Our Process
Frozen isn't a compromise. It's a technique.
Done right, flash-freezing locks in flavor and texture at the exact moment food is at its best — better than "fresh" produce that's spent a week in transit. Here's exactly how we do it.
Ambient
Cooked or caught same-day
Every dish is cooked, or every fillet caught, the same day it's frozen. Nothing sits in a holding fridge waiting for a batch to fill up.
As low as −35°C
Blast-frozen within 90 minutes
Individually quick-frozen in a blast tunnel, not a standard freezer. Ice crystals form small and fast, so texture doesn't turn mushy on reheat.
−18°C
Held in cold storage
Palletized and held at a constant −18°C until your order is picked — the temperature the industry defines as true deep-freeze.
−18°C maintained
Insulated cold-chain delivery
Packed with dry ice and phase-change gel packs in an insulated box engineered to hold temperature well past your expected delivery window.
Arrives thawed? We refund it.
If your order arrives above −12°C, contact us within 24 hours with a photo and we'll refund or reship it — no questions asked.