Seafood New Zealand Friday Update 17 July 2015

 


Friday Update is Seafood New Zealand's weekly email from our Chief Executive.

Friday, July 17, 2015


Increasing recognition of New Zealand's sustainable seafood

The hoki season is in full swing with good catches being reported.
These fast growing fish are the mainstay of the deepwater fishery and are a testament to sustainable fishing.
Hoki have received rigorous Marine Stewardship Council certification three times now, the internationally recognised gold standard of sustainability.
The 2011 year class is coming through in the Cook Strait fishery, a succession of southerly storms notwithstanding.
The biggest catches are on the South Island’s west coast inside the 25-mile line where there are plenty of fish.
The Total Allowable Commercial Catch was boosted this year to 160,000 tonnes, up 10,000 on the previous year, on the back of improved stock estimates.
That gives an export value of around $220 million.
The ready availability of hoki and its budget pricing gives the lie to the common complaint that fish is expensive.
Fresh hoki fillets are retailing for around $14 in supermarkets and as low as $11.50 on special. It was $20 for 2 kilos at a Sydney Fish Market retailer earlier this month.
The Aussies, while admiring the success of the hoki fishery, are also feeling its impact.
“Particularly for shark in Western Australia it makes it difficult to keep our fish and chip shop market when instead of having to go out and purchase their own shark trunks which they have to then fillet themselves and sell before expiry, they can purchase perfectly proportioned, ready to deep fry serves of hoki for less,” the Australian Professional Fishermen posted on their Facebook site this week.
“While the greenies run a hysterical campaign against ‘industrial freezer factory trawlers’ being used in Australia, the New Zealand experience proves that the important thing in sustainable fisheries is not boat size but ensuring strong scientific management.”
National Business Review editor Nevil Gibson has also lauded the New Zealand regime.
“New Zealand’s highly praised management quota system is aimed at ensuring fishing stocks are not depleted and is a model for other countries,” he wrote this week.
He cited former US trade representative and World Bank president Robert Zoellick who sees the 12-country Trans Pacific Partnership talks now entering the final stages of negotiation as offering an unprecedented opportunity to transform oceans and fisheries conservation.
“Much fishing overcapacity is due to government subsidies for the construction of vessels, engine upgrades and operating expenses (such as fuel),” Zoellick says.
New Zealand, along with the US, Canada and Australia, wants to use the TPP to prohibit subsidies for harvests of overfished stocks and illegal fishing.
Among the TPP’s proposed provisions are rules that would prohibit subsidies for fishing by an unlicensed country’s fleet within another country’s 200-mile exclusive economic zone, harvesting banned species, using banned gear and fishing out of season.
Zoellick says one study (David Agnew, Imperial College, London) estimates the cost of illegal, unreported and unregulated fishing to legitimate operators at US$10-23 billion annually, with at least $6 billion of that in the Asia-Pacific region.
“A trade agreement with anti-subsidy provisions could serve important ocean conservation goals that are not limited to the 12 TPP countries.”
That increasing recognition of New Zealand’s sustainability credentials is welcome. And overdue.

 

Sai's special grilled hoki

Ingredients
500gm hoki fillets
1 red chilli, deseeded and finely chopped
1/2 inch ginger, finely chopped
1 tbsp cider vinegar
Olive oil
Salt
Fresh coriander, chopped (optional)

Method
Rub the hoki fillets with salt, ginger, red chilli, cider vinegar and coriander.
Place the fillets in a roasting pan and drizzle over some olive oil.
Place under a high grill (about 250 degree Celsius) for 5-7 mins. You could also use butter or ghee (clarified butter) instead of olive oil for a richer flavour. Serve with a fresh salad and have some good bread handy to mop up the delicious pan juices.

 

 

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In the Media

 

 

MSC launches Global Fisheries Sustainability Fund

Scoop World (July 15) reported on the Marine Stewardship Council (MSC) launching a new global fund for supporting critical fishery science research and projects. The fund would be aimed at strengthening knowledge and global capacity to assist small scale and developing world fisheries in their journey to achieving MSC certification. The Global Fisheries Sustainability Fund was launched with an initial allocation of £400,000 and is open to academic institutions, independent researchers, fisheries, governments and non-governmental organisations. 
Click here for more information.

 

 

MSC certified New Zealand hoki

 

 

Growing unease over shark
cage-diving

Radio New Zealand (July 15) reported on the Department of Conservation carrying out a review of the permits issued to two companies to take shark cage-diving tours, amid concerns raised about breaches of the conditions by one of the companies. The report quoted Stewart Island Community Board chair John Spraggon saying in recent times the sharks seem to be taking a lot more interest in boats, and there is concern that it is caused by the sharks being feed by the tour operators. Paua Industry Council chairman Storm Stanley said Department of Conservation checks found serious breaches of conditions, such as feeding the sharks and allowing them to bump the cages. 
Click here for more information.

 

A great white shark off Stewart Island. Photo: Shane Cowlishaw.

 

DOC confirms Stewart Island Shark diving breaches

Stuff.co.nz (July 15) reported on concerns raised last summer by the paua industry and Stewart Island residents, who said shark divers' use of bait and decoys had modified sharks' behaviour. The report said a Stewart Island shark-diving operation breached its permit last summer, but the Department of Conservation did not revoke the permit. More than 130 Stewart Island residents signed a petition to the conservation minister calling for an end to shark diving. The shark-diving companies were granted two-year permits by DOC to operate. 
Click here for more information.

 

 

Cawthron Institute's open day 

 

 

 

Nelson Live (July 9) reported on the forthcoming open day at the Cawthron Institute in Nelson on July 26. Scientists from the institute's freshwater, ecotoxicology, coastal science, aquaculture, food technology and biosecurity teams will be on hand to share and explain all the fascinating research that is currently happening there. There will also be a range of displays including hi-tech buoys, examples of natural toxins such as didymo or rock snot, and cyanobacteria or blue-green algae. 
Cawthron Annual Open Day, Sunday July 26, 10am to 2pm, 98 Halifax Street east. Entry is free.
Click here for more information. 

 

 

 

Blessing of Nelson's Fishing Fleet

Scoop (July 14) reported on the 15th Blessing of Nelson's Fishing Fleet to be held tomorrow (July 18). The event also honours those who have lost their lives at sea. It kicks off with flares and fireworks at 6.30 on Friday night (July 17), visible from the waterfront and the port hills. On Saturday, Nelson City Brass will play from noon at the Seafarers’ Memorial, while the fishing boats line up along Wakefield Quay for the blessing at 12.30pm. The Rotary Club of Nelson will be offering scallop and fish and chips as part of the festivities. A fish auction, and displays from Port Nelson’s tugs, Fire Service and Coastguard is also planned.
Click here for more information

 

 

 

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