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Our promise in practice
Our code of conduct
  • We do not condone illegal behaviour.
  • We will work with Government and other interested parties to develop and implement principled and practical policies to ensure the use of fisheries resources is sustainable.
  • We will continue to actively minimise our impacts on the marine environment and encourage others to act similarly.
  • We will continue to invest in science and innovation to enhance fisheries resources and add value.
  • We look after our people and treat them fairly.
  • We will be accountable for delivering on Our Promise and will support increased transparency.
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WE'RE FISHING SMARTER
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WE'RE AT THE HEART OF COMMUNITIES
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WE'RE LEADING THE WORLD
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WE'RE PROTECTING OUR OCEANS FOR GENERATIONS TO COME
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Our Partners

Also thanks to Chatham Island Quota Holdings, Hellfire Enterprises, Maruha (NZ) Corporation Ltd and Nyhon Holdings.

 

Our Seas

97

97% of New Zealand's commercial catch is from sustainable stocks.

6

6 different fisheries have been certified sustainable by Marine Stewardship Council; hoki, hake, ling, southern blue whiting, orange roughy and albacore tuna.

1.8

$1.8 billion in exports generated by the seafood industry.

Our People

Our Species

Species

Our Recipes

Best Fish Guide

Visit our guide to buying sustainable New Zealand seafood.
New Zealand is blessed with a wide range of nutritious and tasty seafood harvested in pristine waters.

We hope this best fish guide helps you choose New Zealand seafood with confidence.

Visit the website

Meet Our Chefs

Darren Lovell
Fishbone, Queenstown

Queenstown chef Darren Lovell, whose restaurant Fishbone won a One Hat award in the 2016 Cuisine Good Food Awards describes his journey of discovery into the sustainability of New Zealand seafood

Jacob Brown
The Larder, Wellington

Wellington chef Jacob Brown, another Chef’s Hat winner, is also an advocate for sustainable New Zealand seafood.

Aaron Stott
Tinakori Bistro, Wellington

Aaron Stott of Wellington's Tinakori Bistro has returned from overseas and is enjoying the wide variety of sustainable species on offer in New Zealand.