Steamed Grouper, Ginger & Spring Onion
A whole grouper rewards restraint: steam it just until the flesh turns opaque, then finish with hot oil, ginger and spring onion. The skin stays glossy and the meat stays springy.
What every order is checked against
Packed With Care
Unbroken Cold Chain
People Who Cook
Secure Checkout
From the Landing Table to the Ice
Every fish is looked at before it comes to us: eyes clear, gills red, flesh firm to the touch. What does not meet that standard stays behind. What does is gutted, scaled where it needs to be, and lowered into flake ice the same day — so the box you open still smells of the sea, not of the road.
This Week on the Ice
In Stock
4A Tuna Chutoro, Medium Fatty Belly
$37.93
In Stock
Black Tiger Prawns, Large Farmed
$17.05
In Stock
Deep Sea Red Prawns, Sashimi Grade
$60.00
In Stock
Fresh Butterflied Sea Bass, Gutted
$58.00
A Narrow Range, Chosen Carefully
We keep the list short on purpose. A handful of species we actually know how to handle — grouper and sea bass, tiger and red prawns, mantis shrimp, pomfret, tuna belly, king crab — instead of a catalogue nobody can vouch for. If it is on this site, someone here has cooked it and would serve it to their own table.
From the Cold Water Kitchen
Simple ways to serve fish and shellfish at their best — nothing that gets in the way of the ingredient.
Chutoro, Sliced Cold
Medium-fatty tuna belly is best cut thick and served cold, with nothing more than a pinch of salt or a drop of soy. Let the marbling warm slightly on the plate before eating.
Tiger Prawns, Garlic & Butter
Split the shells down the back, cook the prawns hard and fast in butter with garlic, and pull them off the heat the moment they curl. Serve with the pan juices and good bread.
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Arrived cold, still firm, and the skin was intact. Steamed it whole with ginger and spring onion and it held together beautifully — nothing fell apart on the plate. The packing was better than my fishmonger’s.
Marguerite L.
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Sweet, clean, and not a single soft one in the bag. I split them down the back and cooked them in butter with garlic, then used the shells for a stock that was too good to throw away.
Tomas R.
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Legs packed with meat and the shell was not waterlogged. Thawed overnight in the fridge, steamed, and served with nothing but butter and lemon. Exactly what I hoped for.
Ines K.
Questions, Answered
Everything about sourcing, storage and how to cook what arrives.
How is the seafood kept before it reaches me?
It goes onto ice, or into the freezer, as soon as it is handled — and stays there through packing and transit. Nothing is thawed and refrozen along the way, so what you open is what left us.
Can you clean or portion the fish for me?
Yes. Where the product page offers gutted, scaled or filleted, choose that option and we will prepare it before packing. Whole fish are left as they are unless you ask otherwise.
What should I do when the box arrives?
Open it straight away and move everything to the fridge or freezer. If you are cooking within a day or two, keep it cold and raised on a rack so it does not sit in meltwater.
Something is not right with my order.
Message us with the order number and a photo, and we will sort it out. We would much rather hear about a problem than have you quietly disappointed.