Graded before it is packed
Every whole fish is checked for clear eyes, red gills and firm flesh, then weighed and graded. Anything that does not pass stays out of the box, so what arrives is what you would pick yourself at the counter.
Shop whole fishThis week at the pass
Whole Yellow Croaker
$38.90
Whole Golden Pomfret
$31.90
Skin On Snakehead Fish Slices
$34.90
Dip into the pool
Four things worth eating cold, straight out of this week’s delivery. Tap a shell and we will tell you what it wants to become.
How many at the table?
Slide to your headcount. We work out the weight to order, then point you at the right boxes.
From boat to box
Four stops, one cold chain. Hover a stop to see what happens to your order there.
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Landed +0 h
Graded on the dock: clear eyes, red gills, firm flesh. Anything that fails goes back with the boat.
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Chilled +2 h
Into the 0-4°C room. Whole fish on ice, shellfish in shallow trays, nothing stacked more than two deep.
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Packed +6 h
Weighed, boxed with gel packs and sealed. The label carries the weight you actually got, not an average.
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Shipped +18 h
Next-day dispatch. Insulated box, tracked, still under 4°C when it reaches your door.
Shellfish, opened and cleaned
Clams come shelled and rinsed, sea snail sliced on the bias, uni left in its own shell. All the work that usually happens at the sink is already done, so the box goes from the cold bag to the plate.
Shop shellfish
Cold plates, ready to dress
Kelp and jellyfish arrive soaked and trimmed, needing nothing more than a rinse, a short blanch and a dressing. They keep for days in the fridge and hold their crunch, which is why they anchor the middle of the table.
Shop chilledWhy buy from us
Cold-chain packed
Quick dispatch
Graded by hand
Secure checkout