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New landings, seasonal catch and what the boats are bringing in.
Chilled jellyfish cut into wide, translucent ribbons and dressed in a light sesame and chilli oil, finished with spring onion and red chilli.
Cold, crisp and bouncy — a classic appetiser served straight from the fridge.
Bought in small lots at the wharf and cut to order the morning it ships. Nothing is glazed, so the weight on the scale is the fish in your box.
Everything leaves us packed for the cold: chilled items sit at fridge temperature with gel packs inside an insulated liner. Once it reaches you, keep chilled seafood in the coldest part of the fridge and cook within two days — or freeze on arrival and use within three months.