Frozen the day it leaves the water.
Clams, oysters, scampi and squid, packed cold in northern New South Wales and sent straight to your freezer.
Frozen same day
Packed in NSW
Graded by hand
Delivered frozen
Four ways to cook from the freezer
Open the drawer and pick a direction: shellfish, crab and crustaceans, cephalopods, or the dried and fin-fish shelf.
The plain version
We buy from boats that land close to our packing room, freeze the same day and ship in insulated boxes with gel packs. Fewer miles, fewer hands, and a product that still tastes of the water it came from.
Our rule
Keep it cold, keep it simple
There is no trick to frozen seafood. Freeze it fast, hold it cold, pack it well, send it tracked. Everything else is packaging, and we keep that light too.
Crab, scampi and the rest of the crustaceans
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What we stand behind
Landed close
Most of what we sell is landed within a day of our packing room, not flown in from the other side of the world.
Packed for the trip
Insulated liners and gel packs sized for the delivery distance, so the last mile stays as cold as the first.
Honest grading
If a batch is a little smaller or a little paler than the photo, we say so before it ships.