Shell By Shell
Sorted by hand for tone and size.
Wild Caught
Cold Kept End To End
Dock To Door
Shell On, Never Dunked
Hand-Set Shellfish
A Mosaic Of The Shore
Small-batch shellfish and hand-cut fillets, arranged like a mosaic on the plate. Cool, mineral flavours with a faint pearl finish.
The Studio
Pieced Together By Hand
Every shell in our studio is sorted by tone, then set by hand into trays and tiles. We treat seafood the same way: cut, arranged and checked piece by piece. The result is not a pile of product but a composition — clean water, mineral flavour, and a surface that catches the light.
The Selection
Straight Off The Ice
Small lots, cut to order, packed the day it leaves the cold room.
Fresh-Frozen Peeled Shrimp Meat
$14.50
Frozen Abalone Meat, Premium Grade
$32.90
Frozen Cod Steaks, Wild Caught
$18.90
Frozen King Crab Legs, Wild Caught
$42.90
Frozen Razor Clams, Cleaned & Ready
$16.90
Frozen Squid Rolls, Cleaned & Tender
$9.90
Frozen Squid Slices for Quick Cooking
$8.90
Frozen Yellow Croaker, Wild Caught
$12.90
Set, Sorted, Sent
Four things that happen before anything leaves the studio.
Pearl Finish
Rinsed in cold brine for a clean mineral sheen.
Curated Cuts
Even thickness, arranged for plating.
Made To Display
Packed to be opened and set down as it is.
Three Composed Ways To Serve
Nothing fussy — three arrangements that let the shells and the cuts do the talking.
The Composed Plate
Set scallops and prawns in a ring on a pale plate, finish with sea salt and shiso.
Layered Salad
Alternate shellfish, cucumber ribbons and herbs in a glass bowl for a visible strata.
Warm Grain Bowl
Fold shellfish through warm barley with lemon and olive oil, keep the colours apart.
The Cold Room
Nothing Warms Up On The Way
Shells are packed shell-on and kept cold from the room to the door. The box is plain on purpose — the money went into the ice.
How Packing WorksWe do not rush the cold. Everything else follows from that one rule.
The Packing Room Notes from the cold room
Customer Reviews
Looks Like Art
Opened the box and did not want to cook it. Set it straight on the table and everyone stared.
Clean Mineral Taste
The scallops taste of cold water, not of the freezer. The plating cuts are beautifully even.
My Hosting Shortcut
Bought it for a dinner party and served it as a starter. Nobody believed it came out of a box.
House Rules
What Never Happens Here
- Nothing is sold as fresh after it has been frozen.
- Nothing is soaked to make it weigh more.
- Nothing leaves the cold room without a temperature record.
- Nothing is packed in a box we would not open ourselves.
Shell Mosaic
From The Studio