Two collections, one cold chain
A shellfish counter, minus the counter
The shellfish we cook most often
Each of these earns its place because it survives freezing cleanly: scampi keeps its sweetness, oysters hold their liquor, cuttlefish stays tender instead of rubbery.
New Zealand Scampi (Langoustine)
Fresh Live Oysters
Whole Bread Crab (Edible Crab)
Vacuum-Packed Fresh Clams
Why preparation happens before the freeze
Cleaned first, frozen second
Cleaning shellfish after it has been frozen damages the flesh and wastes the best of the liquor. We purge, scrub and portion in Maroubra before anything goes into the blast freezer, so the only work left at home is the cooking.
The questions we get most
How should I defrost shellfish?
Overnight in the refrigerator. Clams and oysters are best cooked from a part-thawed state so they do not lose their liquor.
How long is delivery?
Processing takes 1–3 business days, then allow up to 15 business days in transit. Tracking goes out when the parcel leaves Maroubra.
Something arrived damaged.
Send a photo within 48 hours of delivery and we will replace or refund the affected item.
My parcel never arrived.
Write to us within 7 days of the expected date. We trace it with the carrier before refunding or resending.
Shellfish that behaves in a home pan
Restaurant supply is graded for consistency, not for looks. That is the standard we buy to: cuttlefish that sears without curling, oysters that hold their shape under a grill.