Kaimoana, seafood, is nature’s gift that we harvest with care.
The oceans surrounding our beautiful country have an abundant variety of different fish that are perfectly suited to being part of our everyday diet.
It’s no surprise that over 72 percent of Kiwis choose to eat kaimoana at least once a month. Here are some reasons you know you’ve made a good decision when choosing seafood as a healthy, tasty protein for you and your family.
When we compare kaimoana with many other food production choices there are some notable differences. Eating wild-caught fish is better for the environment and biodiversity than many other sources of protein, says leading international marine scientist Professor Ray Hilborn.
From the ocean to your plate hardworking people in the fisheries and transport industry deliver kaimoana caught in New Zealand waters to shops and supermarkets with great care.
They know how important it is to maximise the freshness and quality of your fish. Kaimoana is caught, processed, stored, transported and eventually sold as quickly as possible to lock in freshness, flavour and nutrition.
By looking after your kaimoana you’ll get the most out of your next meal. We recommend you take a cooler bag to the fish shop or supermarket with you so you can keep your delicious kaimoana as fresh as when it was caught. Another great tip is to add pre-frozen packs inside your cooler bag before you leave your house to keep the temperature inside the cooler bag nice and cold for the journey home.
Kaimoana is among the healthiest foods on the planet.
Te Whatu Ora Health NZ recommends kaimoana as a good source of unprocessed whole food rich in vitamins, minerals, healthy unsaturated fats and as a source of lean protein.
Kaimoana is also a great source of omega-3 fatty acids, which are important for your body and brain. Locally caught kaimoana provides a rich variety of nutrients for Kiwis and has become a staple part of our diets.
You can read more about the nutritional value of kaimoana on the Te Whatu Ora Health NZ website.
You could try a baked whole fish, a ceviche with mango and avocado, salmon with bean potato ragout or stick with a timeless classic like salt & pepper mussels. Whatever your preference, there are countless ways to enjoy fresh kaimoana with your friends and family.
For nutritious meal ideas that are bursting with flavour head to our recipe page.
The 1992 Māori fisheries settlement was the catalyst for the Crown’s recognition and guarantee of Māori commercial rights to fisheries in New Zealand.
Te Ohu Kaimoana was established at the same time to manage Māori ownership of fishing and fisheries-related activities. During this period the Quota Management System was endorsed and is still in use today alongside a range of regulations that ensure kaimoana supply is appropriately managed.
Today, our industry has significant Māori ownership, with approximately 27 percent of all quota by volume and value owned by Māori. Māori also have significant investment in aquaculture and land-based processing operations, including Moana New Zealand (100 percent Māori owned) and Sealord Group Limited (50 percent Māori owned).
- Annually New Zealand produces food from 100,101 km2 on land and 81,055 Km2 in our oceans within the Territorial Sea (TS, 0-12nm offshore) and the Exclusive Economic Zone(EEZ,12-200 nm offshore).
- Biodiversity/ecological changes made on land to provide for food production are far more extensive and far less amenable to reversion to the pre-existing natural ecosystems than changes caused by bottom trawling in our oceans.
- In 2020 sustainably harvested seafood contributed $2.185 billion to New Zealand's GDP, provided a $5.164 billion contribution to New Zealand’s economy and employed over 16,000 full time equivalent staff.