NZ fresh chilled fish
Bulk orders welcome - product freighted throughout the world

Primary source:

New Zealand's coastal waters
NZclams

Contact Southern Rainbow here

Harvesting Areas:
Fresh fish are caught around the total coastline of New Zealand.

Catching method:

Long lining, potting, gill netting and trawling

Availability:

All year round but subject to weather

For Fish Recipes click here
> Predominant species:
~ Groper (Polyprion oxygeneios)
~ Bluenose (Hyperoglyphe antarctica)
~ Monkfish (Kathetostoma giganteum)
~ Tarakihi (Nemadactylus macropterus)
~ Blue Cod (Parapercis colias)
~ Sea Perch (Helicolenus spp)
~ Turbot (Colistium nudipinnus)
~ New Zealand Sole (Peltorhamphus novaezealandiae)
~ Lemon Sole (Pelotretis flavilatus)
~ Yellowbelly Flounder (Rhombosolea leporina)
~ Sand Flounder (Rhombosolea plebia)
~ Brill (Colistium guntheri)
~ Ling (Genypterus blacodes)
> Product form:
~Fresh fish: Whole, Iki Jime, Head off gut out, Gilled and gutted, Fillets.
~Frozen fish: head off gut out, Gilled and gutted, Fillets.
> Brands: Rainbow Seafoods, Southern Rainbow, Fresco, Milfish.
> Packaging options:
~Packed weights, 10kg, 15kg, 18kg and 20kg.
> Storage:
~Fresh fish is best stored at -1.0 to+1.0 degrees centigrade (30.2 - 33.8 degrees Farenheit).If ice is used to keep the fish cold, it should be changed regularly as it melts.
~Frozen fish is best stored at minus 18 degrees centigrade (minus 0.4 degrees Fahrenheit).
> Certification: Catching and packing operations meet USFDA, HACCP and EU standards.