Grown in the shallows

Where fresh water meets the tide.

Oysters, mussels and freshwater fish raised in shallow tidal water. Picked by hand, cleaned the same day and packed cool with notes for the pan.

Picked this week

Hand picked Sorted one at a time

Tidal ponds Where fresh and salt meet

Plain notes How to cook it

Picked by handRaised in tidal pondsCleaned the same dayPacked cool, sent out fresh

Fresh from the ponds

On the ice right now

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Three ways in

Start with what you already cook, then wander. Every listing names the species and how it behaves in the pan.

Tilapia, mackerel and pomfret, cleaned and portioned for a weeknight pan.

Mussels, tiger prawns and cocktail prawns, ready to steam or grill.

Meat-packed black-shell mussels, tasty and quick in the pan.

How we work

Everything we do keeps the shallows in the box: careful picking, clean water and a cold pack that never sits warm.

Shellfish is scrubbed and sorted one at a time, so nothing gritty reaches the pot.

Orders are picked and packed in one pass, not pulled from a tray that has been sitting.

From the ponds

Oysters, mussels and freshwater fish grown in shallow tidal water.

Before it is packed

Checked before it leaves

From pond to pan

No mystery ice, no re-frozen stock. Here is exactly what happens between the deck and your door.

01

Raised in the shallows
Oysters and mussels grow in tidal ponds; freshwater fish are kept in clean running water.
02

Picked and cleaned
Shellfish is scrubbed and sorted by hand, fish are gutted and trimmed to order.
03

Packed cool
Each order is sealed with a cold pack and a card naming the species.
04

Sent to your door
Boxes travel cool and are checked again before they are handed over.