01
01FROM COLD WATER TO YOUR KITCHEN
A SMALL COASTAL SUPPLY
Gathered carefully, sent out cold.
We keep a short list of eight. Whole fish, fins, shells and claws — chosen for how they cook, not for how they look on a shelf.
- A short list of eight
- Species on the label
- Sent out cold
WHAT WE CARRY
A short, honest list
COLD FROM FIRST TO LAST
Handled the short way
As few steps as possible between cold water and your kitchen.
Named, not guessed
Species and cut written plainly on the pack.
Chilled, never ambient
Fresh lines stay on ice the whole way.
Frozen until you say
Nothing thaws until you decide it should.
Packed for the distance
Insulation chosen to suit how far it travels.
EIGHT LINES, KEPT SHORTOUR PROMISE
FROM THE WATERS
We source our seafood from pristine, well-preserved coastal waters.
We would rather carry a curated range we can stand behind than endless stock we cannot verify.
Every catch is harvested mindfully from clean marine environments, selected for exceptional freshness and natural flavour.
GOOD TO KNOW
About the list
Why only eight lines?
Because we'd rather know every one of them properly than carry a list we can't stand behind.
How should I store it?
Frozen lines go straight to the freezer. Chilled lines go in the coldest part of the fridge and are best within two days.
Which ones are ready to eat?
The cooked crab claws and the dressed jellyfish. Everything else needs a pan, a pot or a steamer.
How do I cook basa fins?
Gently. Poach or braise them — high heat breaks them apart.