CLARITY
Know exactly what is in the pack
Clear product names, a consistent 2 kg format and a visible per-kilo price keep the choice simple.
CORAL COAST SEAFOODAOTEAROA NEW ZEALAND
Bright coast, fresh catch
Eight seafood favourites packed as 2 kg units: ribbonfish, oysters, grouper, peeled shrimp, yellow croaker, snow fish steaks, squid rolls and squid slices.
OUR APPROACH
A clear catch, chosen with character
A short edit, a useful pack size and clear cooking cues. Every product earns its place through flavour, texture and the way it works in a real kitchen.
SEA / CATCH / TABLECHARACTER
Choose by texture, not guesswork
Delicate ribbonfish, briny oysters and meaty snow fish steaks each bring a different bite and cooking moment.
KITCHEN READY
A useful cue for every catch
Each product is paired with a practical cooking idea, from a crisp pan-fry to a bright chilled plate.
THE SEAFOOD EDIT
Two fresh paths through the catch
MEET THE EIGHT
The full seafood collection
01Fresh Ribbonfish
$69.00
02Fresh Whole Grouper
$95.00
03Peeled Shrimp Meat
$79.00
04Raw Oysters
$89.00
05Small Yellow Croaker
$59.00
06Snow Fish Steaks
$85.00
07Squid Rolls
$55.00
08Squid Slices
$49.00
PICK A TIDE
What kind of dinner are you after?
Choose a mood and we will narrow the eight-piece catch to two useful ideas from the freezer.
01
PAN-FRIED FAVOURITES
Crisp edges, soft centres
Ribbonfish and yellow croaker reward a hot pan, a little oil and a squeeze of lemon.
02
COOL COASTAL PLATES
Sea-sweet, served cold
Oysters on ice meet springy peeled shrimp for a bright starter or a lighter seafood spread.
03
FOR THE MAIN EVENT
A generous centrepiece
Grouper and snowy fish steaks bring firm, meaty texture to steaming, searing or baking.
04
THE FASTEST CATCH
Ready before the rice
Squid rolls and slices cook in one or two minutes, making them ideal for a fast stir-fry or hotpot.
THE 2 KG COLD CHAIN
2 KG / KEEP COLDCold hands, clear dinner plans
FREEZER
FRIDGE
PAN
One consistent pack format moves from our freezer to your kitchen with a clear stop at every stage.
01
01 / QUALITY CHECK
Checked before packing
Every item is selected from the eight-product seafood range and its condition is checked before it leaves the freezer.
READY TO SHIP
02
02 / KEEP FROZEN
One uninterrupted cold line
Frozen stock stays frozen through packing and delivery, then moves straight into your freezer on arrival.
KEEP FROZEN
03
03 / 2 KG CLARITY
One pack size, clearly priced
Each product is sold as a 2 kg unit with its total price and per-kilogram unit price visible at a glance.
2 KG / 1 KG UNIT
04
04 / THAW & COOK
A simple kitchen handoff
Thaw in the refrigerator, then follow each product’s cooking note for the pan, steamer, oven or hotpot.
FRIDGE → KITCHENKeep frozen orders frozen on arrival, thaw in the refrigerator and follow the storage directions printed for each product.
THE CATCH STORY
Three clear currents: choose, pack, cook
This story stays close to the product: what it is, how it arrives and the quickest way to bring it to the table.
SEA → CATCH → TABLE
Fresh Whole Grouper
Start with texture
From delicate ribbonfish to meaty grouper and snowy fish steaks, the range is built around the bite you want and the way you plan to cook.
Raw Oysters
One useful format
Every product arrives as a 2 kg pack with a visible per-kilogram price. The format keeps freezer planning and price comparison simple.
Squid Slices
Let the kitchen stay simple
Serve oysters chilled, steam grouper, sear snow fish steaks or flash-fry squid slices. Each product has a direct route to dinner.
KITCHEN POSTCARDS
Three little notes for the pan
Short, practical cooking cues pinned to the catch itself. Hover or focus a postcard, then open the product when one feels right.
01
COLD PLATE / CITRUS
Oysters, ice, lemon
Keep them properly chilled and let a sharp squeeze of citrus do most of the work.
02
HOT PAN / SKIN FIRST
Let the skin sing
Start skin-side down, give it time to crisp, then turn once and finish gently.
03
HIGH HEAT / 60 SECONDS
Fast beats slow
Stir-fry over strong heat for about a minute with garlic, chilli and spring onion.
SERVE IT BRIGHTLY
Simple ideas for the catch.
Clean seasoning, a hot pan and a little citrus let each seafood variety speak for itself.
Crisp ribbonfish
Dry the lengths, season lightly and pan-fry until the silver skin turns crisp and the white flesh flakes.
Oysters on ice
Serve well chilled with lemon or a little mignonette, or warm them briefly under the grill with garlic butter.
Squid in a fast stir-fry
Cook squid rolls or slices over high heat for one to two minutes with garlic, chilli and spring onion.