Landed and iced the same day Graded and packed by hand Shipped on the sailing schedule HOLD −18 °C

Atlantic cold chain · harbour trade

Landing on the quay
before the ice melts

Blue-boat catch, graded on the rampart and packed in two kilo lots. Nothing leaves the cold store until the temperature log is clean.

Shop the catch How the cold chain works




Three alcoves, cut into the same wall

Each opening is priced and weighed on the spot. The slate ledge is chilled from underneath, so nothing sits in melt.

Sea Bream Sashimi Sliced to order Held at 0-4 °C Sea Bream Sashimi Sliced to order · Held at 0-4 °C · 2 kg · ready to serve $54.90
Dandong Large Yellow Clams Purged and graded Cook within 2 days Dandong Large Yellow Clams Purged and graded · Cook within 2 days · 2 kg · 50-60 pieces $42.90
Large Frozen Golden Pomfret Gutted and scaled Blast frozen Large Frozen Golden Pomfret Gutted and scaled · Blast frozen · 2 kg · two whole fish $47.90

Hung on the net, weighed on the rail

The net goes up every morning and comes down when the last lot is sold. Everything on it was landed the same week.

Frozen Salmon Portions Frozen Salmon Portions 2 kg · four portions
Suzhou Hairy Crabs Suzhou Hairy Crabs 2 kg · live, bound
Frozen Spiny Lobster Frozen Spiny Lobster 2 kg · two whole


Three checks, logged before anything is listed

The bars below are the targets the cold store works to, not averages.

Time to blast 2h
Cold room hold −18°C
Time to dispatch 78%
Large Frozen Golden Pomfret Pomfret 2 kg · two whole

Gutted on the deck

Portioned on the painted planks

The bench is the old deck of a blue-hulled sardine boat, sanded back once a season. Every fish is gutted, graded and weighed here before it goes into the cold room.

−18 °C Cold room 2 kg Every lot 24 h To dispatch
See the fish


Three stages, one cold chain

Every lot passes the same three hands before it is listed. Nothing is skipped when the boats come in late.

01 Landing

Crates come up the ramp still iced from the hold and are weighed before anything else happens to them. What fails the weight or the smell test never reaches the cold room.

Weighed on the quay · iced within the hour
Watercolour of a blue fishing boat at the quay with iced crates on the harbour wall

02 Grading

Eyes clear, gills red, flesh firm to the touch. A lot is either the weight on the label or it is not listed, and shellfish that will not close are pulled out.

Hand graded · rejected lots never listed
Watercolour of a whole fish on a wooden grading board with knife and lemon

03 Cold store

Blast frozen, then held at a steady minus eighteen. The log is printed for the day the box leaves, not for the day it arrives.

Blast frozen · held at −18 °C
Watercolour of fish packed on crushed ice in an open crate inside the cold store

What goes on the platter

One tray, six lots. The outer discs are what the middle tray is built from.

Overhead tray of mixed seafood
The Friday Platter Serves 6 · 2 kg lots Sea Bream SashimiSea Bream Sashimi Suzhou Hairy CrabsSuzhou Hairy Crabs Dandong Large Yellow ClamsDandong Large Yellow Clams Frozen Salmon PortionsFrozen Salmon Portions Large Frozen Golden PomfretLarge Frozen Golden Pomfret Frozen Boston LobsterFrozen Boston Lobster

The Tuesday list

What came off the boats this week, sent once.

One message a week. Leave whenever you like.


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