seafood smoked fish 6 trends & health benefits ... fish and seafood ... and operated as a fully...

S O L U T I O N S 2016–2017

seafood

seafood

Code LegendThe colours below indicate the

temperature of the product.

ORANGE AMBIENT

GREEN CHILLED

BLUE FROZEN

GREY NON FOOD

How to orderYou can order online 24/7 on Bidvest Direct and have the following at your fingertips:

• Pricing • Product information (including allergens) • Stock availability • Delivery status

You will also have access to online tools where you can plan and cost your menus.

Or download our free app for your smart phone or tablet from the App Store or Google Play.

Contact your local Bidvest representative and find out how we can help your business today and to set up your log in.

Alternatively, you can place your order by phone 0800 4 BIDVEST (424 383).

Food Stylist : Jo Wilcox Photography : Melanie Jenkins, Flash Studios

ON THE COVER

We offer a wide range of fresh and frozen seafood and provide a high level of quality,

consistency, and variety to ensure we can cater to your customer’s needs.

contents

8 Fish Species

44 Sundry Seafood

7 Availability Chart

40 Smoked Fish

6 Trends & Health Benefits

36 Molluscs Bivalvia

4 Fresh Fish

34 Molluscs Cephalopods

2 Introduction & Sustainability

32 Crustaceans

18 Salmon

46 The Fish Shoppe

56 Perfect Pairings

60 Glossary

24 Prawns & Shrimp

50 Function & Festive

58 Packaging

62 Appendix

Seafood Solutions brings you some of the great seafood items that are available to purchase from Bidvest. From fish fillets to calamari rings, we’ve got your seafood needs sorted! There are always new and exciting additions being made to our range.

Being a coastal country, with over 15,000km of coastline, New Zealand has an abundance of good quality seafood on offer. Although the typical dinner was often centred on red meat, recent trends have seen more focus on creating exciting seafood dishes, instead of the traditional dishes.

The vast majority of fish caught in New Zealand waters is exported, but there is an increasingly wide range of species available, primarily from the small inshore fisheries.

SEAFOOD SOLUTIONS | 32 | SEAFOOD SOLUTIONS Products may not be available at all branches. Images are serving suggestions only.

Through our sixteen foodservice distribution

centres, we are passionate about sourcing,

preparing and delivering fresh and frozen

fish and seafood, and providing outstanding

local service directly to professional

kitchens. We supply all types of catering

establishments from 5-star hotels,

restaurants, pubs, retail outlets, schools,

colleges and universities to sports stadiums

and contract caterers across the country.

Each of our local foodservice distribution centres has its own unique identity, reflected by the number of seafood brands they carry within the branches. Each business buys locally, ensuring optimum freshness. At our Auckland branch, we operate a fully functioning fish plant, processing and packing freshly caught fish. This enables us to offer high quality seafood tailored to your requirements.

The ocean is a source of food, a place for recreation,

and its beauty has inspired many. Fish and seafood

taken from the world’s oceans has increased five-fold

in the last 50 years. More than one billion people

have recognised this and now rely on seafood as a

great source of protein, not only for its proven health

benefits but fabulous versatility. This highlights

the issue of potential overfishing, and helps us

understand the threats to the ocean and the need

to make positive choices about the right fish to

buy and eat.

We are totally committed to responsible

sourcing and supply of the best of the world’s

catch from well-managed and sustainable

fisheries. We source products within

New Zealand and abide by international

regulatory guidelines, whilst maintaining

our commitment to actively promote

greater variety and under-utilised species,

ensuring we meet today’s needs while

protecting tomorrow’s.

With chefs being in the unique position of

being able to affect critical change in our eating habits, it is

vital that they are armed with the knowledge and tools needed

to in turn educate their customers.

Introduction & sustainability

Fast Facts § In 2009 New Zealand’s seafood industry was ranked

the most sustainably managed fishery in the world.

§ New Zealand marine fisheries waters

(Exclusive Economic Zone and territorial sea):

4,400,000km2. This is the fourth largest EEZ in the

world and makes us an ocean territory ‘superpower’.

§ New Zealand coastline: 15,134km. This is the ninth

longest coastline in the world. § Species commercially fished: 130.

§ The New Zealand seafood industry’s commitment

to sustaining New Zealand’s seafood resource is

ongoing. Up to $20 million is invested every year in

research so that we know how best to: (1) Harvest

seafood in an environmentally sustainable way. (2)

minimise the impact of fishing and aquaculture on our

natural environment. Source: Seafood New Zealand


White Fish § Blue Cod

§ Tarakihi

§ Hoki

§ Southern Blue Whiting

§ Whitebait

§ Dory

§ Salmon

§ Snapper

§ Gurnard

§ Sole

§ Flounder

Tuna, Game & Exotic § Yellow Fin Tuna

§ Hapuku

§ Kingfish

§ Swordfish / Broadbill

These refer to the large and powerful fishes, they provide sizable loins without the bones and are very meaty.

Shellfish § Pacific Oysters

§ Bluff Oysters

§ Clams, Littleneck, Diamond, Moon, Tua Tua, Storm

§ Scallops & Shells

§ Mussels

Fresh bi-valve molluscs should be tightly closed or close on tapping, with no damage or cracks to the shell.

Fresh fish

* The Marine Stewardship Council (MSC) is an international non-profit organisation established to address the problem of unsustainable fishing and safeguard seafood supplies for the

future. Their vision is for the world’s oceans to be teeming with life – today, tomorrow and for generations to come. A sustainable seafood market is crucial to making this vision a reality.

What are the main quality attributes when buying whole fresh fish? § Bright clear, not sunken eyes.

§ Skin should be shiny.

§ Flesh firm and elastic to the touch.

§ Gills should be red not brown.

§ Odour should not be overpowering.

§ If gutted the cavity should be clean.

Fast Facts § New Zealand’s fisheries are managed through a system of

catch totals and quotas. The Quota Management System

(QMS) was introduced in 1986 to conserve major fish

stocks and to make the fishing industry sustainable.

§ Quota for each species is distributed amongst

commercial fishing organisations based on ‘catch

history’ years. § New Zealand’s hoki fisheries were the first major whitefish

fishery in the world to be MSC* certified in 2001.

§ The fishery has now been re-certified three times.

§ New Zealand Hoki is the only fishery in the world that is

certified without conditions. § In total 70% of New Zealand’s fin fish by volume is now

MSC certified. § Other New Zealand species that are MSC certified are:

Hake, Hoki, Ling, Southern Blue Whiting, Albacore Tuna,

Orange Roughy (pending certification).

§ Selling 70,000 tonnes of processed seafood to 65

countries annually.Source: Seafood New Zealand

CALL YOUR BRANCH FOR DAILY

AVAILABILITY


From humble beginnings in Motueka as a small family run business in 1936 through to today where they are still family owned and operated as a fully integrated fish business from quota ownership, fishing, transport and processing to ensure quality is maintained through each step of the process.

Inshore fishery – Fish caught by the fleet (80 inshore fishing vessels) landing fresh fish daily 12 months of the year from the coastal edges of New Zealand. This includes key species such as:

§ Flounder

§ Sole

§ Gurnard

§ Blue Cod

§ John Dory

§ Trevally

§ Snapper

§ Turbot

§ Groper

§ Tarakihi

§ Ling

§ Hoki

§ Pearl

§ Flake

§ Red Cod

§ Blue Warehou

§ Elephant

§ Monkfish

Catch methods – Different boats use different methods most common for inshore fishing such as set-netting, trawling, seining and long lining. Our fleet of fishing vessels are some of the most modern in the world.

The average days out fishing are two to three days for inshore vessels. At sea all fish are packed whole in ice into bins and during the summer months slurries can be used to bring the core temperature down faster. This ensures the fish holds it’s freshness and quality for the end user.

Warmer months – The majority of inshore species season is in the warmer months from Oct – April (Flatfish, Elephant fish, Snapper, Tunas, Kahawai, Monkfish, Sharks).

Winter inshore species are: Blue Cod, Red Cod, Groper, Hoki, Hake, Ling, Mackerals, Orange Roughy, but the likes of Tarakihi and Gurnard are year round.

Meet the skipperAt 22, Chase Saunders-Loder from Motueka has become one of the youngest fishing boat skippers in New Zealand. In charge of fishermen nearly twice his age, he works two weeks on two weeks off with most trips lasting five days aboard the 27 metre trawler ‘Resolution II’.

Resolution II has a 35 tonne total hold capacity so there’s plenty to keep his four crew busy around the clock when fishing.

Shifts don’t exist for an inshore fishing crew, you work round the clock when the fishing’s good and get what sleep you can when towing the trawl gear but always having one watch keeper at the helm at all times!

Chase is one of the youngest ever to graduate with a skipper’s ticket from the International Maritime Institute of New Zealand at Nelson Marlborough Institute of Technology.

Talley’s humble beginnings

6 | SEAFOOD SOLUTIONS Products may not be available at all branches. Images are serving suggestions only.

Vitamins & minerals and health benefitsFolate (Vitamin B9) Needed for cells to replicate

and grow. Excellent for women considering pregnancy as it counteracts neural tube problems.

Niacin (Vitamin B3) Helps to regulate cholesterol.

Riboflavin (Vitamin B2) Helps to convert carbohydrates into the fuel your body runs on.

Thiamin (Vitamin B1) Healthy blood and nervous system.

Vitamin A Healthy immune system and eyesight.

Vitamin B12 Healthy nervous system – for your brain to function at its best.

Vitamin D Strong, healthy bones.

Calcium Strong bones and teeth.

Iodine Maintains normal metabolism.

Iron More energy and healthy blood. Essential for baby brain development.

Omega-3s Essential for brain development. May reduce the risk of cancer cell growth. Assists in managing inflammatory and auto-immune diseases.

Potassium Needed to regulate water balance, levels of acidity, blood pressure, and neuromuscular functions.

Selenium May reduce the risk of some cancers.

Zinc Fights infection and heals wounds.

Sustainability is a top global trend which continues to remain under the spotlight. Consumers are not only aware of what they are eating, but fully up to speed on where it comes from, how it’s been handled and with what impact. “Boat to Belly” is the ethos of tomorrow, with proven ethical environmental sustainability at the helm.

Evidence suggests that eating between 100–400gm of seafood per week may show health benefits.

Not only is seafood delicious, it contains more vitamins and minerals than any other form of protein. It’s also a very low-fat food with the fats in seafood being chiefly composed of marine Omega-3 fatty acids, beneficial for the heart, brain, central nervous system and the skin, as well as for child development.

What’s in seafood that makes it so good?Eating seafood boasts many health benefits including lowering the risk of coronary heart disease, lowering blood pressure, and improving arthritis and asthma symptoms. So what’s in seafood that makes it so good?

New Zealand seafood is:

§ High in Omega-3 and fatty acids.

§ High in protein.

§ Low in carbohydrates and saturated fats.

§ Low in saturated fats.

