Frozen (-35°C)

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.

A delicious topping to any canape. This is a frozen product.

Anchovy are caught throughout the year around the North Island and north of the South Island, usually by net. Anchovies are popular in salads, as toppings, or made into sauces and pastes. 

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"A" Grade tails are approximately 150-170gm each.

The flesh of Squid or 'calamari' is firm, white, tender and shiny.

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.

Price is per kg. Sizes vary from 2kg to 5kg.

The Kina is sought after for it's delicate, smooth, buttery roe. The male roe is silkier, whereas the female roe is slightly more grainy.

The abalone or paua trim is frozen and once defrosted is ready to use for making your own paua patties or other dishes.

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.