01 / ONE LINE
One line is enough.
We draw one line and leave the rest alone. The fish sits on it, the light does the work.
NO PATTERN · NO TEXTURE
Frozen Whole Golden Pomfret
$19.90 / 1 kg
Smoked Salmon Slices
$29.90 / 1 kg
02 / THE CUT
Cut once, never twice.
One knife, one direction. Four pieces per fish, each with its own grain.
4 PIECES · 200g EACH
03 / ON THE SLOPE
Slight lean, nothing more.
04 / COLD CHAIN
Four ticks, one line.
05:10
LANDED
+3°C
12 min to ice
06:30
SPLIT
0°C
Salt water, 40 min
08:00
PACKED
-18°C
Film, then blast
12:40
HELD
-18°C
Never above
06 / THE CATCH
Eight lines, all landed.
Every box on this page is a real one. Open a line to read its price, its weight and the day it came out of the water.
The fish is landed, the water is still, and nothing is done to it until you open the box.
STILL WATER · SINCE 2026
07 / ICE TO BOX
Three rooms, one temperature.
STEP 01
Landed
Out of the water and onto ice inside twelve minutes.
STEP 02
Chilled
Held at zero, never frozen twice, until the knife goes through.
STEP 03
Boxed
Sealed at minus eighteen and never opened again until yours.
One letter, every landing.
When the tank changes, we write.