Gourmet Seafood ♡

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Scampi are truly one of our most delicious delicacies with succulent white flesh and a very sweet juicy taste once tried them youll find it hard go back crayfish. Our No.3 frozen scampi are approximately 52gm each there are approx 15 19 pieces per kg.

Scampi are truly one of our most delicious delicacies with succulent white flesh and a very sweet juicy taste once tried them youll find it hard go back crayfish. Our No.1 frozen scampi are approximately 90-125gm each there are approx 8 pieces per kg.

"b" grade tails are approximately 180-220gm each.

"c" grade tails are approximately 230gm each.

"a" grade tails are approximately 150-170gm each. Approx 6 grade a tails per 1kg.

"d" grade tails are approximately 280-320gm each.

Bluenose have firm textured flesh which is moist and succulent the pink/white flesh whitens on cooking bluenose are regarded as premium fillets which suit most cooking methods.

25-35 clams per kg sustainably harvested wild marlborough sounds surf clams.

18 25 clams per kg sustainably harvested wild marlborough sounds surf clams.

The pacific oyster has an off-white shell with bands of yellow brown or purple the flesh is light-coloured and has a black mantle margin. Large size. Is per 2 dozen oysters.

Pre cut tuna steaks ready cook skinless boneless albacore tuna steaks are approximately 180g each.

Loin has been trimmed into a sashimi block skinless and boneless.

Whole loin skin on belly on allows you decide how prepare i.e as sashimi or steaks.

Pre cut steaks ready cook skinless boneless.

Blue warehou has a medium textured flesh with a medium oil content great fried or in stronger flavoured dishes such as thai or indian curries.

King fish has a firm succulent flesh with a low oil content flesh is dark but lightens when cooked ideal as steaks or a whole fillet it can also be used for sashimi and marinated fish dishes such as ceviche etc.

Monkfish has pearly white flesh and is succulent and firm it has a low oil content and flesh that is not readily flaked when cooked.

Blue moki fillets are firm hold theirshape and are a greyish-white when cooked they are suitable for most cooking methods flakes slightly when cooked great for curries poaching smoking steaming and frying.

Butterfish has medium textured succulent flesh with high iodine content and is suited most cooking methods.

Delicate succulent apricot-coloured flesh that whitens on cooking it has a fairly low oil content.

The flesh is pale with a medium firm texture and fairly low oil content tarakihi is suitable for all methods of cooking.

It's white flesh has a medium flavour and is semi-firm with a low oil content excellent for most cooking methods including whole snapper has exceptional roes and is very suitable for smoking.

It's white flesh has a medium flavour and is semi-firm with a low oil content excellent for most cooking methods including whole snapper has exceptional roes and is very suitable for smoking.