Cold, never frozen twice
Chilled at the source and kept cold the whole way. Nothing is thawed and returned to the freezer to buy time.
Chef-grade seafood, chosen by hand
The catch, after dark.
Grouper, sea bass, deep-water prawns and king crab, chosen while the ice is still bright. Portioned for the kitchen, packed for the evening.
Tonight's selection
By hand
Selected piece by piece
Same day
From the ice to the box
No guesswork
Cooking notes included
Chosen at the peakChilled, never frozen twiceChef-ready portionsPacked the day it leaves
Shop by the table
Three ways to begin
Why the ice matters
Held at the cold edge
Cut for the evening
Portioned when the order comes in, not pulled from a tray that has been waiting.
From the cold room
Chosen, not sorted
Every piece is picked by hand before it is packed, the same standard we would want at our own table.
By hand
Selected piece by piece
One chain
Cold from start to finish
The cold chain
From the water to your kitchen, without a warm minute.
No mystery ice, no refrozen stock. This is what happens between the water and your door.
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01
Chilled at the source
Cold goes on as soon as the catch comes in, so the flesh never sits warm.
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02
Cut when ordered
Fillets and portions are prepared for your order, never pre-cut and held.
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03
Sealed and labelled
Every piece is vacuum sealed with its name, its cut and the day it was packed.
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04
Tracked to your door
Each box carries a cold-chain check and a tracking link from packing to delivery.
From the table
What our customers tell us
Rated highly by the cooks who order from us.
The grouper arrived colder than my fridge. We cooked it that evening and it was superb.
The prawns were sweet and firm, nothing like the ones from the supermarket.
The packing notes told me exactly how to cook the crab legs. No guesswork.
The evening list
Know what reaches the ice first.
A short note when something exceptional comes in, with a way to cook it that night.
Only occasional notes. Leave whenever you like.