Pond to Plate.
Seventy-Two Hours.
Ninety-day grow-out cycles in brackish coastal ponds. Harvested to order, chilled within the hour, at your door before the ice melts.
Infrastructure, not guesswork.
Every pond is engineered to specification. Water chemistry monitored twice daily. Growth tracked by weight-sampling three times per cycle.
Every pond, accounted for.
Click any block to see species, growth stage, and expected harvest date. Tinted blocks are ready for this week's order.
From the net to your kitchen.
A documented cold-chain, not a promise. Every step timed, every temperature logged.
Harvest
Cast nets at 04:30. Prawns transferred to oxygenated harvest baskets within 90 seconds of leaving the water.
Ice Slurry
Prawns immediately submerged in 1:1 ice-seawater slurry. Core temperature reaches 2°C within 8 minutes.
Grading
Hand-graded to 16/20, 21/25, or 26/30 count per kilo. Head-on, shell-on. No additives. No sulphites.
Vacuum Pack
Packed in 1 kg food-grade pouches under modified atmosphere. Labeled with pond ID, grade, and harvest timestamp.
Insulated Box
Pouches nested in EPS-lined kraft boxes with 1.5 kg gel packs. Maintains <4°C for 72 hours in transit.
Your Door
Delivered by refrigerated courier. Signature confirmation. Still cold on arrival — or your next order is on us.
Who buys from the farm.
"I source product from three farms across the region. Hatchery is the only one where I can tell the difference in the pan — the texture holds through a flash sear in a way that frozen never does."
"We fill twelve restaurant accounts with Hatchery's 21/25 vannamei weekly. The grading is consistent, the cold-chain documentation passes every audit, and the pond ID on the label matters to our buyers."
"Found the farm at the Saturday market in February. Now my family gets the monthly box — 2 kg of tiger prawns, head-on. My kids recognise the kraft paper packaging before I even open the door."
"The 16/20 count vannamei we use for our prawn bisque has a sweetness I can't replicate with anything else. The harvest timestamp on the vacuum pack tells me exactly how old it is."
"Switched from a frozen importer 18 months ago. The cost per kilo is slightly higher but the yield after cooking is better — less moisture loss. My food cost on prawn dishes actually went down."
"I order the 26/30 tiger prawn box every month for home cooking. The prawns arrive cold, not frozen — you can taste that they haven't been stressed. Shell-on, head-on, exactly how I want them."
"I source product from three farms across the region. Hatchery is the only one where I can tell the difference in the pan — the texture holds through a flash sear in a way that frozen never does."
"We fill twelve restaurant accounts with Hatchery's 21/25 vannamei weekly. The grading is consistent, the cold-chain documentation passes every audit, and the pond ID on the label matters to our buyers."
"Found the farm at the Saturday market in February. Now my family gets the monthly box — 2 kg of tiger prawns, head-on. My kids recognise the kraft paper packaging before I even open the door."
"The 16/20 count vannamei we use for our prawn bisque has a sweetness I can't replicate with anything else. The harvest timestamp on the vacuum pack tells me exactly how old it is."
"Switched from a frozen importer 18 months ago. The cost per kilo is slightly higher but the yield after cooking is better — less moisture loss. My food cost on prawn dishes actually went down."
"I order the 26/30 tiger prawn box every month for home cooking. The prawns arrive cold, not frozen — you can taste that they haven't been stressed. Shell-on, head-on, exactly how I want them."
"The 16/20 count vannamei we use for our prawn bisque has a sweetness I can't replicate with anything else. The harvest timestamp on the vacuum pack tells me exactly how old it is."
"Switched from a frozen importer 18 months ago. The cost per kilo is slightly higher but the yield after cooking is better — less moisture loss. My food cost on prawn dishes actually went down."
"I order the 26/30 tiger prawn box every month for home cooking. The prawns arrive cold, not frozen — you can taste that they haven't been stressed. Shell-on, head-on, exactly how I want them."
"I source product from three farms across the region. Hatchery is the only one where I can tell the difference in the pan — the texture holds through a flash sear in a way that frozen never does."
"We fill twelve restaurant accounts with Hatchery's 21/25 vannamei weekly. The grading is consistent, the cold-chain documentation passes every audit, and the pond ID on the label matters to our buyers."
"Found the farm at the Saturday market in February. Now my family gets the monthly box — 2 kg of tiger prawns, head-on. My kids recognise the kraft paper packaging before I even open the door."
"The 16/20 count vannamei we use for our prawn bisque has a sweetness I can't replicate with anything else. The harvest timestamp on the vacuum pack tells me exactly how old it is."
"Switched from a frozen importer 18 months ago. The cost per kilo is slightly higher but the yield after cooking is better — less moisture loss. My food cost on prawn dishes actually went down."
"I order the 26/30 tiger prawn box every month for home cooking. The prawns arrive cold, not frozen — you can taste that they haven't been stressed. Shell-on, head-on, exactly how I want them."
"I source product from three farms across the region. Hatchery is the only one where I can tell the difference in the pan — the texture holds through a flash sear in a way that frozen never does."
"We fill twelve restaurant accounts with Hatchery's 21/25 vannamei weekly. The grading is consistent, the cold-chain documentation passes every audit, and the pond ID on the label matters to our buyers."
"Found the farm at the Saturday market in February. Now my family gets the monthly box — 2 kg of tiger prawns, head-on. My kids recognise the kraft paper packaging before I even open the door."