These bright blue fish are an island favourite. Unique to our region, the cold clean waters make our Chatham Blue’s flesh firm yet delicate with an intense ocean fresh flavour. Chatham Island Blue Cod suit many types of cooking – grilling, steaming, frying … you name it.
We catch our Chatham Blue fresh to order, to ensure maximum shelf life and quality.
We currently supply gilled and gutted or whole Ike Jime spiked Chatham Island Blue Cod.
These thick-filleted fish have a firm, lean white flesh that remain moist with heavy flakes when cooked.
These moist and succulent fillets have a medium to thick flake, which is white when cooked.
These prized eating fish have a moist flesh with an excellent delicate flavour and firm texture. The fillets are of medium thickness and suitable for grilling, baking or shallow frying.
Ling fillets are tasty, versatile and firm-fleshed. They are densely textured with large, moist, bone-free flesh. The flesh is very white and can be cooked in almost anyway, often served raw as sashimi or in wok cooking.
These unique-tasting shellfish fatten and grow sweet a few days after a full moon. A highly prized local delicacy on the Chatham Islands, Kina also produce a magnificent roe that is traditionally eaten raw as sashimi, but can also be smoked, or used as a sauce to flavour dishes.
We supply 200 g pottles of fresh and/or frozen kina roe.
These melt-in-your-mouth diamonds of the deep are more tender than aged beef when cooked correctly, with a bold texture and flavour to match.
We supply whole Paua and 200 g pottles of minced Paua