Cold-water fishmonger · Oamaru
BRIGHT WATER.
BRIGHT CATCH.
Eight cuts in the cold room: five packs frozen at -18°C, two kept chilled, one air-dried. Every pack is weighed to 2 kg and labelled with how to thaw, cook or serve it.
Eight cuts in stock
Four depths, one reef
Down through the reef
The same reef, cut into four depth bands: open water, lagoon floor, reef wall, sea floor. Each band holds its own cuts, its own temperature and its own note on how to cook it.
The cold room
THE CORAL RANGE
Four cuts to start with. Every pack is 2 kg, priced in NZD, and nothing leaves the cold room without a date and a storage note.
Named on every pack
A comb of cold cuts
Shellfish, fish and prawns sit next to each other in the comb. Tap a cell for the pack weight, cut and storage note.
Chilled
Fresh Raw Tower Snails
View the cut
Frozen -18°C
Fresh Wild Caught Yellow Fish
View the cut
Frozen -18°C
Frozen Atlantic Salmon Steaks
View the cut
Frozen -18°C
Frozen Basa Fish Fillet
View the cut
Frozen -18°C
Frozen Whole Large Raw Prawns
View the cut
Live
Live Snow Crab
View the cut
The coral bay
SEE THE LAGOON, THEN THE CATCH
Eight reef cuts, one cold room, and a pack weight you can count on.
Fanned out
Open the shell
Five packs laid out like a fan. Thaw overnight in the fridge, then cook from the notes on the label.
In the water
Three arches, three cuts
Chilled shellfish, a fish for the pan, a tray for the oven. Each arch holds one pack and its label.
Below the waterline
BELOW THE REEF, THE COLD
Five packs are held at -18°C. Two stay chilled. One lives in the pantry. Nothing is re-frozen on the way to you.
From the cold room to the door
THE COLD CHAIN, ONE WAVE AT A TIME
Four steps between the pack and your kitchen. Each one is written on the label so nothing has to be guessed.
Packed to its own temperature
Five packs go into the freezer at -18°C. Live crab and raw snails stay chilled. Dried prawns are sealed dry.
Weighed, not guessed
Every listing states 2 kg net weight. The pack you order is the pack that arrives.
Cut, date and storage
Each pack carries the cut, the storage instruction and how long it keeps — plus how to thaw it safely.
Cold until it reaches you
Frozen packs travel frozen and are never re-frozen after thawing. Chilled packs go straight into the fridge.
Held, not hovering
The dial only reads one way
Frozen packs are held at -18°C. Chilled packs stay cold without freezing. The difference is written on each label, so the dial is never a guess.
- Five packs frozen, held at -18°C
- Two packs chilled — live snow crab, raw tower snails
- One pack air-dried and shelf-stable
How a pack happens
Three notes from the pack table
No storytelling beyond what is printed on the label: what the cut is, how it is held, and how it gets to your kitchen.
On the reef
Live crab, raw snails, salmon steaks, whole fish, prawns. Eight cuts, chosen for how they cook rather than how they photograph.
Packed this tide
Weighed to 2 kg, sealed at the right temperature — frozen at -18°C, chilled for the live and raw packs — and labelled before it goes in the cold room.
On your plate
Thaw in the fridge, pat dry, cook hot. The label tells you which way the pack wants to be cooked, and how long it keeps.
Notes from the cold room
POSTCARDS FROM THE LAGOON
Three notes we would pin above the pack table — what each kind of cut is good at, and how to treat it once it is in your fridge.
Live & chilled
Snow crab, kept cold
Ships chilled, not frozen. Keep it cold, cook it the day it lands, and the legs come away clean. 2 kg net weight.
Frozen
Salmon steak, cut thick
Frozen at -18°C so the steak keeps its shape. Thaw overnight in the fridge, pat it dry, and sear it skin-side down until it releases itself.
Air-dried
Dried prawns, pantry jar
No freezer needed. A handful goes into soup stock, fried rice or a pot of congee, and the jar keeps for months in a cool cupboard.
Storage advice is on every label. If a pack arrives warmer than it should, keep it, tell us, and we will sort it out.
Saturday list
SATURDAY LAGOON LIST
One note a week about what came in, what is running low, and how to cook the cut you just bought. No more than that.
- What landed this week, in plain words
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