01Frozen Crab Leg Meat
$79.90
SEAFOOD FROM AOTEAROAAOTEAROA NEW ZEALAND
From New Zealand waters
A considered selection of New Zealand seafood, frozen at peak condition and chosen for clean flavour, natural texture and dependable quality. Browse the full range of fish, shellfish and ready-to-cook cuts.
NEW ZEALAND ORIGIN
Raised and harvested where the water leads.
Our range is built around New Zealand waters: halibut, beltfish, abalone, crab leg meat, crayfish tails, sweet shrimp, squid and sea intestines. Each line is cleaned, graded and frozen so it reaches the kitchen in consistent condition.
Every product page states the species, product form, pack size and storage direction that apply to that item, so provenance and handling stay specific rather than broad.
NEW ZEALAND COASTAL AQUACULTURE
CATCH OF THE DAY
TODAY'S BOARD
Fresh off the boat
Halibut body
2.0 kg pack
NZD 68.90
Crab leg meat
2.0 kg pack
NZD 79.90
Sweet shrimp
2.0 kg pack
NZD 52.90
Weights and prices are listed per item; supplies change with the tide and the weather.
FROM THE WATER
New Zealand signatures
THE MARKET EDIT
The full selection
01
02Frozen Crayfish Tails
$45.90
03Frozen Halibut Body
$68.90
04
05Frozen Sea Intestines
$34.90
06Frozen Squid Flowers
$29.90
07Frozen Sweet Shrimp
$52.90
08Frozen Whole Abalone
$89.90
THE COLD JOURNEY
Temperature protected, from dispatch to delivery.
01
Condition and temperature checked
Before packing, the product, seal and label are checked and the required chilled or frozen condition is confirmed. Records should be kept wherever the food control process requires them.
02
Chilled at 5°C or below
Seafood that requires refrigeration is kept at 5°C or below during transport unless its product specification requires a tighter range. Time outside temperature control is kept to a practical minimum.
03
Frozen remains frozen
Frozen seafood is held in a frozen state through storage and delivery. On arrival it should go directly into the freezer; typical household freezer guidance is −18°C or colder.
04
Insulated for the actual route
The insulated liner, cold packs or frozen media are selected around the product type, season, travel distance and expected delivery window, with sealed packs separated from loose meltwater.
Exact limits and shelf life depend on species, processing method and the product label. Product-specific storage and use-by directions always take priority; if a pack arrives damaged or unexpectedly warm, it should be assessed before use.
NEW ZEALAND TO YOUR TABLE
One journey, told image by image.
New Zealand seafood begins with distinct coastal environments. Deep, cool water and strong currents shape the texture and flavour of the fish and shellfish we carry, from halibut and beltfish to abalone and crayfish.
Once harvested, seafood is graded and prepared according to species and product form. A whole fish, a tail meat pack and a cleaned tube do not share the same preparation: each product is trimmed, graded and packed in the form that suits it, then frozen to hold that condition.
An insulated delivery box protects the order during the final route. Chilled and frozen packs are kept sealed and supported with appropriate cold media selected for the season and travel time.
At home, check that packaging is intact, read the product label, refrigerate chilled seafood promptly and return frozen seafood directly to the freezer. Thaw only according to the product directions.
SERVE IT SIMPLY
A method for each species.
The image, species and advice belong together: fast heat for squid and abalone, gentle steam for sweet shrimp.
Squid flowers, flash-fried
Pat the squid dry and cook in a very hot pan for under two minutes. Overcooking tightens the texture; serve as soon as the edges curl.
Sweet shrimp, gently steamed
Steam from frozen for a few minutes until the shells turn pink, then serve with lemon or a light soy dressing.
Abalone, sliced and seared
Slice thinly against the grain and sear quickly in butter, or simmer gently in a light broth until tender.
≋SHOP THE COLLECTION ↗
AT YOUR TABLE
New Zealand seafood, simply served
From a named growing region to a clearly labelled pack, every detail should make the seafood easier to understand and more confident to prepare.
Choose the product for its species, origin and format, follow its individual storage directions, then keep the final cooking simple enough for the ingredient to remain the focus.