Baked Fish and Chips with Mushy Peas
Cold-smoked Salmon Appetisers
Cured Freshwater King Salmon (Gravlax)
Ginger and Manuka Honey Tonic
Honey Roasted Pumpkin Soup
Korean Wagyu Beef Bowl
Manuka Honey Facial Mask
Wagyu Beef Bolognese
Barbecue Lamb, Peking-style
Cloudy Bay Clam Chowder
Caesar Salad with Yoghurt Dressing
Greenshell Mussels in Cider
Steamed Clams with Ratatouille
Teriyaki Freshwater King Salmon
Overnight Oats with Manuka Honey
Wagyu Beef Stroganoff
Haliotis iris is a species of abalone native to New Zealand. Our abalone is carefully caught by free-divers in New Zealand's pristine waters.
Blue cod has small, soft-yielding flakes. and a delicate sweet flavour. Try our conveniently packaged boneless fillets: it's perfect baked or lightly pan-fried.
Groper has firm, lean, white flesh with few bones. It remains moist with heavy flakes when cooked, so it’s perfect for steaks or in curries.
Hake are members of the cod family. However, the M. Australia are found only in New Zealand and Patagonia. They usually inhabit waters at depths of up to 800m and live for around 25 years.
King salmon is a distinct species of the salmonid family, which also contains Atlantic salmon and trout. New Zealand is the source of close to half the world's supply of king salmon, which is known as
in North America.
Ling are eel-like fish that can grow up to two metres in length. They can be identified by their mottled pink and orange skin and long, tapered bodies, and are found in depths up to 1,000 metres.
Gurnard, also known as sea perch, has a succulent, medium-textured flesh and is a Kiwi favourite for fish and chips. It's also well suited to steaming and pan-frying.
Also known as white warehou, this fish is the deepest ranging of the three warehou species in New Zealand. It is most common in south-eastern waters and on the Campbell Plateau in the sub-Antarctics.
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