01Fresh Sardines
$34.90
NEW ZEALAND SEAFOODAOTEAROA NEW ZEALAND
Cold water. Clean flavour.
Eight selections packed cold and sent from New Zealand: whole sardines, golden yellow croaker, seared salmon fillets, spicy crawfish tails, scallop meat, shrimp skewers, whole anchovies and fresh seaweed. Every line arrives in a 2 kg pack, cleaned and ready to cook.
HOW WE CHOOSE
A short list, chosen properly.
ELLIS BOOTH keeps a deliberately short list: eight seafood lines and nothing decorative. Whole fish for the steamer and the grill, shellfish for sharing plates, seaweed for stocks, salads and sushi. If a line would not be worth cooking at our own table, it does not go on the list.
Every selection has to earn its place — a clear species, a format that makes sense in a home kitchen, and a pack size that suits a real meal. That is why each line arrives graded, cleaned and sealed at 2 kg, packed cold and ready to cook.
EIGHT LINES · 2 KG PACKS · PACKED COLDFROM THE WATER
Choose your catch
THE MARKET EDIT
All eight selections
01
02Fresh Scallop Meat
$189.90
03Fresh Seaweed
$44.90
04Golden Yellow Croaker
$54.90
05Seared Salmon Fillets
$119.90
06Shrimp Skewers
$74.90
07Spicy Crawfish Tails
$59.90
08Whole Anchovies
$39.90
THE COLD CHAIN
Cold from the water to your fridge.
Four steps keep all eight selections in condition: graded and portioned, held at temperature, packed for the actual route, then handed over still cold.
-
2 kg packs
Graded, portioned, packed
Sardines, yellow croaker and anchovies are cleaned and graded whole. Salmon is cut into four even portions, scallop meat is trimmed, and shrimp arrive cooked on skewers. Every line leaves in a sealed 2 kg pack.
-
0–4 °C
Held at temperature
Chilled selections stay between 0 °C and 4 °C from packing to the doorstep. Anything supplied frozen stays at −18 °C or colder, with as little time out of temperature control as the route allows.
-
Insulated
Packed for the actual route
The insulated liner and ice are sized to pack weight, season, distance and delivery window, so a 2 kg box still arrives cold whether it crosses town or the island.
-
Unbox → chill
Cold on arrival
Check the seal, then move chilled packs straight into the fridge and frozen packs into the freezer. Cook chilled fish within one to two days and thaw frozen packs in the fridge, not on the bench.
- Insulated liner on every order
- Ice sized to the delivery window
- Sealed 2 kg packs, never loose
Storage directions are printed on every pack. If a pack arrives damaged or unexpectedly warm, check it before cooking.
TONIGHT'S TABLE
Pick the evening, we'll pick the seafood.
Four moods, four short lists drawn from the eight selections on this page. Everything arrives cleaned, packed cold and ready to cook.
Shellfish
Spicy Crawfish Tails
$59.90
Shellfish
Shrimp Skewers
$74.90
Shellfish
Fresh Scallop Meat
$189.90
Every pack is 2 kg unless the product page says otherwise. Chilled at 5°C or below.
FROM THE COAST TO YOUR TABLE
One journey, told image by image.
Sourced for clean, cool flavour
Small, silvery fish such as sardines and anchovies carry a mild, gently salty character, while yellow croaker brings a sweeter, plumper bite. Salmon fillets are selected for even thickness and rich colour; scallop meat and shrimp arrive sweet, firm and ready to cook.
Each listing names the species and the format it is supplied in, so the choice is made on taste and cooking method rather than guesswork.
Prepared for the product it is
Whole fish are cleaned and graded; salmon is cut into four even portions with no trimming needed; scallop meat is cleaned and trimmed; shrimp are cooked and threaded on skewers. Seaweed is packed as sheets, rolls and pre-cut pieces for soups, salads and sushi.
Sealed 2 kg packs protect texture and flavour, and clear labelling ties each pack to its storage condition and use-by guidance.
Cold, sealed and ready to store
Your order arrives in an insulated box with the cold media matched to the season and the route. Chilled packs stay sealed in transit; frozen packs arrive frozen.
At home, check the packaging, read the label, refrigerate chilled seafood promptly and return frozen packs to the freezer. Thaw only as the product directions describe.
SERVE IT SIMPLY
A method for each selection.
Short cooking suits this range: high heat for salmon and scallop meat, gentle steam for whole fish, and a quick warm-through for crawfish tails and shrimp skewers.
Salmon fillets, skin-side down
Pat the fillets dry, season lightly and start them skin-side down in a hot pan. Let most of the cooking happen on the skin, then finish briefly on the flesh side.
Scallop meat, seared fast
Dry the scallop meat well and sear it over high heat for a short time only. Finish with butter, lemon or a restrained citrus dressing so the sweetness stays clear.
Sardines and yellow croaker, steamed or grilled
Steam whole fish with ginger and spring onion, or grill them briefly over high heat. Both hold their shape and stay moist when the cooking time is kept short.