Subscribe to our emails
Be the first to know about new collections and special offers.
Cold Waters, Southern Ocean
From New Zealand waters
Deep-sea seafood chosen with care, bringing the clean sweetness of the ocean to your table.
Collection
Sea Salt Collection
Four species we return to again and again, chosen for texture and clean flavour.
Selected for You
In-season picks for everyday tables and easy moments.
Shellfish
Wild Caught Scallops
Naturally sweet, firm and juicy, perfect for simple steaming or grilling.
$44.90
Brand Story
The Journey of Seafood
Follow the timeline — how every piece travels from the net to your door.
-
Caught on the Grounds
Fish are landed within hours of the catch and packed in ice on deck, so nothing sits waiting for the trip home.
Hand-graded on deck
-
Frozen at Sea
The catch goes into a blast freezer at -40 °C within minutes. Freezing this fast forms tiny ice crystals, so the cell walls stay intact and the texture never turns spongy.
Hand-graded on deck
-
Delivered to Your Door
Packed into a chilled van and out to your door on the day you choose. Every box travels with ice packs and a temperature log, so it arrives as cold as it left.
Hand-graded on deck
New Zealand
A Story of Clean Waters
New Zealand is known for its clear oceans, rugged coastlines and cold, nutrient-rich waters. Our seafood is sourced from areas where the environment remains pure, allowing natural flavours to develop slowly and deeply.
In the Kitchen
Simple Ways to Enjoy
Good seafood asks for confidence, not complication.
Sashimi
Salmon Sashimi
Thinly sliced, beautifully arranged, enjoyed with soy and wasabi.
Pan-Fried
Golden Pan-Fried Fish
Crisped in the pan with olive oil, salt and fresh herbs.
Steamed
Steamed Sea Snails
Steamed in the shell and served hot with a light dipping sauce.
Boiled
Boiled Crawfish
Boiled until bright red, then piled high and shared.
Traceable Origin
Where Each Catch Comes From
Three stretches of water, each with its own depth, temperature and season. Tap a marker to read why the seafood from that ground tastes the way it does.
Southern Offshore
Why the salmon here tastes different
- Depth60–200 m
- Water8–12 °C
- SeasonPeak Jun–Sep
A cold current pushes up from the sub-Antarctic and keeps the water clear and heavily oxygenated. Salmon grow slowly in it, laying down the fine white marbling that keeps the flesh moist when it is seared or served raw.
Salmon Sushi & Grilled Fillets —→
Marlborough Sounds
Why the scallops here taste different
- Depth20–60 m
- Water12–16 °C
- SeasonPeak Oct–Mar
Drowned river valleys shelter the beds from heavy swell. Nutrient-rich tides flush through the sounds twice a day, and the scallops filter slowly, building plump and sweet adductor muscles with almost no grit.
Half-Shell Scallops —→
Coastal Shallows
Why the crawfish here tastes different
- Depth5–40 m
- Water14–18 °C
- SeasonPeak Nov–Apr
Rocky shallows warm through the summer and the crawfish feed close in on shellfish and kelp. Cold nights keep the tail meat firm and sweet, and the shells stay bright right through the moult.
Boiled Crawfish Clusters —→Tap a marker to read the water