Our House Brands
This wide range of different seafood delicacies is harvested around the world, prepared within hours of being caught, and flash frozen or processed using state-of-the-art technology. This ensures every seafood product is consistently excellent – and our constant audits and evaluation keep it that way.
Brands We Represent
This unique octopus species is sustainably wild-caught in the pristine waters off the Abrolhos Islands and the coast of Western Australia. With a natural diet rich in shellfish, this unique species is prized for its superior taste and smooth texture. Naturally tender and ready to cook, it’s no surprise this octopus is celebrated by chefs all over the world as the best octopus they’ve ever tasted.
Gustavsen Fossen started fish farming in 1972, in Norway. Today the company makes smoked fjord salmon trout using centuries-old techniques, smoking fish over wood, then dry curing by hand with sugar and salt to give smoked fish that is fragrant and smooth. Gustavsen Fossen never genetically modify fish or feed, and production is fully traceable. Products include half sides, fillets and slices.
A wide range of traditional, firm and flavorful gourmet smoked salmon and trout slices and fillets from Tasmania, including Cold Smoked Salmon slices, Wood Roasted Salmon Fillets and Huon Chef Series Gravadlax Salmon, traditionally cured with brandy, black pepper and dill. Retail, commercial and catering sizes are all available.
Sustainably grown in New Zealand, Kono greenshell mussels contain very high levels of healthy antioxidants. Kono mussels taste naturally sweet because they grow in an area that contains a unique mix of freshwater and seawater. Mussels are delivered to chefs cleaned, de-bearded and ready to cook.
From one salmon farm in the ocean off Bergen in Norway, Mowi has become the world’s largest aquaculture company, producing Atlantic salmon, halibut and white fish. Chilled or frozen, the fish are processed using innovative state-of-the art technology to capture maximum texture, taste, and nutrients.
The world’s only aquafarmers of King Salmon - a unique species known for quality and taste. Raised in mixed sea and freshwater aquafarms in the clean waters of the Marlborough Sounds, King Salmon are available to chefs as whole fish, fillets, raw portions and cold smoked fillets.
Roll-over: Premium Greenshell Mussel shellfish grow only in the deep and clean ocean waters around New Zealand. As well as a delicious taste, Greenshell Mussel shellfish have health benefits, including good anti-inflammatory and anti-arthritis properties. Greenshell Mussel shellfish are a very good source of omega-3 fatty acids and healthy essential minerals, including selenium, iodine and iron. These unique mussels are delivered whole, cleaned and frozen for excellent presentation and flavor.
Unlike most other mussel producers, Spring Bay mussels are large, plump and tender. Growing up to 100mm long, with spotless, dark shells, they allow for beautiful presentation on any plate. The mussels are grown in deep and clean ocean waters off Tasmania and are Certified Organic
Trident Seafood of Alaska offers a wide range of breaded and battered fish cuts including fish sticks, fish burgers, salmon fillets and fish fillets. Packs are sized to suit different businesses, from large-scale establishments like healthcare institutions to restaurants looking for quality take-out options.
Roll-over: Organic Chilean sea bass fish from the icy waters off Patagonia, sustainably fished and snap-frozen onboard to preserve texture and taste. These fish are rich in healthy Omega 3 and 6, with smooth flesh that can be oven baked, steamed, cooked in foil, poached, grilled, and roasted.
Wild-caught Chilean Sea Bass fish are the specialty of sustainable fishing company, Globalpesca. State-of-the art fishing vessels snap-freeze fish on board to preserve flavor and texture. No chemicals are used.
The largest mussel growing company in the world, with over 1,000 acres of mussels under cultivation off Chiloe island, near Patagonia. Mussels produced here are healthy and sweet due to the proximity to the Humboldt current, a cold water ocean current that flows north from Antarctica along the coast of South America, bringing nutrient-rich water to feed the mussels.