Our catch is as pure as the water it’s caught in.
“New Zealand seafood products command a high premium because of the beautiful, clean, pristine environment they come from.” – NZCS Executive Director, Aldo Miccio
Sustainable seafood industry leading the world
Thanks to a pioneering Quota Management System that controls the harvest levels for each fish species and areas, New Zealand is leading the way in ensuring the ecological, sustainable management of its fisheries. In fact, New Zealand is ranked among the best performing fisheries nations in the world. In 2010, New Zealand was ranked first among 53 fishing nations for managing marine resources, placed first out of 41 countries for the quality of fisheries monitoring in 2011, and ranked fifth out of 28 nations for healthy fish stocks in 2016. New Zealand’s Ministry for Primary Industries estimates that 97% of New Zealand’s commercial catch is from sustainable stocks. And that there is a long-term sustainable supply of around 450,000 tonnes of wild capture seafood available in New Zealand’s oceans.
So, what does this all mean for New Zealand Coastal Seafoods? New Zealand’s sustainable fishing Quota Management System allows for only a small number of ling fish to be harvested. Their scarcity has resulted in higher demand and driven the price up over time.
“New Zealand has a gold standard because of our Quota Management System. It’s a big asset to New Zealand’s seafood industry and helps us have a sustainable business for the future,” says NZCS CEO, Peter Win.
The ideal environment to produce pure, healthy and organic seafood
New Zealand’s strong natural resources are ideal for wild capture fishing and is a key driver of the success of the seafood industry. Not only does New Zealand boast a reputation for having clean, pure water, our isolated location at the bottom of the world means our fish stock are protected by natural barriers. As a result, there is a limited presence of diseases in our seafood species.
“Our wild capture ling fish are organic and unadulterated, as nature intended,” says Peter. “The ling fish we use are processed and frozen at sea in under 6 hours from being caught, that makes our product unbelievably fresh. The quick processing improves the quality, it has a fresher taste and smell and as a result, our ling maw is an extremely premium product.”
Well established industry and global support
New Zealand has a long history of seafood production and has been exporting our seafood products for over 100 years.
New Zealand’s marine fisheries waters measure 4.4m km2, and is the world’s fourth-largest Exclusive Economic Zone and territorial sea, making it an ocean territory ‘superpower’. Approximately 600,000 tonnes of seafood (excluding aquaculture) is harvested from New Zealand’s water each year. And in 2018, New Zealand exported 267,901 tonnes of seafood, with a total export earning of $1.8 billion.
Demand for our seafood products is being driven by a greater awareness of the health benefits of seafood and changing diets. Traditionally New Zealand held a strong export position with seafood products like fresh and frozen fish, rock lobster and mussels. “What we’re starting to see now is the emergence of new seafood products, including fish extracts like fish maw,” says Peter. According to the Ministry of Business & Innovation, fish extract exports are growing and the product plays to New Zealand’s strengths in nutraceuticals.
“Ultimately, New Zealand Coastal Seafoods’ purpose is to sustainably use New Zealand’s ocean resources, and bring to your table pure, healthy and organic seafood,” says Aldo.