Fresh salmon · 2 kg
Cold-water seafood · Aotearoa New Zealand
The cold sea,
on your table.
Eight cuts, kept cold from the pack to your door. Seven are frozen at −18°C; the salmon sashimi is fresh at 0–4°C. King crab, tuna, prawns, squid and octopus, with storage and cooking notes on every listing.
GM
GEORGE MORGAN
Cold-water seafood
Cold-water seafood
8 cuts
2 kg packs
0 to −18°C
NZD · New Zealand
Four ways in
Shop the catch
Fish, crab, prawns, octopus and squid. Eight cuts, kept cold from pack to door.
The cut
Salmon, sliced for the table.
Deep orange flesh with fine white marbling, cut into ready-to-serve pieces. Keep it between 0 and 4°C and serve it chilled.
- Cut Sashimi slices
- Pack 2 kg
- Storage 0–4°C
- Serve Chilled
$49.90
per 2 kg pack
The whole crab
King crab, cracked at the table.
A 2 kg centrepiece, quick-frozen soon after landing. Steam or boil it until the shell turns red, then serve the legs with butter and nothing else.
- Pack 2 kg
- Storage −18°C
- Thaw Refrigerator
- Cook Steam or boil
$79.90
per 2 kg pack
The cold table
Four cuts, one scroll
Salmon, king crab, prawns and baby octopus. Each one kept at the temperature it needs, then packed in 2 kg.
The cut
Whole, sliced, shelled.
Three ways the fish reaches you: whole, cut into sashimi, or cleaned before packing.
Whole
King crab and whole fish, frozen as they land.
Sliced
Salmon sashimi, cut into ready-to-serve pieces.
Shelled
Prawns, shrimp and squid, cleaned before packing.
The cold line
Cold, all the way
Seven cuts at −18°C, one at 0–4°C. Every pack is 2 kg, and every listing carries its own storage and cooking notes.
01
−18°C
Frozen
Quick-frozen soon after landing and held at −18°C or below.
02
0–4°C
Chilled
The salmon sashimi is kept at 0–4°C and served chilled.
03
2 kg
Packed
Weighed and labelled as a 2 kg pack.
04
Tracked
Sent
Dispatched from New Zealand with tracking to the door.
The dial
Held at −18°C.
Cold is the only preservative here. Seven cuts sit at −18°C or below. The salmon sashimi is kept at 0–4°C and served chilled.
−18°C frozen0–4°C fresh2 kg packs
−18°C
Storage target
From the pack
Notes from the cold chain
Three things worth knowing before you cook. The full notes sit on every product page.
Thaw it in the fridge
Move a frozen pack to the refrigerator the night before. A slow thaw keeps the texture even.
Steam, don't boil
The mitten crabs are steamed before freezing. A few minutes in the steamer brings them back to serving heat.
Pat them dry
Prawns and squid take well to a hot pan. Pat them dry first so they colour instead of steam.
On the docket
Stamped and checked.
Three marks we can stand behind: the temperature the pack is held at, the weight on the label, and the tracking number that leaves with it.
Cold
Seven cuts held at −18°C or below.
Tracked
Every pack leaves with a tracking number.
NZ
Packed and dispatched from New Zealand.
From the boat
Sea to table, in four frames.
Landed, sorted, kept cold on the way, and opened at your table.
Landed
Quick-frozen soon after landing.
Sorted
Weighed and labelled as a 2 kg pack.
Kept cold
Held at −18°C, or 0–4°C for sashimi.
To the table
Thawed in the fridge, then served.
The house line
Cold water. Clean lines.
Frozen · Packed · Tracked
Dispatch list
Join the dispatch list.
A note when a new cut is added, and nothing else.