Eight frozen selections — king crab, salmon steaks, white prawns, yellow croaker, basa fish fins, sea squid, starfish and Taihu whitebait — packed in 2 kg lots and kept frozen from our freezer to yours.
PACK BOARD
Each line is a 2 kg pack, so the per-kilo price is the honest way to compare them. The lowest one is flagged automatically.
COOK IT TONIGHT
Four ways through the range. Choose how you want to cook and the panel shows the cut that suits it.
Dry the skin, season lightly and start it skin-side down in a hot pan. Let most of the cooking happen on the skin, then turn once.
The legs are already cooked and split. Steam them briefly to heat through, then serve with butter and lemon.
Give the fins a long, gentle simmer in broth or a braise. They hold their shape and soften into a springy, collagen-rich bite.
Thaw overnight in the fridge and serve cold with lemon, or drop them into boiling water for two minutes and cool them straight away.
THE OTHER SIDE
Everything you would read on the pack is printed on the back of it — net weight, the price per kilo, and how cold to keep it. Each pack carries its own code, cut from the product itself.
↻ Tap a pack
COREY ALLAN STOREFROZEN
BASA-FISH-FINS
COREY ALLAN STOREFROZEN
KING-CRAB
COREY ALLAN STOREFROZEN
SALMON-STEAKS
COREY ALLAN STOREFROZEN
SEA-SQUID
THE COLD CHAIN
Every pack, seal and label is checked before despatch and the required frozen condition is confirmed. Records are kept wherever the food control process requires them.
Selections are held frozen through storage, picking and despatch. Nothing is left to soften on the way, so texture and moisture reach you intact.
On arrival, move the packs straight into the freezer. Typical household freezer guidance is −18°C or colder; the product label always takes priority.
The insulated liner and frozen media are chosen around the product, the season and the delivery window, with sealed packs kept clear of loose meltwater.
Exact storage limits and shelf life depend on the species, the processing method and the product label. Product-specific storage and use-by directions always take priority; if a pack arrives damaged or unexpectedly warm, assess it before use.
FROM OUR FREEZER TO YOURS
The range is deliberately short and easy to cook: king crab legs, salmon steaks and white prawns for the centre of the table, then yellow croaker, basa fish fins, sea squid, starfish and Taihu whitebait for the dishes that sit around them.
Each one is described by what it actually is — the species, the form it is supplied in and the weight of the pack — rather than by a broad country-of-origin claim.
Selections are graded and packed in 2 kg lots, and the unit price is shown per kilogram so the value is easy to read at a glance.
Sealed packaging protects the seafood from handling, and the label ties the pack to its storage condition and its use-by guidance.
An insulated box protects the order on the final leg. The packs arrive sealed and still frozen.
At home, check that the packaging is intact, read the label, and return everything to the freezer. Thaw only what you are about to cook, according to the product directions.
SERVE IT SIMPLY
Long, gentle heat for the basa fins, a fast sear for the salmon, and as little as possible for the crab. Keep the cooking simple and let the ingredient stay the focus.
These gelatinous fins hold their shape through long, slow cooking. Drop them into a simmering broth or a braise and let them soften and take on the sauce.
SHOP Basa Fish FinsThe legs arrive pre-cooked and split. Thaw overnight in the fridge, then serve chilled with lemon or warm them gently through garlic butter.
SHOP King CrabPat the skin dry, season lightly and start skin-side down in a hot pan, letting most of the cooking happen on the skin before a short finish on the flesh.
SHOP Salmon Steaks
AT YOUR TABLE
From a clearly labelled 2 kg pack to a plainly written cooking note, every detail is there to make the range easier to understand and more confident to cook.
Choose the selection for what it is, follow its own storage directions, then keep the final cooking simple enough for the ingredient to remain the focus.
