Seafood New Zealand Friday Update 26 February 2016



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

Captain's Blog



February 26, 2016



Fishing the Tiaki way

 Precision Seafood Harvesting has a new name and a fresh wave of positive publicity.
 The revolutionary method of bringing live fish aboard has been branded Tiaki, meaning care or protection.
 Tiaki was unveiled at a slick presentation at the Cloud on the Auckland waterfront on Wednesday evening.
Minister for Primary Industries Nathan Guy, an enthusiastic advocate, said Tiaki was a showcase of the Primary Growth Partnership scheme between Government and the private sector.
 “This is going to be a huge success story,” he said. “It is world leading technology. The net design is amazing. It is a part of our social licence to operate and we can show we are fishing sustainably.”
 He also complimented Aotearoa Fisheries, which has partnered with Sanford and Sealord in the project, on its new Chatham Island factory. Mr Guy noted he had posed for the media covering the event with a giant live crayfish, which had spiked his hand when it flapped, providing television with film of a Minister gamely hanging on to his catch with blood running freely.
 The Tiaki launch was much less dramatic.
 It featured details of a new mobile traceability app that will allow customers around the world to see where their Tiaki fish came from and how it was caught.
 The new harvesting system, which replaces traditional trawl nets, features a large blue plastic sock inside the net that allows more smaller fish to escape unharmed and brings the target species on board in pristine condition. 
 About 3000 tonnes of high grade hoki caught this way was sent to Sydney and Melbourne outlets as fresh fillets in the last quarter
 The PSH programme was based around a vision that there must be a better way to do things on our trawler fleet, manager Dave Woods said at the Tiaki launch.
 “When the first blue bags were first set behind our vessels they were regarded with a healthy dose of scepticism from many in the industry.
“However, since then we have seen changes in the attitude of the test skippers and their crew as they have become more familiar with the performance characteristics of these prototypes. Rather than providing our vessels with the tools to catch fish we can provide technology that will allow them to deliver seafood – a subtle but important shift in focus.”
 The programme costing $48 million is a 50:50 partnership between Government and industry and is half way through its six-year development.
 Plant & Food senior scientist Suzy Black said she had never thought to see such a radical change to industrial fishing in her career.
 “New Zealand’s industrial fishing industry is putting the living fish at the heart of its business,” she said.
 “We’re demonstrating that rested, selective and humane fish harvesting is not only feasible but great business.”
 Plant & Food first began work on the project in 2006. Its first plume modelling with a modified trawl was distinctly low tech. It relied on the tide changing and the natural flow of seawater in Nelson Haven.
 The “a-ha” moment came when a camera developed by P&F seafood production scientist Alistair Jerrett was installed in a hoki trawl and the behaviour of the fish could be observed 600 metres below the surface. 
 That helped answer key questions: why do we have to strain the fish out? Why do we have to exhaust them?  Why are we damaging them during harvest?
 “When you establish control in the harvest process and eliminate exercise and fatigue, physical damage and fillet defects are minimal and the performance of the muscle during storage is startling,” Suzy Black said.
 “Looking after your fish during harvest and handling pays off in quality and consistency.”
Nic Watt, head chef at the upmarket Japanese restaurant MASU, provided a practical demonstration of the superiority of Tiaki fish.
 He served a succession of stunning seafood dishes that included snapper, john dory, gurnard, trevally and kingfish sushi; finely sliced john dory with grilled corn, green chili, ginger, lime and a coriander sashimi salad; delicate gurnard fish cakes with a surf clams risotto; and cedar plank baked snapper fillet in grapefruit miso, red onion and cucumber pickle.
 Perhaps just as well, he was not able to come up with a seafood dessert and settled for pavlova.
 There was widespread media coverage of the event epitomised by the headline in the Business section of yesterday’s NZ Herald: Gentle catching method adds quality to Kiwi fish.
 Sanford head Volker Kuntzsch drew the short straw in being interviewed at 5am by Paul Henry, while AFL’s Carl Carrington got a bit more shut eye before a 7am call with Mike Hosking.

- Tim Pankhurst



Latest Seafood magazine out!

Action packed issue! Celebrating Auckland's ocean bounty at the Auckland Fish Market and Seafood School, the secret to what makes Leigh Fisheries so sought after in the restaurant world, and kicking off a yearlong celebration of 30 years of New Zealand's Quota Management System. Plus lots of newsy tidbits from within the industry.

Click cover to read



In the Media



Click to play this video of how Tiaki uses revolutionary Precision Seafood Harvesting™ technology.



(February 24-25) The launch of the Tiaki brand of premium, sustainable seafood was well covered by news media. Here's a round-up of key stories that have appeared about the brand:
'Kiwi ingenuity could 'transform the way the world fishes' - TVNZ
'From the sea to your plate: new technology lets fish lovers see where dinner was caught'StopPress
'Tiaki launch new technology to replace trawl nets'Maori TV
'Gentle catching method adds quality to Kiwi fish'NZ Herald
'NZ launches Tiaki caught fish'Intrafish
'NZ taking Tiaki on sustainable catch tech' - Waatea News



Advocacy role planned for TOKM

Radio Waatea (February 25) reported on The Maori Fisheries Settlement Trust Te Ohu Kaimoana's proposal of a new business model. Iwi decided they wanted the trust to continue in some form, but without the share of income it received from Aotearoa Fisheries. Directors will be voted in by mandated iwi organisations at the annual meeting, rather than being picked by a separate electoral college. Read more



Upcoming events



February 27 - March 6
Dive into Seaweek 2016

NZAEE Seaweek, New Zealand's annual week about the sea,  is all set to start this Saturday, February 27. With over 190 events happening this year, visit their website to check out events near you. Don't forget to vote for your favourite nominee for the #Seaweek2016 Ocean Champion award. Voting closes on Friday, February 26 (midnight)! 
Nominees this year





February 28
Marlborough Marine Futures First Forum

The First 2016 Forum for Marlborough Marine Futures this Sunday will explore how Marlborough citizens and stakeholders should respond to Government proposals to change how marine protected areas are made and managed and its proposal for a recreational fishing park in the Sounds. 
Register by sending an email to
Sunday, February 28, 9.30 am to 1 pm.
Port Marlborough Pavilion, 181 Waikawa Road, Picton.




March 11
Sustainable Seafood Day

Save the date! Promote your fantastic MSC certified seafood on Sustainable Seafood Day. Follow MSC on social media by clicking on icons below and tag your posts with #ForTheSea. Share pictures and stories about your sustainable seafood products and fisheries! 
Read more









March 19
Havelock Mussel & Seafood Festival

The iconic Havelock Mussel & Seafood Festival, now in its 12th year, has been revamped for 2016. While the Marlborough Greenshell™ Mussel remains the hero of this event, it has been joined by a full line-up of local seafood showcased by celebrity chefs and paired with local wine and beer.
Don't miss the mussel opening competitions featuring the Guinness Book of Records “Fastest 100” record breaking attempt. Read more
Saturday, March 19, 10am onwards at the Havelock Domain.





July 3-7
Joint 2016 Conference

New Zealand Marine Sciences Society and Australian Marine Sciences Association
Sharing Ocean Resources – Now and in the Future.
Challenging marine ecologists, fisheries scientists, geologists, oceanographers, modellers, ocean chemists and resource practitioners to address meeting the needs of evidence-based decision making and policy development under future scenarios.
Where: Victoria University of Wellington, Kelburn Campus.
Visit for topics, themed sessions and Fisheries Symposium information.
Email queries to