Health & Hygiene
From farm to your table, every step accounted for.
Freshness isn't a claim we print on packaging — it's a routine we repeat without exception, every single day.
Our Process
Seven checkpoints, before your order ever reaches you.
Farm
Sourced directly from vetted farms and fishing partners — no anonymous middle-market suppliers in between.
Inspection
Every incoming batch is checked for colour, texture, smell and temperature before it's accepted into the store.
Cleaning
Cutting boards, knives and counters are sanitized before the first order of the day, and between batches.
Packaging
Cut and packed to order in small batches, sealed in leak-proof, vacuum-sealed packaging within minutes.
Cold Chain
Held at 0-4°C from the moment it's packed, through delivery bikes and insulated boxes, to your fridge.
Store
Temperature logs checked multiple times a day. Anything that breaks cold chain is pulled, never discounted and sold.
Customer
Delivered or handed over still cold to the touch — the same standard whether you're two minutes or two hours away.
Behind the Counter
The routines you don't see, but benefit from.
Daily sanitation routine
A full cleaning pass on every surface, tool and chiller happens before the shutters go up each morning — not just at closing time.
Temperature discipline
Chillers are held at 0-4°C and logged multiple times a day. Frozen stock stays at -18°C with no gaps in between.
Trained counter staff
Aprons, gloves and hairnets are baseline, not optional. Every team member is trained on our hygiene checklist before they touch a single order.
Waste and pest control
Scheduled pest control and strict waste segregation — the unglamorous checks that matter most in a category built on freshness.
See our quality standards in detail.
Our hygiene routine is one half of the story — our quality standards page covers how we grade and check every batch.
Our Quality Standards