Whole (uncleaned)
Whole fish with head, scales, guts and fins intact.
Preparation options
Seafood, prepared your way.
From whole fish to boneless fillets, choose the preparation that suits your recipe. Available options vary by product.
Fish cutting
Whole & gutted
Descaled and gutted, with the head and fins left on.
Headless & gutted
Head and internal organs removed, with the body intact.
Slice cut
Thick cross-section slices with the bone in.
Boneless fillet
Two boneless, skinless fillets from each fish.
Boneless biscuits
Boneless fish in approximately 3 × 3 inch pieces.
Boneless fingers
Boneless fish cut into thin, finger-like strips.
Prawn peeling
Whole (uncleaned)
Prawns with head, shell, legs and tail intact.
Headless, shell on
The head is removed; shell and tail remain.
Tail on, peeled & deveined
Cleaned and deveined, with the tail left on.
Butterfly cut
Opened flat and deveined, with the shell left on.
Fully peeled & deveined
Fully cleaned, without shell, tail or vein.
Crab cleaning
Whole crab
Whole crab with shell, claws and legs intact.
Cleaned portions
Cleaned legs and claws, cut into convenient portions.
Specialty seafood
Whole squid
Whole squid with head, tentacles and mantle intact.
Squid rings
Squid mantle cut into even rings for quick cooking.
Whole lobster
Whole lobster with shell, head, tail and legs intact.
Lobster portions
Lobster cut into portions with shell cracked for easy access.
Ready to choose your catch?
Available preparation options are shown on product pages. Contact us if you need help with weight or yield after cleaning.
Browse seafood →