In Plain English
Seafood comes from the ocean, not a factory. Sizes vary, the daily catch changes with the weather, and some species carry natural bones or shell fragments. Please cook and store it properly.
1. Natural variation
Size, weight, colour and texture vary naturally between individual fish and shellfish. Photographs on this site are representative rather than exact.
2. Bones and shell
Even carefully filleted fish may contain small bones, and shellfish may contain shell fragments. Please take care, especially when serving children.
3. Raw and lightly cooked seafood
Consuming raw or undercooked seafood increases the risk of foodborne illness. Vulnerable persons, including pregnant women, young children, the elderly and the immunocompromised, should ensure seafood is thoroughly cooked.
4. Storage
Refrigerate fresh seafood below 4°C and use within 24 to 48 hours, or freeze at -18°C. Never refreeze thawed seafood.
5. Sustainability
We source from licensed suppliers and follow SASSI guidance. Some species are seasonal and may be unavailable at short notice.
Version 1 · Last updated 06 August 2026 · Reviewed by Darryn Hector