Three Depths, One Cold Store
Every catch lives at a different depth, and that decides how it tastes and how it wants to be cooked. Hover a name to see where it comes from.
Depth ranges are typical for each species, not a promise about any single fish.
Whole Fish, Cleaned and Ready
Sardines, yellow croaker and whitebait arrive gutted, scaled and rinsed, so there is nothing to do but season and cook. The skin crisps over high heat while the flesh underneath stays moist - forgiving enough for a first attempt at whole fish.
Shop Fresh FishThis Week at the Counter
Kelp Knots and Shreds
$24.90
Cooked Crawfish Tails
$54.90
Half Shell Scallops
$79.90
Arctic Sweet Shrimp
$46.90
Taihu Whitebait
$59.90
Atlantic Salmon Fillets
$69.90
Golden Yellow Croaker
$49.90
Fresh Whole Sardines
$39.90
Peeled, Deveined, Minutes from Plate
Cold-water shrimp are peeled and deveined by hand with the tail left on, then frozen within hours of landing. Thaw them under cold water and they are ready in the time it takes to boil pasta - firm, sweet and never rubbery.
Shop Shellfishminutes, counted from when it hits the heat
Set the Dial, Not the Timer
Pick a species and the dial turns to the time we actually cook it at home. These are starting points, not rules — your pan runs hotter than ours.
Hover or tap a species on the right.
See everything in the cold storeWhy buy from GEORGE PETERSON
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