Delivery Cost:
Orders are sent from either the North or
South Island depending on what you purchase. Your 1st freight quote is only an estimate based ex
Nelson . To minimize your freight charges we always try to send your items from within
Island.
Within Island Delivery - $7.00 up to 4kg, $7.00 per 4kg after
Interisland Delivery - $14.00 up to 4kg, $14.00 per 4kg after
Local Delivery - $3.60 up to 23kg
Rural Delivery - $3.40 extra, per polybin
Freight charges will be adjusted to reflect current FAF charges by our freight providers.
Ordering tips: freight is charged in 4kg increments, so ordering close to 4kg maximises your freight tickets (allowing some room for ice). To avoid the packaging charges detailed below order over $100 and this fee will be waived.
Solander sources fresh fish from many different fishing ports. This gives us the advantage of only selecting the freshest fish which has just landed. Additionally if weather has stopped fishing in one part of country we can move our order to another. For this reason your freight may be adjusted up or down depending on which island we finally source the product from. You will be notified of any adjustments by email, when we receive your order.
Packed weights & pricing:
All fish in the sea are not made equal. We always try our hardest to select fish as close to the listed pack weights and to what you have ordered. However, this is not always possible. Loin and fillet sizes always vary depending on the size of fish we have caught. Shellfish and other seafood are also not uniform in weight or size. Our listed prices are often based on the average size. Once we have prepared your order we will adjust your final price up or down depending on what is packed.
Just as all fish in the sea are not made equal, not all operating systems and those operating them are made equal either and if by some mistake on our behalf we have inadvertently put in the wrong price for any of our products, then we are sure you will understand that we reserve the right to correct the price and inform you of such correction prior to delivering the product. If you are happy with the corrected price and then we would be more than happy to continue with delivery; however if you are unhappy with our corrected price then we apologise but we will not be bound to deliver at an incorrect price.
Packaging:
Every order is packed by hand in our insulated white polybins with special slow thawing gel icepacks to ensure your package travels safely and well chilled (examples as below).
To cover some of this cost, orders under $100.00 will incur a packaging fee of $6.00.
All prices include GST.
  
Christmas Holiday period ordering and delivery:
Details will be listed in November.
Delivery Schedule:
Fresh Game Fish, Fresh Salmon, Fresh Smoked:
Orders must be placed by: 2pm Monday, for Thursday delivery and 2pm Friday, for Tuesday delivery.
Products stating Tuesday or Friday delivery - we usually need orders in 2-3days prior to delivery date so we have enough time to source from one of our suppliers. For example, order Tuesday for Friday delivery and vise versa.
All other products:
Orders must be placed by: 10am for next day delivery*.
*There are no weekend or Monday deliveries.
Products stating Tuesday or Friday delivery - we usually need orders in 2-3days prior to delivery date so we have enough time to source from one of our suppliers. For example, order Tuesday for Friday delivery and vise versa.
Deliveries:
When ordering, please give us a delivery address for your order, if it is not to be delivered to your home address.
Usual delivery times are between 7am and 5pm to receive and sign for the order (most are delivered by 1pm). We prefer that someone will be at the delivery address between these times to receive the order. However if no one will be available please contact us to discuss other alternatives. If you wish for some other arrangement to be made please indicate when ordering. In the instance when you will not be at the delivery address we take all care but no responsibility for missing or spoiled items.
Fresh deliveries are packed with enough ice to maintain product temperature up until 5pm on the delivery day. As soon as you receive your fish you should remove it from the carton and place it in the chiller. Fish is meant to be eaten fresh, and we recommend you eat it that day, or within 2 days of receiving it.
We take great care in packing all our frozens with plenty of ice with the intention they remain frozen. However all frozen deliveries should be checked on arrival. We do not guarantee frozen orders will remain frozen during delivery. In the event they arrive thawed in transit they should not be re-frozen and should be used within 3 days. All our frozens have been freshly frozen.
While we always try our hardest to get the products you are after, regretfully with the exposed NZ coastline, fishing vessels are not always able to operate. Some species are also seasonal - please check when ordering, however if there is a problem with your order, we will get in touch with you.
If you are not happy with the quality of your fish on arrival, please phone us immediately on the day of delivery. If you were at home and received it within the delivery period we will provide you with a credit.
Customer care & product handling:
Your fish should arrive in perfect condition - chilled and with no strong or unpleasant odours. There should be no gaping developing in the flesh. For tuna, the flesh colour should be bright red.
Note: If the product arrives warm, notify Solander immediately. Do not consume the fish or even taste it.
Please ensure that someone can be at the delivery address to receive the order on arrival. As soon as you receive your delivery, open the carton immediately and place the vacuum pack loins in the chiller. If the vacuum has been broken or there is excess blood in the pack, remove from the pack, dry off with a paper towel and wrap in plastic wrap before placing in the chiller.
Handling the fish:
Before using the fish, wash lightly with cold water and pat dry with clean paper towels. Any unused fish should be wrapped in plastic wrap and returned to the chiller.
Note: Tuna undergoes oxidation of pigmented protein when exposed to air; so exposed flesh will change from red to a brown colour in a matter of days. At which stage cooking is the preferred method, as it will have lost its presentation for sashimi.
Cutting fish:
You need very sharp knives for cutting fish. Cut along the grain in a motion downward and toward you. To slice most fish, you only need to use a dragging kind of motion (avoid sawing the fish), letting the weight of your knife do most of the work.
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Solander shall in no event be liable for any damages, losses or expenses including without limitation, direct, indirect, special or consequential damages, or economic loss arising from or in connection with the use of this website or reliance on any of the contents of this website or any of the material or information produced as a result of the use of this website.
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