ONE
The Otago coast
Blue cod · line caught
Cold, dark water and a slow current. The fish come up firm and clean, with a sweetness that holds after freezing.
Iced at sea · filleted within six hours
JAIPUR · SPICE MARKET
Rose pink · Peacock green
Fish from cold water, spice from the bazaar
Everything is iced the morning it lands and packed the same afternoon, so it reaches the pan still firm.
Enter the marketJaipur spice market
Jaipur Spice Market Collections
Spiced Marinatedcardamom & chilli
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Citrus & Herb Boxeslime & curry leaf
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Fresh Catchiced today
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Grill Readyfor the coals
All in this window →Cut and graded
Cut to the eye of the stone
Loins and fillets trimmed square, so every slice falls the same way.
See the whole cut →
Frozen Cod Chunks, Skin-On
$36.90
- OriginLongline, Otago coast
- HandlingSawn from whole fish, skin on
- Portion2 kg, chunky pieces
- ServingBraise, chowder or deep-fry
Sea Bream Sashimi, Sliced Fillets
$58.90
- OriginNet caught, Canterbury shelf
- HandlingFilleted within six hours, frozen
- Portion2 kg, 4 fillets
- ServingSlice cold, or sear skin-side down
Atlantic Salmon Portions, Boneless
$46.90
- OriginSea ranched, Canterbury shelf
- HandlingPin boned by hand, blast frozen
- Portion2 kg, 8–10 portion cuts
- ServingSkin-side down in a hot pan
Yellowfin Tuna Loin, Sashimi Grade
$79.90
- OriginLine caught, Bay of Plenty
- HandlingTrimmed at sea, frozen in 90 min
- PortionOne solid loin, 2 kg
- ServingSlice cold for sashimi or sear hard
Three stretches of coast
Where the fish comes from
Three stretches of water, three ways of working. Everything is iced on the day it lands.
TWO
The Canterbury shelf
Salmon · sea ranched
Deep, cold pens and a strong tide. The flesh stays tight with a fine line of fat through it, so portions keep their shape in a hot pan.
Hand graded · pin boned · blast frozen
THREE
The Bay of Plenty
Prawns and crab · trap and pot
Warmer water, faster growth. Shells come in heavy and the meat sweet, which is why the shellfish is packed whole rather than picked.
Potted overnight · cooked on landing
Stepwell
Down the steps, colder as you go
Sundial
Read the shadow, take the fish
Naturally Dried Cuttlefish, Whole
2 kg · $54.90- OriginShade dried, Bay of Plenty
- HandlingCleaned and air-dried, no additives
- Portion2 kg, 6–8 whole
- ServingSoak, then simmer with pork or grill
Sea Bream Sashimi, Sliced Fillets
2 kg · $58.90- OriginNet caught, Canterbury shelf
- HandlingFilleted within six hours, frozen
- Portion2 kg, 4 fillets
- ServingSlice cold, or sear skin-side down
Atlantic Salmon Portions, Boneless
2 kg · $46.90- OriginSea ranched, Canterbury shelf
- HandlingPin boned by hand, blast frozen
- Portion2 kg, 8–10 portion cuts
- ServingSkin-side down in a hot pan
Whole Raw King Prawns, Head-On
2 kg · $52.90- OriginTrap caught, Bay of Plenty
- HandlingFrozen on the boat, head and shell on
- Portion2 kg, roughly 26–32 pieces
- ServingGrill, or boil then shell for bisque
Peacock plumes
Five plumes on one brass rod
One plume for each thing worth putting on the table this week.
From the people who cooked it
What came back from the kitchen
Notes from customers who took a box home.
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M. Whitcombe
Sashimi night
The tuna sliced clean straight from the fridge, no ragged edges. Six of us and it was gone before the rice was ready.
T. Halloran
Weekend grill
Prawns came head-on and still firm. Ten minutes on the coals with lime and they were better than what we get at the restaurant down the road.
S. Ngata
Sunday pot
The cod held together in a chowder instead of breaking up. That never happens with the frozen stuff from the supermarket.
A. Rutherford
First order
Lobster arrived cold and heavy in the shell. Split it, grilled it with butter, and the meat came out in one piece.
K. Brenner
Dried pantry
I was not sure about the cuttlefish. Soaked overnight and simmered with pork, it was the best thing on the table.
L. Fenwick
Reef fish
The bream fillets were the right size for two. Skin crisped properly in the pan, which tells you it was handled well.
Questions
Before you order
Everything people ask us before the first box goes out.
How is the fish packed for the trip to you?
Every order leaves the cold store in an insulated box with gel ice, sealed the same day it is cut. Nothing is thawed and refrozen on the way.
The box holds cold for up to 48 hours in transit.
Is it fresh, or has it been frozen?
Both, and the label always says which. The shellfish goes out live or cooked on landing. Loins, fillets and whole fish are blast frozen within 90 minutes of cutting.
Blast freezing at that speed keeps the cell walls intact, so a thawed fillet still cuts clean.
How long can it sit in my fridge?
Thaw it in the fridge overnight and cook it within two days. Once thawed, treat it like fresh fish — do not refreeze it.
Dried cuttlefish keeps far longer: six months in a sealed jar, away from light.
What if the box arrives warm?
Photograph it as it lands and get in touch the same day. If the cold chain broke on our side, we replace the order.
Every box carries a temperature strip so you can see the reading it had in transit.
Where does the fish come from?
Three stretches of New Zealand coast: Otago for cod and lobster, the Canterbury shelf for salmon and bream, the Bay of Plenty for prawns, crab and cuttlefish.
The origin line sits on every product page, next to the handling note.
One email a week with what came off the boats.
One a week. Leave whenever you like.