Cold water, held still.
Scampi, oysters, crab and cuttlefish from southern waters, frozen at landing and packed cold in northern New South Wales.
Frozen at landing
Packed in northern NSW
Graded by hand
Cold-chain delivery
Four shelves in the cold room
Shellfish for a table, crab and crustaceans for a weekend, cephalopods for the pan, and a dried and fin-fish shelf for the pantry.
Why the cold room matters
A scampi loses sweetness by the hour. Everything we sell is frozen within hours of landing, then held at temperature until the morning it is packed. There is no clever processing here, only a short window and a hard freeze.
The standard
Freshness is a temperature, not a date
A date on a box tells you when something was packed. A temperature tells you what it will taste like. We work to the second number, from the landing table to the gel packs in your parcel.
Crab, scampi and the rest of the crustaceans
See the shelf →
What we check before a box leaves
Landing and grade
Size, shell condition and glaze are checked box by box. Anything soft, dull or chipped stays out of the cold room.
Core temperature
Product is probed at packing and again at dispatch. A box that has drifted out of range does not ship.
Packed the morning it moves
Orders wait in the freezer, not in a carton on a dock. Insulation is sized to the distance, not to the calendar.