01
01CHILLED & FROZEN SEAFOOD
CHIELIFE SEAFOOD MARKET
Eight cuts. One cold chain.
Stone crab, red snapper, grass carp, squid, shrimp, tilapia, sea snails and jellyfish — sealed and kept cold from our chiller to your door.
- Chilled or frozen
- Cold-chain packed
- Sealed and labelled
SHOP BY CATCH
Three ways in
01
Shellfish & crab
Stone crab claws and legs, whole shrimp, chilled jellyfish salad and marinated sea snails.
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02
Fresh fish
Red snapper fillets, crispy grass carp fillets and mild tilapia fillets.
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03
Squid & seafood
Whole squid, cleaned and trimmed, ready for the wok or the grill.
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FEEDING A TABLE
How much do I need?
Two kilos is a lot of seafood, so here is the honest maths before you buy: work out the portions, and see how much of the pack goes back in the freezer.
Portion size
720 g for 4 people
That is one 2.0 kg pack.
About 1.28 kg left over. It freezes well.
A rough guide only — 180 g per person suits most seafood dinners. Cooked crab and dressed salads go further per gram than raw fillets.
PACKED AS 2 KG UNITSWHAT YOU ARE BUYING
The cut, the form, the pack
Whole shells, cleaned squid, sliced fillets and dressed salads each behave differently in the kitchen.
Every product page states the form, the allergens and whether it arrives chilled or frozen — so you know exactly what is in the 2 kg pack before it lands.
BEFORE YOU COOK
The thaw clock
Two kilos takes longer to thaw than a single fillet, so pick your moment before you pick your recipe.
12–24
Works best for Fillets, crab claws and sea snails
- Keep the pack sealed and sit it on a tray on the bottom shelf
- Leave it overnight — roughly 12 hours for a 2 kg pack
- Cook it within 24 hours of thawing
2–3
Works best for When dinner is already planned
- Keep the pack sealed and put it in a bowl of cold water
- Change the water every 30 minutes until it is soft
- Cook it straight away — do not put it back in the fridge
0
Works best for Whole shrimp and squid
- Drop the shrimp or squid straight into boiling water or a hot pan
- Add one or two minutes to your usual cooking time
- Serve immediately — this one does not wait
Never thaw seafood on the bench or in warm water. If in doubt, cook it from frozen or leave it in the fridge a day longer.
AT THE TABLE
Keep the cooking simple
Four reliable techniques cover the whole range: warm the crab, boil the shrimp, sear the squid and steam the fillets.
Warm it gently
Cooked and chilled, so steam or warm it through and finish with lemon and butter.
Boil or grill shell-on
Two minutes in salted water, or over high heat on the grill for a deeper flavour.
Hot and fast
Score, slice into rings and sear hard so it stays tender rather than rubbery.
FROM COLD STORE TO DOOR
Care you can follow
Every product states whether it arrives chilled or frozen, how to store it and how soon to cook it.
Named on the pack
Species, cut and pack size are stated on every product page.
Chilled at 5°C or below
Unless the product label requires a tighter temperature range.
Frozen stays frozen
Frozen products stay frozen through storage and delivery.
Packed for the route
Insulation and cold media suit the product, the season and the journey.