Small-scale harvests and a remote location mean supply is often challenged. What is available is carefully handled, consistently premium and well worth securing while you can.

Wild-caught around the Chatham Islands and frozen shortly after harvest to lock in peak condition. Available as premium fillets in a 1.7kg box - known for its clean flavour, firm texture and perfect flake.

Produced by a small, family-run business ran by Delwyn and Gigi Tuanui, working alongside local fishermen, this range supports a tight-knit island community where fishing is a way of life - not just an industry.

Carefully caught in the cold, wild waters of the Chatham Islands, where strong swells and isolation shape every haul. Using selective methods like pot fishing and free-diving, making sure to harvest only what’s needed. Each catch reflects a slower, more deliberate approach - producing premium seafood like iconic Chatham Blue, Kina, and Paua.

800km from mainland New Zealand, the Chatham Islands sit on the edge of the Southern Ocean, where wild winds, powerful swells and isolation shape everyday life. Here, cold southern and warmer northern currents meet to create rare, nutrient-rich waters - producing seafood with exceptional flavour. It’s a remote, tightly connected community where fishing is done with care, using selective methods to protect the ocean for generations to come.

Perched on the edge of the Chatham Islands, this small, purpose-built facility produces seafood of world-class standard - with every catch handled with precision and prepared close to source to preserve its natural, exceptional quality.