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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.
NEW ZEALAND ORIGIN
Raised and harvested where the water leads.
The range runs from whole squid and tender jellyfish through jumbo tiger prawns and snow crab to sashimi-style platters, pan-seared fillets, royal prawns and the golden sea star. Each item is listed by species, product form and storage condition rather than under a single country-of-origin claim.
Every product page states the growing or harvest region, whether the item is farmed or wild caught, and how it should be kept. That keeps the provenance useful and specific for the item you are actually buying.
NEW ZEALAND COASTAL WATERSFROM THE WATER
Shop by catch
THE MARKET EDIT
Selected today
THE COLD JOURNEY
Temperature protected, from dispatch to delivery.
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Condition and temperature checked
Before packing, the seal and packaging are checked, the label and batch are confirmed legible, and the temperature is logged. Records are kept wherever the food control process requires them.
02
Chilled at 5 degrees or below
Seafood that requires refrigeration is held between 0 and 5 degrees Celsius during transport unless its product specification calls for a tighter range. Time outside temperature control is kept to a practical minimum.
03
Frozen remains frozen
Frozen seafood stays in a frozen state at minus 18 degrees Celsius or colder through storage and delivery. On arrival it goes directly to the freezer, and product that has thawed is never refrozen.
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Insulated for the actual route
The rigid carton, insulated liner and cold packs are selected around the product type, season, travel distance and delivery window, with sealed packs kept clear of 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.
SERVE IT SIMPLY
A method for each product.
The image, product and advice now belong together: direct heat for the fillets, clean cold slicing for the platters and a light dressing for the jellyfish salad.
Pan-seared fish fillets
Pat the fillets dry, season lightly and lay them into a hot pan. Let most of the cooking happen on the first side before a short finish, so the outside colours while the centre stays moist.
Sashimi-style platters
Keep the platter thoroughly chilled and slice against the grain. Serve simply, with citrus, a restrained dressing or fresh herbs, so the clean character of the fish stays clear.
Tender jellyfish salad
Rinse the jellyfish well, then chill it before dressing. Toss with sesame, a little acidity and something crisp, and keep the seasoning light so the texture remains the point.
≋BROWSE THE FULL RANGE ↗
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.