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New landings, seasonal catch and what the boats are bringing in.
Boneless white fish fillets with clean, translucent flesh and a delicate, flaky texture. Trimmed into even portions so they cook through at the same rate.
Mild and versatile — pan-fry, bake, steam or poach. Shown here on the counter with spring onion, chilli and ginger, ready for the pan.
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.