Eight species, each one taken from a single cold-water source and sent out graded, weighed and frozen at the right temperature. Follow the story from growing region to the pack on your doorstep.
COLD CHAIN
Sea water sits around 4 °C, our freezers hold at −18 °C, and everything between is measured and sealed.
Temperature values shown are the working range for our packs. Always follow the storage directions printed on the product label.
WHERE THEY SWIM
Depth decides almost everything about a species: how firm the muscle sets, how much fat it carries and how it wants to be cooked. These three sit at very different levels.
ON THE SHELF
One live, one whole-cut, one cold-smoked. Each is graded, weighed and packed at the source before it travels.
Kept cold and shipped live, so it arrives ready for the pot.
Cut thick and bone-free, so the flakes hold together in the pan.
Sliced thin and packed flat, ready to lay straight onto bread.
HOW TO COOK IT
Three species, three completely different approaches. Spin the pointer and the method for that one opens underneath.
Or pick a species directly from the wheel.
Steam
Salt the water hard, lower it in head-first and keep the pot at a rolling boil. The shell turns bright red a minute before it is done.
No heat
Take it out of the fridge ten minutes ahead and leave it alone. Nothing else needs to happen to it.
Braise
Cut into short lengths, sear the skin side first, then braise in stock with ginger until the flesh pulls away from the bone.
THE WATER COLUMN
Follow the water down and the species change with it. Nothing on this list comes from the same band twice.
SERVE IT SIMPLY
Keep the heat short and the seasoning plain. Every pack below carries its own cooking note on the product page.
A hard rolling boil, salted like the sea. Eight minutes for a one-pound lobster, then straight into warm butter.
Thaw it overnight in the fridge, split the legs lengthways and grill the cut side for three minutes with butter and lemon.
Already cured and smoked. Take it out of the fridge ten minutes ahead and lay it over dark rye with a little dill.
FROM THE KITCHENS
Three notes from recent orders, each one shown next to the pack it came from.
Arrived hard frozen with the legs still perfectly intact. Split and grilled the same week.
Frozen Whole King Crab
The fillets were thicker than I expected and not one of them was torn. Grilled them skin-side down.
Frozen Norwegian Mackerel Fillets
Sliced evenly all the way down the pack, and it did not fall apart on the plate.
Smoked Salmon Slices
