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We ship worldwide out of our five principal harbor slips: Premium bivalves (mussels/shrimp) are harvested in Ecuador, cold-water lobsters are sourced in the United States (Maine), premium cod and haddock route from Norway, wild tuna and benthics are landed in Peru, and organic salmon and shellfish originate in Ireland.

It means we bypass standard wholesale intermediaries. Catches are logged directly at the slip, portioned or processed within hours, and immediately transferred to state-of-the-art super-cooling chambers to halt degradation.

We manage international freight logistics and ship to commercial establishments, private residences, and yacht slips worldwide. Sourcing routes are calculated based on proximity to Peru, USA, Ecuador, Ireland, and Norway to ensure transit times do not exceed 36 hours.

All orders are packed in eco-friendly high-density insulated chambers lined with custom dry ice calculators designed to withstand external temperatures of up to 100°F (38°C) for 48 consecutive hours.

Keep seafood stored solid in your freezer at or below 0°F (-18°C). When ready to cook, slow-thaw your item inside its vacuum packaging in the refrigerator for 12 to 18 hours. For fast-thawing, submerge the sealed pouch in cold water for 25 minutes.

Yes. Through our port-to-table culinary dispatch registries, commercial accounts can customize species portion weights, skinning options, and recurring delivery dates during initial contract setup.