No. 01 · On toast
COLD, WITH BREAD
Cold seafood, butter, and bread on the side. Keep it simple — that is the recipe.
Packed To Keep
Sealed In Tin
Cured The Old Way
Keeps For A Long While
Packed In Small Batches
FROM THE WATER, NOT A WAREHOUSE
WHAT THE BOATS BRING IN, WE KEEP FRESH
Everything starts at the harbour: crates up the slip, sorted on the bench, iced before the day warms up. The fish we fillet and the shellfish we pack are chosen the same way we choose our own dinner — by looking at it.
We are not trying to sell you the whole sea. A short list, packed while it is still good, is the whole idea.
HARBOUR · BENCH · COLD ROOM · FRESH SHELF
From The Cold Room
In Stock
Cooked Crawfish Platter Garlic Butter
$24.90
In Stock
Fresh Sliced Snakehead Fish Fillets
$16.90
In Stock
Fresh Sea Urchin Roe Uni
$39.90
In Stock
Premium Kelp Seaweed Sheets Pack
$9.90
THE SHOP BEHIND THE SHELF
A SEAFOOD SHOP THAT STILL KEEPS SHOP HOURS
We started with one cold store and a display of fresh catch. The work has not changed much since: the seafood is inspected by hand, cleaned, and packed the same day it comes in, in small batches we can keep an eye on.
What we sell is meant to wait in your fridge — ready for a simple dinner, a quick lunch, or a plate of something shared.
NO OVERSIZED WAREHOUSES · NO UNNECESSARY ADDITIVES
Three Ways To Open A Jar
Plain cooking · Nothing fussy
No. 02 · In the pan
Warm Through, Nothing More
A little oil, low heat, the fish turned once. Take it off before it starts to flake apart and spoon the oil over the top.
No. 03 · On the table
A Plate To Share
Arrange it on a plate, add lemon or herbs. No fancy steps, just good seafood.
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Ordered on a rainy evening and ended up eating it straight from the bag while it was still cold. The crawfish had a nice salty-spicy kick, and the snakehead fillets held their texture really well.
Marta
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Nothing fancy, just honest seafood. The cooked crawfish is easy to heat up, the sliced snakehead is firm and clean-tasting, and the jellyfish salad stays crisp even after a day in the fridge.
Deniz
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Now there is something I can actually trust in the fridge. No strong fishy smell, no watery packaging — just clean seafood that tastes like it came straight off the boat.
Iris
How we pack, how long things keep, and what to do once the jar is open. If your question is not here, write to us — a person answers.
Still Wondering?
The Packing
By hand, in small batches. Nothing is stretched with fillers and nothing is added to make it look bigger than it is.
No. Different fish ask for different handling — some are cured, some are simply chilled and packed. Each product page says what was done to that particular catch.
Orders are packed as they come in, from what is on the bench that week. If something is not ready, we would rather hold it than send it out early.
Keeping & Opening
Move it to the fridge, keep it under its oil, and eat it within a few days. A clean fork each time does more for keeping quality than anything else.
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