§ A good source of essential minerals and vitamins.

§ Completely natural and easy to digest.

Trends & health benefits

SEAFOOD SOLUTIONS | 7

Availability Chart Out of season

Call your local branch for availability

Main season

New Zealand COMMON NAME SEASONAL AVAILABILITY

Fin Fish Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Comments

Albacore Tuna When New Zealand out of season, sourced from Fiji and the Islands

Alfonsino

Barracouta Available year round, ask branch for details.

Bass Groper Available year round, ask branch for details.

Black Oreo Available year round, ask branch for details.

Blue Cod Ask for frozen options.

Blue Mackerel

Blue Moki

Bluenose

Blue Warehou

Elephant Fish

Cardinal Fish

Flounder (Sand & Yellow Belly)

Gemfish

Grey Mullet

Hake

Hapuku

Hoki

John Dory Available year round, ask branch for details.

Kingfish

Kahawai

King Salmon

Lemon Sole

Ling

Monkfish

New Zealand Sole

Red Cod

Red Gurnard

Ribaldo

Eel ((Short & Long Fin)

Smooth Oreo

Snapper

Tarakihi

Trevally

Whitebait

Yellowfin Tuna

Yellowtail Kingfish

OtherPaddle Crab Subject to catch *very limited.

Rock Lobster

Scampi Subject to catch *very limited.

Arrow Squid

Octopus

Cockle

Bluff Oyster

New Zealand Greenshell Mussel (M)

Pacific Oyster Spawning December-Feburary.

Paua

Pipi

Scallop

Tuatua

Sea Urchin

* Subject to catch and to local branch


Characteristics Provenance Maturity Fishing Methods

Availability Cooking Methods

FIN FISHALBACORE TUNA Thunnus alalunga

Medium-firm pinkish flesh, with a steak-like texture and large moist flakes. Medium oil content with more Omega-3 than other species. Also known as White Tuna.

Summer Grounds: East Cape to Hawke’s Bay and sometimes Kaikoura, as well as the west coast from New Plymouth to Fiordland.

Winter Grounds: Off the east coast from the Kermadec Islands to the Chatham Rise.

From 2 years Troll, Pole and Long Lines

December to May (no catch June to November)

Bake, BBQ, Casserole, Sushi, Raw, Marinade, Smoke, Fry

ALBACORE

LONG FINNED ALBACORE

ALFONSINOBeryx splendens

White flesh, firm texture, with a high oil content.

East Coast of New Zealand and the Chatham Islands.

Oldest recorded age 17 years

Mid Water Trawling

Year Round Pan Seared, Braised, Bakes, Casseroles

ANCHOVYKokowhaawhaaEngraulis australis

Small green fish with blue reflections due to a silver coloured longitudinal stripe that runs from the base of the caudal fin.

North Island and north of the South Island. Including inshore in the Gulfs, bays and Harbours.

Has not been established but research has shown maturity to be reached at an age of 1 year

Purse Seines or Lampara Nets

Year Round Non-Commercial: Salted, Canned or Processed into Sauce and Paste

ATLANTIC SALMONSalmo salar

Firm pink orange flesh with a medium oil content, flakes well, often smoked.

Farmed in the cold, clear waters of Norway.

18 months plus

Farmed Year Round Bake, BBQ, Smoke, Poach, Steam, Sushi, Fry

BARRACOUTAMangaaThyrsites atun

Delicate fish with high oil content that flakes easily.

Cook Strait and Chatham Islands.

1.5-3kg, up to 6kg

Trawlers Year Round Grilled, Fried, Smoked, BBQ

COUTAMakaa

SNOEK

BASS GROPERMoeone, Toti, HapukuPolyprion americanus

Closely associated with Hapuku: firm textured, medium coloured moist and succulent.

Rocky reefs at depths between 200-800 metres.

Can live up to 80 years

Long Lines or set nets occasionally trawled

Year Round Grill, Bake, Fry

BIGEYE TUNAThunnus obesus

Medium-firm pinkish flesh, with a steak-like texture and large moist flakes. Medium oil content with more Omega-3 than other species. Also known as White Tuna.

North and North East Coasts of New Zealand.

2 years plus Long Lines Main season is January to March, then September to November with no catch between April and August

Grill, BBQ, Raw, Smoke, preferred species for Sushi

BLACK FLOUNDERPatiki-mohoaoRhombosolea retiaria

Moist, delicate flesh with a low oil content; upper fillets slightly darker than underside but whiten when cooking.

Canterbury Bight and Southland. Habitat: estuaries and tidal reaches of rivers.

0.2-0.6kg plus

Set Nets Year Round Pan Fried, Baked, Poach

FRESHWATER FLOUNDER

RIVER FLOUNDER

BLUE MACKERELTawatawaScomber australasicus

Soft flaky and moist flesh with high oil content. The darkish raw flesh lightens and firms upon cooking.

North Island and north of the South Island.

0.4-1kg, up to 1.5kg

Purse Siene Nets

Year Round Bake, BBQ, Marinade, Smoke, Sushi, Raw, SteamSOUTHERN

MACKEREL

PACIFIC MACKEREL

Fish Species




BLUE MOKI *MokiLatridopsis ciliaris

Greyish flesh, cooks white, mild and sweet.

East Coast, from Bay of Plenty to Kaikoura.

2-3kg, up to 10kg

Trawl or Siene Nets

Year Round Gill, BBQ, Pan Fry, Deep Fry, Bake

MOKI TRUMPETER

BLUENOSEMatiriHyperoglyphe antarctica

Firm texture, medium coloured, moist and succulent.

Mainly around or on offshore reefs and drop off areas. Many are caught in association with sea mounts.

Females mature at 2 years, males 4-5 years

Trawl and Long Line

Year Round Grilled, Baked, Marinate, Poach, Fry

BONITA

BLUE BREAM

STONE EYE

BLUE WAREHOU *WarehouSeriolella brama

Medium textured flesh with medium to low oil content.

Cook Strait and Chatham Islands and off the West Coast of the South Island to depths of 400m.

2 years plus Trawl and Coastal Set Nets

Year Round Ideal for strong flavoured dishes like curryCOMMON

WAREHOU

BROADBILL SWORDFISHPaeaXiphias gladius

Firm, meaty texture with a high oil content; moist ivory to pink flesh; medium and slightly sweet flavour

Swordfish are the by-catch of Tuna long line fishing around New Zealand and also specialist target long line fishery. North and south of the Foveaux Strait in summer months.

100-300kg Troll, Pole and Long Lines

Summer Grill, Marinade, Bake

SWORDFISH

BLUE COD *RaawaruParapercis colias

Medium textured white flesh with low oil content.

Southern New Zealand. Chatham Islands, Marlborough Sounds, Cook Strait, and off Wanganui.

0.8-1.5kg up to 3kg

Cod Pots October to March, the main season being April to September.

Bake, Marinate, Poach, Smoke, Fry

SANDPERCHPakirikiri, Patutuki




HAPUKU *HaapukuPolyprion oxygeneios

Firm, lean, white flesh, with few bones. Remains moist with heavy flakes smokes well; has excellent roe.

West Coast of the North Island, in the Cook Strait, off Kaikoura, and off the West Coast of the South Island.

6kg average Trawl and Long Line

October to May

Grill, Bake, Fry

GROPERKapua, Whapuku

HOKIHokiMacruronus novaezelandiae

Delicate and succulent; no pin bones and easily flakes.

South Island on the Chatham Rise, Campbell Plateau and in the Cook Strait.

0.5-3.5kg Trawling Year round, but the main season is June to September, when the fish are spawning.

Bake, Smoke, Curry, Soups

WHIPTAIL

BLUE GRENADIER

BLUE HAKE

JOHN DORYKuparuZeus faber

Medium to firm texture, fillets are boned easily.

Bay of Plenty. 0.8-1.5kg, up to 3.5kg

Trawl, Danish Seiners

Year Round Bake, Fry, Marinate, Poach, Sushi Raw

KAHAWAIKahawaiArripis truttaArripis xylabion

Dark, medium textured flesh that lightens on cooking. Suited to canning, where flesh turns to delicate pink, and also smoking.

North Island, Cook Strait, north of Kaikoura

2-3kg, up to 5kg

Purse Seine Year Round Bake, Curry, Poach, Smoke, Fry

LEMON SOLEPelotretis flavilatus

Delicate, moist, white flesh with a low oil content. Upper fillets slightly darker, but whiten on cooking.

South Island, Tasman Bay, Pegasus Bay, and off the Otago and Southland coasts.

less than 0.08kg


Year Round Pan Fry, Poach, Bake

LINGHokaGenypterus blacodes

Very firm with very white flesh that holds its shape well when cooking.

South Island coast and on the Campbell Plateau.

4-10kg Long Line and Trawl

Year Round Bake, Curry, Poach, Fry

KINGKLIPHokarari

NORTHERN LING

MIRROR DORYZenopsis nebulosa


Bay of Plenty. 0.5kg-1.2kg, up to 2.5kg

Trawling Year Round Bake, Fry, Marinate, Raw, Poach, SushiSILVER DORY

MONKFISHKathetostoma giganteum

Succulent, pearly white, firm flesh with a low oil content. Not readily flaked, check for pin bones.

Southern South Island. 1.5-5kg, up to 9kg

Trawling May to August Bake, BBQ, Poach, Steam, Soup, Fry

STARGAZER

GIANT STARGAZER

BULLDOG

NEW ZEALAND SOLEPaatikiroriPeltorhamphus novaezeelandiae



less than 0.08kg


Year Round Pan Fry, Poach, Bake

QUINNAT SALMONOncorhynchus tshawytscha

Firm pink-orange flesh with a high oil content, flakes well, often smoked.

Marlborough Sounds. 18 months plus 8-10 kg

Farmed Year Round Bake, BBQ, Grilled, Smoked, Soups, Steam, Marinate, Sushi, Raw

PACIFIC SALMON

KING SALMON

CHINOOK SALMON

CHINOOK

SPRING SALMON

SALMON




RED CODHokaPseudophycis bachus

Delicate moist white flesh with a low oil content. Flakes easily and is often smoked.

Canterbury Bight and off Westland.

0.8-1.3kg, up to 2.00kg

Trawling July to January Bake, Steam Grill

NEW ZEALAND COD

RED GURNARD *KumuChelidonichthys kumu

Succulent, medium textured flesh with low oil content.

All around New Zealand except Fiordland.

0.5-1.4kg, up to 2kg

Trawling Year Round Fry, Poach, Steam, Bake, Sushi, Raw

GURNARDKumukumu

RIBALDOMoraMora moro

Their flesh is very soft and moist with a mild flavour and medium oil.

All around New Zealand. 2-5kg Trawl and Long Line

Year Round Pan Seared, Braised, Bakes, CasserolesDEEPSEA COD

GOOGLY-EYED COD

WHITE COD

SALMON * Firm pink-orange flesh with a high oil content, flakes well, often smoked.

