01 · NORTH MOLE
Fresh Whole Mackerel
Landed this morning, cleaned and packed on ice the same hour.
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.
COLD CHAIN, END TO END
Kept cold from the moment it leaves the water.
Every order travels the same route, and every step on it is logged.
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DAY 0
Landed at the wharf
Sorted by hand the morning it comes ashore.
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0 to 2°C
Chilled straight away
Ice and clean water bring the core temperature down fast.
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−18°C
Held in the cold store
Packed and held at temperature until the order is picked.
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DAY 1
On the road, still cold
Insulated boxes and chilled transport to the door.
−18°C · END TO END
TODAY'S CATCH BOARD
Follow the light to what came in today.
Six marks on the dial, one for each landing point. Turn the needle and the board answers with the catch kept there.
02 · EAST ARM
Fresh Whole Sardines
Small, silver and firm, the way a cold current makes them.
03 · OUTER REEF
Sushi Grade Fish Fillets
Cut clean and trimmed by hand so the grain stays intact.
04 · DEEP CHANNEL
Cold-Water Sweet Shrimp
Sweet, cold-water shellfish with a clean snap.
05 · GREEN BAY
Green-Lipped Mussels
Grown in cold, moving water and harvested to order.
06 · SAND BAR
Fresh Clam Meat
Hand-dug at low tide and shucked before the day is out.
ON THE BENCH TONIGHT
Three crates, opened for you.
Landed, iced and stencilled with the boat that brought it in.
ZQ 2214
ZQ 1088
ZQ 3062
HUNG UNDER THE LAMP
What the lamp is shining on.
Three lines the skipper keeps close to the light, priced as they come off the rope.
THE HARBOUR AFTER DARK
Three grounds, lit and marked.
Each zone holds a different kind of catch. Pick the water you want to eat from.
ZONE 01
White fish grounds
Night lines set over the shelf, hauled before first light.
Fresh Whole Mackerel
$26.90
ENTER THE GROUNDS —→ZONE 02
Shellfish beds
Pots and ropes worked in cold, moving water close to shore.
Cold-Water Sweet Shrimp
$32.90
ENTER THE GROUNDS —→ZONE 03
Soft water delicacies
Diver-picked and handled by hand, landed in small numbers.
Sea Hare
$36.90
ENTER THE GROUNDS —→SERVE IT SIMPLY
A method for each species.
Cold cuts for the fillets, ice and citrus for the shrimp, gentle steam for the mussels. Three ways in, none of them complicated.
Sushi grade fillets, sliced cold
Keep the fillet cold until the last moment, cut across the grain in one clean stroke and let the plate come up to room temperature before it goes out.
Sweet shrimp, straight from the ice
Thaw slowly in the fridge, then serve with nothing more than lemon, salt and a little oil so the natural sweetness stays on top.
Greenshell mussels, gently steamed
Steam gently with garlic and white wine, follow the product directions for timing, then finish with fresh herbs and a spoonful of the cooking liquor.
WORD FROM THE WHARF
Kept under the lamp, told straight.
Notes from people who cook what we land.
Arrived colder than anything from the supermarket and the flesh was still firm to the touch. It went straight into the pan and held its shape.Sushi Grade Fish Fillets —→
You can taste that it was never frozen twice. Packed neatly, no smell, and the ice was still doing its job when the box opened.Green-Lipped Mussels —→
Ordered on a whim for a dinner party and it carried the whole table. Sweet, clean and gone before anything else on the board.Cold-Water Sweet Shrimp —→