Seafood

New Zealand gets its fish from both wild-caught fisheries and sustainable aquaculture. With an extensive coastline and rich marine environment, NZ sources fresh seafood from the Pacific Ocean, Tasman Sea, and Southern Ocean. Popular wild-caught fish like snapper, hoki, and tarakihi are harvested from local waters, while salmon and mussels are farmed sustainably. New Zealand follows strict fishing regulations to ensure quality, sustainability, and freshness in every catch!

New Zealand is known for its top-quality seafood, with some of the most sought-after varieties including: 🦪 Green-lipped mussels – Unique to NZ and packed with flavour. 🐟 Hoki – A staple white fish, commonly used in fish & chips. 🐟 Snapper – One of NZ’s most popular and prized fish. 🦞 Crayfish (NZ Rock Lobster) – A premium seafood delicacy. 🐚 Pāua (Abalone) – A rich, flavourful shellfish loved for its unique taste. 🐟 King Salmon – Farmed in NZ’s pristine waters, known for its buttery texture. 🦐 Scampi – NZ’s version of langoustine, sweet and delicate. Whether it’s wild-caught or sustainably farmed, NZ seafood is known for its freshness, quality, and incredible taste!

Some of the healthiest fish to eat in NZ are those that are high in omega-3 fatty acids, lean protein, and low in mercury. Top picks include: King Salmon – Packed with omega-3s, great for heart and brain health. Trevally – A lean, high-protein fish with plenty of essential nutrients. Kahawai – A good source of omega-3s and ideal for grilling or smoking. Tarakihi – Low in fat and full of flavour, perfect for a healthy meal. Blue Mackerel – One of the richest sources of omega-3, great for overall health. Gurnard – A lean white fish with a mild taste and good protein content. NZ fish is fresh, high-quality, and packed with nutrients—making it a great choice for a healthy diet!

Fresh seafood is best enjoyed as soon as possible, but if you need to store it: Fresh fish – 1 to 2 days in the fridge. Keep it in an airtight container or on ice. Shellfish (mussels, clams, oysters) – 1 to 2 days, stored in a bowl covered with a damp cloth (don’t submerge in water). Crustaceans (prawns, crab, crayfish) – 2 to 3 days in an airtight container. Cooked seafood – Up to 3 days in the fridge, stored in a sealed container. For longer storage, freezing is best. Most seafood lasts up to 3 months in the freezer while keeping its quality. Always check for freshness before cooking.