Raw
Botan ebi, straight out of the freezer
Thaw in heavily salted ice water until the shell slips, peel, lay over shiso. Nothing else needed.
Hand-sorted shellfish
Cold chain, unbroken
Landed the same day
Nothing added, ever
Landed, then cut
Nothing is trimmed until the day it leaves the cold store. Crab split at the joint, shrimp deveined, squid cleaned — the parts you actually cook, packed without padding.
Shop crab & lobsterFrom the cold case
In Stock
Cooked Frozen Boston Lobster
$34.99
In Stock
Fresh Frozen Baby Cuttlefish
$18.49
In Stock
Frozen Butterfly Prawn Botan Ebi
$22.49
In Stock
Frozen Cut Swimming Crab Chunks
$18.15
In Stock
Frozen Pacific d White Shrimp
$12.99
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Frozen Whole Baby Squid
$16.99
In Stock
Raw Frozen Spiny Lobster
$32.69
In Stock
Whole Cooked Chilean King Crab
$79.90
A small cold store, run by people who cook
We buy whole animals in season, keep the list short enough to hold properly, and answer the phone ourselves. If something is not good that week, it does not go on the site.
Three ways to serve it
Short, cold, unfussy. Everything below assumes the fish is still half frozen when you start.
Chilled
Crab, cracked and left cold
Split the legs, chill the meat, dress with a little rice vinegar and salt. Serve before the plate warms.
Warm
Lobster tail, barely cooked
Butter, low heat, shell side down until it just turns opaque. Pull it early — it keeps cooking off the pan.
90 x 115px
Split already, so dinner took twenty minutes. The shells were heavy for their size — that is the tell.
Mara T.
90 x 115px
Sweet enough to eat with nothing on them. Thawed overnight and they were still firm the next evening.
Jonah K.
90 x 115px
Cleaned properly, no grit, and it cooks in the time it takes the rice. I stopped buying the supermarket kind.
Priya S.
Before you order
The things people ask most about frozen seafood.
How should I thaw it?
In the fridge, on a rack, overnight. If you are in a hurry, seal it and sit it in cold salted water. Warm water ruins the texture faster than anything else.
Why is it frozen and not fresh?
Because freezing on the day it lands is the only way to hold quality without additives. "Fresh" shellfish that travelled for days is not fresher — it is just older.
Is there glaze or added water?
A thin ice glaze protects the surface in transit. No phosphates, no soaking, no bleach.
What if my order arrives warm?
Photograph the pack and write to us the same day. We replace it, no argument.
Do you sell to restaurants?
Yes. Write with what you cook and how often, and we will build a standing list with steady pricing.