Marlborough Sounds, Stewart Island and Canterbury.

17 months, 3.5-4.0 kg

Farmed Year Round Bake, BBQ, Grilled, Sushi, Smoked, Soups, Steam, Marinate, Raw

SOCKEYE

SOCKEYE SALMON Oncorhynchus nerka

SAND FLOUNDERPaatikiRhombosolea plebeia

Moist, delicate flesh which whitens on cooking.

Coastal areas off the Hauraki Gulf, Tasman Bay, Bay of Plenty, and Canterbury Blight.

Less than 0.08kg

Set Nets and occasionally Trawl

Year Round Bake, Pan Fry, Steam

DABKarche

SEA PERCHHelicolenus barathri

Delicate flavour, with a moderately firm texture. The flesh is white, lean, moist and flaky.

East Coast of New Zealand and the Chatham Rise.

5-7 years 0.2-0.8 kg, up to 1.4kg

By-catch from trawl fisheries

Year Round Bake, Pan Fry, Steam

DEEPSEA PERCH

OCEAN PERCH

BIG EYE SEA PERCH

SILVER DORYCyttus novaezelandiae


Bay of Plenty. 0.8-1.5kg, up to 3.5kg


Year Round Bake, Fry, Marinate, Raw, Poach, SushiPINK-FINNED DORY

SKIPJACK TUNAKatsuwonus pelamis

Dark flesh with a medium texture. Low moisture and high oil content. Spectacular cooked whole and produces excellent steaks, especially when cooked in court bouillon or white sauce.

North East and North West of the North Island.

1.8-2.8kg Purse Seine December to May, Peaking January to March

Grill, BBQ, Marinate

SKIPJACK

STRIPED TUNNY




SNAPPER *KaratiPagrus auratus

Tender white to pinkish flesh with a sweet, mild flavour.

North of the North Island, Bay of Plenty.


Long Line Year Round, peak May to December

Bake, BBQ, Casserole, Sushi, Raw, Marinade, Smoke, Fry

SCHNAPPERTaamure

BREAM

NEW ZEALAND GOLDEN SNAPPER

BRIM

SOLEPaatikiroriPeltorhamphus novaezeelandiae



less than 0.08kg

Trawling Year Round Pan Fry, Poach, Bake

NEW ZEALAND SOLE

COMMON SOLE

SOUTHERN BLUE WHITINGMicromesistius australis

Delicate, moist, and easily flaked with low oil content. Firmer flesh that the blue whiting from the northern hemisphere.

South of New Zealand, Campbell Plateau, Pukaki Rise.

0.4-0.6kg Trawling August to October

Bake, Steam, Poach, Pan Fry

SOUTHERN POUTASSOU

SPOTTED GURNARDPterygotrigla picta

Succulent, medium textured flesh with low oil content.

All around New Zealand except Fiordland.


Trawling Year Round Fry, Poach, Steam, Bake, Sushi, Raw

JAPANESE GURNARD

JAPANESE (SPOTTED) GURNARD

TARAKIHI *TarakihiNemadactylus macropterus

Medium to firm white flesh with a low to medium oil content.

Most abundant south of the East Cape, around the Cook Strait, on the East and West Coasts of the South Island.


Trawling Year Round; catches increases February to June

Bake, BBQ, Grilled, Smoked, Soups, Steam, Marinate, Sushi, RawOCEAN BREAM

TREVALLY *AraaraPseudocaranx dentex

Medium to soft with a low oil content. Marbled pink flesh with a darker fat line that can be filleted out. Excellent smoked. For peak eating quality, should be bled immediately after capture.

North Island, and top half of the South Island.

0.4-2.0 up to 5kg

Trawling Year Round; peaking from late summer to early spring

Ceviche, Smoked, Marinate

JACKFISH




TURBOTPatikiColistium nudipinnis

Delicate, succulent, apricot coloured flesh that whitens on cooking. Low to medium oil content.

West Coast of both islands. 2-3kg, up to 7kg

Trawling Year Round Grilled, Baked, Steamed, Grilled

WHITEBAITInangaGalaxias spp.

Whitebait are the juveniles of five of New Zealand’s galaxies. Tiny whole transparent fish, similar to Smolt.

North Island rivers, South Island whitebait is sourced from many of the mighty rivers on the south Westland coast.

45-55mm length, 15-22 weeks old

Coastal Nets 15 August to 30 November inclusive. West Coast South Island and Chatham Islands 1 December to last day of February.

Omelettes, Shallow Fry, Bake

WHITE WAREHOUSeriolella caerulea

Firm, white flesh with a high oil content.

Found off both coasts of the South Island (extending to the Auckland Islands) and the Chatham Rise.

0.5-2kg, up to 5kg

Trawlers Year Round Suited to all cooking methodsDEEPSEA

WAREHOU

YELLOWBELLY FLOUNDERPatiki-totaraRhombosolea leporina

Moist, delicate flesh with low oil content; upper fillets slightly darker than the underside, but whiten on cooking.

Firth of Thames and in the Kaipara and Manukau Harbours.

0.02-0.6kg Set Nets Year Round Pan Fry, Poach, Bake

FLOUNDER

YELLOW FLOUNDERThunnus albacares

YELLOWFIN TUNA * Firm and moist with large flakes when cooked; bright red when raw, (ideally with wet glistening, wet look).

Between East Cape and North Cape. They are also round north of the North Cape in September and October.

20-80kg, up to 170kg

Long Liners December to March (main season)

Grill, BBQ, Sushi, Raw, Smoke

YELLOWTAIL KINGFISHHakuSeriola lalandi

Firm, succulent flesh with a low oil content that can be improved by bleeding after capture. The dark flesh lightens on cooking.

Widely distributed around the North Island and the northern South Island.

5-15kg up to 60kg

Trolling, Purse Seine, Trawl, Set Net (often caught as by-catch)

Year Round; most abundant in the south in summer

Regarded as a Sashimi graded fish

YELLOWTAIL

KINGFISH

CRUSTACEANCANCER CRABCancer novaezelandiae

White flesh that is crisp and moist.

Widely distributed on sandy beaches in shallow water (Golden Bay).

10-13cm Carapace

Baited Traps Or Pots

Year Round

CRAB

FRESHWATER CRAYFISHKouraParanephrops planifrons

White crisp flesh, with red-orange stripes on the joints.

Found in rocky coast lines with the main concentrations occurring along the east coasts of the North and South Islands, the south and south-west coast of the South Island, including Stewart Island and the Chatham Islands.

Male tail must be at or above 54mm, the female tail must be at or above 60mm

Pots and traps

Year Round; lowest catches when mating and moulting usually between February to May, highest catches June to November; with regional variations

Grill, BBQ, Poach, Steam

KOURAKewaoParanephrops zealandicus

CRAWLIESKekewai

ROCK LOBSTERKoura waiJasus edwardsii




PADDLE CRABOvalipes catharus


Widely distributed on sandy beaches in shallow water (Golden Bay).

10-13cm Carapace

Baited Traps or Pots

Year Round Steamed, Baked, BBQ, Fry

SWIMMING CRAB

SOUTH PACIFIC CRAB

NEW ZEALAND SEA CRAB

SCAMPIMetanephrops challengeri

White pinkish with darker orange at the joints, white flesh is medium to firm.

Found all around New Zealand at depths of 200–750m. Scampi is from the same family as the Norway Lobster and Dublin Bay Prawn. It is a species of lobster not prawn.

Up to 120gm

Specialised Deepwater Trawls

Year Round Grilled, Seamed, Baked, Pan Fry

NEW ZEALAND SCAMPI

CEPHALOPODARROW SQUIDNototodarus gouldi

White with bronze tones on the mantle and head with black eyes. The ivory coloured meat is covered by a speckled membrane, is firm, tender and shiny.

Continental shelf from the surface waters to the bottom depths of up to 500m.

0.1-1.3kg Jigging or Trawling

Year Round; main season December to May

Grill, BBQ, Marinate, Fry

SHORTFINNED SQUID

CALAMARI

SQUID

BROAD SQUIDNguSepioteuthis australis

Broad squid has a wider body. Colour varies from white to purple. Firm, dense, flesh requires tenderising.

Similar to the European species, sometimes sold as Calamari. Found off both the West Coast and the northern part of the east coast of the North Island, but not in the South Island.

0.5-1.5kg Trawling October to March

Marinate, Grill, BBQ

BROADMANTLE SQUIDS. bilineata

BROADFINNED SQUID

SOUTHERN REEF SQUID

CALAMARI

SQUID

OCTOPUS WhekeOctopus maorum

Colour depends on the surroundings, distinguished by the bulbous body and eight long legs.

Widespread around New Zealand.

0.5-17kg, average 4.7kg

By-catch from the Rock Lobster Fishery

Year Round Grill, BBQ, Marinate

MOLLUSCCOCKLETuangiAustrovenus stutchburyi

Plump, round shells with fine ridges that run in 2 directions. Usually purple on the inside. Cockles have a delicate cream flesh with a low oil content. The meat is small in proportion to the shell weight.

Widespread in New Zealand harbours.

3-4cm Dredging Year Round Steam, Poach, BBQ, Soup

CLAMChione stutchbury

VENUS-SHELLS

NEW ZEALAND LITTLENECK CLAM

BLUFF OYSTERTioOstrea chilensis (Tiostrea chilensis)

Shell of varied colours from white to dull purple-brown. The left shell has ridges and cupped while the right shell lies flat and has scaly layers. Inside the shell is luminous, and the flesh has shades of white, grey, gold and black. The creamy coloured meat is delicate, succulent and has a medium oil content.

Principally harvested in the Foveaux Strait and smaller quantities in the Tasman Bay and Golden Bay.

6-8cm, reaching 10cm

Farmed March to August

Raw, Baked, Grilled, Fry

NELSON OYSTERTio para

DREDGETio Paruparu

FLAT OYSTERTio-repe

PACIFIC OYSTERCrassostrea gigas

Off-white with bands of yellow, brown or purple. The flesh is light coloured and has a black mantle margin.

Main Oyster Fishery is all around the North Island, and across the Cook Strait to the northern part of the South Island.

10-12cm 18 months

Farmed April to November (Breeding season December to March)

Raw, Baked, Grilled, Fry

OYSTER

NEW ZEALAND OYSTER




NEW ZEALAND GREENSHELL MUSSEL (M)KukuPerna canaliculus


Marlborough Sounds, Coromandel, Golden Bay, Stewart Island.

10-15cm Rope Grown, one of the worlds most successfully farmed mussels, they are only found in New Zealand

Year Round Steamed, Baked, BBQ, Curry, Soups, Raw/ Sushi, Smoked, Marinate.

GREENSHELL TM MUSSEL *Kutai

PERNA

FARMED MUSSEL

CULTIVATED MUSSEL

NEW ZEALAND GREEN MUSSEL

NEW ZEALAND GREEN LIPPED MUSSEL

PAUAPauaHaliotis iris

The inside of the shell shows brilliant iridescent colours. The flesh is black and is darker than other species of Abalone.

