Access to the widest range of the freshest seafood is any chef’s dream. When coupled with the knowledge that the kaimoana has been caught using sustainable methods makes for the perfect dining package. That’s what family business KiwiFish, started in 2012, is all about delivering the fastest, freshest seafood from boat to plate.
Husband-and-wife team Nigel Thomas and Annabel Fair started their independent seafood wholesale business late 2012. They took a leap of faith in purchasing an existing boutique seafood business specialising in crayfish and salmon, to secure a facility and location from which they could develop their business. Fast forward a few years and to a new purpose-built location that houses an impressive range of fresh seafood straight off the boat, and Kiwifish is certainly making its mark.
Thomas and Fair, and the rest of the passionate nine-strong KiwiFish crew pride themselves on being the only independent fishmonger in New Zealand able to provide such a level of personal service. As a Licensed Fish Receiver, from the moment the catch arrives at the dock, to when it is delivered into the hands of those who cook it, the seafood is in the care of KiwiFish.
The variety of fresh fish on offer from the team includes the favourites: snapper, john dory, kingfish, hapuka, gurnard and trevally. The KiwiFish team are also passionate about promoting less well known and seasonal species such as blue warehou, ling, turbot and parore. Unloaded directly from the boat, the catch is then cut to order, tailored to each chef’s requirements. KiwiFish employs an artisan approach; every fish is filleted and skinned by hand the old-fashioned way. Fair added that Kiwi chefs are innovative and hugely conscious of the provenance and sustainability of the seafood they use. As a result, they see different fish species on the plate and a ‘nose to tail’ approach. “We love working with individual chefs to source the species they want and help deliver to the customer more variety and interest on the plate.”
The team also source the best of New Zealand’s seafood harvest from around the country. This includes salmon, crayfish, paua, oysters, scallops, cockles, tua tua, scampi, prawns, and octopus.
The freshest, fastest seafood from boat to plate is always the goal, but for KiwiFish, it’s not the only one. The company is dedicated to supporting New Zealand’s small independent fishermen and keeping the freshest and highest quality seafood here for all Kiwis to enjoy. “Without the independent fishermen, control will ultimately end up with a couple of large New Zealand export-led fishing companies. Fish will go through factories only and come out the other end many days later.”
KiwiFish support fishermen who use sustainable methods, including long line, Danish seine, precision set netting and potting. Thomas said it is the personal connection between fishermen and chefs that is the best part of his day. Reassuringly, Kiwifish noted that New Zealand is a country that supports ethical fishing sentiments. “We are fortunate that in NZ, sustainability is a key consideration across the industry from the fishermen through to the chefs, and of course, the customer enjoying the fantastic seafood on the plate.”
KiwiFish’s purpose-built facility operates under a full export standard Risk Management Programme, audited by the Ministry for Primary Industries so that customers can be assured of safety and quality. All their suppliers comply with New Zealand’s world-leading Quota Management System (QMS), which guides the sustainable use of our fisheries for generations to come, as well.
The fishing industry is not without its challenges, however. The seafood industry has been changing quickly in recent years with the consolidation of the large export-led fishing companies and quota ownership. It is important for the industry, chefs and ultimately the customer in the restaurants that we continue to support the small independent fishing families fighting for survival in communities around New Zealand who are essential in ensuring we continue to get the freshest and best quality seafood on our plates.
Why, though, should a restaurant choose to invest in quality seafood? “You can’t make a silk purse from a pig’s ear.” To deliver on freshness and quality, the seafood needs to get from the ocean to the plate as fast as possible and be looked after on the way. “For us, this means working with the small independent fishermen, unloading fresh daily and processing the old-fashioned way—by hand and not machine.”
Annabel Fair and Nigel Thomas
