off the knife. Tap a third to see what it is for.
Thin cut
Sliced clean across the grain at 8-10 mm. Eat it raw, or sear it for barely a minute a side.
Steak cut
Thick rounds on the bone. Sear hard on both sides and finish in the pan — the bone keeps the middle moist.
Portions
Trimmed into even blocks, no bone. The firmest part of the fillet, best for grilling or a hot pot.
$49.90 / 2 kg pack
View this cutCold storage
Blast frozen, then held at -18°C
Frozen within hours of landing and kept there the whole way. The cell walls stay intact, so nothing weeps into the pack when it thaws.
- Blast frozen
- -40°C
- Stored at
- -18°C
-18°C · FROZEN
never thawed in transit
This week
Three worth trying
Whole fish and shellfish, packed the day they are frozen.
This week's picks
What we are recommending
Three things worth taking home. It changes with what comes off the boat.
This week
- Frozen Extra-Large Green Spiny Lobsters $94.90 best seller
- Frozen Chilean Salmon Steaks $49.90 new season
- Frozen Raw Large Abalone $79.90 last of the run
Ask us and we'll cut it how you like
Shop by type
Three ways in
Everything we stock, sorted into three.
Cold chain
From the boat to your table
Four steps between the water and your kitchen, and the temperature never moves.
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Blast frozen
Frozen at -40°C within hours of landing.
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Packed
Sealed in an insulated box. No glaze added.
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On the road
Collected and out for delivery the same day.
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At your table
Arrives frozen solid, ready for the freezer.
-18°C · FROZEN DELIVERY
From our customers
What people cook with it
What came back after people got home and cooked it.
4.8/5
from 312 orders
The snails were spotless — no grit at all. Two minutes in the pot and they were done.
Pomfret arrived whole and bright-eyed. Steamed it with ginger — the flesh fell off the bone.
Mussels were packed cold and every shell was intact. Straight into the pot, no prep.
Not a grain of sand in the clams. That alone makes them worth ordering again.