Fishing is a traditional source of economic and cultural wealth for Māori. The ability to feed whanau (family) and manuhiri (guests) has always been a part of our cultural heritage.

As one of the worlds most isolated and pristine environments, New Zealand’s natural resources provides unique growing conditions for our seafood. The majority is hand raised in the cool, remote and unpopulated waters of the Marlborough Sounds at the top of the South Island. 

Appreciated locally and globally, a significant amount is exported to a diverse range of consumers from oyster bars in San Francisco, hotels in China and retail establishments throughout Asia and the U.S.