We will be adding new recipes on a regular basis and changing them to offer you a great selection of seasonal and fresh recipe ideas.

Todays Catch

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Gurnard $37.40

Characteristics: Firm, white,
holds shape when cooked

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Tarakihi $37.40

Characteristics: Firm, moist, white medium flakes

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Salmon $57.60

Characteristics: Firm, high in omega 3 oils

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Snapper $54.60

Characteristics: Medium, white, thick flakes

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Trevally $28.90

Characteristics: Firm, thick flakes, pink, cooks white

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Gem Fish $36.90

Characteristics: Medium texture, white, flakes easily once cooked.

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King Fish $42.90

Characteristics: Thick flakes, firm texture, perfect for sashimi and grilling.

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Butterfish $44.90

Characteristics: Thick flakes, white, delicate texture when cooked.

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Sole Fillets $36.90

Characteristics: Delicate, flakes easy, sweet tasting flat fish.

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Trevally Whole $17.90

Characteristics: Medium texture, cooks white, mild flavour.

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Fish Cakes & Salmon Cakes

Delicious pan fried served with a salad and Tartare sauce

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Fish Pies

Delicious Fish pie available in small, Medium or large perfect for individuals or families.

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NZ White Bait

NZ White Bait Frozen West Coast 250g

$43.80 each

Today's Catch - Shell Fish

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Blue Swimmer Crab

Characteristics: white, crisp, moist and delicious

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Arrow Squid

Characteristics: ivory-coloured flesh which whitens on cooking

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Bluff (Dredge) Oysters

Characteristics: shades of white, grey, gold and black

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Clams

Characteristics: delicacy, favoured for their texture and flavour

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Cockles

Characteristics: plump, round shells with fine ridges that run in two directions

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Greenshell Mussel

Characteristics: plump and richly flavoured

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Pacific Oysters

Characteristics: light-coloured flesh and has a black mantle margin.

Pacific Oysters 200g $24.50

1 Doz 1/2 Shell $24.50

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Paua 200g Tubs and Whole frozen

Characteristics: black covering and is darker than many other species of abalone

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Scallops

Characteristics: Flesh is white and the roe is usually bright orange

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Surf Clams

Characteristics: 4 – 8cm diameter
Cooking Methods:

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