Albacore Tuna

Fresh Albacore Tuna available through to March. Our Albacore Tuna is bled and ice slurried at sea as soon as it is caught. This delivers a top quality, high oil
content sashimi quality tuna.

Blue Cod

This week we have super fresh Blue Cod in – Fresh from the cool waters at the bottom of the South Island

Butterfish – Also known as New Zealand Green Bone

Fresh Butterfish arriving in on Monday 13th February. This beautiful fish has medium to thick flakes and is pearly white when cooked.Butterfish are suited to most cooking methods and have good Omega-3 levels.

Catch news item

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Fresh Ling Available

Fresh Ling now available ongoing.

 

Ling is a versatile, firm-fleshed fish that can be cooked in practically every way or can be served raw as sashimi.

 

http://wildfish.co.nz/portfolio/ling/

Fresh Tarakihi & Snapper

With the new fishing season beginning and moving into the summer months, fresh Tarakihi, Snapper and Trevally will start to come through.

 

We will also see more fresh Hapuka be landing over this time.

 

Great to pan fry, with exceptional flavour, these species are not to be missed out on!

 

Kina Roe

We are pleased to announce that freshly frozen Kina Roe is now available in 200g pots.

Kina is widespread along New Zealand coasts down to 50 metres, with the main concentration found between the sub-tidal zone and 15 metres. New Zealand’s Kina fishery is managed by strict quota systems, which only allow a set number of Kina to be taken commercially each year. Kina is sought for its delicate, smooth, buttery roe. Considered a delicacy, Kina Roe is extremely popular in New Zealand.

New Zealand seafood rated as the ‘green protein’

13 February 2012
Report sets record straight: New Zealand seafood rated as the ‘green protein’
New Zealand seafood is rated as the ‘green protein’ a report on the environmental cost of New Zealand food production has found.
The Environmental Cost of New Zealand Food Production measures the environmental impacts of harvesting wild fisheries with results showing fewer impacts than the production of alternative forms of animal protein.
Report author, Professor Ray Hilborn, says that when considering the environmental impacts of harvesting New Zealand seafood an obvious comparison is the New Zealand dairy and meat industries.
“This report looks at all the studies we could find on the environmental impacts of New Zealand fish, dairy and meat production to either the farm gate or the dock and the results are readily apparent; wild fisheries simply do not impact the environment in many ways.”
The report finds that all New Zealand dairy, meat and wild fisheries production have lower environmental impacts than overseas protein production methods.
Chief Executive of the New Zealand Seafood Industry Council, Peter Bodeker says the report’s findings set the environmental record straight.
“New Zealand seafood is an excellent protein choice not only for its obvious health attributes but also for its low environmental impact. And as we’ve always maintained – and which has been scientifically-proven many times over – New Zealand harvests from a sustainable fishery.”
Professor Hilborn also reports that although all animal protein production has environmental impacts any changes from harvesting the marine environment are significantly less than those on land, and the changes are not permanent.
“Marine ecosystems have not been modified anywhere near the same extent as those on land. The potential recovery time of marine ecosystems to their pre-harvested state is far less than the recovery time for forest ecosystems converted to agriculture. The introduction of terrestrial species means the recovery of a native species-based ecosystem is probably unachievable,” he says.
Further, the nutrients produced in the production of protein on land have significant adverse environmental effects, particularly on waterways in comparison to the effects from nutrients on oceans produced in the harvest of seafood.
“In harvesting seafood there is no significant use of fresh water, fertiliser, pesticides or antibiotics,” says Professor Hilborn.
Ends
For more information: Claire Broun, Communications Advisor – tel 027 239 5993 Download the report at http://www.seafoodindustry.co.nz/publications (from Sunday 12 February)

Second catch news

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Second news item

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