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SEAFOOD FROM AOTEAROAAOTEAROA NEW ZEALAND
From New Zealand waters
A considered selection of New Zealand seafood, shaped by cool coastal waters and chosen for clean flavour, natural texture and dependable quality. Follow the story from growing region and preparation to temperature-controlled delivery.
FRESH OFF THE BOAT
Today's catch
Landed this morning, packed on ice within the hour and ready for your table. A short, changing list of what is best right now.
NEW ZEALAND ORIGIN
Raised and harvested where the water leads.
New Zealand aquaculture is known for Greenshell mussels, Pacific oysters and King salmon. Sheltered northern harbours provide conditions suited to shellfish, while the Marlborough Sounds and South Island waters are closely associated with mussel and salmon production.
Each product page should state the species, growing or harvest region, product form and storage direction that apply to that item. This keeps the provenance story useful and specific rather than relying on a broad country-of-origin claim.
NEW ZEALAND COASTAL AQUACULTURESHOP BY SELECTION
Two ways into the market
THE MARKET EDIT
Selected today
THE COLD JOURNEY
Temperature protected, from dispatch to delivery.
01
Condition and temperature checked
Before packing, the product, seal and label are checked and the required chilled or frozen condition is confirmed. Records should be kept wherever the food control process requires them.
02
Chilled at 5°C or below
Seafood that requires refrigeration is kept at 5°C or below during transport unless its product specification requires a tighter range. Time outside temperature control is kept to a practical minimum.
03
Frozen remains frozen
Frozen seafood is held in a frozen state through storage and delivery. On arrival it should go directly into the freezer; typical household freezer guidance is −18°C or colder.
04
Insulated for the actual route
The insulated liner, cold packs or frozen media are selected around the product type, season, travel distance and expected delivery window, with sealed packs separated from loose meltwater.
Exact limits and shelf life depend on species, processing method and the product label. Product-specific storage and use-by directions always take priority; if a pack arrives damaged or unexpectedly warm, it should be assessed before use.
NEW ZEALAND TO YOUR TABLE
One journey, told image by image.
A region, not just a country
New Zealand seafood begins with distinct coastal environments. Greenshell mussels are strongly associated with sheltered growing areas such as the Marlborough Sounds, Pacific oysters with northern harbours, and King salmon with the cooler South Island.
The useful detail belongs on the product: species, exact growing or harvest region, whether it is farmed or wild-caught, and the form in which it is supplied.
Prepared for the product it is
Once harvested, seafood is graded and prepared according to species and product form. A salmon portion, live shellfish and frozen fillet do not share the same process, so trimming, packing and storage instructions should reflect the actual item.
Sealed packaging protects the seafood from handling and cross-contamination, while clear labelling connects the product to its batch, storage condition and use-by guidance.
Cold, sealed and ready to store
An insulated delivery box protects the order during the final route. Chilled and frozen packs are kept sealed and supported with appropriate cold media selected for the season and travel time.
At home, check that packaging is intact, read the product label, refrigerate chilled seafood promptly and return frozen seafood directly to the freezer. Thaw only according to the product directions.
SERVE IT SIMPLY
A method for each species.
The image, species and advice now belong together: fast dry heat for sardines, a light hand with crab meat and gentle steam for whole pomfret.
Sardines, skin-side first
Dry the sardines well, season lightly and cook them fast over high heat so the skin crisps before the flesh dries out.
Crab meat, folded through warm butter
Warm hand-picked crab meat gently at the last moment and fold rather than stir, so the flakes stay whole and sweet.
Whole pomfret, gently steamed
Steam the whole fish with ginger and spring onion, then finish with a little hot oil and light soy so the flesh stays clean.
≋SHOP THE COLLECTION ↗
AT YOUR TABLE
New Zealand seafood, simply served
From a named growing region to a clearly labelled pack, every detail should make the seafood easier to understand and more confident to prepare.
Choose the product for its species, origin and format, follow its individual storage directions, then keep the final cooking simple enough for the ingredient to remain the focus.