01Delicate Silver Fish
$49.98
FRESH AND FROZEN SEAFOODAOTEAROA NEW ZEALAND
The whole spread, kept cold
Prawns, mussels, whole fish and fillets, chosen for clean flavour and natural texture. Chilled or frozen, packed insulated, and sent out with the storage direction for each item.
WHAT WE SELECT
A short list, chosen one item at a time.
Every item has to earn its place. The range stays short on purpose, so each one can be described properly: the species, the form it comes in, its weight and how it should be stored.
Fillets, whole fish, prawns and shellfish, plus specialty cuts. Some arrive chilled and ready to cook; others arrive frozen and go straight to the freezer. Every listing says which.
THE RANGE, LAID OUTSHOP BY GROUP
Where to start
IN STOCK NOW
The full range
HOW IT ARRIVES
From whole fish to a sealed pack
Cleaned, scaled and left whole
Whole fish such as Delicate Silver Fish and Silver Pomfret arrive cleaned and scaled, head on, so you can stuff them, steam them or fillet them yourself.
Each one is packed chilled or frozen depending on the item, with the storage direction for that fish printed on the pack.
Cut to the portion you ordered
Fillets and specialty cuts are trimmed and portioned before packing. Basa fish fins, mackerel fillets and tilapia fillets each take their own trim, so the piece you unwrap is the piece you chose.
Trimming also means less waste and a more even thickness, which makes cooking times easier to judge.
Cooked, chilled and sealed
Some items are cooked before they are packed. Freshly Steamed Mussels are chilled quickly after cooking and then sealed, so they arrive ready to reheat or serve cold.
Cooked and raw items are kept apart, and every pack carries its own storage and use-by direction.
SERVE IT SIMPLY
Crisp, quick or gentle.
Mackerel in a hot pan, prawns in and out fast, a whole pomfret steamed gently. The rule is the same for all three: keep it simple and stop in time.
Mackerel fillets, skin down
Dry the skin, season lightly and lay the fillets skin-side down in a hot pan. Let the skin crisp and the flesh turn opaque, then turn once and take them out.
Prawns, hot and fast
Prawns need minutes, not more. A hot pan with a little oil, out as soon as they curl and turn pink, then lemon and herbs off the heat.
Whole pomfret, gently steamed
Steam a whole pomfret over simmering water until the flesh lifts away from the bone, then finish with spring onion, ginger and a spoonful of warm oil.
≋SHOP ALL SEAFOOD ↗
READY TO ORDER
From the cold pack to the plate.
Order from the full range and each item is packed chilled or frozen to suit it, with its storage direction included.
Delivery is confirmed at checkout. If you are not sure where to begin, start with the group that matches how you like to cook.