Mainly from Kaikoura and Southland coasts, Stewart Island, and the Chatham Islands.

12.5cm legal minimum shell size for harvest

Dive Caught Year Round Sautee, Bake, Pan Fry

BLACKFOOT PAUA

ABALONE

PIPIPipiPaphies australis

Oval shaped bivalve, hinged centrally. Delicate cream meat with low oil content.

Common all around New Zealand and the Chatham Islands.

4-6cm Dredging Year Round Should be soaked in seawater for 24 hours to eliminate grittiness

CLAMKokota, TaiawaAmphidesma australe

SCALLOPPureTipaPecten novaezelandiae

Fan shaped bivalve with deep ridges that radiate from the centre hinge. Colours are variable, including brown, orange, yellow, pink or flesh coloured or a mix of these. The flesh is white and the roe is usually bright orange.

Main areas are Tasman Bay, Golden Bay, Marlborough Sounds, Coromandel coasts, and Northland coasts.

10-15cm (10cm legal minimum shell size for harvest)

Dredging Year Round; best harvested before they spawn in the spring and early summer

Pan Fry, BBQ, Sautee, Bake, Smoke, Marinate, Raw




NEW ZEALAND QUEEN SCALLOPZygochlamys delicatula

Attractive shell colouring from delicate peach through yellows to deep salmon hues. The shell is fan shaped with deep ridges that radiate from the hinge. The flesh is white and the roe is bright orange.

Southern waters from South Canterbury to Stewart Island and the offshore islands from the Snares to as far south as Macquarie Island.

6-8cm Dredging Year Round Steam, Bake, Marinate, Sautee

SOUTHERN QUEENChlamys delicatula

QUEEN SCALLOP

NEW ZEALAND GEM SCALLOP

NEW ZEALAND GEM SHELLFISH

SURF CLAMSpisula solidissimaSpisula aequilateraMactra murchisoniMactra discorsPaphies donacinaPaphies subtriangulataDosinia anusDosinia subroseaBassina yateiAmphidesma spp.

Surf Clams are a small variety of clams ranging slightly in shape, colour and size.

Various New Zealand coasts.

4-7cm Hydraulic Clam rake, this liquifies the sediment in which the clams live, so they can be extracted with minimal impact to both the clam and environment.

Year Round Raw, Steamed, Sauteed, Bake, BBQ, Soups and Chowders

TUATUATuatuaPaphies subtriangulata

Two closely related species are harvested as Tuatua 1. P.subtriangulata has a

parallel top and bottom edges.

2. P.donacina has bright cream coloured shell.

Species 1 are harvested in the North Island and Species 2 are harvested in the South Island. Both found on Cook Strait beaches.

5-8cm As above Year Round Raw, Steamed, Sauteed

SURF CLAMPaphies donacina(Amphidesma spp.)

BLACK FOOT PAUAHihiwaHaliotis australis

The shell with pale a grey to brown outer surface. The inside shell shows brilliant iridescent colours. The shell is oval shaped with faint ridges and a curved row of holes. The flesh has a black covering and is darker than many other species of abalone.

Mainly from Kaikoura and Southland coasts, Stewart Island and the Chatham Islands

12.5-18cm As above Year Round Raw, Steamed, Sauteed

ABALONEKarariwha

SEA URCHINKinaEvechinus chloroticus

Hard spherical shell covered in dark brownish-green spines. Inside is a star shaped mass of yellow to orange coloured gonads in the males and roe in the females which are edible. Kina is sought for its delicate, smooth buttery roe. The male roe is silkier, the female roe is grainy.

Kina is wide spread along New Zealand coasts. There are 500 species worldwide.

8.5-15cm Dive Caught August to January

Baked, Poached, Raw, Steamed, SoupsSEA EGG

Kina ariki

KINAKina koorako

Vannamei Prawn Cutlet 16/20 IQF l 1kg l Pkt l 41538Vannamei Prawn Cutlet 21/25 IQF l 1kg l Pkt l 75198

Vannamei Prawn Cutlet 26/30 IQF l 1kg l Pkt l 75199


Order online at www.bidvest.co.nz

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Enticingly fresh and versatile

Gem from the blue ocean

Prawns are a good source of protein and low in fat.

Seafrost provides different sizes of prawn cutlets,

suitable for various cooking methods and occasions.

Seafrost Prawns II A4 FP.indd 1 10/02/16 2:08 pm


Vannamei Prawn Cutlet 16/20 IQF l 1kg l Pkt l 41538Vannamei Prawn Cutlet 21/25 IQF l 1kg l Pkt l 75198




�clusive t

Enticingly fresh and versatile

Gem from the blue ocean

Prawns are a good source of protein and low in fat.

Seafrost provides different sizes of prawn cutlets,

suitable for various cooking methods and occasions.

Seafrost Prawns II A4 FP.indd 1 10/02/16 2:08 pm


The name “salmon” comes from the Latin salmo, which may have originated from salire, meaning “to leap”. There are nine commercially important species of salmon worldwide and occur in two genera. The genus Salmo contains the Atlantic Salmon, and the genus Oncorhynchus contains eight species known as Pacific Salmon, which includes Chinook or King Salmon familiar in the New Zealand market.

Adipose Fin

Dorsal Fin

Caudal Fin

Caudal Peduncle

Anal Fin Vent Pelvic Fin

SALMON


King SalmonAnadromous fish were introduced into New Zealand from Northern California as a game fish in the late 19th Century. Producing just over 50% of the world’s supply from just

five surface hectares in the Marlborough Sounds. It equates to 0.6% of the world’s farmed salmon population.

Environmental responsibility & certificationKing Salmon are committed to their strong sense of environmental responsibility. Their entire farming and processing operation has been audited to achieve internationally recognised sustainability certification – The Global Aquaculture Alliances Best Aquaculture Practice (BAP) standard. The feed is based on the protein

and nutrition salmon get in the wild, using sustainable and traceable ingredients. Each Ora King Salmon carries an individual gill tag with a unique number, recording the date of harvest to ensure full traceability from where it was raised. This also reassures you that each salmon is a genuine Ora King Salmon.

Lateral Line

Gill Cover

Nares

Pectoral Fin


Hatchery processHatcheries New Zealand King Salmon’s hatcheries are based in three locations: Takaka, Tenburn and Waiau. This is where the Broodstock is raised and the Smolt grown at the very start of the breeding programme.

Broodstock and Broodstock selection Throughout the Broodstocks lives they are tagged for full traceability. Every January to March, both the male and female salmon are sent for independent assessment for review of their performance traits. This is a crucial selection process for the healthiest and strongest fish for the next breed of Broodstock.

Broodstock spawning From March to May the female salmon are hand sorted to a assess the perfect time to remove the eggs. They are then fertilised and incubated on trays. This process can run through to July enabling year round supply.

Hatching All eggs are fertilised in the Takaka

hatchery, then distributed to the Tentburn hatchery to be grown before going out to the sea pens. By controlling the temperature, the development can be delayed allowing year round supply.

Growing When they are hatched they are known as Alevin. Eggs are hatched between May and August, with the first ones going to sea in October, while the remainder are sent out to the farms over the course of the year.

Feeding The first feeding commences a month following hatchery. They are fed by hand and as they grow this becomes automated by the use of mechanical feeders. This is when they change to a silver colour, eyes change to a yellow and mouth and fins go black.

Grading Throughout this process they are methodically assessed. The Smolt all undergo quality and size grades prior to transfer. They also have a special diet to help them adapt to sea conditions.

Seafarm processFarms New Zealand King Salmon operates five to nine salmon farms in the Marlborough Sounds. The stable cool water temperature and strong tidal flows in the sounds provide an ideal environment for growing King Salmon.

Arrival of Smolt Smolt are chosen from specific raceways at the hatchery and gently corralled into the loading area, where they are pumped into specially designed transport units on the back of trucks. The trucks are loaded onto the barge and shipped to the sea farms. The Smolt are then discharged into their grow out pens at the sea farm.

Salmon feeding Feed is made up of fishmeal, fish oil, vitamins and minerals to maintain normal and healthy salmon growth. To ensure New Zealand King Salmon meet customer demands on sustainability, fishmeal and fish oil are substituted with other protein and oil sources. Feed is transferred to the barge and the Smolt are feed five times a day, and over time this is reduced to once a day after 12-18 months of sea water.

Feed monitoring Above surface cameras monitor feeding activity. A camera is also set at 5 metres deep in the pen so someone can monitor the feeding behaviour. When a pellet passes the camera, feeding is ceased. Independent testing shows that less than 0.1% of feed falls outside the nets.


Primary Salmon processWhole Salmon are transported in slurries by road to the Nelson processing plant where the salmon are washed, temperature monitored and gilled. They are then put on the production line for splitting.

The salmon are manually split open ready for the gutting process, where the gut and kidney are removed. The cavity is then cleaned using a vacuum operated suction spoon.

They are then thoroughly washed ready for grading and inspection.

Next the salmon are graded into three categories:1. Ora King2. Premium Grade3. Standard Grade

At this point the Ora King have a secondary grading, where the cavity is checked internally and externally. Each batch is weighed individually and labelled accordingly.

Validation of piece count per individual carton or poly bin is completed and frozen gel packs are applied.

All Ora King products have a unique gill tag applied.

Final packaging takes place for all finished goods and the lid is applied and tape sealed. Final checks are taken place to ensure each carton poly are labelled correctly according to customer requirements.

Boxes are then palletised and stored in the fridge until they are delivered all around New Zealand.

Net cleaning Nets left in water naturally attract marine organisms to grow. If left unchecked, these organisms (usually seaweeds and sponges) will prevent water exchanging in the net and cause issues for the Salmon. An in-water net cleaner is used to clean the nets every 10-15 days to ensure the nets are free of bio-fouling and water exchange is maintained.

Grading Three months after the sea water transfer, Salmon are seined from their pen to be graded and split into final numbers. They are gently corralled towards the fish pump. Salmon are pumped up over grade bars. The small salmon fall through the grader bars, and the larger salmon travel over the grader bars. The salmon are counted using an electronic counter, to ensure the correct number of salmon are distributed in each pen.

Harvest Salmon usually reach their harvest size (4kg gilled and gutted) between 12-18 months in sea water. When they reach the right size, they are corralled into the pen for a rested harvest. This guarantees excellent flesh quality for the final customer. After this the salmon are stunned using a percussive stunner, then bled and packed for the ice slurry. The bins of salmon and ice are transported by barge and trucked to the processing facility in Nelson.


1 ORA KING Whole Salmon Gilled & Gutted

2 Pieces 3-4kg 48239 | random 7kg | kg ●

4 Pieces 4-5kg 48226 | random 9kg | kg ●

Best of breed, salt water whole salmon, silver bright skin, big belly, elegant and vibrant firm flesh.

