Keeping it local from sea to supermarket
M“Having strong relationships with our suppliers, who are experts in the industry, is key.”
ates and fishing have always gone hand-in-hand. So it holds true that one of the best ways to make sure you’re eating fresh, tasty and sustainable fish at home, is to have a great relationship with the people who caught it.
That’s why seafood operations manager for Foodstuffs North Island rett Sellers has spent years building relationships with the people who catch the fish for seafood departments across New World and PAK’nSAVE stores.
“I grew up in a fishing family, so I appreciate the level of care, investment and knowledge that our local fishers put into their businesses. Making sure you end up with absolutely the best fish possible starts with them.”
Sellers says the quality and freshness of the fish available at Foodstuffs supermarkets today may surprise some customers, who may not realise the work that goes into getting it from sea to store quickly and in the best possible condition.
He says the Foodstuffs’ locally owned and operated co-operatives have been on a big journey to make sure the seafood Kiwi fish-lovers buy is the same quality as the seafood served in top restaurants worldwide. They’re also committed to sustainable practices that ensure there will be a continued supply for future generations.
It’s part of Foodstuffs’ ongoing commitment to be Here for NZ and its promises to be leaders in sustainability and supporting local communities to thrive.
“We work alongside seafood companies of all sizes in New Zealand, from the large and often well-known names to small businesses and individual fishers,” he says.
“Having strong relationships with our suppliers, who are experts in the industry, is key. Every hour counts when you’re working with seafood, so there’s a big focus on the speed we move the fish from New Zealand waters to our individual stores.”
That’s why Foodstuffs North Island’s partnership with Leigh Fish, a small company based just north of Auckland with a big reputation among the world’s top chefs, is so important.
Leigh Fish supplies both the export and domestic markets and their catch is processed and shipped daily. That means New World and PAK’nSAVE shoppers in the North Island can get their restaurant-quality fish at its freshest, and well before it arrives in Michelinstarred restaurants in London and New ork.
Leigh Fish manager
Tom Searle says he’s proud to bring Kiwis great quality fish.
“New World, PAK’nSAVE and all the Foodstuffs stores do seafood extremely well,” he says. “The fish we caught yesterday was packed and picked up by am this morning and is on its way to the Distribution Centre.”
From there, it will reach all Foodstuffs stores in the North Island by no later than the following morning.
Leigh Fish is committed to long-line and iki-jime fishing methods and has a decadeslong commitment to caring for the New Zealand environment.
“The Māori world view is a big part of what we do,” says Searle. “That includes the kaitiakitanga concept of working as a guardian in your environment, whether it’s the way we are interacting with the sea birds and the rest of the environment, or the way we are handling the fish to make sure it’s given the best possible respect.
“We want the fish to come out of the ocean in the best condition, so what ends up on someone’s table is exquisite, as opposed to okay.”
Sellers says his team at Foodstuffs North Island is
Brett Sellers
“We want the fish to come out of the ocean in the best condition, so what ends up on someone’s table is exquisite, as opposed to okay.”
Tom Searle
proud to bring customers a wide range of NZ fish species from a large range of local suppliers. Salmon is always a favourite, alongside the everpopular gurnard, snapper and tarakihi. Others are seasonable, with the likes of NZ hoki in winter and lemon fish in spring being really affordable options.
As both a seafood professional and a keen fisherman, Sellers says doing the right thing on the water and protecting New Zealand’s fish stocks is also always top of mind.
“The industry works within its limits – we all want a thriving and sustainable fishery. When a fishing quota is filled on a certain species, that fish won’t be readily available – fishers stop catching it to ensure the continued sustainability for years to come.”
Sellers says if customers see a fish they’re not familiar with, they can check New World’s website for ideas on how to cook it.
“It’s so easy to go straight to fish and chips or pan fried, but there’s so many ways to enjoy fresh fish and it’s always fun to find a new favourite. We have such a variety of less wellknown but tasty species, many of which are also very affordable.”
Check out the full range of fresh, top quality and sustainably sourced seafood at your local New World and PAK’nSAVE.
For recipe inspiration visit newworld.co.nz/discover/seafood