The wild winds and cold, deep waters of the Chatham Islands create the taste that we call home. A taste we now share with the world.
There’s good reason Chatham Blue is sought out by top chefs around the world. Flavour wise, it really does stand alone. With a delicate sweetness and fresh subtle oceanic tang, it’s just how you imagine cold water wild fish should taste. Glossy, moist and evenly textured, the white flesh of the Chatham Blue is firm yet fine, breaking off into lush, clean, well defined flakes. In the colder months when the fish fatten up, the flesh takes on a wonderful buttery richness which makes for superb eating.
Paua (Black Abalone)
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.
Available in Live, Whole in Shell, Meat or Minced Paua.
Kina (Sea Urchin)
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 produces a magnificent roe that is traditionally eaten raw as sashimi, but can also be smoked, or used as a sauce to flavour dishes.
Ling fillets are tasty, versatile and firm-fleshed. They are densely textured with large, moist, bone-free flesh. The fillet is very adaptable and can be cooked in a variety of ways, often served raw as sashimi or in wok cooking.
For more information on purchasing Ling fillets please contact us
Ling Sound (aka Maw) (花膠/鱼鳔) is the internal bladder of Ling Fish, which is line-caught in the deep pristine seas surrounding our Island home. Ling Sound is an excellent source of collagen, highly nutritious and commonly used in Chinese cooking.
For more information on purchasing Ling Sound please contact us
Our Hapuka is all hand caught and immediately iced, ensuring a premium quality fish every time. Its thick white fillets and high oil content make it a delicious and versatile eating fish.
For more information on purchasing Hapuka please contact us