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New Zealand seafood is one of the most sustainable food creation processes in the world. The crystal clear waters and abundance of sea space make for some of the healthiest, most sustainable, and best tasting seafood species in the world. King Salmon, for example, is strictly monitored so that no growth promoters or artificial colouring is added to its diet. 

Nueva Zelanda

New Zealand is a small, isolated beautiful country in southern Oceania, surrounded by broad and extensive oceans. This small green island to the south-east of Australia is like a speck amid the vast seas of blue water which encompass it – an area which represents the world’s 9th largest fishing zone. 

New Zealand has the 4th largest Exclusive Economic Zone (EEZ) in the world, spanning more than 30 degrees of latitude and an area of 4.4 million square km. Approximately 20 times bigger than New Zealand itself, the people of New Zealand take great care and responsibility in caring for it ensuring its long-term sustainability. Given New Zealand’s small population (nearly 5 million), there is a limit to how much economies of scale can be applied to reduce costs. Instead, it is New Zealand’s meticulously sustainable care of the environment which differentiates it as a leader in the market of premium food production. Its painstaking care for this zone guarantees the consumer a quality product from sustainable origin, as well as its continued existence for generations to come.

pesca en NZ

It is in this blue pristine paradise that some of the world’s best seafood is raised. New Zealand has one of the world’s largest ranges of seafood to offer; over 130 species can be found in this azure sanctuary, ranging from King (Pacific) Salmon to Snapper, from Ling to Hoki. It is people’s deep concern for protection of its unique natural resources that ensure these prized species are sustainably and carefully collected, processed and prepared. Quality is of tremendous importance as New Zealand prides itself in world-class, healthy, fresh food produce.

Why New Zealand is the ideal
seafood provider


Availability of extensive natural resources. New Zealand’s wide open ocean spaces make it optimal for fishing and wildlife capture. 


Strong Quota Management System, and government that has enforced environmental care for decades.


Isolated location, protected by natural barriers.


Limited disease given strict regulation of aquaculture farming.


Unswerving commitment to environmental preservation and care, ensuring sustainable processes are employed to produce seafood. 


Export-focussed industry for over 100 years. 


Several of New Zealand’s well-managed fisheries have Fisheries Improvement Plans in place, keeping them up to date with the latest processes and scientific research. The Quota Management System (QMS) was commenced in New Zealand more than thirty years ago, and is one of the largest in the world with over 100 species.


King Salmon

Only 0.7% of the salmon in the world is King Salmon (Pacific), while the rest of the world raises the more common Atlantic Salmon. Our salmon is 100% King Salmon and is raised in the cool, deep waters of the Marlborough Sounds, with a salmon to water ratio of 2:98.

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Hake is native to New Zealand and comes from the same family as Hoki. It is fished mainly with trawl nets, and has few bones, a delicate texture and produces tasty fillets of white meat.

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Arrow Squid

Arrow Squid grows rapidly and has a short life cycle. They have firm and dense but tender flesh that turns white when cooked, with a delicate and smooth flavor, which can be barbecued or made into sushi. 

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Hoki is New Zealand's most important commercial species. It produces high quality fillets that are highly regarded for their versatility, with few bones and low oil content.



Ling is a popular species with firm flesh and pinkish appearance. It is tasty and versatile, and preserves its shape and texture when cooked. It is found in abundance in and around New Zealand in a clean and well-kept environment.

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Greenshell Mussels

​Greenshell Mussels are native and unique to New Zealand, one of the highest rated foods in the world for sustainable processing. They are tender, sweet and have an excellent visual appeal for culinary use in hotels, restaurants and other foodservice lines.

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Jack Mackerel

Jack Mackerel inhabit medium-depth waters throughout New Zealand, feeding on plankton and small fish. They have dark, oily meat that becomes lighter when cooked and is abundant in Omega 3s.

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Blue Cod

Blue Cod is fished mainly in coastal fisheries. Its meat is white, of medium texture and low in oil, which makes it suitable for various cooking options, including steaming, frying, and sauté. 

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Tarakihi is a semi-firm species which is low in oil, with white meat and a delicate flavor. It inhabits New Zealand's crystal clear waters, fished throughout the country sustainably, mainly with trawl nets.

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Snapper meat is very tender, of golden appearance and has a sweet and mild flavor. This popular recreational species has a life span of up to 60 years. Very healthy and low in oil content, it is suitable for a wide range of cooking options, including marinating, frying and poaching. 

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