Three of New Zealand's largest seafood companies paired with Plant and Food research and the New Zealand Government have developed a way of keeping trawled fish alive and improves the likelihood of undersize fish escaping unharmed. This creates huge benefits to the the quality of trawled fish and sustainability efforts of the New Zealand fishing industry.... read on
Two New Zealand delicacies: Kato Sauvignon Blanc from the Awatere Valley and Kaipara Oysters, named after the harbour they're farmed in, the Kaipara Harbour.... read on
Greenshell Mussels has won two awards at New Zealand's American Chamber of Commerce Success and Innovation Awards... read on
Live Kaipara oysters from the cold clean waters of New Zealand are flying into Rodneys Oyster House in Toronto this week. During the months of Summer when the water warms up, the North American oysters are in poor condition. These New Zealand oysters are from cold winter waters and are in prime condition. They're plump and full of flavour!