Our Process
How We Deliver Restaurant-Grade
The Del Puerto Standard
Top restaurants in Manila never serve day-old fish. They source from specialists who freeze at peak, vacuum-seal, and keep the cold chain intact. That's the standard. Here's how we bring it to your door.
Sourced where chefs source
We buy from the same Metro Manila suppliers that stock the city's top restaurants. Specialists who handle seafood the way a chef would: at the port, in volume, with zero tolerance for off cuts.
Same suppliers. Same cuts. Now available for your home kitchen.
Frozen within hours, at peak
Every cut is frozen within hours of catch, using sushi-grade temperature standards. That means the fish is paused at its absolute best, before any degradation begins.
No days of sitting out. No slow decline under display lights. Just seafood in stasis, waiting for your pan.
Vacuum-sealed, restaurant standard
Every portion is individually vacuum-sealed before freezing. That locks out air and moisture, which means no freezer burn, no ice crystals, no texture loss.
It's the same packaging restaurants rely on for consistency and shelf life. Built to keep each cut pristine from our freezer to yours.
Delivered frozen solid
Orders ship in insulated boxes with dry ice, tested to hold through Metro Manila heat and traffic. The cold chain from our freezer to your door never breaks.
If your order arrives thawed to the core, we refund you in full and you keep the product. Zero risk.
Why this matters
Most home cooks have never tasted seafood at peak. Not because they're bad at cooking, but because the system they buy from sends cuts that are already past their window.
Restaurant kitchens get around this by sourcing differently. Del Puerto brings that same sourcing to your door. Order once, and you'll taste the difference the first time you cook it.
Start with one order.
Arrives frozen solid, or your money back.
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