Prawns, Garlic & Butter
Split the shell down the back, get the pan properly hot, and give them a minute a side. Garlic, a knob of butter, lemon at the end — that is the whole recipe.
Today At The Counter
In Stock
Extra Large Frozen Green Lipped Mussels
$22.49
In Stock
Large Frozen Abalone in Shell
$44.99
In Stock
Sashimi Grade Frozen Tuna Loin
$36.49
In Stock
Rushan Fresh Oysters in Shell
$38.99
Behind the counter
We sell what we cook at home.
A short counter, a cold room, and whatever came in that morning. Fish, shellfish, and a few grain-fed cuts — looked over, cleaned and cut before they go into the box.
We would rather keep a short list we can stand behind than a long one we cannot.
The list follows what comes in, not a calendar
01 Sourcing
Bought in small lots from people we can look in the eye. When the catch is thin, the list gets shorter.
02 Handling
Rinsed, trimmed and chilled the day it arrives. Nothing sits around waiting for the rest.
03 Cutting
Fillets, steaks, or whole and cleaned. Tell us the dish and we cut to match it.
04 Packing
Sealed with ice and labelled with the day it was cut, so you know what you are opening.
If it would not go on our own table, it does not go into your box.
Edward Robertson
From our kitchen
What we cook when the day is done.
Three things we make at home, all of them short enough for a weeknight. The counter is not a restaurant — it is just dinner.
Mussels In White Wine
Shallot and garlic soft in the pot, a splash of wine, the mussels in and the lid on. They open when they are done; anything that stays shut stays out of the bowl.
Oysters On Ice
Chill them hard first — that is the part people skip. Open over a bowl to catch the liquor, and serve with chilli vinegar or nothing but lemon.
From the table
Notes left by people who cooked it.
★★★★★
The prawns were still firm after a week in the freezer. We did them with garlic and bread, and there was nothing left on the table.
Hannah L.
★★★★★
I asked how to cook the mantis shrimp and had an answer the same morning. That is worth more than a discount code.
Marco T.
★★★★★
Every mussel opened, the shells were clean, and there was no grit at the bottom of the pot. I have stopped buying them anywhere else.
Priya S.
★★★★★
The box arrived properly cold, ice still solid. That is really all I need to know about a fish counter.
Daniel R.
Before you order
The questions we get asked most.
How is everything packed?
Fish and shellfish are packed with ice in an insulated box, sealed and labelled with the day it was handled. Nothing spends the night loose in a warm van.
Can I eat the shellfish raw?
Only where the product says so. Oysters and the sashimi-grade shrimp are sold for raw service; mussels, abalone and the prawns are for cooking. If a product does not say it, cook it.
How should I store it when it arrives?
Straight into the coldest part of the fridge if you are cooking it in a day or two. Anything longer belongs in the freezer, still in its packaging. Thaw overnight in the fridge, never in warm water.
Do you clean the shellfish before packing?
Yes. Mussels and oysters are rinsed and checked, abalone is scrubbed, and anything that still needs a purge at home is labelled with what to do.
What if something is not right?
Tell us the same day it arrives and send a photo if you can. We would rather sort it out than have you cook something you are not happy with.
Is the fish fresh or frozen?
It depends on the line. Some fish comes in fresh and is chilled; shellfish and the larger cuts are frozen at their best and packed so they stay that way. Every product page says which one you are buying.
The Counter Note
One short note when something good lands — what came in, and how we would cook it.