New Zealand – where the land rises sharply and the ocean floor drops away abruptly into some of the deepest, most remote fishing grounds on the planet. It’s wild, epic, and one of the most extreme marine environments on the planet.

This is where we catch our amazing seafood – at depths of up to 2000 meters, where the atmospheric pressure is high, the temperatures are cold, and water
nutrient-dense and pure.

These Deep conditions shape the species we catch with their distinct characteristics, slower metabolisms, and unique adaptations that produce firmer, marbled
flesh and a sweeter, cleaner flavour.

The ocean has taught us everything: how to adapt, how to fish with care, how to respect what we take. Nothing comes easy – not the weather, not the method, not getting the product to market. We’ve had to rethink how we fish and reinvent how we work. Just like the seafood we chase, our business is shaped by the deep.

And fishing is only the beginning. From the deep sea to the dinner plate, we keep our catch alive and pristine – with specialist tanks, careful handling, and
thoughtful export systems that preserve the condition all the way to the chef’s table.

Because for us, it’s personal. Once it’s got our name on it, it’s got to be something we’re proud of.