2 ORA KING Salmon Fillet Skin On, Bone Out, Trimmed

2 Pieces 56829 | random 3kg | kg ●

4 Pieces 50230 | random 6kg | kg ●

Best of breed, salt water bone out fillets, extra trim, elegant and vibrant firm flesh.

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1


3 REGAL Salmon Portion, Boneless, Skin On Vacuum Packed 40597 | 25x190gm | ctn ●

Premium king salmon portion, each portion in its own pack, ready to go no wastage, last 4 days chilled once thawed.

4 REGAL Salmon Fillet Skin On, Bone Out, 3kg+ Vacuum Packed 11222 | random | kg ●

Sea run from the Marlborough Sounds, premium fillet, bones out, great for portioning, smoking, sushi grade.

5 REGAL Salmon Portions Skin On, Bone Out, 150gm 65476 | random | kg ●

Sea run from the Marlborough Sounds, premium portion, each portion in its own pack, simply thaw as required, no wastage, consistent & less labour.

REGAL Whole Salmon Gilled & Gutted

2-3kg 10462 | random 2.75kg | kg ●

3-4kg 10461 | random 3.55kg | kg ●

4-5kg 10456 | random 4.6kg | kg ●

Salt water whole salmon, silver bright skin, big belly, bright orange flesh.

REGAL Salmon Fillet Skin On, Bone In

3kg+ 52256 | random | kg ●

3-4kg 30349 | random | kg ●

4kg+ 32998 | random | kg ●

Premium fillet, bones in, great for portioning, smoking, sushi grade.

REGAL Salmon Skin On, Bone Out, 5x190gm 16074 | random 1kg | kg ●

Sea run from the Marlborough Sounds, premium portion, ready to go, no wastage, consistent and less labour.

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Prawn is the common

name, used particularly

in the United

Kingdom, Ireland, and

Commonwealth nations,

for large swimming

crustaceans or shrimp,

especially those with

commercial significance

in the seafood industry.

Shrimp and prawn are

common names without

the formal definition that

scientific terms provide.

Prawn generally refers to

the larger of the species

and shrimp the smaller.

Antenna

Antennal Scale

Adostral Carina

Antennular Flagellum

Eyestalk

Hepatic Spine

Pereiopods

Rostrum

Third Maxilliped

PRAWNS & SHRIMP


Environmental responsibility & certificationThe suppliers of prawn and shrimp are fully compliant and have state of the art processing facilities where they operate under the highest industry certifications. This is achieved and maintained through strict Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Point (HACCP) based food safety procedures and systems.

The facilities are subject to the internationally recognised quality standards of ISO 22000 and the British Retail Consortium (BRC) Certification Body. Look for the Seafrost brand.

Dedication and passion is demonstrated through the association of internationally recognised standards such as the Aquaculture Stewardship Council (ASC), WWF (Vietnam), Best Aquaculture Practices (BAP) and Friend of the Sea.

Certifications include:

Abdominal Segment

Hepatic Spine

Plenopods

Sixth Abdominal Segment

Telson

Uropod

ISO22000

ISO17025


Shrimp growth process

Prawn speciesBlack Tiger – The “traditional” prawn. This is generally farmed in Asian countries such as India, Vietnam and Thailand. Colour varies from blue to black to brown, but once peeled, the flesh is translucent and becomes white to pink, with pinkish bands when cooked. The shell turns bright red when cooked. Black Tigers have a medium flavour, low to medium oiliness and medium to firm texture.

Vannamei – Also known as White Tiger. This is the most commonly farmed prawn, due to its ease of cultivation and rapid growth rate. Although smaller than the Black Tiger, it is gaining in popularity and replacing Black Tigers as the prawn of choice. The flavour is milder, and texture less firm than the Black Tiger.

Sea Tiger – Common term used to refer to sea caught, as opposed to farmed prawn. The quality of sea caught product can vary, depending on the condition under which they have been caught, and the length of time before being frozen.

Australian – Generic term used to describe a wide range of species imported from Australia, including Tiger, King, Endeavour and Banana Prawns.

Prawn variantsWhole Prawn – Also known as head on shell on (HOSO). This is the traditional presentation.

Cutlet – Also known as raw, peeled, de-veined, tail on (RPDTO). As the name implies, the whole prawn is peeled, de-veined and the head removed, leaving only the tail-piece of the shell.

Meat – Also known as raw, peeled, de-veined (RPD). This takes the process one step further from the cutlet by removing the tail-piece, leaving only prawn meat behind.

ShrimpsShrimps are generally just smaller sized prawns that have been cooked and peeled. The sizes range from 30/60 (the largest size) to 150/300. All purpose shrimp is a mix of small and broken pieces of shrimp. Smaller sizes of shrimp are not de-veined, as the labour process would be too time consuming and uneconomical.

Top storage tipsFresh prawns should be consumed as soon as possible after purchase. Refrigerate, cover with plastic wrap, on a plate or tray or in a covered container in the coldest part of the fridge.

If you are unable to consume quickly, you can freeze the prawns for later use.

Freezing prawnsPlace unpeeled prawns in a plastic container appropriate to the volume of prawns. Cover with water, seal and freeze. This forms a large ice block, which insulates the prawns. Do not add salt as it draws out the moisture.

1 2

34

5 6 7

8910

GLAZING FREEZING COOKING

DEVEININGPEELINGQUALITY CONTROL

GROWINGHARVESTING

DEVELOPMENT

12 days after hatching the shrimpcan be transferred to the farm

HATCHING

OUR SHRIMP

RAW SHRIMP

COOKED SHRIMP

FARMThe ponds in the farm are aerated, with a high water exchange to remove waste products and maintain water quality.There are three types of farming: Extensive, Semi-Extensive and Intensive.

VALUE ADDINGValue can be added to shrimp when they are cut in a special way, breaded or skewered.

PROCESSINGOur state of the art processing facilities operate under the highest industry certifications.

HATCHERYShrimp are bred in salt water hatcheries.

After 3-6 months at the farm the shrimp will reach marketable size and can be passed on for processing.

Fresh or frozen?The question over fresh or frozen has never been an issue for prawns. Prawns that have been quickly and properly processed and frozen are of excellent quality. The freezing process serves to protect the integrity of the prawn – retaining its nutrients, taste, texture and colour.


1 SHORE MARINER Prawn Meat Broken Vannamei 60/80 29814 | 10x1kg | ctn ●

Versatile product, great for any prawn dish. Thai, Chinese, Italian and many more.

2 SHORE MARINER Prawn Cutlet Cooked BT 13/15 66764 | 10x1kg | ctn ●

Great quality extra large cooked black tiger cutlet.

3 SHORE MARINER Prawn Cutlet Raw BT 13/15 66765 | 10x1kg | ctn ●

Great quality extra large raw black tiger cutlet.

4 SHORE MARINER Prawn Whole Banana U15 60996 | 3kg | ctn ●

Succulent wild caught Australian prawns – whole raw.

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28 | SEAFOOD SOLUTIONS Products may not be available at all branches. Images are serving suggestions only. SEAFOOD SOLUTIONS | 29

1 SEAFROST Vannamei Prawn Cutlet IQF 1kg | pkt ●

41538 16/20 75198 21/25 75199 26/30 75200 31/40

A soft texture and sweet flavour makes Vannamei cutlets easy to serve plain or with a subtle dipping sauce for a simple but rich finger food. Try with noodles, pasta or rice dishes.

2 SEAFROST Vannamei Prawn Meat 1kg | pkt ●

33689 26/30 33690 31/40 33692 41/50

Simply thaw, cook and eat. Shelled, de-veined and ready to enrich any style of cooking. From delicate appetisers to rustic risotto. Perfect served hot or cold.

3 SEAFROST Whole Black Tiger Prawn 800gm | pkt ●

62434 13/15 62435 16/20 62436 21/25 62437 26/30 62438 31/40

Frozen semi individually quickly frozen Whole Raw Hoso Black Tiger Prawns for a more traditional presentation.

4 SEAFROST Shrimp 1kg | pkt ●

87383 30/60 40740 60/90 40742 90/120 40744 100/200 87384 All Purpose

Pre-cooked shrimps, ideal when served cold in mini shrimp cocktails or on their own with a variety of dipping sauces.

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3

2

4

16/20

13/15

21/25

16/20

30/60

26/30

26/30

21/25

60/90

31/40

31/40

26/30

90/120

31/40

100/200

All Purpose

41/50


SERVING SUGGESTION

Seafood BouillabaisseSimply heat olive oil and sauté plenty of onion, fresh sliced garlic and a hint of fresh chilli until fragrant. Add a dash of wine, crushed Italian tomatoes, fresh herbs and fish stock. Add your favourite seafood and simmer until the shells pop and the fish is flaking. Garnish with cracked pepper fresh herbs and serve with crusty bread for mopping up the juices.

Serving Suggestion

�clusive t

Can’t resist it!

Salt & Pepper Squid 1kg l Pkt l 135316 Order online at www.bidvest.co.nz

Serving Suggestion

�clusive t

Tenderness in every

mouthful

Salt & Pepper Squid 1kg l Pkt l 135316

Pineapple Cut Squid Fillet 5kg l Ctn l 47871


Serving Suggestion


Crab, lobster and crayfish are among the most iconic of seafood synonymous with luxury and extravagance.

Environmental responsibility & certificationPotting is one of the most sustainable catch methods. Eliminating by-catch makes it an extremely select fishery process.

Crustaceans form a very

large group of arthropods

(invertebrate animal)

which includes crabs,

lobsters, crayfish, shrimp,

krill and barnacles. They

essentially moult to grow.

CRUSTACEANS


1 SHORE MARINER Crab Meat Blanched Lump 58184 | 450gm | pkt ●

Idea for crabmeat cocktails, salads, dips, stuffing and crab cakes.

2 SHORE MARINER Raw Crab Soft Shell 1kg | pkt ●

66533 40/60 57973 60/90 43568 90/120

Various different sizes, succulent and juicy ready to eat whole. Specialty product.

3 SHORE MARINER Crab Claw Jonah Snap & Eat 61593 | 1kg | pkt ●

Cooked and Individually bandsawed ready to snap and eat.

4 SHORE MARINER Crab Cut 6-10 3L 64210 | 1kg | bag ●

Various sizes available raw and cut in half, great accompaniment to any seafood dish

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Ask your branch about § Spanner Crabs/Meat

§ Moreton Bay Bugs

§ Crayfish whole and tails – fresh and frozen

§ Scampi/Langoustine


A cephalopod is any

member of the molluscan

class Cephalopoda

(kephalópoda; “head-feet”).

These exclusive marine

animals are characterised

by bilateral body

symmetry, a prominent

head, and a set of arms or

tentacles, including squid,

octopus and cuttlefish.

MOLLUSCS / CEPHALOPODS


Tender, flavoured or formed?Tender – Cut from natural squid tubes and crumbed in a fine golden crumb. They are firm to the bite, and random in size due to natural variation.

