Air Flown Norway Fjord Trout Boneless Steak
Boneless skin on steak of Leroy’s Fjord Trout.
Portion: 200g +/-
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 +/-
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 +/-
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 +/-