Jobs in seafood
Careers in the seafood industry can be at land or at sea – and there are plenty of opportunities to earn great money and progress through different roles. Join us on the deck of a trawler, in processing and in the exciting future-focused aquaculture industry. Be part of an industry which is internationally recognised for its commitment to the environment and sustainability.
Jobs in seafoodThis is our promise to every New Zealander.
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Our Promise
In Practice
This is our code of conduct
- 1. We do not condone illegal behaviour.
- 2. 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.
- 3. We will continue to actively minimise our impacts on the marine environment and encourage others to act similarly.
- 4. We will continue to invest in science and innovation to enhance fisheries resources and add value.
- 5. We look after our people and treat them fairly.
- 6. We will be accountable for delivering on Our Promise and will support increased transparency.
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Our Seas
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94% of New Zealand's commercial catch (by weight) is from sustainable stocks.
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6 different fisheries have been certified sustainable by Marine Stewardship Council; hoki, hake, ling, southern blue whiting, orange roughy and albacore tuna.
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$2 billion in exports generated by the seafood industry.
Our Species
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.
Meet Our Chefs
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
Wellington chef Jacob Brown, another Chef’s Hat winner, is also an advocate for sustainable New Zealand seafood.
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.
