The prawns arrived rock solid and cooked up sweet and firm. Plenty for a big family dinner, and nothing went to waste.
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New arrivals, seasonal packs and subscriber-only pricing — sent only when there is something worth cooking.
Frozen at the source,
ready when you are
Fish, prawns, shellfish and delicacies — cleaned and frozen within hours of the catch, then held below −18 °C until dinner is decided.
FROM OUR FREEZER TO YOURS
Three temperatures, one dinner
Every pack in the range follows the same short cold chain. Nothing is refrozen, nothing sits around, and the label tells you exactly what happens next.
-
01
-18 °C
Freezer
Packed and held below -18 °C from the moment it leaves the source. That is what keeps squid springy and prawns sweet for up to a year.
-
02
0-4 °C
Fridge
Thaw overnight in the fridge, 8-12 hours. A slow thaw keeps the fibres intact, so the flesh stays juicy instead of turning watery.
-
03
75 °C
Pan
Then it is a hot pan, a steamer or a wok. Shellfish needs 3-5 minutes, fillets 4-6 - and dinner is ready.
Shop the range
Short on time? Cook straight from frozen and add 2-3 minutes - no overnight thaw needed.
SHOP ALL SEAFOOD
Browse Store →
The whole seafood counter
PORTIONS, NOT GUESSWORK
Compare the rangeHow far does a pack go?
Frozen should not mean guessing. Here is what a pack looks like once it is thawed, cooked and on the plate.
8
catches in the range
Squid and whole fish for weeknights, king crab legs for the occasions worth marking.
30-40
prawns per pack
Roughly six plates with rice, or four if nobody is sharing.
12
months at -18 °C
Stored properly, everything holds its texture and flavour for a year — long enough to buy ahead.
$24.50
per kg, from
The jellyfish salad is the entry price. At the other end, king crab legs work out at $134.50 per kg.
SHELLFISH & DELICACIES
Browse Store →
Made for sharing
Customer stories
What our customers say
Packed properly and still frozen when it reached us. The king crab legs were the centrepiece of our anniversary table and needed almost no work.
I ordered the squid and the jellyfish salad. Both thawed overnight and were ready in minutes — and the price per kilo makes it easy to keep the freezer stocked.