Flavoured – Made from squid filling, they are soft to the bite and a standard size. They are coated in a fine golden crumb.

Formed – Made from squid filling, they are soft to the bite and a standard size. They are coated in a coarse Japanese style crumb.

SizingSquid tubes are graded on a count per kilogram basis. By far the most popular size is the 5/10 – representing 5 to 10 tubes per kilogram. There is also the U5 which contains less than 5 tubes per kilogram.

Environmental responsibility & certificationTender and succulent squid tubes are prepared from the best quality sea-frozen raw materials. Graded, packed, interleaved with the tip and first ring removed.

1 SEAFROST Salt & Pepper Squid 135316 | 1kg | pkt ●

Tender pineapple cut squid pieces in a salt and pepper seasoned batter. A rustic morsel that stands out on bar platters, salads & entrées.

2 SEAFROST Pineapple Cut Squid Fillet 47871 | 5kg | ctn ●

Bake them in the oven or shallow fry to create an appetizing seafood salad.

3 SEACREST Squid Tubes 5/10 84347 | 5kg | ctn ●

Suit all cooking styles and can be marinated and grilled. Cook quickly for optimum tenderness or slow bake to infuse flavours.

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This category comprises

a class of marine and

freshwater molluscs that

have laterally compressed

bodies enclosed by a

shell consisting of two

hinged parts. Bivalves

include clams, oysters,

cockles, mussels, scallops,

and numerous other

families that live in either

saltwater or freshwater.

MOLLUSCS / BIVALVIA


1 SEAFROST Chinese Scallops 1kg | pkt ●

70340 20/30 70341 30/40 70342 40/60

This rich shellfish delicacy boasts versatility for any chef. Create as a finger food, exquisite entrée or a draw card main.140/60 30/40 20/30

ScallopsThe name “scallop” comes from the old French escalope, which means “shell”. Their shells can be up to 15 centimetres (6 inches) across. A scallop is a marine bivalve mollusc of the Pectinidae family. Scallops are one of the largest families of living bivalves with over 300 living species of scallop. Their main adaptation is the ability to swim by clapping their valves together to escape from most of their predators.

Ask about Ocean ChoiceInternational FAS scallops are the world’s finest. Harvested from the icy waters of the North Atlantic, our scallops are hand-shucked and frozen within 45 minutes of catch to ensure the highest quality and best taste possible. No preservatives, no additives. Served in appetisers, entrees

or salads, this is one of the most versatile and popular seafood products available.

OystersOysters are very special; they have been referred to the “Truffles” of the shellfish world. Here in New Zealand we are internationally recognised for growing the very best farmed Pacific Oysters and the famous “Bluff” Oysters. Oystering first began commercially at Stewart Island in the 1860s. Right from the outset demand was so high that within a few years the beds were exhausted. Depleting beds caused the closure of the harvesting in 1877. In 1879 new larger beds were discovered in deeper water and the centre of activity gradually shifted from Stewart Island to Bluff. Today, quota systems are in place to protect the future of these very special shellfish. Refer to page 54 for more information on Clevedon Oysters.


Omega Seafoods is a family owned manufacturer of cooked gourmet Greenshell Mussels (Perna Canaliculus), Blue Shell Mussels (Mytilus Galloprovincialis) and Littleneck Clams (Austrovenus Stucthburyi).

The owners Chris and Trish Redwood, with over 20 years of seafood industry knowledge, have been growing these molluscs in the Marlborough Sounds at the top of New Zealand’s South Island for the past 12-13 years.

Process: Harvested, delivered to the factory to be cleaned, scrubbed, partially de-bearded, put into pouches, vacuum packed and finally cooked in industrial retort. The New Zealand Littleneck Clams have been sustainably harvested from the pristine waters of New Zealand’s Golden Bay or Otago’s Blue Skin Bay.

How do the products cook in the bag? The single layered shellfish, combined with the high temperature and pressure of the retort, ensure very efficient heat transfer through the pouch to the mussels and clams.

Why the long shelf life? They have been processed under high temperatures and time parameters. This means that any present bacteria has been killed off during the cooking process. When stored correctly, seals are kept intact due to the low oxygen levels in the retort, which enables a longer shelf life. Once opened keep refrigerated for 2-3 days.

Are they ocean and carbon friendly? Yes. New Zealand mussels have been recognised (Blue Ocean Institute, USA) amongst the most ocean friendly seafood in the world! Mussels are filter feeders and actually clean the water around them meaning the farms have a minimal impact on other marine life.

Omega Seafood


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1 OMEGA Gourmet Mussels in Shell 22652 | 1kg | pkt ●

Gourmet Mussels in Shell 22326 | 500gm | pkt ●

2 OMEGA Gourmet Clams in Shell 27565 | 1kg | pkt ●

Ready to heat or serve. Less Labour, less waste, easier food safety, easier quality control – no hidden costs!

4 CLEVEDON OYSTERS Oysters Pots No Shell 53996 | 51x1doz | ctn ●

Fresh, smooth creamy oysters, delicious for any occasion.

5 CLEVEDON OYSTERS Oysters in Half Shell 38743 | 5 doz | ctn ●

Fresh premium Clevedon Coast Oysters have been grown in the clean, clear waters of New Zealand’s Hauraki Gulf for over a decade. Ask for various sizes: Pearl standard, premium, XXL – see back flap for sizes.


Smoked fish is fish

that has been cured by

smoking. Foods have

been smoked throughout

history, originally as a

preservative. In more

recent times fish is

readily preserved by

refrigeration and freezing

and the smoking of fish

is generally done for the

unique taste and flavour.

SMOKED FISH


Ask your branch about § Trevally

§ Kahawai

§ Kingfish

§ Gem Fish

§ Mussels

1 ORA KING Manuka Smoked Salmon Whole Side 48320 | random 1.4kg | kg ●

Best of breed, manuka cold smoked, handcrafted, delicate mouth feel, versatile on its own, canapés, salad, centre of dish.

Cold SmokedIs dry brined (equal part sugar and salt) and smoked with a low average temperature of 35°C for 2-3 hours.

Hot SmokedIs cooked in a smoker with temperatures of 75°C for 3-5 hours.

GravlaxTraditionally a Nordic dish, consisting of raw salmon, cured (wet brined) in salt, sugar and dill. This versatile product can be used in a variety of ways: canapés, breakfast, lunch, salads and main meals.

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1 ORA KING Cold Manuka Smoked Salmon Sliced Sides 48321 | random 1kg | kg ●

Best of breed, manuka cold smoked, handcrafted, delicate mouth feel, versatile on its own, canapés, salad, centre of dish.

2 REGAL Hot Smoked Salmon Portion 42988 | 6x90gm | slv ●

Premium hot smoked king salmon portions, great for catering events, ready to go on lunch menu, break into a salad.

3 REGAL Hot Smoked Salmon Fillet Natural 20737 | random 0.95kg | kg ●

Wood roasted side, ready to enjoy, great on a platter, portion up and serve.

ORA KING Salmon Caviar 64524 | 100gm | pot ●

Best of breed, from the sea, clear bright roe, ideal for garnishing canapés, and seafood dishes.

REGAL Hot Smoked Salmon Fillet Natural 61093 | random 1.1kg | kg ●

Wood roasted side, ready to enjoy, great on a platter, portion up and serve.

REGAL Cold Smoked Salmon Slices 17281 | 500gm | pkt ●

Traditional cold smoked king salmon from the crystal clear waters of the Marlborough Sounds. This versatile product is full of heart healthy, long chain omega 3’s and can be used in countless ways: canapés, lunch, breakfast, salads, main meals....

SOUTHERN OCEAN Cold Smoked Salmon Slices 61646 | 500gm | pkt ●

This high value, versatile product is full of heart healthy, long chain omega 3’s and can be used in countless ways: functions, lunch, breakfast, salads, main meals....

SOUTHERN OCEAN Cold Thick Smoked Salmon Slices 11803 | 1kg | pkt ●

Value grade, thicker slice, sushi input, good price.

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4 REGAL Cold Smoked Salmon Sliced 60186 | 500gm | pkt ●

Traditional cold smoked king salmon from the crystal clear waters of the Marlborough Sounds. This versatile product is full of heart healthy, long chain omega 3’s and can be used in countless ways: canapés, lunch, breakfast, salads, main meals....

5 SOUTHERN OCEAN Cold Smoked Salmon Slices 475-525gm 65103 | 20pc | ctn ●

Great value, slice on slice, basic packaging, perfect as an input ingredient and alternative to the pieces offering.

6 REGAL Smoked Salmon Potato Cake 42732 | 120gm | ctn ●

Made from fresh and cold smoked salmon, these salmon cakes are ideal for with Eggs Benedict, salads or even a burger!

7 SOUTHERN OCEAN Cold Smoked Salmon Pieces 163208 | 500gm | pkt ●

This high value, versatile product is full of heart healthy, long chain omega 3’s and can be used in countless ways: functions, lunch, breakfast, salads, main meals....

8 INDEPENDENT Smoked Hoki Fillets 34770 | 5kg | ctn ●

Whole fillets of skin on brined smoked hoki, perfect for that classic kiwi smoked fish pie.

SOUTHERN OCEAN Cold Smoked Salmon Pieces

60224 | 500gm | pkt ● 61670 | 500gm | pkt ●

Value grade, off cuts from the cold smoked slice line, perfect as an ingredient.

SOUTHERN OCEAN Cold Thick Smoked Salmon Pieces 15808 | 1kg | pkt ●

Value grade, thicker slice, sushi input, good price.

SOUTHERN OCEAN Hot Smoked Salmon Tail Portions Natural 33385 | 500gm | pkt ●

Tail ends of the fillet that have been wood roasted and put into a vac pack, ideal as a cheaper smoked input ingredient.

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Wanting to make

homemade Linguine

(Squid Ink) Paella or

Risotto (Marinara Mix),

Tuna dip (Tuna pouches)

or just using the surimi

for salads or fillers for

tarts or dumplings? This

is where we can save time

for you to get creative!

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SUNDRY SEAFOOD


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1 SEAFROST Seafood Marinara Mix 27180 | 1kg | pkt ●

An indulgent base mix of mussels, squid, cuttlefish, clams and prawns. Add to rich red tomato or white wine sauces, soups, linguine, risotto or stews.

2 SEAFROST Salad Mix 19536 | 1kg | pkt ●

Seafood mixes are a delicious addition to a light salad or a more hearty pasta dish. Packed with flavour and easy to prepare.

3 SEAFROST Unwrapped Seafood Stick 19535 | 1kg | pkt ●

Season, batter or leave plain. Being low saturated fat and an excellent source of protein, these make a healthy finger food option.

4 SEAFROST Tuna Chunks in Springwater

45495 | 1kg | pch ● 45496 | 425gm | tin ●

Seafrost Tuna Chunks in Springwater offer a versatile protein option.


Fast Facts § Did you know… Hoki start breeding from about

5 years of age and live between 20-25 years.

