Fresh pink and silver fish with bright eyes laid on ice, seen from above

Quality assurance

Quality you can check

We select and inspect our seafood carefully to meet the highest quality standards. Our strong partnerships with suppliers do the rest. Here's what that looks like in practice.

What we check

Inspection on arrival
Every delivery is checked against the order: species, cut, weight, temperature and condition.
An unbroken cold chain
Fresh seafood stays chilled and frozen seafood stays frozen from the supplier to your door.
Paperwork that travels
Origin, catch and certification records come with the product when you ask.
Honest grading
Sushi-grade means handled for raw service. We say so only when the handling backs it up.

A blue cod resting on a reef underwater in Milford Sound — A blue cod on the reef in Milford Sound.

Temperatures we hold

Storage temperatures for seafood
Product	Held at	Why
Fresh fish and shellfish	0 to 2 degrees	Slows bacteria and keeps texture firm
Live mussels	2 to 5 degrees, dry	Keeps them alive and closed until use
Frozen seafood	Minus 18 degrees or colder	Holds quality for months with no ice damage

Keep the same temperatures at your end. Our guides on storing fresh fish and thawing frozen seafood show how.

A crate full of live New Zealand greenshell mussels — Greenshell mussels in the crate at Picton.

If something isn't right

Call 09 242 3676 the day the order arrives. Tell us the item, the problem and the batch or invoice number, and keep the product chilled. We'll sort it out.

Common questions

Send an enquiry

Tell us what you need and when. We reply with what's available, the price and the delivery date.