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Fresh Seafood, Cleaned and Ready

Mussels, tiger prawns, salmon fillets, scallops and more — cleaned, portioned and packed in 2 kg boxes.

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The Full Range

    The Cold Counter

    Eight cuts on one counter. Tap a dot to see what it is.

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    IVOR DUNN seafood range
    IVOR DUNN seafood range
    Steamed Mussels

    Steamed Mussels

    $59.00
    $59.00
    $29.50 kg

    Cooked and chilled, still in the shell.
    Tiger Prawns

    Tiger Prawns

    $159.00
    $159.00
    $79.50 kg

    Shell on, sweet and firm, minutes in the pan.
    Whole & Filleted Fish

    Whole & Filleted Fish

    $69.00
    $69.00
    $34.50 kg

    Whole fish for the grill, fillets for the pan.
    Salmon Fillets

    Salmon Fillets

    $95.00
    $95.00
    $47.50 kg

    Even thickness, deep orange, good raw too.
    Silver Sprats

    Silver Sprats

    $49.00
    $49.00
    $24.50 kg

    Small, mild and cleaned. Five minutes to crisp.
    Cracked Crawfish

    Cracked Crawfish

    $89.00
    $89.00
    $44.50 kg

    Shells cracked, so nothing fights back at the table.
    Shrimp Sushi

    Shrimp Sushi

    $99.00
    $99.00
    $49.50 kg

    Plated cold, straight from the pack.
    Fresh Scallops

    Fresh Scallops

    $149.00
    $149.00
    $74.50 kg

    Cleaned and trimmed. Ninety seconds a side.

    Chilled, Portioned, Ready

    Cleaned and trimmed before packing, so there is nothing to do but cook.
    Held at 0-4 C, so it reaches your kitchen in the state it left the water.
    Even portions in every box, so each piece cooks at the same rate.
    Steam, grill, sear, or serve chilled straight from the pack.
    Tiger Prawns

    Built for Sharing

    Tiger prawns, mussels, crawfish and scallops — one 2 kg box of each covers a table of six.

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    What Customers Say

    Rated 4.8 / 5

    • Tiger Prawns

      Arrived properly cold and firm, and they took about three minutes in the pan. The shells came away in one piece.

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    • Salmon Fillets

      Even thickness the whole way down, so nothing overcooked at the thin end. Just as good sliced raw.

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    • Fresh Scallops

      Plump and clean, no grit at all. Seared hard on one side and they still held their shape.

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    • Steamed Mussels

      All shells closed, no duds in the box. Warmed through with garlic and butter they are done in minutes.

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      Fresh Scallops

      How to Cook It

      Steam the mussels, sear the scallops, grill the salmon. Short notes for every cut we sell.

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      Cook It Right

      Four kinds of seafood, four different things to watch. Pick the one you bought.

       
      Whole & Filleted Fish

      Whole Fish

      Score the skin, salt it, and give it four to five minutes a side over medium heat. The frame carries the flavour, and the flesh is done the moment it flakes away from the bone.

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      Salmon Fillets

      Fillets

      Pat them dry and lay them skin down in a hot pan. Three minutes, until the flesh has turned opaque most of the way up, then one flip and a count of thirty. Even portions mean the thick end and the thin end finish together.

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      Tiger Prawns

      Shellfish

      Prawns want two to three minutes a side and nothing else. Scallops want a very hot, dry pan and ninety seconds a side. Mussels and crawfish are already cooked, so warm them through in a covered pan and stop while they are still plump.

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      Shrimp Sushi

      Ready To Eat

      Already cooked and chilled, so the only real mistake is cooking it twice. Warm it gently if you want it hot, or plate it cold straight from the pack with lemon, soy or a little chilli oil.

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