Comprising a vast area of the southern Pacific Ocean (including the Coral and Tasmanian Seas), the waters off the coasts of New Zealand, Australia and Tasmania are some of the richest in variety and abundance in the world, producing seafood sought after by chefs of every caliber. Ecologically sound principals of sustainability and resource management have led to a delivery of a premium product found at the finest tables across the globe.

A diverse collection of long line, lobster and deep trawling vessels, specializing in day boat and short haul, mine the surrounding coastal and deep sea fisheries to extract the finest cold water catches. Sword, Sable, Bluenose, Roughy, Monkfish and John Dory are all regularly complimented with specialty fish like Alfonsino, Tarakihi and Trevally. The cold water shellfish treasures of scallops, lobster, mussels, oysters and prawns of innumerable varieties are all sweeter and firmer due to their location and a fabulous addition to any menu.

John Dory
John Dory
Scorpion Fish
Scorpion Fish
Alfonsino
Alfonsino

Finfish

  • Alfonsino
  • Blue Cod
  • Bluenose
  • Frostfish
  • Groper
  • Gurnard
  • John Dory
  • Kingfish
  • Ling
  • Opah
  • Orange Roughy
  • Swordfish
  • Ora King Salmon
  • Scorpion Fish
  • Red Snapper
  • Tarakihi
  • Trevally