Eight carefully sourced favourites: mackerel and tilapia fillets, golden yellow croaker, jumbo prawns, mantis shrimp, sea snails and chilled ready-to-eat dishes. Cleaned, chilled and ready for your kitchen.
Every order is cleaned, chilled and packed to protect what makes seafood worth buying: clean flavour, firm texture and careful sourcing.
Mackerel, tilapia and yellow croaker are picked for firm flesh, clear eyes and a clean sea smell. Prawns and shellfish are sorted by size so every piece cooks evenly.
Cleaned and chilled straight after landing or packing, then held at 0-4°C so natural sweetness and texture stay exactly where they should be.
Sealed food-grade packs, ice packs and insulated liners keep every order ready to steam, pan-fry or serve straight from the pack.
Eight items, from everyday fillets to the ones you have never cooked. Each card tells you what it is and the easiest way to get it right.
6 min · steam
A whole starfish with a vivid orange tone. Inside each arm there is a small amount of sweet, briny meat, so this is something to pick at rather than a fillet.
Steam for 6-8 minutes until the arms soften, then lift the meat out with a small fork and dip it in garlic soy butter.
Ready to eat
Translucent, springy strips in a sesame and chilli dressing. It is more about crunch than flavour, and it is served cold.
No cooking at all. Tip it into a bowl, add extra coriander if you have some, and serve it as a starter.
5 min · warm
Plump sea snails in a glossy spiced glaze. Firm, sweet, and built to be scooped out of the shell.
Warm gently in a pan for 4-5 minutes. Use a pin or skewer to pull the meat out, and keep a bowl nearby for the shells.
4 min · pan
Sweet, firm meat behind a segmented shell: like a prawn with more character and a little more armour.
Steam or flash-fry for 3-4 minutes until the shells go bright. Peel from the tail and serve with chilli, lime and garlic.
6 min · pan
Rich, oily fillets with blue skin and creamy flesh. Strong in the best way, and full of omega-3.
Pat the fillets dry, season them, then sear skin-side down for 4 minutes and flip for 2. Finish with lemon.
8 min · pan
Mild, sweet and boneless. The one everybody at the table agrees on.
Pan-fry 3-4 minutes a side for a golden crust, or poach it gently in a curry or tomato sauce.
4 min · grill
Big, plump prawns with a sweet finish and shells that tell you how fresh they are.
Grill or steam for 3-4 minutes until they turn bright, then peel. Garlic butter and lemon is the whole recipe.
12 min · steam
A whole fish with a warm golden sheen and clean, flaky white flesh that falls away from the bone.
Score the skin, steam for 10-12 minutes with ginger and spring onion, then pour over hot soy oil.
Everything here is packed in 2 kg. Tell us how many people you are feeding and we will do the maths, including a rough cost from today's prices.
How many people are eating?
How hungry is everyone?
That's about 2.0 kg of seafood, roughly $34.90 – $79.90.
The mackerel fillets were firm and clean-tasting and seared beautifully in a hot pan. Everything arrived properly chilled and the pack size suited a family dinner.
I ordered the jumbo prawns for a weekend dinner party. They cooked in minutes and the sweetness came through with just garlic butter. Packing was neat and secure.
The chilled jellyfish salad was a hit as a starter: crisp, well seasoned and ready straight from the pack. Ordering and delivery were straightforward.