§ No Go Zone: 30% of New Zealand’s ocean

floor is closed to all bottom trawling by Benthic

Protection Areas and seamount closures.

Three fisheries were closed to create BPA’s.

§ 91% of New Zealand waters have never been

bottom trawled. § There are currently around 800 million adult

Hoki and estimated 2.1 billion juveniles (young

fish) not yet large enough to reproduce. § New Zealand has the sixth largest fishing zone

of the world. That is 14 times the land area of

New Zealand itself. § Hoki is 3-time MSC certified. This independent

global sustainability body looks at stock health,

impact on the environment and fisheries

management.Source: Seafood New Zealand

Includes all your classics

such as Blue Cod, Tarakihi,

Hoki, Southern Blue

Whiting, Dory, Gurnard

and Snapper.

THE FISH SHOPPE


1 INDEPENDENT Hoki Fillet Skinned & Boned 110-130gm 45048 | 5kg | ctn ●

Hand filleted centre cut hoki loin, portion controlled IQF, ready to cook however you want. No mess, no waste.

2 AMATAL Hoki Fillet Skinned & Boned 12oz 25943 | 6.8kg | ctn ●

High quality snap frozen at sea hoki fillets.

3 SEALORD Hoki Fillet Skinned & Boned 8-12oz 51436 | 6.8kg | SLV ●

Caught in New Zealand waters, skinned, boned and trimmed then Frozen at sea to ensure freshness. MSC certified.

4 SEALORD Smooth Dory Fillet Skin Off 4-6oz 27259 | 10kg | ctn ●

New Zealand caught Smooth Oreo Dory fillets have a clean, white, firm flesh with a delicate flavour. MSC certified.

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1 SEAFROST Crumbed Hoki Fish Fingers 172571 | 2.5kg | pkt ●

These fish fingers are perfect for the young and not so young. Coated in a golden crumb, just add a dipping sauce for a great snack.

2 SEAFROST Beer Battered Fish Fillets 23866 | 1kg | pkt ●

Beer Battered Whiting Fillet ideal for seafood baskets, a small meal or bar snacks.

3 SEAFROST Crumbed Hoki Fillet 75404 | 30x115gm | ctn ●

Crumbed Hoki Fillets 74958 | 30x145gm | ctn ●

Premium skinless New Zealand MSC Hoki available in a crunchy golden crumb or a smooth tempura batter. Taste the crunch! MSC is the Marine Stewardship Council for certified sustainable seafood.

4 SEAFROST Tempura Battered Fish Fillets 30pc | ctn ●

147786 115gm 29811 145gm

Premium skinless New Zealand MSC Hoki available in a crunchy golden crumb or a smooth tempura batter. Taste the crunch! MSC is the Marine Stewardship Council for certified sustainable seafood.

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1 INDEPENDENT Battered Whiting Fillet 31272 | 25x180gm | ctn ●

Hand cut SBW fillet, hand battered in crispy tempura. Perfect natural fillet for centre of plate.

2 INDEPENDENT Crumbed Fish Fillets 51993 | 60x100gm | ctn ●

Portion controlled, hoki fillet in convenient 100gm size. Ideal for schools, camps, healthcare and other catering.

3 SEALORD Crumbed Hoki Portion 115gm 54701 | 2x2.5kg | ctn ●

Hoki caught off the coast of New Zealand , these portions have been coated with in a freshly baked, Japanese style panko crumb, then snap-frozen to ensure freshness. MSC certified.

4 SEALORD Battered Hoki Portion 115gm 52206 | 2x2.5kg | ctn ●

Hoki caught off the coast of New Zealand, these portions have been coated with a golden crisp batter, then snap-frozen to ensure freshness. MSC certified.

5 SEALORD Crumbed Smooth Dory Fillet 42693 | 1kg | pkt ●

Hand cut, snap-frozen wild caught New Zealand Dory fillet coated with a freshly baked golden crumb.

6 SEALORD Crumbed Hoki Portion Gluten Free 75gm 52172 | 2.5kg | pkt ●

Hoki caught off the coast of New Zealand , these fillets are coated in a delicious crunchy Gluten Free crumb suitable for Coeliacs. MSC certified.


Do you need to create

mouthwatering sharing

plates, boards, platters

or canapés? Then look

no further; here are

some tempting solutions

for you.

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FUNCTION & FESTIVE


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1 SEAFROST Crumbed Prawn Cutlets 2kg | pkt ●

57246 16/20 87385 21/25 87395 26/30

A few minutes cooking and a colourful dip will delight any guest. A new addition to a takeaway or bar snack menu. Cost effective and stylish.

2 SEAFROST Prawn Skewer 41/50 1kg | pkt ●

42311 Plain 72545 Garlic

Prawn cutlets on a skewer available in plain or garlic. Quick and easy to cook and no mess presentation.

3 SEALORD Panko Crumbed Hoki Portions 65gm 54706 | 3.6kg | ctn ●

Succulent hand cut hoki fillets, individually coated in freshly baked Japanese style panko crumb. MSC certified.

4 SEALORD Crumbed Hoki Bites 54705 | 3kg | ctn ●

Hand cut selected bite sized portions of Hoki fillet, individually coated in freshly backed Japanese style panko crumb. MSC certified.

5 SEALORD Chilli Battered Prawns 16/20 56201 | 1kg | pkt ●

Peeled, de-veined and tail on, these whole prawns are marinated in spices, coated in a crispy batter, pre-fried in soy oil then snap-frozen.

6 SEALORD Tempura Battered Prawns 16/20 23128 | 1kg | pkt ●

Peeled, de-veined and tail on, these whole prawns are coated in a classic Japanese style handmade tempura batter, pre- fried in soy oil then snap-frozen.


1 SEAFROST Crumbed Hoki Bites 172570 | 2x2.5kg | ctn ●

These tasty bites are a sure win! Flash fried in oil, snap frozen to enhance their freshness and flavour and coated in golden crumb. A versatile option for your menu.

2 SEAFROST Hot & Spicy Battered Prawns Pre-Fried 48044 | 1kg | pkt ●

These hot and spicy prawns are an authentically flavoured taste sensation. A crowd pleaser, and delicious addition to any menu.

3 SEAFROST Tempura Battered Garlic Prawns 66343 | 1kg | pkt ●

Tempura battered succulent garlic prawns – pair with a classic tartare or tempura sauce.

4 SEAFROST Crumbed Scallops with Roe 172248 | 2kg | bag ●

Mouth watering scallops with roe coated in fresh breadcrumbs. A quick, easy and popular must have for any menu.

5 SEAFROST Tempura Battered Prawn Cutlets 16/20 41584 | 1kg | pkt ●

Juicy prawns coated in crispy tempura better, individually frozen and ready to cook. The tail is still attached for ease of dipping in your condiment of choice.

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6 INDEPENDENT Crumbed Goujons Whiting Fillet 33093 | 3x1kg | pkt ● 13175 | 3kg | pkt ●

Real SBW fillet, cut into 20-25 goujons and coated in crunchy crumb. Perfect finger food or bar snack.

7 INDEPENDENT Battered Goujons Whiting Fillet 66402 | 1kg | pkt ●

Just like our crumbed goujon, this is a hand cut portion of whiting fillet, coated in crispy tempura.

8 SHORE MARINER Garlic Prawn Teezer 34004 | 1kg | pkt ●

Excellent catering option, two prawns per skewer with mild garlic butter flavour. Cook from frozen. IQF.

9 POLARIS Crumbed Mussels 53201 | 1kg | pkt ●

Plump New Zealand green lipped mussels with a crunchy crumb coating.

10 POLARIS Crumbed Hoki Goujons 120pc 48259 | 2kg | pkt ●

Mouthwatering strips of prime Hoki fillet in a light and crispy crumb coating.

11 POLARIS Mussel Fritter 16210 | 35pc | ctn ●

A burger sized fritter made from chopped New Zealand green lipped mussels.

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Catching “Spat” in the Kaipara HarbourClevedon Coast Oysters sets “bundles” of sticks in the Kaipara Harbour to catch wild spat during the oyster spawning season, from December through to February.

Nailing out the sticksOnce spat have settled on the bundles they are brought back to Clevedon and “nailed out”. The individual sticks are nailed to racks on their farms where they are left to grow for 18 months.

Inter-tidal farmingThe sticks are positioned so that the growing of oysters are exposed in high tide. This increases the meat to shell ratio and promotes hardier oysters that retains the quality at harvest.

Harvesting oystersWhen the oysters are ready to be harvested two to three oyster barges will harvest oysters on any given day. The individual sticks are taken off the racks and the oysters are knocked off into bulk bins. All care is taken not to drop the oysters into the sea bed or damage the oysters in the bins. Each harvest gets a “batch number” that can be used to identify oysters from the water to their point of sale.

Washing and gradingAt the shed the oysters are washed and graded before entering the factory. Part of the washing process includes oysters being “split”. Splitting is when oysters have been grown together in clumps of three or four and are singled. The singled oysters then go through a computerised grading machine where they are sorted into different size classes or grades.

Opening oystersAlso known as “shucking”, opening oysters is a very skilled job. Great care is taken not to damage the shell or flesh.

Inspection and packingAfter being opened, the oysters move through to be inspected and packed for sale, where they must meet select criteria of quality attributes.

CompletionThe oysters are sent around New Zealand and exported around the world.

Clevedon Oysters

VOTED NEW ZEALAND’S BEST

OYSTERS


SERVING SUGGESTION

Show Stopper Seafood PlatterArrange fresh cooked seafood over crushed ice on a large platter and add a few lime wedges for squeezing. Serve with crisp wafers, creamy mayonnaise spread, caviar and caper berries to top it off.


When you are wanting

to create delicious,

innovative food and

present it beautifully;

a sauce, seasoning, oil,

batter mix, crumbs, or

even packaging can make

all the difference.

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PERFECT PAIRINGS


1 SMART CHOICE Aioli 172564 | 2kg | tub ●

Pair our Smart Choice Aioli with chips or fish bites and your customers will be sure to be back for more!

2 SMART CHOICE Catering Mayonnaise 172486 | 5ltr | bot ●

A classic dressing – add flavour to salads and sandwiches.

3 SMART CHOICE Soy Sauce 172586 | 2ltr | bot ●

A must-have dipping sauce for finger food or pair with your Asian inspired dishes.

4 SMART CHOICE Tartare Sauce 172490 | 5ltr | bot ●

A traditional favourite to complement your seafood menu.

5 SMART CHOICE Tomato Sauce 172584 | 5ltr | bot ●

Use as a base for soup, add to your casseroles and pastas, or use as a dipping sauce for finger food. And, its gluten free!

SMART CHOICE 6 Thousand Island Dressing 172020 | 2ltr | bot ●

7 Seafood Dressing 172588 | 5ltr | bot ●

Dress up your seafood dishes with these tasty and creamy additions or add as a side for a dip.

