Cut Clean, Cooked Fast
Hairtail sections and grouper blocks are trimmed and portioned before they are packed, so there is no scaling or gutting at home. Firm enough to sear skin-side down without breaking apart.
Shop Fresh FishThis Week on the Ice
Cooked Peeled Shrimp
$32.90
Crisp Fried Golden Fish
$27.90
Cured Squid Threads
$29.90
Fine Scored Squid
$25.90
Fresh Grouper Skin On
$45.90
Fresh Hairtail Sections
$21.90
Premium White Fish Steaks
$49.90
Raw Oysters Half Shell
$39.90
What happens before it reaches your fridge
Four steps, no gaps in the cold chain. Tap a step to see what actually happens in it.
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Boats come in before dawn. The catch goes straight into ice water on the wharf, never into a warm crate.
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Held at 0-4°C from the wharf onwards. This is the step that decides whether fish tastes sweet or tired.
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Trimmed and portioned the same morning: hairtail into blocks, grouper into thick squares, squid scored.
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Sealed with a cold pack and labelled before lunch, so what you open still smells of the sea.
Dunedin based. Chilled packs leave within 24 hours of landing.
By method
Same fish, three ways to cook it
Dry the surface first and leave it alone until the skin releases itself. A wet fillet steams instead of browning.
Ginger and scallion under the plate, eight minutes at a rolling boil. The plate should still be hot when it lands.
Serve on crushed ice and eat the same day. Nothing on this list needs heat to be worth eating.
Times are for a home pan at medium-high heat, from chilled not frozen.
Opened Fresh, Served Cold
Oysters are shucked and left on the half shell with the liquor still in the cup. Shrimp arrive cooked and peeled, ready to fold into a salad the moment the pack is opened.
Shop Shellfish
Landed Cold, Packed the Same Day
Every pack is chilled or frozen straight after landing and moved the same day, so the texture you get at home is the texture the boat handed over. Based in Dunedin, shipping nationwide.
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