North Sea provisions
Frozen at sea, landed whole
Whole fish, cut sections and boneless fillets, frozen the day they come ashore and packed in two kilogram boxes.
Whole fish, nothing taken away
Gutted, gilled and scaled on the quay, then frozen whole so the collar and the belly stay intact. Two kilogram boxes, one fish or two to a box depending on the size landed.
This week's catch
Braised, steamed and simmered cuts
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Frozen Sea Intestines
Regular price $42.00Regular price $42.00 Sale priceUnit price $21.00 per kg -
Frozen Cut Hairtail Sections
Regular price $38.50Regular price $38.50 Sale priceUnit price $19.25 per kg -
Frozen Whole Yellow Croaker
Regular price $44.90Regular price $44.90 Sale priceUnit price $22.45 per kg -
Frozen Whole Turbot
Regular price $59.90Regular price $59.90 Sale priceUnit price $29.95 per kg
How the catch is handled
From the net to the box
Frozen at sea
Plate frozen or blast frozen on landing, then held at minus eighteen for the whole journey.
Cut to order
Fillets, sections and whole fish are portioned before freezing, so nothing is thawed twice.
Two kilogram boxes
Every box is weighed before it is sealed. The weight on the label is the weight you receive.
Cut, portioned and ready for the pan
Geoduck siphon, hairtail sections and cleaned sea intestines. Trimmed on the bench, packed flat and frozen hard so the pieces stay separate in the box.
What came back from the kitchen
Excellent 4.8 / 5
How to cook a whole fish
Thaw overnight in the fridge, never in water. Score the skin, salt it ten minutes before it hits the heat, and give it nine minutes a side at 200C. The collar is the sweetest part, so do not cut it off.
Shop By Collection
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Cut and Prepped
Trimmed, sectioned and cleaned before freezing, so the kitchen work is already...
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Whole Fish
Fish kept whole, gutted and cleaned, to be cooked on the bone....
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Boneless Fillets
Fish that arrives with the bones and skin already off, so the...
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Braise and Simmer
The cuts that hold together in a covered pan: firm fish, thick...
Cut and prepped
The cured board
Three cuts from the bench, trimmed and frozen the same day they were landed.
The provision list
The Norse larder
What stands on the shelf this week. Everything is held at minus eighteen until it ships.
Landing grounds
The North Sea map
Cold water and a short run to the quay. These are the grounds the catch is bought from.
North Atlantic landing grounds
- Boneless Fillets Fish that arrives with the bones and skin already off, so the only decision left is how t... View
- Cut and Prepped Trimmed, sectioned and cleaned before freezing, so the kitchen work is already done. Open... View
- Whole Fish Fish kept whole, gutted and cleaned, to be cooked on the bone. Roasting or steaming whole... View
- Braise and Simmer The cuts that hold together in a covered pan: firm fish, thick sections and tubes that ta... View
The longhouse table
Lay the whole catch on one table
Whole fish, cut sections and boneless fillets, packed in two kilogram boxes and frozen the day they were landed.