Cloudy Bay Clams, Wild Har­vested Di­a­mond Shell Surf Clams


NZ Life & Leisure - - Food Producer Awards - cloudy­bay­

The suc­cu­lent sweet flavour and plump tex­ture of Cloudy Bay Clams’ di­a­mond shell surf clams was a hit with our judges, one of whom claimed the taste took him “straight to the ocean”.

Equally im­pres­sive is the story be­hind the wild har­vest. The fish­ery, now man­aged un­der the quota sys­tem, was es­tab­lished more than 25 years ago by Ant Piper who de­vel­oped the means to gen­tly lift shell­fish from the seabed be­neath the tur­bu­lent surf line at Cloudy Bay. His “win­now­ing clam rake” uses hy­draulic tech­nol­ogy to pro­tect the sub­strate from dam­age, while a GPS map­ping sys­tem en­sures the fish­ery is well man­aged with plenty of breed­ing stock left in the “pad­dock”. The fully in­te­grated busi­ness is cer­ti­fied by the in­ter­na­tional sus­tain­able seafood scheme Friend of the Sea, and man­aged in Marl­bor­ough by Ant’s sons Isaac (left) and Aaron.

The di­a­mond shell clam is one of four species taken from three har­vest ar­eas (in Marl­bor­ough, Manawatu and Can­ter­bury) and de­liv­ered to hold­ing tanks where they are purged of sand and grit by a con­stant flow of fresh sea­wa­ter. The fi­nal prod­uct, sold lo­cally and overseas, is a prime ex­am­ple of seafood at its best: fresh, clean and sus­tain­able.

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