Line Caught
Taken one at a time, never netted in bulk.
Cold water · Slow cured
From the Harbour, with Patience
Cold-water fish, smoked shellfish and salt-cured fillets from a small harbour town. Steady flavours built for long tables and slow Sunday cooking.
Cold water
Slow cured
Harbour packed
Line caught
Small boats
Sunday table
Cold water
Slow cured
Harbour packed
Line caught
Small boats
Sunday table
Our harbour
The Harbour We Come From
Our fish comes off boats that still leave before light and return with the day's catch. Nothing is rushed, nothing is dressed up. We salt, smoke and chill in small batches the way it has been done on this coast for generations. What you get is plain, honest seafood with a long, quiet history behind it.
How it is done
Four Things We Refuse to Rush
Salt & Smoke
Cured in small batches over oak and beech.
Harbour Packed
Wrapped in paper and chilled at the dock.
Made To Keep
Holds well for a week in a cold larder.
The catch, sorted
Four Waters, Eight Cuts
Everything comes off the same cold line, so pick a water and start there.
In the cold room
From the Cold Room
Packed the morning they land, so the ice does the talking.
No.01
Blue Hake Mid-Cut Fillet 1kg
$10.45
View
No.02
Extra Large Qingdao Prawns 500g
$24.20
View
No.03
Frozen Argentine Red Shrimp 1kg
$11.55
View
No.04
Frozen Large Yellow Croaker 1kg
$11.00
View
No.05
Frozen Russian Opilio Snow Crab 1kg
$39.90
View
No.06
Frozen Salmon Belly Slices 200g
$19.90
View
No.07
Wild Black Tiger Shrimp 500g
$22.50
View
No.08
Wild Deep-Sea Spot Prawns 500g
$28.90
View
At the table
Three Harbour Ways To Serve
Butter & Brown Bread
Warm smoked fillets in brown butter, served on thick-cut bread with capers.
Harbour Pie
Layer fish and shellfish under a rough pastry lid, bake until the juices settle.
Salt & Smoke Board
Arrange cured fillets, smoked shellfish and pickles on a wooden board for the table.
How it travels
The Cold Line, Stop By Stop
-
01
Off the boat
Sorted on the quay while the ice is still melting off the boxes.
-
02
Into the ice
Filleted, salted or smoked the same day, then laid down in the cold larder.
-
03
Onto your table
Packed cold, paper-wrapped, and ready for a Sunday that starts early.
From the kitchen table
Notes From People Who Cook It
★★★★★
Tastes Like The Pier
The smoked fillets took me straight back to a harbour town I visited years ago. Proper depth.
A home cook
★★★★★
Steady, Every Time
A repeat order now, and the quality has not moved once. Well wrapped, well chilled.
A weekly customer
★★★★★
Sunday Lunch Sorted
Made the harbour pie for a full table. Quietly impressive, nothing showy.
A Sunday cook
a note from the smokehouse
Nothing here is in a hurry. The salt takes its time, the smoke takes its time, and the boats come back when the tide says so.
The harbour kitchen
Read it before you cook it
A Label You Can Read Across the Kitchen
Water, cure, pack, day. Four lines, no small print — the same four lines the boats use.
HARBOUR LABEL
- Catch
- Line and pot
- Water
- Cold and deep
- Cure
- Salt, oak smoke
- Pack
- Ice and paper
Cold chain · Harbour packed
On the quay
Harbour Mornings
Before you cook
Questions From the Kitchen
The four things people ask us most, answered the way we would at the counter.
How should I keep it when it arrives?
Straight into the coldest part of the fridge if you are cooking it soon, or the freezer if you are not. Keep it wrapped so the ice does not weep.
How long does defrosting take?
Overnight, on a plate, at the bottom of the fridge. Cold water in a sealed bag works when you are in a hurry — never on the bench.
Do the smoked and salted cuts need cooking?
They are cured to be eaten as they are, sliced thin, with bread and something sharp. Warm them through if you would rather have them hot.
What if I order more than I can cook?
Portion it before freezing and write the day on the paper. It keeps its temper much better when it is not thawed twice.