Frozen (-35°C)

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

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.

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.

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. 

Octopus, is often over looked as being too complicated to prepare and cook. However this is not the case and it makes a delicious Portuguese Salad which is quite simple to prepare. See the recipe link for Portuguese Octopus Salad and make Octopus part of your regular seafood dining experience like the Portuguese.

Sizes vary from 1kg to 4kg.

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