Landed, graded and chilled within hours of the catch. What reaches your kitchen still tastes of clean, cold water.
Three stops between the water and your kitchen — and what happens at each one.
Our buyers work with small boats along the cold northern grounds, where the water stays clear and the catch comes in a little at a time, handled by hand.
Hand-selected on deck
Within minutes of landing, each fish is cleaned, graded and moved into the on-board freezer, so the texture and flavour are fixed while the boat is still at sea.
Held at 0–2 °C from deck to dock
Orders are packed the morning they leave us, layered with ice in insulated boxes and moved through the cold chain until they reach your door.
Packed with ice, chilled at your door
Selected
01
$32.90
02
$33.90
03
$69.90
04
$18.90
05
06
07
$69.90
08
$34.90
Eat with the season
Four seasons, four moods, one harbour. Open a season to see what we would put on the table.
In The Kitchen
Good seafood needs very little. A hot pan, a little acid, and enough restraint to let the ingredient speak for itself.
01
Dusted in flour and fried until the skin blisters. Salt and lemon is enough.
02
Thawed slowly and served cold, with soy and a little ginger.
03
Split, steamed briefly, and served with drawn butter.
04
A spoonful over warm rice, with a strip of nori.
Landed today, close to shore
