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SEAFOOD FROM AOTEAROAAOTEAROA NEW ZEALAND
From New Zealand waters
A considered selection of New Zealand seafood, shaped by cool coastal waters and chosen for clean flavour, natural texture and dependable quality. Follow the story from growing region and preparation to temperature-controlled delivery.
COMMUNITY PICK
Vote the next drop
Three catches are on the table. Pick the one that should land next.
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NEW ZEALAND ORIGIN
Raised and harvested where the water leads.
Our range is built around cold-water species: whole fish and fillets for the pan, shellfish for the pot, and raw-grade cuts for the bar.
Every line carries its species, its origin, its product form and its storage direction, so you know exactly what is in the box and how to look after it.
FROZEN RED ROCKFISH, WHOLEFROM THE WATER
New Zealand signatures
THE MARKET EDIT
Selected today
THE COLD JOURNEY
Temperature protected, from dispatch to delivery.
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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.
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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.
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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.
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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.
A region, not just a country
Seafood takes its character from where it is caught. Cold, moving water and the right feed give firm flesh, clean flavour and a texture that survives the journey to your kitchen.
We name the species, the origin, whether it is farmed or wild-caught and the form it is supplied in, on the product itself rather than in generalities.
Prepared for the product it is
Once landed, seafood is graded and prepared according to species and form. A whole fish, a bag of clams and a raw-grade loin do not share the same process, so trimming, packing and storage follow the actual item.
Sealed packaging protects the product from handling and cross-contamination, and clear labelling ties every pack to its batch, its storage condition and its use-by guidance.
Cold, sealed and ready to store
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 now belong together: crisp heat for whole fish, bright acidity for clams and a gentle simmer for snails.
Pan-seared whole sole
Pat the fish dry and season lightly. Cook it in a hot pan, turning once, until the flesh just separates from the bone.
Venus clams with citrus
Steam the clams in a covered pan until they open, then finish with lemon and fresh herbs so their briny character stays clear.
Babylon snail, gently simmered
Simmer gently with aromatics and follow the product directions for timing, then serve with a spoonful of the cooking liquor.
≋SHOP FILLETS & TAILS ↗
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.