Premium wild-caught seafood prepared and packed to order

ARCHIE DANIEL FOSTER · PREMIUM SEAFOOD

Freshly caught seafood,
packed the day it arrives.

Blue swimming crabs, black tiger prawns, plump abalone and baby snails from clear coastal waters — finished with Norway salmon cut for sashimi. Cleaned, weighed and chilled to order.

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Wild-Caught & Responsibly SourcedCrabs, prawns and cuttlefish selected from clear coastal fisheries, handled with care from boat to tray.
Packed Fresh to OrderEvery order is cleaned, weighed and packed the day it reaches us — never refrozen, never sitting on a shelf.
Clear Per-Kilogram ValueConvenient 2kg trays priced per kilogram, so the value is always obvious at a glance.

Wild caught

✦

Packed fresh to order

✦

Priced per kilogram

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Chilled delivery nationwide

✦

Wild caught

✦

Packed fresh to order

✦

Priced per kilogram

✦

Chilled delivery nationwide

✦

Wild caught

✦

Packed fresh to order

✦

Priced per kilogram

✦

Chilled delivery nationwide

✦

Wild caught

✦

Packed fresh to order

✦

Priced per kilogram

✦

Chilled delivery nationwide

✦

Shellfish Selection

    Crabs & Prawns

       
       

      Three ways to serve it

      Everything in the range arrives cleaned and trimmed, so the cooking is the easy part. Pick a method below.

       

      Steam and serve in ten minutes

      Blue swimming crabs and spotted babylon snails need almost nothing: a steamer basket, a thumb of ginger, a splash of Shaoxing wine. Steam for eight to ten minutes, until the shells turn bright and the aroma lifts. Serve with a ginger and black vinegar dip, and let the meat do the talking.

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      High heat for cuttlefish and prawns

      Cleaned jumbo baby cuttlefish take a hard sear without turning rubbery: score the hoods, dry them well, and give them ninety seconds a side over charcoal. Black tiger prawns want the same treatment, shell on. Finish both with lime, fish sauce and a scatter of torn coriander.

      Shop Squid & Cuttlefish

      Slice it cold, serve it clean

      Norwegian salmon centre-cut is trimmed for sashimi: slice across the grain at a shallow angle into five millimetre ribbons and keep them cold until the last second. Scallop meat works the same way, with a little yuzu and flaked salt and nothing else.

      Shop Sashimi-Grade Salmon

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        Before you order

        Questions, answered.

        local_shipping

        Where do you deliver?

        We ship to every New Zealand address.

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        How is everything kept cold in transit?

        Every tray is vacuum-sealed, then boxed with an insulated liner and gel ice so it stays frozen from our door to yours. If a box ever arrives soft, photograph it and contact us the same day.

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        How much does a 2kg tray serve?

        Roughly four to six main portions, depending on the cut. Shellfish such as abalone and snails stretch further because they are served in smaller pieces, while prawns and salmon go quickly.

        kitchen

        What is the best way to thaw seafood?

        Move the tray to the fridge the night before and let it thaw slowly, around twelve hours for a 2kg tray. Never thaw at room temperature or under warm water, as it costs you texture and moisture.

        schedule

        How long does it keep once it arrives?

        Kept frozen at -18°C, everything holds for up to three months. Once thawed, cook it within two days and keep it refrigerated in the meantime.

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        What if something is not right with my order?

        Contact us within 24 hours of delivery with your order number and a photo, and we will replace the item or refund it. We would rather fix it than leave you with a disappointing meal.