Shop for all in Seafood - fresh

Each portion is approximately 400-600gm listed is for 500gms and will be adjusted based on final weight packed. Solander king fish has been specifically selected meet the high standard for sashimi grade fillets have been trimmed tail ends removed and portioned ready be cut into sashimi each portion ...

Each portion is approximately 400-600gm listed is for 500gms and will be adjusted based on final weight packed. Solander bluefin has been specifically selected meet the sashimi grade loins have been cut down into saku blocks which are ready be cut into sashimi each portion has been blast frozen -60C...

Solander bluefin has been specifically selected meet the sashimi grade southern bluefin tuna makes beautiful sashimi and is rich in fat and melts in your mouth the flesh of a bluefin has a wonderful red/pink colour. This is a frozen product.

Each portion is approximately 400-600gm listed is for 500gms and will be adjusted based on final weight packed. Mt cook alpine salmon are eco-sustainably farmed and raised in near perfect growing conditions high in the alps of the south island of new zealand with plenty of space clean fast flowing w...

Both bigeye yellowfin tunas are favourites with many chefs with its fantastic flavour texture and lots of flesh with no bone it is considered a premium flesh for sashimi these tunas form the centrepiece for any dish it also cooks brilliantly and is easy prepare.

These whole frozen sardines are very versatile simply thaw scale and gut coat with olive oil salt pepper then grill whole and finish with lemon oil

Soft shell crabs have bright white flesh that is crisp and moist most commonly found in shallow water on sandy beaches soft shell crabs are caught with baited traps or pots. Approximately 100gm each and frozen.

It's delicate white flesh has a sweet and subtle flavour with a low oil content upper fillets are slightly darker but whiten on cooking.

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.

Is $33.75 per kg fish are approx 1.8 2.5kg each but may get up 3.5kg each.

From the solander gourmet smokehouse our hot smoked swordfish has been created using line caught swordfish off the west coast of by our own fishing vessels then brined with soy brown sugar then hot smoked using manuka beech chips then flavoured with cajun spices and lemon olive oil great as a gourmet nibble or added a baguette with fresh green for a gourmet sandwich pack 200g.

Handmade by the smokehouse mapua from the finest selection of hot smoked king salmon. Pack 190g pottle.

Handmade by the smokehouse mapua from hot smoked greenlipped mussels. Pack 190g pottle.

Handmade by the smokehouse mapua from a selection of hot smoked new zealand fish. Pack 190g pottle.

4 succulent fijian line caught albacore tuna steaks perfect for the gourmet. Pack 4 x steaks approx 170-190g each.

New zealand greenshell mussels are one of the world's most successfully farmed mussels which are found only in new zealand harvested all year-round after growing for between 14 and 18 months farmed mussels are fatter and more tender than wild mussels.

New zealand greenshell mussels are one of the world's most successfully farmed mussels which are found only in new zealand harvested all year-round after growing for between 14 and 18 months farmed mussels are fatter and more tender than wild mussels.

2016 season 250gm bag.

Prawns can be peeled easily whether cooked or green remove legs from underside of body this will enable you peel the shell upwards towards the back and it will slip off quite easily in 2 or 3 pieces.

The flesh is pale with a medium firm texture.

It's delicate white flesh has a sweet and subtle flavour with a low oil content upper fillets are slightly darker but whiten on cooking.

Make life easy these prawns are already peeled and deveined making a welcome addition any dinner party menu where saving time is of the essence. 26-30 cutlets per lb.

Extra large australian prawns mild delicate sweet flavour.

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