01Fresh Sea Urchin
$279.00
COLD-WATER SEAFOODJORLIFE.SHOP
From the deep, to the table.
Sweet shrimp, sea urchin, abalone and king crab, chosen from cold New Zealand water and packed at their peak. Eight catches, graded and portioned so dinner starts when the pack opens.
WHAT WE CARRY
A short list, chosen properly.
Our range stays deliberately tight: sweet shrimp, seaweed, sea urchin, salmon, abalone, whole fish, flounder and king crab. Each one is picked for texture, sweetness and how it behaves in a home kitchen.
Nothing arrives needing preparation. The shellfish is cleaned, the fish is gutted and trimmed, and every pack is portioned so a weeknight meal takes minutes rather than an afternoon.
EIGHT CATCHES, ALL YEARTWO WAYS IN
Start with the raw bar.
THE CATCH TODAY
Fresh from the water
01
02Fresh Shrimp Sushi
$119.00
03Fresh Steamed Abalone
$259.00
04Fresh Whole Fish
$55.00
05
06Royal King Crab Legs
$269.00
07Seaweed Salad
$49.00
08SERVE IT YOUR WAY
Three nights, three catches.
Match the species to the evening you have in mind. Every pack is portioned for two, so a set is dinner rather than a shopping list.
01
WEEKNIGHT
Ten minutes, one pan
Salmon steaks go skin-side down in a hot pan and are done before the rice is. Seaweed salad comes straight from the fridge, cold and sesame-bright, so the plate is finished without a second pot.
02
WEEKEND
Give it an hour
A whole fish steamed over ginger and spring onion rewards a slow afternoon: the flesh stays glassy and the bones lift away. Abalone only needs a gentle warm-through, sliced thin and dressed with a little of its own liquor.
03
CELEBRATION
When the table is the event
King crab legs need nothing but butter, a crack of salt and someone willing to make a mess. Sea urchin is the opposite: spoon it over warm rice and let it melt - five minutes of work, and the richest thing on the table.
FROM WATER TO KITCHEN
One catch, told image by image.
Cold water, slow growth
Cold currents slow everything down, and that is what gives this range its character: sweet shrimp with a firm snap, king crab with thick, clean meat, sea urchin with roe that stays bright and buttery rather than watery.
Salmon is taken wild, while the shellfish is farmed or harvested in sheltered water. Each product page names the species, the origin and the form it arrives in.
Cleaned, graded, portioned
Preparation is tailored to each species. Shrimp is trimmed and left ready to plate, fish is gutted and cut into even steaks or fillets so pieces cook on the same schedule, and abalone is steamed gently to keep its juices in.
Sealed packs keep the seafood away from handling and cross-contamination, and every label carries the batch, storage condition and use-by guidance for that item.
Cold, sealed and ready to store
An insulated box protects the order on its final leg. Frozen items stay frozen and chilled items stay chilled, with sealed packs kept clear of meltwater.
At home, check the packaging is intact, read the label, refrigerate the seaweed salad and move everything frozen straight to the freezer. Thaw overnight in the refrigerator rather than on the bench.
SERVE IT SIMPLY
A method for each species.
Crisp heat for salmon, nothing at all for sea urchin, and a gentle warm-through for king crab. Match the method to the species and very little else is needed.
Crisp-skin salmon steaks
Pat the skin dry, season lightly and start skin-side down in a hot pan. Let most of the cooking happen on the skin, then finish briefly on the flesh side.
Sea urchin, simply chilled
Thaw overnight in the refrigerator and serve cold over warm rice with a brush of soy and a squeeze of citrus. Heat and heavy sauces bury the flavour.
King crab, gently warmed
Steam for four to five minutes until hot through, or serve chilled on ice. Melted butter and lemon are all the legs need.
≋SHOP THE COLLECTION ↗
AT YOUR TABLE
Eight catches, one freezer.
Sweet shrimp, seaweed, sea urchin, wild-caught salmon, abalone, whole fish, flounder and king crab - the whole range sits in one cold chain and arrives ready to cook.
Pick by species and the meal you have in mind, follow the storage directions on the pack, and keep the cooking simple enough that the seafood stays the point.