Quick · Spicy
Chilli Garlic Prawns
Sizzle prawns with garlic, chilli and a squeeze of lime until the shells turn coral. Serve with cold noodles and plenty of sauce.
Sun-warmed · ready to cook
A Little Sunshine, A Lot of Seafood
Sweet prawns, cracked crab and tender squid — cleaned, chilled and packed for the table. Open the box, add lime and a little heat, and dinner is halfway there.
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About us
Sun, salt and a short list.
We are a small seafood counter with a simple habit: buy what looks bright that morning, cook or clean it the same day, and send it out cold. No warehouse tour, no long story — a cold room, a marble counter and whatever came in with the tide.
Some of it is ready to eat straight from the box. Some of it wants a hot pan and a little chilli. Either way, it should taste like the sea on a good day.
The list changes with the water, not the calendar
01 Sourcing
Chosen at the market while the ice is still fresh. If the catch is thin, the list is short.
02 Handling
Rinsed, trimmed and chilled on arrival. Nothing sits while the rest is dealt with.
03 Cutting
Steaks, fillets or whole and cleaned — the cut follows the dish you have in mind.
04 Packing
Sealed cold and labelled, so you know exactly what you are opening.
If it is not good enough for our own table, it does not go into the box.
The counter
From the kitchen
Three Ways to Bring the Heat
Short recipes for a bright, spicy dinner — the kind you can put together after work.
Weekend
Cracked Crab, Lime Butter
Warm the crab through in lime butter, add a pinch of chilli and a handful of herbs. Crusty bread is not optional.
Charred
Smoky Squid Skewers
Score the squid, toss in smoked paprika and olive oil, then grill fast. Finish with lemon and flaky salt.
Kind words
From Their Tables
The crab arrived cracked and cold, and we ate it on the balcony with lime butter. Best Friday in ages.
Prawns were sweet and snappy, and the chilli recipe on the card is now a weekly thing.
Ordered in the morning, cooked the same evening. The squid needed nothing but a hot pan.
Everything was clean and ready — no grey bits, no guessing. That is why I keep coming back.
Good to know
Questions, Answered
Is the seafood ready to cook?
Most of the range is cleaned and chilled, ready for the pan or the pot. Anything cooked is labelled ready to eat — warm it gently or serve it cold with lime.
How is it packed?
Sealed cold with a gel pack, labelled with the day it was handled. Shellfish and crab travel in a tray so nothing gets crushed.
How long does it keep?
Check the date on the label. Fresh shellfish is best within a couple of days; cooked and frozen items keep for longer in the freezer.
Can I freeze it?
Yes — freeze on the day it arrives if you are not eating it straight away. Thaw overnight in the fridge, never on the counter.
Do you deliver cold?
Every box leaves the cold room packed for the trip. If anything arrives warm or damaged, send a photo and we will sort it out.