Frozen once, at its best
A fast freeze locks the texture in place. Nothing here is thawed and frozen again to buy shelf time.
Flash frozen · Seafood counter
Ice first. Everything else follows.
Frozen close to the source and packed under a hard frost, so the texture is still there when you thaw it. Each listing says what the catch is, how it was frozen and how best to cook it.
Frozen fresh
Blast frozen
Within minutes of landing
One frost
Never thawed and refrozen
No guesswork
Cooking notes in every box
Blast frozen at the sourceHard frost packingCooking notes in every boxFrozen on the day it is landed
From the ice
On the ice right now
Shellfish & Crustaceans
Fresh Peeled Arctic Sweet Shrimp
$24.00
Shellfish & Crustaceans
Fresh Whole Wild Mantis Shrimp
$42.00
Fresh Fish
Fresh Wild Whole Silver Sardines
$16.50
Sea Vegetables
Fresh-Frozen Green Kelp Salad Strips
$12.50
Shellfish & Crustaceans
Fresh-Frozen Live Whelk Sea Snails
$34.00
Shellfish & Crustaceans
Fresh-Frozen Purple Sea Urchin
$89.00Swipe to see more
Shop by kind
Three ways in
Start with the fish you already cook, or the shellfish you have been meaning to try. Everything is frozen the same way and packed the same way.
Fresh catchSuggested 900 × 1200 px, tall
01
Most ordered
Fish fillets
Flounder and salmon, filleted and frozen flat so they stack neatly in the freezer.
Browse Fresh catchSuggested 900 × 1200 px, tall 02 For sharingShellfish & Crustaceans
Sea urchin roe, whelks, mantis shrimp and sweet shrimp, frozen at their best.
Browse Fresh catchSuggested 900 × 1200 px, tall 03 From the cold waterSea vegetables
Green kelp strips, rinsed and ready for a cold salad or a quick stir-fry.
BrowseWhy people stay
Built around the freeze
Every choice we make is about holding the first hour of freshness in place.
Packed under a hard frost
Portioned and sealed before the surface can soften, so the flesh stays firm on the way.
From the cold water
Straight off the ice
Blast frozen
Locked at the source
One frost
Never refrozen
How the freeze works
How the freeze works, from the water to your kitchen.
No mystery ice, no re-frozen stock. Here is exactly what happens between the water and your kitchen.
-
01
Frozen at the source
The catch goes onto ice within minutes, before the flesh has time to warm and soften.
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02
Portioned first
Fillets and shellfish are cut to size before freezing, so you thaw only what you are cooking.
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03
Sealed under frost
Vacuum sealed and packed with a card that says what it is and how to cook it.
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04
Cold all the way
Insulated packing and a tracked courier keep the box hard frozen to your door.
From the bench
What people actually say
Loved by the people who cook with us.
The salmon was still hard as a stone when it arrived. Thawed it overnight and it cooked beautifully.
The whelks came cleaned, and the card told me exactly how long to simmer them.
Ordered the sea urchin roe for dinner at home. It arrived cold and clean and tasted like the sea.
Dispatch list
Know what is frozen before it sells out.
One email when a new catch is frozen: what came in, and a recipe worth cooking.
No spam. Leave any time.