Fresh off the ice

Seafood for slow, sunlit days

Chilled the moment it leaves the water and packed for a kitchen with the windows open.

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Fresh Arctic Sweet Shrimp Tails On
Fresh Arctic Sweet Shrimp Tails On $10.00
  • Iced Cold from the water onward
  • Shellfish Urchin, sea snails and sweet shrimp
  • Fillets Salmon, flounder and whole sardines
  • Sea greens Kelp, cut into sheets and strips
On the ice

Pick your plate

Shellfish for a long table, fillets for the pan, and greens from the shallows.

01

Shellfish
02

Fish
03

Shrimp
Off the ice

The piece we would cook tonight

Deep, sweet and best with something sharp at the end — the kind of thing that wants a hot pan and very little else.

  • Deep, sweet flavour
  • Takes high heat well
  • Lovely with citrus
Take a closer look
On the counter

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How it reaches you

Cold from the water to your door

A short chain, a steady chill, and hands that know what they are doing.

  1. 01
    Chosen

    Picked by hand

    We take what looks right that day and leave the rest in the water.

  2. 02
    Chilled

    Cold without a break

    Iced quickly and held cold through every set of hands.

  3. 03
    Packed

    Ready for your kitchen

    Arrives sealed and cold, with a short note on keeping it that way.

On the counter

What is fresh now

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Before it arrives

Questions, answered

Short answers on keeping, cooking and serving.

01 How should I keep it?

Cold and covered. Cook it soon, or freeze it on the day it arrives.

02 Does it need much preparation?

Very little. Pat it dry, season it lightly and keep the heat high.

03 What goes with it?

Citrus, sea salt, something crisp alongside and a cold drink.