Beneath the cold, clear currents of the North-West Pacific swims a cod that never sees sunlight until it meets the nets of fishermen from Fujian, China. We rescue that pristine flesh at the dock, carry it just 20 km inland, and turn it into 360 g of unmasked ocean flavor. Each sausage is 78 % wild deep-sea cod—no fillers, no binders—simply minced, lightly seasoned with sea salt and white pepper, then slow-steamed to keep the flakes moist and silky.

Picture the first cold current of the Pacific meeting the warm kitchens of Fujian, China. From that collision comes our 270 g Deep-Sea Fish Sausage—plump, golden links where 72 % wild deep-sea fish (cod, pollack & haddock blend) is folded with real New Zealand cheddar and a kiss of sea salt. The fish is minced, gently folded with cheese curds, then slow-steamed until the dairy melts into the seafood fibers, creating a silky, springy bite that tastes like surf-and-fondue in one snap.

Imagine cutting open a sausage and smelling the first breath of the open sea. Our 270 g Deep-Sea Fish Sausage starts with wild-caught cod, haddock and pollack hauled from the cold Pacific currents just off Fujian’s rugged coastline. Within hours of catch, the fish are filleted, minced and gently seasoned with nothing more than sea salt and white pepper.

Imagine the first forkful of a silky tuna tartare drizzled with molten salted egg yolk on a breezy Fujian evening—that indulgence now comes ready-to-eat. Our 150 g Tuna Sausage starts with sashimi-grade skipjack tuna caught off the warm Kuroshio Current. Within hours of landing in Fujian, the fish is minced and blended with real salted duck-egg yolk curds, a touch of butter, and a whisper of kelp for umami depth.

Imagine the moment a sashimi-grade skipjack tuna meets a molten river of salted duck-egg yolk on the breezy docks of Fujian, China. We’ve bottled that decadent encounter inside every 150 g tray. Each sausage is forged from 70 % wild-caught tuna, blended with real salted egg-yolk curds, a touch of butter, and the faintest hint of kelp for umami depth.

Imagine the first silver flash of a wild skipjack tuna breaking the surface at dawn off Fujian’s rugged coast. Within hours, that same pristine fish—firm, lean, and brimming with natural umami—is minced and gently seasoned with nothing more than sea salt and white pepper. It is then slow-steamed to lock in moisture, stuffed into natural collagen casings, and flash-chilled to create a sausage that tastes like the sea itself. No MSG, no fillers, no artificial colours—just 80 % tuna and the quiet confidence of Fujian craftsmanship. Snap the casing and you’ll hear a delicate pop, releasing a clean, briny aroma that invites you to taste pure ocean in every bite.

Picture the misty dawn along Fujian’s rocky coastline: a wild skipjack tuna surfaces, its silver flank flashing against the first light. Hours later, that same pristine fillet is diced, blended with real New Zealand cheddar, and gently folded into a silky sausage that tastes like surf meets fondue. Each 150 g pack contains five plump, 30 g links. The fish is slow-steamed at low temperature to lock in moisture, then flash-chilled so the cheese melts into the tuna fibers, creating a springy, golden bite.

Picture the first light on the Fujian coastline: nets glistening, gulls wheeling, and a fresh catch of deep-sea cod being lifted aboard. Within hours the fish is minced, lightly kissed with sea salt and white pepper, then gently steamed and stuffed into natural casings. The result is a sausage that tastes like the ocean itself—clean, flaky, and brimming with clean protein.

Picture the first light of dawn over Fujian’s misty fishing docks: silver cod fresh from the North-Pacific current, still cold from the deep. Within hours it is minced and folded with real New Zealand cheddar, a whisper of sea salt, and a trace of butter. The mixture is gently stuffed into natural collagen casings, slow-steamed until the cheese melts into every flake of fish, then flash-chilled to lock in a silky, creamy bite.