Iced, never frozen twice
Slurry ice on the deck, vacuum sealed on shore. Nothing is thawed and refrozen to buy time.
Boutique seafood · New Zealand
Deep water. Clean plates.
Line-caught and cold-chain packed the same day. Every listing names the region, the method and the best way to cook it.
Landed this week
48 hrs
From landing to packing
7 regions
Named on every listing
0 guesswork
Cooking notes in every box
Same-day cold chainRegion namedRecipes includedShipped from NZ
Shop by cut
Four ways in
Start with the way you like to cook, and the region follows.
01
Cut at the benchFillets & Head Cuts
A full halibut head and snakehead fillets, cleaned and vacuum sealed.
Browse
02
Ready in minutesFor Steaming
Whole carp, scored and gutted, straight into the steamer.
Browse
03
Over open heatFor Grilling
Whole sole and black eel, dressed for the grill or a hot pan.
Browse
04
For sharingShellfish
Sea whelk in shell and geoduck siphon meat, cleaned and packed on ice.
BrowseWhy people stay
Built around the cold chain
Every choice we make is about keeping the first hour of freshness intact.
Cut the morning it ships
Portioned to order, not pulled from a pre-cut tray that has been sitting since Monday.
From the deck
Straight off the boat
Every listing names the region, the boat and the day it landed.
48 hrs
Landing to packing
7 regions
Named on every listing
Buying guide
Know your cut before you cook.
Three of the cuts we keep on the ice, with the texture to expect and the price as listed.
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Frozen Red Rockfish
Whole fishSweet, snow-white flesh that flakes into large, juicy petals.
$39.50 / fish
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Frozen Black Eel
Whole, dressedDense, buttery flesh that holds together on a grill or in a steamer.
$68.00 / fish
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Frozen Geoduck Siphon Meat
Siphon onlyCrisp, ocean-sweet meat that sears in under two minutes.
$89.00 / pack
Prices are per pack, exactly as listed on each product page.
Cold chain, explained
From the boat to your bench in four moves.
No mystery ice, no re-frozen stock. Here is exactly what happens between the deck and your door.
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01
Iced on deck
Slurry ice goes on within minutes of landing, so the flesh never sits warm.
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02
Cut to order
Fillets are portioned the morning they ship, never pre-cut and held.
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03
Sealed and chilled
Vacuum sealed with a region card naming the boat and the landing date.
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04
Tracked to the door
Every box carries a cold-chain check and a live tracking link.
Straight from the bench
What people actually say
4.9 average from 318 verified orders.
The black eel arrived colder than my fridge. Glazed and grilled it that night and the skin blistered perfectly.
I finally know which region my rockfish came from. That alone sold me.
The packing notes told me exactly how long to steam the carp. No guesswork.
Friday dispatch list
Know what lands before it sells out.
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