Sashimi
Slice cold, against the grain, with the blade flat. Warm fish smears.
Chilled, clean cut
0 min
The cut that holds its shape
Cod and mackerel are portioned on the boat, frozen within the hour and thawed once. Thick enough to sear without curling, clean enough to eat raw if you trust the chain — and you can.
Browse white fishThis week on ice
In Stock
Arctic Cod Fillets
$52.00
In Stock
Crispy Pan-Fried Fish Fillets
$38.00
In Stock
Fresh Raw Oysters
$46.00
In Stock
Marinated Squid Slices
$30.00
In Stock
Royal Pink King Prawns
$58.00
In Stock
Shredded Squid Strands
$26.00
In Stock
Sliced Mackerel Fillets
$34.00
In Stock
Steamed Whole Fish
$42.00
Can’t decide?
Let the sea pick your dinner
Eight cold-water cuts, one lucky plate. Give it a roll.
No fish were rushed in the making of this decision.
Ninety seconds, no more
Our squid is hand-scored so it curls the moment it hits a hot pan — every groove catches the sauce. Go past two minutes and you will meet the rubber version. We would rather you did not.
Squid & snacks
Pick a method
How do you like it cooked?
Pan-sear
Pat the surface bone dry first — moisture is the enemy of a crust.
Golden edge, pearly centre
2–3 min per side
Steam
Steam over, not in, the water. The prawns turn pink two shades lighter when done.
Just opaque through
6–8 min
Grill
High heat, oiled grates, and do not walk away. Ninety seconds a side.
Charred, still juicy
90 sec per side
Opened the day they leave
Deep-cup oysters, shucked by hand with the liquor still in the shell.
See shellfishWhy the same chefs keep ordering
Thaw, cook, no waste
Packed on ice
A human answers
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