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 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...

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 ...

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.

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

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.

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...

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.

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.

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

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

Handmade by the smokehouse mapua from the finest selection of hot smoked king salmon. 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.

2016 season 250gm bag.

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.

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.

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.

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.

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

Extra large australian prawns mild delicate sweet flavour.

Fresh sliced salmon gravadlax.

From the solander gourmet smokehouse our hot smoked southern bluefin tuna has been created using fish caught by our own fishing vessels in new zealand water it has been brined in soy brown sugar before being hot smoked using manuka beech chips then flavoured with lemon olive oil and horopito leaf na...

Approximately 300-400gm each.

Generally our crayfish are an a or b grade which equates a of approx 500gms for a and approx 700gm for b you can buy larger grades c d e f of our fresh/live crayfish on request these are subject market prices at the time. Call 0800 555 548 enquire.

Crayfish otherwise known as rock lobsters. Approximately 200-400gm each. Out of season.

Koura is nz's fresh water crayfish sourced from the crystal clear waters of the wairau valley they are sweet and delicious like a large prawn or small crayfish cook as per crayfish chill in ice slurry and then boiling water for 3 minutes. Approximately 50gm each. Minimum order 2kg. Out of.

New zealand greenshell mussels smoked in natural woodsmoke and packed ready serve.

New zealand greenshell mussels smoked in natural woodsmoke garlic flavoured and packed ready serve.

New zealand greenshell mussels smoked in natural woodsmoke bbq flavoured and packed ready serve.

1 side of salmon this may vary from 500g 1kg depending on what fish it is cut from is per kg. 1 fillet of fresh salmon skin on de scaled pin bone out mt cook alpine salmon has been specifically selected meet the sashimi grade fillets are ready be cut into sashimi alternatively fillets can be portion...

New zealand greenshell mussels smoked in natural woodsmoke chilli flavoured and packed ready serve.

Treat someone with our gourmet seafood gift vouchers

The flesh of squid is firm white tender and shiny.

The flesh of squid is firm white tender and shiny.

Octopus is often over looked as being too complicated prepare and cook however this is not the case and it makes a delicious portuguese salad which is quite simple prepare see the recipe link for portuguese octopus salad and make octopus part of your seafood dining experience like the portuguese. Is per kg sizes vary from 2kg 5kg.

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.

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

Blue warehou have a deep plump body and a long pointed pectoral fin it is similar in shape the trevally and has a forehead that becomes more abruptly rounded as the fish increases in size.

Trumpeter fillets have a firm flesh and are suitable for most cooking methods.

Our frozen crayfish bodies vary in is per kg.

"f" grade tails are approximately 470-540gm each.

Gurnard is succulent, with medium-textured flesh and low oil content, which makes it suitable for most cooking methods.

25-35 Clams per kg. Sustainably harvested wild Marlborough Sounds surf Clams

Groper have firm, lean, white flesh with few bones. It is ideal for steaks, as it remains moist with heavy flakes when cooked. It also smokes well, and in season (June to August) has excellent roe.

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.

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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.

"c" grade tails are approximately 230gm each.

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

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

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

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.

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

25-35 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.

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

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

Pre cut steaks ready cook skinless boneless.

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

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.

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.

Bluenose have firm textured flesh which is moist and succulent the pink/white flesh whitens on cooking.

The flesh is pale with a medium firm texture.

The flesh is pale with a medium firm texture.

Brill are large oval-shaped flatfish belonging the flounder family they are found in shallower waters around the coast of new zealand.

Groper have firm lean white flesh with few bones it is ideal for steaks as it remains moist with heavy flakes when cooked it also smokes well and in season june august has excellent roe.

White warehou is suited most cooking methods and is also delicious when smoked.

Blue cod is exclusive new zealand they are mainly found in the colder waters of the south island medium textured white fish with a mild flavour pan fry's extremely well on the skin also deep fried with crumbs or batter.

Blue cod is exclusive new zealand they are mainly found in the colder southern waters preferring the shallows around the rocky coasts adults have been found in depths of up 150 metres.

This is a frozen product.

43g tube

Karengo can be eaten as a nutritious snack straight out of the bag and is a delicious addition omelettes pizza soups and more light roasting brings out a subtle nutty flavour.

Pacific harvest karengo tamarillo chutney is a great accompaniment a wide variation of meats and dishes great as a sauce or perfect with cheese and crackers

100 sets in every pack.

Pankois a variety of flaky bread crumb used in japanese cuisineas a crunchy coating for friedfoods.it has a crisper airier texture than most types of breadcrumbsand resists absorbing oil or grease when fried resulting in a lighter coating. 500g bag.

This book explains all you need know about choosing preparing and cooking seafood.