01
Marinated Raw Crab
$39.90
Cured in brine, claws left whole
- SKU
- HUGO-02
- Weight
- 0.7 kg
- Held at
- −18C
04 / COLD CHAIN
Four checks before it leaves
Every carton carries the temperature it was held at. If the figure on arrival is warmer than the one printed, write to us before opening the pack.
01
+4C
LANDED
Graded on the quay
02
0C
CHILLED
Ice water, two hours
03
−18C
FROZEN
Blast frozen, five hours
04
−18C
HELD
Steady until dispatch
31.4 N · 07.2 E
HUGO-01
Drawn at pack scale
01 / THIS WEEK
The crab we keep coming back to
Swimming crab, landed and graded the same morning. The shell stays on, the claws stay whole, and the pack is frozen flat so nothing presses on it.
- SKU
- HUGO-01
- Type
- Crab
- Held at
- −18C
- Condition
- Shell on, claws whole
- Availability
- In stock
SHEET 01$32.90
See the pack
SHEET 02 / 08
01
02
See both packs
02 / TWO PACKS
Two packs cut from the same morning
Both graded on the same line. One keeps its shell, the other is sliced and weighed by hand before it is frozen.
01
02
Premium Tuna Otoro Sashimi Cut
$89.90
Sliced against the grain, no sinew
- SKU
- HUGO-03
- Weight
- 0.4 kg
- Held at
- −18C
SOUNDINGS IN FATHOMS
03 / THE CHART
Three regions, one sheet
The catch is divided the way a chart is divided: by region, not by rank. Open a region and the packs inside it are drawn at the same scale.
05 / THE LINE
Graded by hand, stamped by the card
Nothing is packed before it has been weighed, graded and stamped. The card in the carton carries the sheet number and the holding temperature, so a buyer reads the same figures we do.
Shop the sheet
−18C
Holding temperature
24H
Grading to dispatch
08
Packs on the sheet
4 ON THE RUN
06 / THE RUN
The sheet, laid end to end
Every pack drawn at the same scale and laid in one row, the way the grading line runs. Slide along it or open one at a time.
PLATE Ø 32 CM
08 / THE PLATTER
One tray, six packs
Everything on this week's sheet laid out on one tray, drawn at the same scale. Take the whole spread or open any pack on its own.
07 / PACK NOTES
How to read a pack
Three notes that travel with every carton: how it was held, how it was cut, and what to do when it arrives.
01 / COLD CHAIN
Held at −18C until dispatch
Every carton is stamped with the temperature it was held at. If the stamp reads warmer on arrival, photograph the carton before opening and write to us.
02 / THE CUT
Graded by hand, not by machine
Shell hardness, glaze line and pack weight are checked one carton at a time. A pack that fails any of the three is set aside rather than relabelled.
03 / ON ARRIVAL
Thaw in the fridge, never on the bench
Move the pack to the refrigerator the night before. A slow thaw keeps the flesh firm; a warm one pulls the water out and leaves it soft.
SHEET 05 / MAILING
The next sheet, when it is printed
One letter each week: what came off the boats, what went into the freezer, and the number that covers it.