Iced, never frozen twice
Slurry ice on the deck, vacuum sealed on shore. Nothing is thawed and refrozen to buy time.
Shop the weeknight catchIsland fishmonger · Aotearoa
Sun, salt and straight-off-the-boat fish
Line-caught, iced on deck and packed the same day. Every listing names the region, the method and the best way to cook it.
Landed today
48 hrs
From landing to packing
7 regions
Named on every listing
0 guesswork
Cooking notes in every box
Same-day cold chainRegion namedRecipes includedShipped from NZ
Shop by water
Three ways to the sea
Start with the fish you already love, or the plate you want to cook tonight. Everything else follows.
Island guide
Three plates the islands are known for
What the beach shacks cook when the boats come in, paired with the catch we pack the same day.
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Grilled snapper
Rarotonga
NZ$42Whole snapper over coconut husk with lime and sea salt. -
Coconut prawn curry
Vanuatu
NZ$38Prawns simmered in coconut milk with island chilli. -
Lime ceviche
Fiji
NZ$34Coral trout cured in lime with mango and palm sugar.
Why people stay
Built around the cold chain
Every choice we make is about keeping the first hour of freshness intact.
Cut the morning it ships
Portioned to order, not pulled from a pre-cut tray that has been sitting since Monday.
Shop whole fish
From the deck
Straight off the boat
Every listing names the region, the boat and the day it landed.
48 hrs
Landing to packing
7 regions
Named on every listing
Cold chain, explained
From the boat to your bench in four moves
No mystery ice, no re-frozen stock. Here is exactly what happens between the deck and your door.
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01
Iced on deck
Slurry ice goes on within minutes of landing, so the flesh never sits warm.
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02
Cut to order
Fillets are portioned the morning they ship, never pre-cut and held.
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03
Sealed and chilled
Vacuum sealed with a region card naming the boat and the landing date.
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04
Tracked to the door
Every box carries a cold-chain check and a live tracking link.
Straight from the bench
What people actually say
4.9 average from 318 verified orders.
The snapper arrived colder than my fridge. Cooked it that night and it was perfect.
I finally know which region my shellfish came from. That alone sold me.
The packing notes told me exactly how long to steam them. No guesswork.
Friday dispatch list
Know what lands before it sells out
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