Harvest

Our Fresh king salmon are harvested daily from Stewart Island where the waters are pure and cold all year round. The salmon live in a pristine environment with fresh water provided naturally from constant Antarctic Ocean tidal movement and currents. To ensure consistent quality, the fish are harvested using a process that avoids handling stress and damage and they are bled and packed in an ice slurry for transport. The commercial harvesting operator exercises sustainable farming in accordance with best practice in the marine and coastal environment.

Processing

We execute all our processing in our modern facility in Invercargill, just 30k from the port of Bluff. The salmon arrives chilled, headed and gutted, ready to fillet and pin-bone before brining using traditional methods. The salmon is then either vacuum packed for the fresh market or smoked using New Zealand native hardwood.

Food Safety

We attain to robust NZFSA Food Safety (HACCP) and food safety plans to ensure the highest standards possible, including maintaining a clean and hygienic processing area. Temperature control is maintained from the time the fish are harvested and bled to the time they are delivered to the client.

Production

We take pride in our final production and packaging to ensure our products look as great as they taste. All our products are clearly labelled with our details and batch and use by date and recommended storage instructions.

Transport

All our products are transported by recognised courier companies, chilled in Chilltainers with thermo guard gel packs.  The products are chilled in our dispatch chiller before being packed for overnight delivery nationwide and arrive the next morning, within approximately 16-17 hours.