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Air Flown Norway Salmon Whole Prepared
Grown in the icey cold waters all over coast of Norway ranging from the county Rogaland in the south all the way up to Finmark in the north.
Portion: 4 - 5kg +/-
Packing: 1
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Air Flown Norway Salmon Boneless Steak
Boneless skin on steak of Leroy's Atlantic Salmon
Portion: 200g +/-
Packing: 1
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Air Flown Norway Fjord Trout Whole Prepared
Farmed in the beautiful fjords that lie nestled among the majestic mountain peaks of West Norway – in fjord waters more than 400 metres deep that are refreshed with clear, pure, fresh glacial melt water. These glacial waters, when combined with the sea water in the fjords, provide the best possible conditions for trout.
Portion: 4-5kg +/-
Packing: 1
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Air Flown Norway Fjord Trout Boneless Steak
Boneless skin on steak of Leroy's Fjord Trout.
Portion: 200g +/-
Packing: 1
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Bruce Gore Alaska Wild Salmon Steak Pin Bone In
Line caught sustainable Wild Alaska Coho salmon. Frozen at sea , sashimi grade. Feeds on natural sources, no antibiotics and etc.
Portion: 200g +/-
Packing: 1
Bruce Gore Alaska Wild King Salmon Steak Bone In
Line caught sustainable Wild Alaska King salmon. Frozen at sea , sashimi grade. Feeds on natural sources, no antibiotics and etc.
Portion: 230g +/-
Packing: 1
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Alaska Wild Black Cod Steaks Bone In
Black Cod, sablefish is known for it's rich, buttery flavor. High in omega-3's sablefish is not only healthy but also delicious. Our sablefish are harvested throughout Alaska.
Portion: 200g +/-
Packing: 1
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Alaska Wild Cooked King Crab Legs
Our Alaska King Crab is harvested in the pure currents of icy, arctic waters. Highly coveted for its size, richness and firm texture. Full meat unlike those from other origins.
Portion: 1.2 kg +/-
Packing: 1
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Aust. Glacier 51 Toothfish Steaks Pin Bone In
…nothing can rival the story however, of Glacier 51 Toothfish, also known as Patagonian Toothfish. Isolated deep in the sub-Antarctic, a staggering 4,109 km from mainland Australia lies one of the most inhospitable islands in the world – Heard Island. It’s no wonder when Glacier 51 Toothfish, also known as Patagonian Toothfish projects waygu like characteristics with a complex, yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat. Its snow-white flesh and broad scalloping flakes display a clean and sweet flavour. The elegant balance of flavour and texture in Glacier 51 Toothfish provides a culinary versatility rare in fish fillets.With a high fat and Omega 3 content, Glacier 51 is well suited to both dry and moist heat preparations, the flesh providing a perfect canvas for any number of flavour profiles and combinations, making it well suited to a broad range of cuisines.
Portion: 150g +/-
Packing: 1
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Aust. Cleanseas Yellowtail Kingfish (Hiramasa) Pin Bone In
An exceptional, surprising fish. The Spencer Gulf Hiramasa Kingfish is large and imposing. In the water, it’s big. It looks powerful and masterful. But when it’s landed, it’s a much more delicate proposition: its flesh retains layers of subtlety and intrigue. Japanese sushi masters consider Kingfish the best fish in the world for sashimi. It’s firm but distinctively delicate.The taste is unparalleled. Sweet. Fresh. It lasts just the right amount of time on the palate. It can carry other flavours while retaining its own sublime characteristics. It can be mildly cured or marinated in lime juice. It can be slow-cooked, pan fried, or BBQ. The ways are endless….
Portion: 200g +/-
Packing: 1
NZ Sanford Greenshell Half Shell Mussels 800g
Greenshell Mussels are New Zealand’s most iconic seafood, and are rated by the Monterey Bay Seafood Watch Programme as one of the most sustainable seafood products in the world.Our mussels are grown in four main areas in New Zealand: Marlborough, Golden Bay/Tasman Bay, Coromandel and Stewart Island. They grow on longline technology that uses continuous crop ropes, ranging from 3,000 to 4,200 metres in length.The time from spat to harvest varies by growing area and ranges from 26 months in the Coromandel to 48 months in Stewart Island.These delicacies are a great source of iron, protein and omega-3, and the meat is plump and sweet. A very versatile shellfish that can be baked, barbequed, fried, steamed or smoked.
Portion: 800g +/-
Packing: 1
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NZ Sanford Greenshell Mussels Meat
Greenshell Mussels are New Zealand’s most iconic seafood, and are rated by the Monterey Bay Seafood Watch Programme as one of the most sustainable seafood products in the world.Our mussels are grown in four main areas in New Zealand: Marlborough, Golden Bay/Tasman Bay, Coromandel and Stewart Island. They grow on longline technology that uses continuous crop ropes, ranging from 3,000 to 4,200 metres in length.The time from spat to harvest varies by growing area and ranges from 26 months in the Coromandel to 48 months in Stewart Island.These delicacies are a great source of iron, protein and omega-3, and the meat is plump and sweet. A very versatile shellfish that can be baked, barbequed, fried, steamed or smoked.
Portion: 500g +/-
Packing: 1