MeatHeads Fish 'n Chips Pack
Six 100g pouches — the four-meat set plus Donkey for fish and Spudhead for vegetables. From a Hobsonville maker, couriered anywhere in Auckland.
Fish 'n Chips
$46.20
$7.70 per pouch · 6 × 100g
Sold by MeatHeads NZ
Price and availability update live from the listing. The description above is the seller's own wording, reproduced as written and not endorsed or verified by DoorToShop. Any statement in it about ingredients, allergens or what the blend is free of belongs to the maker — the ingredient and allergen statement printed on the pack is the one that counts.
The First Pack That Covers a Whole Plate
Everything below six pouches seasons the protein and leaves the rest of the dinner plain. This is where that changes:
Spudhead — the one that changes things
The vegetable seasoning. Roast potatoes, root vegetables, wedges, soups. It is what turns a set of meat rubs into a set that seasons the whole plate rather than the centre of it.
Donkey — the fish blend
Salmon, snapper, shellfish. Paired with the vegetable blend it is the actual fish-and-chips combination the pack is named for.
Porktopia, Blazin' Grazin, Rambo, Bok Boken
Pork, beef, lamb and chicken. The four that do the everyday work in any of these packs.
The two extra pouches empty at opposite rates
Vegetables take more seasoning than anything else on this list; fish takes about half what meat does. Expect the vegetable pouch to go first and the fish one to last longest.
What it does not cover
No game blend and no Tex-Mex blend. Only the eight-pouch pack has every one.
Seasoning Fish and Chips Together
Two components, two completely different timings, and getting them out of the oven at once is most of the job:
Start the chips well before the fish.
Potatoes take three or four times as long as a fillet. Parboil, steam-dry and rough them up, then into hot oil in a hot oven while the fish is still in the fridge.
Oil the chips first, then season them.
The oil is what a dry seasoning sticks to. Season dry potatoes and most of it burns on the tray instead of flavouring anything.
Use more vegetable seasoning than feels right.
A kilogram of potatoes takes a good tablespoon. Vegetables have almost none of their own savoury flavour to compete with, which is the opposite of the problem you have with fish.
Leave the fish unseasoned until the chips are nearly done.
Salt draws moisture straight out of a fillet, and a wet fillet steams and sticks. Fifteen minutes before cooking at the outside.
Season the fish lightly, one side.
Roughly half what you would use on meat, on the flesh side rather than both sides. Keep the skin side dry if you want it to crisp.
Cook the fish while the chips finish.
A hot pan, skin down, pressed flat for ten seconds, then left alone until it releases. Both come out together and neither has been waiting.
Keep the container away from the raw meat. Tip what you need into a bowl and season from that, rather than dipping a hand that has touched raw meat back into the pouch or tin. Anything that goes back in the container has been in contact with raw protein and will sit there until the next time you cook. Wash hands, boards and tongs between raw and cooked, and never reuse a rub that has touched raw meat as a finishing seasoning.
General technique, not instructions for a particular product. Where the packaging gives its own directions, follow those.
Living With Six Open Pouches
Six is a shelf rather than a corner of a cupboard, and it is worth setting up properly on day one:
- Keep them together and keep them labelled. Several pouches of brown powder in a drawer are indistinguishable from one another at arm's length, and the printed name is the only thing telling them apart.
- Open one at a time. There is no benefit to having four pouches open at once, and every open pouch is one more taking on moisture.
- Press the air out before resealing. Less air means less moisture. Clear powder out of the zip first or it will not close properly.
- Store them away from the stove. The cupboard above the hob is the most convenient and the worst place in the kitchen for anything dry.
- Use a dry spoon and never dip a wet one. One damp teaspoon does more harm to a pouch than a month on the shelf.
- Tip into a bowl, always. Especially with a pack, where cross-contaminating one pouch means losing a set rather than a single item.
What the Pack Comes To
Bought one pouch at a time at the current single-pouch price, the same 6 pouches would come to $50.82. The pack is $4.62 less — about 9.1%. Whether that is worth it depends entirely on whether you will use all 6 blends; a pack is only a saving on the pouches you would have bought anyway.
Six covers most of what a household cooks, which is the argument for it over the five-pouch packs. The honest counter-argument is that the more blends there are, the more likely one of them sits unopened — count how many you would genuinely reach for before deciding.
The per-pouch figure and the comparison above are both worked out from live listed prices — this pack's, and a single 100g pouch's — so they move when either price does.
Where to Buy It
This pack is listed by MeatHeads NZ on DoorToShop, alongside the individual pouches and the other packs. Our guide to meat and BBQ rubs in Auckland covers the whole range, and the wider Groceries category has other local stores you can add to the same order.
Compare it against Gone Fishing and the eight-pack.
This is the Gone Fishing line-up plus the vegetable blend, and two pouches short of the complete set. All three pages work out their per-pouch price live.
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Delivery is $5 as a base fee, with free delivery on orders above $69, and there is no minimum order value. Enter your postcode at checkout to confirm delivery coverage for your address, or read how DoorToShop works.
Frequently Asked Questions: The Fish 'n Chips Pack
What is in the Fish 'n Chips Pack?
Six 100g pouches: Porktopia for pork, Blazin' Grazin for beef, Rambo for lamb, Bok Boken for chicken, Donkey for fish and seafood, and Spudhead for vegetables and potatoes. Six hundred grams in total.
How is it different from the Gone Fishing pack?
One extra pouch: Spudhead, the vegetable seasoning. Everything else is the same five blends. That sixth pouch is what lets you season the chips as well as the fish.
Why does the vegetable pouch run out fastest?
Because vegetables need more seasoning than meat does — they bring far less savoury flavour of their own. A tray of roast potatoes takes a good tablespoon, where a fillet of fish takes a fraction of that.
Should I oil vegetables before or after seasoning?
Oil first, then season. The oil is what the dry blend clings to. Season dry potatoes and most of it ends up burning on the bottom of the tray.
How do I get fish and chips ready at the same time?
Start the chips three or four times earlier than the fish. Parboil, steam-dry, rough them up, oil them in a hot tray and season, then get them into a hot oven. Season and cook the fish only when the chips are nearly done — fish takes minutes, and seasoning it early draws moisture out of the fillet.
How much seasoning does fish take compared with meat?
About half, applied to one side of a fillet rather than both. That is why the fish pouch will still be half full long after the meat ones are gone.
Is the pack cheaper than six single pouches?
The figures further up this page work it out live against a current single-pouch listing. A pack is only a saving on the pouches you would have bought anyway, so count how many of the six you will genuinely use.
What is not in it?
No game blend and no Tex-Mex blend. Those are Game On and Texican, sold as single pouches and included in the King O' the Grill pack.
What is in it, and is it suitable if I avoid something?
The ingredient and allergen statement printed on the pack is the only answer to that, and it is the maker's to give. This listing does not publish an ingredient list, and anything the seller's own description says about what the blend contains or is free of is their statement rather than ours. If you are avoiding an allergen, read the pack and ask the maker if anything is unclear.
How fast is delivery?
Orders are dispatched by the store the next business day and typically arrive within 1 to 3 business days by courier. Enter your address at checkout to confirm delivery coverage for your address.
How much does delivery cost?
The base delivery fee is $5 NZD, with free delivery on orders above $69 in the Auckland region — the exact amount is confirmed at checkout. There is no minimum order value.
What if it arrives damaged?
Photograph it as it arrived and contact the store the same day. Returns are handled by the store that sold the item, and nothing in a store's policy limits your rights under the Consumer Guarantees Act 1993.