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THE NEW ZEALAND SEAFOOD MARKET
Fresh character. Cold-chain care.
Seafood selected from New Zealand waters, prepared for its product form and handled with clear temperature control.
- New Zealand origin
- Temperature controlled
- Clear storage guidance
SHOP BY CATCH
Pick your catch
No. 5/8
CATCH OF THE DAY
Wednesday, 04 November
Today's pick from the cold room
A different piece of the counter every morning. Come back tomorrow and it will have moved on.
Jumbo Prawns
$79.90$39.95 / 1 kg2.0 kg pack
Tonight's idea
Sear it hard in butter, then finish with lemon and a pinch of flaky salt.
Next catch in
--:--:--
Tomorrow: King Crab Legs
FROM WATER TO DOOR
Care you can follow
Simple, product-specific information for choosing, receiving and storing seafood with confidence.
Named origin
Species, region and product form are clearly identified.
Chilled at 5°C or below
Unless the product label requires a tighter temperature range.
Frozen stays frozen
Frozen seafood remains frozen through storage and delivery.
Packed for the route
Insulation and cold media suit the product, season and journey.
PLACE MATTERS
More specific than ‘New Zealand’
Greenshell mussels, Pacific oysters and King salmon come from distinct coastal environments.
Look for the species, region and supplied form so you know exactly what belongs on your table.
SHELL SCHOOL
Three moves and it is open
Pick what is on the table tonight. Each one takes a few minutes and no special tools.
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1
Thaw in the fridge overnight, then pat the shells dry.
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2
Cut along one side of the shell with kitchen shears so the meat slides free.
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3
They arrive cooked, so warm them through rather than cooking them again.
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1
Peel from the head end, leaving the tail on if you want a handle.
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2
Run a small knife down the back and lift out the dark vein.
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3
Cook about two minutes a side, until the shells turn bright.
-
1
They come cooked and sauced, so warm them gently rather than boiling.
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2
Hold the shell and pull the meat out with a skewer or a pin.
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3
Remove the small dark tip at the end before eating.
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1
Pull the head and tentacles away, keeping the tentacles whole.
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2
Rinse the tube inside and out. Keep the skin on for colour.
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3
Cook fast over high heat, or low and slow. Anything in between turns tough.
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1
Rinse the strips well and drain them thoroughly.
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2
Taste the dressing first. The seasoning is already balanced.
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3
Toss just before serving and keep it cold all the way to the table.
AT THE TABLE
Keep the cooking simple
Three moves cover the range: warm the crab through, sear the prawns and cook the squid hard and fast.
Warm through, do not recook
The legs arrive pre-cooked, so steam or warm them gently and finish with lemon butter.
Hot pan, two minutes a side
Sear in a hot, uncrowded pan until the shells turn bright — sweet and firm, never rubbery.
Fast or slow, never in between
Sear hard over high heat, or simmer low and slow. The middle ground is what turns it tough.
GOOD TO KNOW
Before the seafood reaches your table
How should chilled seafood arrive?
It should arrive cold, sealed and with product-specific storage guidance. Refrigerate it promptly and follow the label.
What should I do with frozen seafood?
Keep it frozen until you are ready to thaw it safely, and always follow the product label.
Why does the exact region matter?
Species and coastal region help explain flavour, texture, seasonality and the product you are choosing.
What if a package arrives damaged or warm?
Do not use it automatically. Check the product condition and contact the store for product-specific advice.