What came in this week
New landings and what is on the counter, straight to your inbox.
LEE HOOD · INVERCARGILL
Fresh from the deep south.
King crab, paua, scallops, shrimp and whole fish from the cold water below the South Island — iced on landing and packed at our Invercargill counter.
- PACKED AT
- 131 Yarrow Street, Invercargill
- WATER
- Foveaux Strait · Rakiura
- HELD AT
- 0–4°C from landing
SINGLE LINES
Our seafood range
Just want one thing? Every line on the counter, packed by the pack.
BUY THEM TOGETHER
Sets for the table
Three ways to fill a table. One button puts the whole set in your cart.
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3 items
The crab table
Legs, scallops and paua — the long lunch.
- King Crab Legs $74.90
- Scallop Meat $10.00
- Abalone Meat $64.90
Set total $149.80 -
3 items
Sashimi night
Sliced, chilled and ready to lay out.
- Sashimi Platter $49.90
- Arctic Sweet Shrimp $32.90
- Sea Snail with Roe $34.90
Set total $117.70 -
3 items
For the pan
Fillets and scallops — a few minutes each.
- Flounder Fillets $29.90
- Whole Sardines $22.90
- Scallop Meat $10.00
Set total $62.80
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Wild caught
Wild NZ coastal catch
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Temperature controlled
Chilled from sea to your door
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Insulated packaging
Secure cold transit
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Freshly harvested
Harvested and pre-chilled quickly
BEFORE YOU COOK
Tips for your seafood
It arrives cold and ready. Here is how to keep it that way, and how little it takes to cook.
-
In the fridge
0–4°C, on the bottom shelf, still in its sealed pack. Best eaten within two days of arriving. -
In the freezer
−18°C and it holds for months. Thaw overnight in the fridge, never on the bench. -
On the heat
Pan-sear or steam. Most of these cuts are done in three to five minutes — pull them early. -
Raw, if you like
The sashimi platter and sweet shrimp are cut to eat as they are, with soy and a little wasabi.
Not sure about a cut? Send us a message and we will tell you what we do with it.
Wild caught seafood from the southern coast of New Zealand
FROM THE DEEP SOUTH
About this catch
- Where
- Shellfish and whole fish from Foveaux Strait and the cold coast around Bluff.
- Freshness
- Pre-chilled within minutes of landing, then kept under temperature control.
- Packing
- Insulated box with ice packs and a cushioned lining, so nothing shifts in transit.
- Serving
- Steam, pan-sear or grill — a few minutes is all most of these cuts need.
FROM THE KITCHENS
What our customers say
Photos and notes from people who have had a box on their bench.
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The king crab legs arrived properly chilled and the meat came away in whole pieces.
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Scallops still in the shell, sweet and clean. Straight into the pan and done in minutes.
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Everything was still on ice when it arrived, and the flounder fillets cooked beautifully.