SEAFOOD FROM AOTEAROAAOTEAROA NEW ZEALAND
Eight landings, one cold line
Sashimi-grade sea bream and bluefin tuna, flounder steaks, whole golden pomfret, king crab, half-shell green mussels, braised abalone and cold-smoked salmon — chosen for clean flavour and sent out cold.
GOLDEN COAST
Where the wheat field leans into the tide
Eight pieces from the cold water: sea bream and bluefin for the sashimi board, flounder and pomfret for the pan, king crab and mussels for the pot, abalone and smoked salmon for the table. Two harvests, one horizon — gathered at the right moment and carried to you with their character intact.
EIGHT SELECTIONS · ONE COLD CHAIN
THE COLD CHAIN
Four steps, one unbroken cold line
From the landing to the moment the box is opened, the frozen range — tuna, king crab, mussels, pomfret, flounder and abalone — never leaves the cold line.
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01
Landed and graded
Fish and shellfish are checked for condition, size and colour before anything else.
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02
Cut and packed
Sashimi cuts, steaks and whole fish are portioned and packed by hand.
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03
Sealed at −18°C
Frozen product goes straight into a sealed, temperature-logged cold store.
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04
Delivered cold
Insulated packing holds the cold through the final mile to your door.
−18°C
END TO END
THE FAN TABLE
Three cut like a hand of wheat
Sashimi-grade sea bream, king crab legs and half-shell green mussels — three clean pieces from the cold water.
STACKED FROM THE FIELD
Three heaps of the good season
Bluefin tuna for sashimi, abalone braised in the shell with garlic and chilli, and cold-smoked salmon sliced thin for the board.
IN THE SHELL
Braised Abalone in Shell with Garlic & Chili
$69.90
Garlic and chilli settled into the shell.
ON THE WING
What the gulls follow home
Flounder steaks, whole golden pomfret and green mussels — three landings for the pan, the steamer and the pot.
FLATFISH · FIRM STEAKS
Flounder Steaks
WHOLE FROZEN · SWEET FLESH
Frozen Whole Golden Pomfret
SHELLFISH · HALF SHELL
Frozen Half-Shell Green Mussels
THE HARVEST BALANCE
Sea on one side, field on the other
WEIGHED AND BALANCED
Frozen Whole King Crab
$79.90
A good year is measured twice: once in the net and once in the grain. The sea side carries whole king crab — sweet legs, heavy shell — and the field side carries the wheat. It balances, so the table is set.
THE SEASONAL WIND
The wind opens four seasons across the field
Each turn of the wind brings another piece to the table — sea bream in spring, flounder in summer, bluefin in autumn and king crab in winter.
Spring
Sea Bream Sashimi
Light, clean flesh for the first warm table.
Summer
Flounder Steaks
Mild steaks that hold their shape on the pan.
Autumn
Frozen Bluefin Tuna
Fat laid down through the long summer run.
Winter
Frozen Whole King Crab
Sweet legs at their heaviest in the cold.
THE FISHER'S LEDGER
A year of eight landings, written by hand
A year kept in three rings: the near shore, the sand bank and the wheat field beyond. Every landing gets a line, a month and a price — eight to the page.
COLD STORE NO. NZ-2741
near shore · sand bank · wheat field
MONTHCATCHPRICE
- 01 Braised Abalone in Shell with Garlic & Chili $69.90
- 02 Flounder Steaks $34.90
- 03 Frozen Bluefin Tuna $79.90
- 04 Frozen Half-Shell Green Mussels $22.90
- 05 Frozen Whole Golden Pomfret $27.90
- 06 Frozen Whole King Crab $79.90
- 07 Sea Bream Sashimi $42.90
- 08 Smoked Salmon Slices $46.90
Good year. Hold the cold, note every landing.
READ THE FULL LEDGERNOTES FROM THE FIELD
Pinned to the haystack after the harvest
Every tag was written after a long day in the cold store, tied to a stalk and left for the next buyer to read.
★★★★★
“Opened the box on Friday, cooked it that night. Firm flesh, clean sea smell, and not a single piece wasted.”
★★★★★
“The legs came out sweet and full. My father said it tasted like the winters he remembers from the south.”
★★★★★
“Thin, even slices and a gentle smoke. We put it out with bread and let the table empty itself.”
