Eight lines · 2 kg packs · -18 °C

Wild river shrimps to green spiny lobster.

Eight lines in two-kilogram packs: wild river shrimps, raw tiger prawns, Chilean salmon steaks, wild cod steaks, oyster meat, tuna block and green spiny lobster, frozen and stored at -18 °C or below. The live Dandong yellow clams travel cold and alive.

Shop the catch Follow the cold chain
  • -18 °C Frozen at or below
  • 2 kg Every pack
  • 8 Seafood lines
Prawns, salmon and shellfish on a bed of ice

Four shelves of ice

Pick your species

Fish, shellfish, prawns and lobster: one shelf for each family, from Weishan Lake river shrimps to green spiny lobster.

Fish 3 lines

Fish

Browse Shellfish 2 lines

Shellfish

Browse Prawns and Shrimp 2 lines

Prawns and Shrimp

Browse Lobster 1 line

Lobster

Browse

The fish shelf

Three fish, three cuts

Chilean salmon steaks cut thick across the fish with the skin on, wild cod steaks cut through the bone, and a solid block of deep-sea tuna that slices cleanly for sashimi or the pan.

See every fish

The cold chain

Four steps from landing to your door

Everything is frozen once and held cold. Nothing is thawed to look fresh on the way; the live clams are the one line that skips the freezer.

  1. Frozen-18 °C

    Frozen at or below -18 °C and labelled before dispatch.

  2. Cold store-18 °C

    Held at storage temperature, not on display ice.

  3. Packed2 kg

    Two kilograms to a pack, species and net weight on the label.

  4. DeliveredTracked

    Sent on a tracked courier service.

Frozen lines: -18 °C or below. Live clams: kept cold and sent out alive.

At the counter

Every line, priced

Six of the eight lines, priced per two-kilogram pack. The frozen lines are held at -18 °C or below; the live clams are kept cold and sent out alive.

See all eight

The journey

Four stops from the sea to your kitchen

From Weishan Lake, Dandong, Chilean salmon farms and the deep-sea tuna boats, every line follows the same route: caught, frozen or chilled, moved cold, opened in your kitchen.

  1. Caught

    Weishan Lake shrimps, Dandong clams, wild cod and deep-sea tuna.

  2. Frozen

    Seven lines frozen at -18 °C or below; live clams held cold.

  3. Cold transit

    Tracked courier, every pack kept cold to your door.

  4. Your kitchen

    Thaw in the fridge, cook, and do not refreeze.

Hold temperature

-18 °C for the frozen seven

Seven of the eight lines are held at -18 °C or below from the cold store to your door. The eighth — live Dandong yellow clams — is kept cold and sent out alive, so rinse it and cook it soon after it lands.

  • Seven frozen lines held at -18 °C or below.
  • Live yellow clams kept cold, never frozen.
  • Two kilograms in every pack.

On display

Two lines for the middle of the table

Extra-large green spiny lobsters, two whole pieces to a two-kilogram pack, beside raw tiger prawns still head-on and shell-on.

Quality gauge

Read the gauge

The dial runs from ambient to deep frozen. Seven of our lines sit in the deep-frozen band at -18 °C or below; the live clams sit at the chilled mark, kept cold and never frozen.

  • Seven frozen lines at -18 °C or below.
  • Species and net weight printed on every label.
  • Live yellow clams kept cold, never frozen.

-18 °C deep-frozen band, seven lines

Notes from the kitchen

Left on the ice

Three notes from people who cooked from the range: a fish, a shellfish and the lobster.

The steaks are cut thick across the fish with the skin still on. I seared them skin-down in a hot pan, then finished them in the oven — crisp edges, soft middle, no watery pan.
M. RewiChilean salmon steaks
Two whole lobster to the pack. I split them, brushed the meat with butter and baked them — sweet, firm tail meat, and the shells made a stock the next day.
J. PatelGreen spiny lobsters
Ordered the clams live on a Thursday and steamed them on Saturday. Every shell opened, the meat was plump and there was barely any grit. Ginger, spring onion and a splash of rice wine did the rest.
S. NgataLive yellow clams