$34.00
Wild caught, landed cold
Off the boat before the fog lifts
Fog on the water, ice in the box. We take what the boats bring in and get it to you while it still smells of the sea.
Shop the catch- Wild Caught at sea
- Iced Chilled on deck
- Raw Cut when you order
- Sea Nothing added
The morning board
What came in today
Sea urchin and snails in their shells, flatfish and salmon, prawns still sweet with cold. Pick the shelf you want to cook from.
On the ice
The fish we would take home ourselves
Sweet shrimp come in sashimi grade: translucent, faintly sweet, best with cold rice and a pinch of salt. Salmon is cut thick for the pan.
- Cut to order
- Iced the whole way
- Nothing added
On the counter
See everything on the ice
Fresh in today
From the galley
Keep it simple
Good fish asks for heat, salt and a little fat. That is the whole method.
From water to box
How the catch reaches you
Fog, ice, a short run to the door. We keep the chain cold and the handling light, so the fish tastes like it did on deck.
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01
At sea
Caught and iced
Boats come in with the fish already on ice, sorted by hand before the fog burns off the water.
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02
On land
Cut and packed
Shells stay on and bones stay in where they should. Everything is packed with ice and sealed.
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03
At the door
Open and cook
Straight into the fridge or the pan. The card in the box tells you how long it keeps.
Small questions, answered
About ice, shells, bones and keeping everything cold.
01 Will it still be cold when it arrives?
Yes. Everything travels packed in ice inside a sealed box, so the cold holds the whole way to your door.
02 Should I freeze it if I am not cooking tonight?
Most cuts freeze well. Shellfish and sashimi-grade shrimp are best eaten fresh, and the card in the box says which is which.
03 Shells, bones, skin: what do I actually get?
Whole fish come gutted with the skin on, fillets are pin-boned, and shellfish stay in the shell. Tell us if you want it cut differently.