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Showing products 11 of 11.
NZ Green Shell Mussels :: Half Shell
New Zealand Greenshell™ mussels are iconic, large-format bivalves distinguished by a vibrant green lip along their inner shell margin.
Full Coho Japanese Salmon (Headless) — premium whole silver salmon, expertly gutted and scaled, ready to portion. Sweet, delicate flavor with firm pink flesh, perfect for grilling, sashimi, smoking, or roasting.
Japanese COHO Salmon Boneless Slab
Premium Japanese Coho Salmon — rich, buttery flavour with firm texture. Sustainably farmed, sushi-grade quality. Ready to cook or serve raw.
Premium Japanese Coho Salmon — rich, buttery flavour with firm texture. Sustainably farmed, sushi-grade quality. Ready to cook or serve raw.
Japanese Hamachi (Yellowtail) Sashmi grade
Imported from Japan, this sashimi-grade Hamachi (Yellowtail) fillet provides a luxurious, buttery taste. Its firm yet tender flesh is perfect for elegant, restaurant-quality sushi and sashimi at home.
Gadre Surimi Crab Sticks are a ready-to-eat, pre-cooked seafood delicacy made from finely pulverized white fish meat (surimi). Designed to perfectly mimic snow crab meat, these mildly sweet, protein-rich sticks are versatile and require minimal or no cook
Vibrant green, wasabi-seasoned flying fish roe with a signature "pop" and a balanced sweet, salty, and mildly spicy finish. It serves as a colorful, textured garnish for sushi rolls, poke bowls, and sashimi platters.
Vibrant and crunchy, orange tobiko (flying fish roe) brings a satisfying pop, mild brininess, and a touch of sweetness to sushi rolls and seafood dishes. It is the perfect everyday garnish to elevate both the taste and presentation of Japanese cuisine.
Premium, grass-fed New Zealand lamb mince featuring a balanced fat-to-lean ratio. It offers a naturally sweet and delicate flavor, making it an ideal, protein-packed base for quick stir-fries, meatballs, koftas, and rich pasta sauces.
Premium, grass-fed New Zealand lamb mince, expertly ground for a tender texture and 80/20 lean-to-fat ratio.
A premium, grass-fed primal cut where the thick fat layer (the "cap") and silver skin are trimmed away from the ribeye, leaving only the meat and clean, exposed rib bones