This Week's Catch
Ribbonfish
$38.90
Half Shell Scallops
$74.90
Sardines
$26.90
Salmon Fillets
$59.90
Mantis Shrimp
$79.90
Whole Sea Bass and Fillets
$64.90
Garlic Butter Crawfish
$59.90
Golden Pomfret
$44.90
Tonight's Catch
Eight species, one decision. Spin the reel and let the boat pick for you.
From the boat to your door
Nothing sits in a warehouse. Here is the whole trip, timed from the moment the net comes up.
Landed
04:30The net comes up before sunrise and the boat is back at the dock by six.
Cleaned
06:15Gutted, scaled and cut to the portion size on the product page, never machine-trimmed.
Packed
07:40Weighed, vacuum sealed and buried in flake ice, then boxed with a gel pack for the trip.
At your door
Next dayDelivered cold, still under 4 degrees. Straight into the fridge or the freezer.
Cut Thick, Cooks Even
Salmon fillets trimmed by hand to an even thickness, so the edges do not dry out while the centre catches up. Skin on, boneless, ready for a hot pan.
Shop SalmonHow long, and how to tell
Pick a species, pick a method. The dial gives you minutes and the one thing to look for.
Times are for a 2 cm thick piece at room temperature.
Pick a species to see the cue.
Shell On, Graded Small
Scallops left in the half shell and size matched, so every piece finishes at the same moment. Ninety seconds a side in a dry pan and the edges caramelise.
Shop ScallopsHow many will this feed?
Every pack is 2 kg. Set the table size and we will do the arithmetic for you.
Pick a species above.
Sweet, Dense, Three Minutes
Mantis shrimp packed the morning they land. Split the back and the tail lifts out whole, closer to lobster than prawn, and gone from raw to done in three minutes.
Shop ShellfishWhy buy from JAYDEN HUGHES?
Packed On Ice
Quick Dispatch
Real People, Real Answers
Secure Checkout