01Boiled Crawfish Clusters
$24.99
From the reef to your table
A focused selection of fresh seafood — tiger prawns, snow crab legs, crawfish, squid, fish fillets and ready-to-serve favourites — picked for clean flavour, natural texture and dependable quality.
WHAT WE SELL
A short list, done properly.
Four groups cover the range: shellfish and prawns, fish and squid, ready-to-serve dishes, and speciality sea stars. Every line earns its place, so the choice stays simple.
Each product page states the species, product form and storage direction that apply to that item, so you know exactly what arrives and how to keep it.
SHELLFISH · FISH · READY TO SERVESHOP BY CATEGORY
Find your favourite
THE FULL RANGE
Everything in stock
01
02Fish Fillets
$15.99
03
04Jellyfish Salad
$12.99
05Sea Stars
$22.99
06Shrimp Sushi Nigiri
$16.99
07Snow Crab Legs
$49.99
08Tiger Prawns
$34.99
SIZE IT UP
How much seafood do I need?
Two answers and the maths is done: how many people, and what is going on the table. Pick below and we will turn it into weight and packs.
YOU WILL NEED ABOUT
1.0kg250 g per person
about 5 × 2 kg packs
SHOP THE RANGEGuidance for a main course. Shell-on shellfish, sides and heavier appetites all move the number — round up a pack rather than down.
FROM DELIVERY TO DINNER
One range, told image by image.
Four groups, one standard
Shellfish and prawns cover the bold end of the list: tiger prawns, snow crab legs and boiled crawfish clusters, all supplied ready to cook or ready to heat.
Fish and squid make up the quieter half — boneless fish fillets and whole squid — while shrimp sushi nigiri and jellyfish salad are prepared to serve cold. Sea stars finish the range as a genuine speciality.
Prepared for the product it is
Once sourced, seafood is graded and prepared according to species and product form. A prawn, a crab leg and a fillet do not share the same process, so trimming, packing and storage instructions reflect the actual item.
Sealed packaging protects the seafood from handling and cross-contamination, while clear labelling connects the product to its batch, storage condition and use-by guidance.
Cold, sealed and ready to store
An insulated delivery box protects the order during the final route. Chilled and frozen packs are kept sealed and supported with cold media selected for the season and travel time.
At home, check that packaging is intact, read the product label, refrigerate chilled seafood promptly and return frozen seafood directly to the freezer. Thaw only according to the product directions.
SERVE IT SIMPLY
A method for each product.
Short cooking times keep shellfish tender, gentle heat suits the ready-to-serve dishes, and a restrained finish lets the ingredient lead.
Tiger prawns, straight on the grill
Oil the shells lightly and cook over high heat for two to three minutes a side. The shells keep the meat juicy, so stop as soon as the flesh turns opaque.
Snow crab legs, simply steamed
Steam the legs just long enough to heat through, then serve with drawn butter and lemon so the sweet meat stays the focus.
Squid, hot and fast
Cook squid hard and briefly — around two minutes — or gently and long. The middle ground is what turns it tough.
≋SHOP THE COLLECTION ↗
AT YOUR TABLE
Fresh seafood, simply served
From a clearly labelled pack to a plate worth sharing, every detail should make the seafood easier to understand and more confident to prepare.
Choose the product for its species and format, follow its individual storage directions, then keep the final cooking simple enough for the ingredient to remain the focus.