01
01AOTEAROA, NEW ZEALAND
THE NEW ZEALAND SEAFOOD MARKET
Fresh character. Cold-chain care.
Eight seafood lines landed from New Zealand waters — whole fish, king crab legs, squid, sea stars, conch and dressed salads. Each one is graded, packed for its own product form and moved at the temperature it was caught for.
- New Zealand origin
- Temperature controlled
- Clear storage guidance
SHOP BY CATCH
Choose your table
01
Fresh Fish
Whole fish and fillets — golden croaker, basa fin, delicate fillets.
EXPLORE →
02
Shellfish & Crab
Royal king crab legs and the rest of the shelled catch.
EXPLORE →
03
Squid & Sea Stars
Clean squid tubes and golden sea stars, ready for the pan.
EXPLORE →
04
Delicacies & Salads
Sea snail conch and dressed jellyfish salads, served cold.
EXPLORE →
FROM WATER TO DOOR
Care you can follow
Four stations stand between the catch and your door. Nothing about them is improvised — the same sequence applies whether the product travels chilled or frozen.
Named origin
Species, region and product form are clearly identified.
Chilled at 5°C or below
Unless the product label requires a tighter temperature range.
Frozen stays frozen
Frozen seafood remains frozen through storage and delivery.
Packed for the route
Insulation and cold media suit the product, season and journey.
TRACEABILITY, NEW ZEALANDPLACE MATTERS
More specific than 'New Zealand'
A carton carries four things worth reading: the species, the region it came from, the form it was prepared in, and the cold chain it travelled. Together they explain flavour, texture and season far better than a country name does.
AT THE TABLE
Keep the cooking simple
Let the species lead: gentle heat for king crab legs, a cold plate for jellyfish salad, and a quick blanch for conch.
Steam, crack, serve warm
Steam briefly, crack the shells and serve with drawn butter.
Cold, bright and clean
Keep it well chilled and dress it just before it reaches the table.
Blanch quick, slice thin
Blanch for seconds, chill fast, then slice thin across the muscle.
GOOD TO KNOW
Before the seafood reaches your table
How should chilled seafood arrive?
It should arrive cold, sealed and with product-specific storage guidance. Refrigerate it promptly and follow the label.
What should I do with frozen seafood?
Keep it frozen until you are ready to thaw it safely, and always follow the product label.
Why does the exact region matter?
Species and coastal region help explain flavour, texture, seasonality and the product you are choosing.
What if a package arrives damaged or warm?
Do not use it automatically. Check the product condition and contact the store for product-specific advice.