Gentle heat
Butter-poached scampi
Thaw overnight in the fridge, then warm slowly in foaming butter. Pull them out the moment the shells turn coral — a squeeze of lemon at the end is all they need.
Cold water · small batches
Sea-fresh, softly kept
Snow crab, scampi, sweet red prawns and clean-cut fillets, frozen at the water's edge so the sweetness stays put. Nothing to fix later — just thaw, cook and sit down.
Thaw, cook, done
No cleaning, no trimming — it is ready when you are.
Short ingredient list
The catch, cold air and time. That is the whole recipe.
Packed for one meal
Small, tidy portions — nothing thawed twice.
The counter
Three ways into the cold
Legs, tails and fillets — grouped by how you will actually cook them, not by Latin names.
Where it comes from
Cold water, short trip, no fuss
Boats come back with whatever the water was willing to give. We take the whole catch, clean it the same day and freeze it hard and fast — the kind of cold that keeps texture intact instead of turning it to mush.
Nothing is glazed to add weight, nothing is trimmed to look prettier than it is. If a piece is not good enough to cook for our own table, it does not make it into a pack.
- Whole catch, cleaned by hand
- Frozen at the source, not in transit
- No glaze, no added water
The catch, picked for you
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Frozen Boneless Mackerel Fillets
$22.49
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Frozen Fresh Small Yellow Croaker
$15.79
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Frozen Opilio Snow Crab Legs
$30.80
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Frozen Original Cut Salmon Steaks
$26.99
A quieter kind of seafood shop
Small counter, cold water, no theatre
We started this shop because buying good seafood had become strangely complicated — long labels, artful photography, fish that tasted of nothing once it hit the pan. So we kept the list short: a handful of species we know how to handle, frozen properly, sent out in packs sized for a real meal rather than a photo shoot.
Crabs and prawns arrive with their shells still doing their job. Fillets and steaks are cut clean so the pan can finish the work. Everything is cooked from frozen-thawed, nothing is pre-cooked, and there is no sauce hiding the flavour of anything.
— from the counter
Kitchen notes
Three easy ways in
Simple treatments that let the shellfish and fish speak for themselves.
Skin down
Pan-seared mackerel
Pat the skin bone dry, lay it into a hot pan and leave it alone until it releases by itself. Flip once, rest briefly, finish with flaky salt.
Crisp edge
Crisp-fried croaker
A light dusting of starch, a shallow pan of hot oil, and a quick turn. Salt while the skin is still crackling — it is the whole trick.
From the table
What came back to us
The crab legs came out sweet and firm — no watery mush, no fishy edge. My partner asked where I had been hiding this shop.
I am not a confident cook and the scampi still worked. Thawed them in the fridge, warmed them in butter, and it looked like I knew what I was doing.
The fillets are cut properly, skin intact, no hidden patches. Pan-seared one and it held together without any help from me.
Good to know
Questions we get at the counter
Is everything raw?
Shellfish and fish are cleaned and frozen raw, apart from the prawns marked as sashimi grade, which are handled to be eaten as they are once thawed. Everything else is meant for cooking.
How should I thaw it?
In the fridge, in its pack, overnight. If you are in a hurry, seal it and rest it in cold water. Avoid the microwave — it takes the edges from firm to rubbery before the middle is ready.
Does freezing change the texture?
Frozen slowly and thawed badly, yes. Frozen fast at the source and thawed in the fridge, no — the cell structure holds and the meat stays sweet. That is the whole reason we freeze close to the boat.
How does it arrive?
Insulated and cold, packed so the pieces stay firm on the way. Keep it frozen until you plan to cook, and move it to the fridge the night before.
Can I keep it for later?
Yes — as long as it stays solidly frozen and the pack is sealed. Once thawed, cook it and eat it; do not put it back in the freezer.
A note when the boats land
Occasional letters about what is in season, how to cook it and what just came off the ice. No noise, and you can leave whenever you like.