Seafood, frozen at its peak
Known as the fishmonger of chefs, Qwehli offers a considered range of premium frozen seafood selected for its provenance, flavour and responsible sourcing. From Norwegian langoustines to black tiger prawns, every product is chosen with the same ambition: to make exceptional seafood available well beyond the day it is landed.
Qwehli’s approach is not to replace fresh seafood, but to preserve it at the moment it is at its best. By sourcing fish and shellfish from carefully chosen fisheries and farms, respecting fishing seasons and using advanced preservation methods, the brand offers a practical way to enjoy high-quality seafood throughout the year. Qwehli’s own charter places traceability, responsible resource management and product quality at the centre of its selection.
From sea to chef
Qwehli grew out of a simple idea: the finest seafood should be defined by its condition, not merely by how recently it was caught. The brand works with selected producers, fishing vessels and farms across the world, from the cold waters around Norway and Iceland to the Kerguelen Islands, the Atlantic and the Mediterranean, to source seafood with a clear origin and a specific story.
The result is a collection designed for both professional kitchens and serious home cooks: products that are reliable, conveniently portioned and capable of delivering the texture, flavour and visual quality expected in a restaurant kitchen.
Qwehli’s selection includes wild seafood, responsibly farmed fish and shellfish, as well as products certified to recognised standards such as MSC and ASC where applicable. Rather than treating frozen seafood as a compromise, Qwehli treats it as a way to protect quality, reduce waste and extend access to limited seasonal catches.
CAS Fresh®: fresher than fresh
At the heart of Qwehli's CAS Fresh, a japanese preservation technology developped to preserve seafood at the point of peak freshness.
Traditional freezing can form large ice crystals inside food. Those crystals can damage cell structures, which may lead to moisture loss and a softer or less precise texture after thawing. CAS Fresh combines very low temperatures with a modified magnetic field to influence the freezing process and limit the formation of damaging large ice crystals. The goal is to preserve the ingredient’s texture, colour, flavour and natural moisture as closely as possible to its original state.
In practical terms, this means that a Qwehli fillet or shellfish can be thawed with a texture and flavour closer to seafood that has just left the water. It also allows chefs and home cooks to keep premium fish and shellfish on hand without relying on a narrow delivery window.
Most Qwehli products are presented as sashimi-grade by the brand, meaning they are intended to be suitable for raw preparations when stored, thawed and handled strictly according to the supplier’s instructions. For raw service, always follow the product label and local food-safety guidance.
A better way to keep seafood at home
Premium frozen seafood brings restaurant-quality ingredients within easy reach, without the pressure of cooking them the day you buy them. With Qwehli, you can keep beautiful fish and shellfish in your freezer, then thaw and cook exactly what you need for a simple weekday dinner, an impromptu lunch or a special occasion.
Because the seafood is frozen at peak quality, you can enjoy exceptional products that would otherwise be difficult to find fresh every day: Norwegian langoustines, Scottish blue lobster or buttery Patagonian toothfish.
- Cook on your schedule: No need to plan your meals around a same-day delivery or rush to use seafood before it loses its freshness.
- Use only what you need: Take a few prawns, one lobster tail or a single fillet from the freezer and save the rest for another meal.
- Make everyday meals feel special: Keep a beautiful fillet or shellfish in reserve for pasta, a quick pan-roast, a relaxed weekend lunch or a last-minute dinner with friends.
- Enjoy seasonal catches beyond their brief season: Freezing at the source makes it possible to enjoy outstanding seafood throughout the year, while respecting its natural harvesting period.
- Waste less, enjoy more: Better portion control means fewer forgotten ingredients at the back of the fridge and more opportunities to cook something exceptional.
Discover the collection
Black Tiger Prawns
Farmed in the Gulf of Kutch, Qwehli’s Sona black tiger prawns are ASC-certified and valued for their size, sweetness and firm bite. They are supplied whole and shell-on, packed loose in a 2 kg box so that you can remove only what you need. Roast or grill them simply with olive oil, garlic, chilli and lemon.
Wild Langoustines
These extra-large Norwegian langoustines are caught alive, then preserved at sea for a sweet, delicate flesh and a luxurious, tender texture. The tails and heads are packed separately: use the tails for a refined starter, pasta or gently grilled main, and reserve the heads for an intensely flavoured bisque.
For the most direct expression of the product, serve the thawed tails as a carpaccio or sashimi-style preparation only where the pack’s handling instructions permit. Alternatively, cook them very briefly with butter, garlic and a splash of white wine.
European Blue Lobster
Sourced from the cold waters of Scotland and Northern Ireland, Qwehli’s European blue lobster is prized for firm, sweet meat and a pronounced shellfish flavour. It arrives shell-on and broken down into practical components, tails, claws and heads, making it more approachable to cook at home while retaining the character of a whole lobster.
Poach the tail gently in butter, grill the claws, or use the heads and shells for a deeply flavoured lobster sauce or bisque.
Patagonian Toothfish Fillet
Wild Patagonian toothfish, also known as Chilean sea bass, comes from the deep waters around the Kerguelen Islands. Its flesh is exceptionally white, rich and buttery, with broad, moist flakes that remain intact through roasting, steaming or gentle poaching.
A skin-on fillet is ideal for a hard sear followed by a short finish in the oven. It is equally at home with a miso glaze, a beurre blanc or a simple sauce of lemon, capers and herbs. This is a highly versatile centrepiece fish: indulgent in texture, but mild enough to take on a wide range of flavours.
Dover Sole
Wild Dover sole is elegant precisely because it needs very little. Its fine, delicate white flesh has a clean flavour and a firm, flaky texture that benefits from direct cooking and restrained accompaniments.
Cook it whole on the bone in foaming butter, add capers and lemon for a classic sole meunière, then lift off the fillets at the table. Keeping the skin and bone intact during cooking helps protect the flesh and preserve its natural moisture.
Salmon Bass Fillet
Responsibly farmed in Croatia, salmon bass is a white fish with the texture of sea bass and a gentle natural sweetness. Its thick, skin-on fillets are particularly suited to pan-roasting: start skin-side down in a dry, hot pan until crisp, then finish briefly so the centre stays juicy and just opaque.
Serve it simply with olive oil, lemon and herbs, or pair it with Provençal vegetables, fennel or a light shellfish sauce. Qwehli’s salmon bass fillets are ASC-certified.
