Iced, never frozen twice
Slurry ice on the deck, vacuum sealed on shore. Nothing is thawed and refrozen to buy time.
Licensed fishmonger · Aotearoa
Cold chain. No shortcuts.
Landed, iced and named the same day. Every listing carries the region, the method and how to cook it.
Cold smoked on site
48 hrs
Dock to dispatch
7 regions
Named on every listing
0 guesswork
Cooking notes included
Same-day cold chainRegion namedRecipes includedShipped from NZ
Shop by bench
Three benches, one cold chain
Shellfish, fillets or the smokehouse. Every bench names the region and the boat.
01
ShellfishOysters, crab, snails
Landed whole and iced the same hour. Shucked or cleaned to order, packed on the day it ships.
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02
FilletsCut to order
Portioned the morning they ship, vacuum sealed, never pre-cut and held. Bone-in or boneless on request.
Browse
03
SmokehouseCold smoked
Cured and smoked in house over manuka, sliced at the counter by the kilo.
Browse
Cold smoked on siteSmokehouse
Cured slow, smoked cold.
Three varieties, all smoked in-house over manuka. Priced by the kilo, sliced to order, packed the day it leaves the smokehouse.
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Cold Smoked King Salmon
Cold smoked · 12 hours$96 / kg -
Hot Smoked Kahawai
Manuka hot smoke · 40 minutes$58 / kg -
Smoked Greenshell Mussels
Cold smoked · 6 hours$64 / kg
Prices per kilogram. Sliced to order at the counter.
Why people stay
Built around the cold chain
Every choice 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.
Landed whole
Straight off the boat
Every listing names the region, the boat and the day it landed.
48 hrs
Dock to dispatch
7 regions
Named on every listing
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 salmon arrived colder than my fridge. Cooked it that night and it was perfect.
I finally know which region my mussels came from. That alone sold me.
The packing notes told me exactly how long to steam them. No guesswork.
Friday dispatch list
Know what lands before it sells out.
One email a week: what came off the boats, what is on special, and a recipe worth cooking.
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