From the trawler to your freezer.
Frozen seafood with the warmth of a coastal kitchen: landed in Australia, packed cold, portioned for real cooking.
Landed in Australia
Frozen within hours
Cold-chain packed
Kitchen-ready portions
The catch, sorted
Shellfish for a table, cephalopods for the pan, crab and crustaceans for the weekend, and the pantry for everything else.
Warm kitchen, cold box
Modarivo came out of a simple habit: keep the freezer full of good seafood, and cook from it on a weeknight without a trip to the fishmonger. We pack in portions that suit two people and a pan, not a catering tray.
Our kitchen rule
Good seafood should not need a plan
A bag of frozen clams, a squid or two, a piece of mackerel: dinner is in the drawer. We freeze at the peak of the season so a Tuesday in July can taste like a Tuesday in February.
What arrives at your door
Portioned for two
Most cuts are packed in 500 g or 1 kg bags so you defrost what you need and nothing more.
Hard-frozen on arrival
Gel packs and an insulated liner hold the temperature for the last leg, not just the first.
Cooked instructions inside
Every box carries a short card: thaw overnight, pat dry, cook hot. Two sentences, no essay.