What comes with every order
Cleaned by hand
Kept hard-frozen
Straight answers
Secure checkout
A short list, on purpose
If the catch is thin that week, the counter is short that week. We would rather tell you so than fill the tray with something second best and call it a bargain.
This week on the counter
Deep Sea Caught Frozen Squid
$28.99
Frozen Large Octopus Whole Tentacles
$31.99
Frozen Squid Tentacles Premium Pack
$26.99
Frozen Whole Mud Crab Premium
$44.99
Frozen Whole Russian Hairy Crab
$56.99
Frozen Whole Small Yellow Croaker
$24.49
Frozen Whole Snow Board Crab
$62.49
Sashimi Grade Frozen Arctic Surf Clam
$41.99
The quiet catch
Cold water keeps its own counsel
We buy in small lots from boats we can name, and we buy what the water gives us that week rather than what a catalogue asks for.
Everything is cleaned by hand, packed cold, and sent out the way we would want it to arrive at our own table.
The list changes with the season, never with a calendar of promotions.
01Sourcing
Short trips, small hauls. We would rather have less of something good than a shelf full of average.
02Cleaning
Shells scrubbed, membranes trimmed, tentacles left whole so nothing dries out before it reaches you.
03Packing
Frozen hard and sealed flat, so it stacks neatly in a home freezer and thaws evenly when you need it.
04Keeping
Nothing is held longer than it should be. If a catch runs out, we say so and wait for the next one.
The sea does not do loud. Neither do we.
Three quiet ways to cook it
Nothing here needs a machine or a timer. Warm it through, let it sit, eat it while it is still hot.
Crab with ginger and spring onion
A hot pan, a little oil, ginger and the white parts of the onion first. Add the crab just long enough to warm it through, then the green tops and a splash of rice wine.
Octopus, olive oil and lemon
Thaw it overnight in the fridge, then give it a gentle simmer until a knife goes in easily. Cool it, cut it thick, and dress it with oil, lemon and something green.
Croaker steamed with spring onion
Steam the whole fish until the flesh just lifts from the bone, pour over hot oil with ginger and scallion, then finish with a little light soy.