8 SMART CHOICE Flaky New Zealand Sea Salt 172465 | 1kg | ctn ●

New Zealand Flaky Sea Salt dissolves easily on the palate and will bring new taste sensations to your favourites recipes.

9 SMART CHOICE Lemon Pepper Seasoning 172089 | 500gm | pkt ●

Sprinkle it or combine with butter or oil and brush it onto fish before baking. Your dish will be bursting with fresh lemon and cracked black peppercorn flavours.

10 SMART CHOICE Tempura Batter Mix 172258 | 10kg | bag ●

A light batter ideal for coating fish, seafood or vegetables and frying until golden brown.

11 SMART CHOICE Canola Oil 19540 | 20ltr | ctn ●

Canola Oil’s neutral taste and light texture make it a great match for baking, stir-frying, deep-frying or grilling. Available in a handy bag in box with tap for ease of use.

12 SOUTHERN RANGE Vegetable Shortening 172654 | 20kg | ctn ●

Southern Range Vegetable Shortening is very low on trans fats, 100% sustainable and suitable for vegetarians.

13 CAMPBELL’S Fish Stock 50709 | 500ml | pkt ●

The perfect seafood stock to enhance dishes like paella, fish pie or steamed mussels. Try using it in a marinade when you cook prawns on the BBQ.

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PACKAGING


SMART CHOICE White Plastic Cutlery 100pc | pkt ●

1 172513 Fork

2 172514 Knife

3 172515 Dessert Spoon

4 172516 Teaspoon

White plastic cutlery with strengthened handles. A must-have for take outs!

5 SMART CHOICE White Serviette 500pc | pkt ●

172545 Luncheon 1 Ply 4 Fold 172693 Dinner 8 Fold

Smart Choice luncheon and dinner serviettes are good quality, edge embossed and ready for your tables.

6 HUHTAMAKI Plastic Portion Cup with Lid 26ml 60898 | 200pc | slv ●

Portion controlled container with a convenient lid attached.

7 HUHTAMAKI Round Plastic Translucent Container 100ml 56488 | 50pc | slv ●

Perfect for oysters to takeaway or tartare sauce.

8 LILY Round Plastic Translucent Container Lid 30666 | 50pc | pkt ●

Lid to fit 100ml pot.

9 HUHTAMAKI Newsprint Hot Chip Cup 44ml 62875 | 50pc | slv ●

Kiwi iconic chip cup.

10 UNIPAK Fish Tray Catch of the Day 500pc | ctn ●

59487 Small 55811 Medium 55810 Large

Flat packed, easily assembly.

11 UNIPAK Fold Out Tray White 500pc | ctn ●

57703 Small 58763 Medium 62372 Large

Flat packed easy fold-out, PE lined.

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Fishing MethodsBRAIL A net used to lift aboard when they are concentrated alongside the catching vessel in a purse seine net. Also called a dip

net.

DANISH SEINE A single or pair-boast operation where two square kilometre area of the sea floor is swept as 2 encircling ropes leading to a trawl-like net are retrieved by operating vessels. Fish within the area of the ropes are herded back into the net during hauling.

DREDGING A vessel tows a rigid steel framed dredge along the sea floor to gather shellfish, for example scallops. In the case of the Oyster harvest, a steel ring mesh dredge is used.

FYKE NET A net set in lakes and streams to catch eels. Eels that swim into the net are unable to escape from it past the fyke (Non return) entrance.

JIGGING A method of catching squid by using lines that are continuously lowered and retrieved by the fishing vessel. Jigging occurs at night when the squid are attached to the surface by light at night.

LAMPARA Similar to and smaller that a Purse Seine Net. No pursing action. The net is designed for catching schools of smaller fish by artificial light, such as Anchovies and Pilchards.

LONG LINE The line has numerous baited hooks attached and is set for varying periods of several hours on the sea floor. Used for snapper, Groper, Bluenose and Ling.

POLE AND LINE Large quantities of small bait are released around the fishing vessels to attract concentrations of Tuna. Fisherman use a stout fishing rod with several metres of line and barbless hook attached to flick fish onto the deck using a striking motion.

POTTING These are baited traps usually rectangular in shape, with a fyke (non return) entrance. Used for Lobster, Crab and Blue Cod.

PURSE SEINE A very large net of up to 1km in length and 300m in depth. It is used to encircle surface schooling fish such as Mackerel, Trevally and Skipjack Tuna. During retrieval the bottom of the net is closed or pursed by drawing the purse line through a series of rings to prevent the fish escaping. The fish are then brailed aboard.

SET NETS A wall of netting is made from fine mesh, held erect by the float line, and anchored on the sea floor for periods of several hours. Fish are snared as they try to swim through the meshes.

TRAWL This is a method used to catch a wide range of demersal (bottom) or pelagic (mid water) species of fish. One or two vessels tow a large boat shaped net either along the sea floor or mid water.

TROLLING Lures are towed behind the fishing vessel and retrieved as strikes are made. Albacore, Yellowtail Kingfish may be caught this way.


TRAWLING (PELAGIC)

LONGLINING (PELAGIC)

POTTING

TRAWLING (PELAGIC - PAIRS)

LONGLINING (DEMERSAL)

NETTING

GLOSSARY

Other TermsBERRY The fertilised eggs of crustaceans, such as Rock Lobster, when they are carried in a cluster beneath the body.

BY-CATCH Non targeted fish species caught in addition to the haul. Incidental to the target species.

CARAPACE The upper, outer skeleton, covering the main part of the body but excluding the tail of the crustaceans such as Rock Lobsters

CEPHALOPODS A class of Mollusc that includes Octopus, Squid and Cuttlefish.

CRUSTACEANS Invertebrate animals belonging to the subphylum Crustacea, which includes prawns, crabs, lobsters and crayfish.

DEMERSAL Living on or near the bottom of the sea.

EEZ Exclusion Economic Zone. New Zealand has the power to manage all fishery resources in this zone. All waters within 200 nautical miles of New Zealand and its outlining islands are included.

MOLLUSCS Invertebrate animals belonging to the phylum Mollusca, including single shelled shellfish, bivalve shellfish, and cephalopods (Octopus and Squid).

PELAGIC Belonging to the upper layers of the open sea. The term is used to describe fish that swim freely in open water, away from the bottom.

ROE The sexual product of fish contained sacs. The male milt is known as “soft roe” and the eggs of the female are the “hard roe”.

SASHIMI A Japanese method of preparing raw fish. Only the freshest high quality fish can be used, with high fat levels to ensure the premium taste, firmness and texture being the three key attributes.

SPAT The larvae of Oysters that settle onto the sea floor or on structure in aquaculture.

Fish CutsBLOCK FROZEN Product frozen into a solid block, usually used for further processing.

FILLET The most commonly used cut, fillets are taken off the spine and can be supplied either with the skin on and some pin bones remaining or skin off and pin bones removed. Larger fish fillets can then be cut into several portions.

IQF Individually quick frozen, each item within a case is frozen separately to all the others to prevent sticking and make the product easier to portion.

LAYER PACK Each layer is separated by sheets of plastic or paper.

LOIN Often one of the more succulent, better parts of the fish, the loin is part of a fillet cut from a larger fish such as tuna.

PIN BONE Pin bones are the small ‘floating’ bones, not attached to the main skeleton, which remain in the fish once it has been filleted and are often left in to help preserve the shape of the fillet.

SHATTER PACK Product is frozen together, but individual fillets can be separated by dropping the box on a hard surface to shatter the contents.

STEAK A steak usually refers to a thick cut portion through the whole round of the fish, across the spine. Tuna and salmon are frequently supplied this way.

SUPREME A prime boneless cut from a fillet or loin usually cut into a block which contains no bones. This can also be referred to as a pavé.

TAILS The term is usually used for prawns and Monkfish where the majority of the meat comes from the tail and it can be cut from the bone to provide fillets.

WHOLE FISH Although fish is often supplied boned and portioned, whole fish with skin on and head and tail still in place can make a memorable presentation when grilling and serving.

Cooking TermsGRIDDLING A flat metal surface such as a pan, that is used for cooking with dry heat. Best suited to whole fish or meaty game fish

portions, this cooking method requires very limited additional fat or oil. Simply brush a thin layer of your choice fat/oil over the griddle pan to prevent sticking and press the fish down to ensure even cooking.

GRILLING Is a form of cooking that involves dry heat applied to the surface of the food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat and tends to be used for cooking protein quickly. Best suited to whole or large flaky fillets with the skin on. Lightly brush with butter and baste regularly to prevent drying out when cooking.

PAN/ STIR FRYING Pan frying is a form of frying characterised by the use of minimal cooking oil or fat (compared with deep or shallow frying) using just enough oil to lubricate the pan. For best results lay the fillets skin side down, turning only once to finish before serving.

DEEP FRYING Also referred to as deep fat frying where food is submerged in hot fat, most commonly oil. Fantastic for battered, tempura or breaded fish fillets.

POACHING Cooking by submersion in a cooking liquor to lightly flavour the fish fillets, usually skinless. When poached the liquor can be used for making an accompanying sauce. Flat fish fillets are ideal, mild in flavour and delicate to taste.

ROASTING This method uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150°C from an open flame, oven or other heat source.

SMOKING Smoking is a great way to add depth of flavour to your menu. The fillets are most commonly cured and either hot or cold smoked. See smoked products for more details on this technique.

STEAMING One of the healthiest ways to cook fish and shellfish. Steaming is the cooking of prepared foods by moist heat under varying degrees of pressure. There are two methods of steaming: atmospheric or low pressure and high pressure. In low pressure steaming food may be cooked by direct or indirect contact with the steam. § Direct: in a steamer or in a pan of boiling water, e.g. steak and kidney pudding. § Indirect: between two plates over a pan of boiling water. High pressure steaming takes place in purpose-built equipment, which does not allow the steam to escape, therefore enabling steam pressure to build up, increasing the temperature and reducing cooking time.


Definitions of some of the terms used in sensory analysis of seafoodAPPEARANCE All the visible characteristics of a substance/sample.

ANALYST/ASSESSOR

Any person taking part in a sensory test.

BILGY The aromatic associated with anaerobic bacterial growth, which is illustrated by the rank odour of bilge water. The term “bilgy” can be used to describe fish of any quality which has been contaminated by bilge water on board a vessel. Bilge water is usually a combination of salt water fuel, and waste water.

BITTER One of the four basic tastes, primarily perceived at the back of the tongue, common to caffeine and quinine. There is generally a delay in perception (2-4 seconds).

BRINY The aroma associated with the smell of clean seaweed and ocean air.

CHALKY In reference to texture, a product which is composed of small particles which imparts a drying sensation in the mouth. In reference to appearance, a product which has a dry, opaque, chalk like appearance.

CUCUMBER The aroma associated fresh cucumber, similar aromas can be associated with certain species of very fresh raw fish.

DECOMPOSE To break down into component parts.

DECOMPOSED Fish that has an offensive or objectionable odour, flavour, colour, texture, or substance associated with spoilage.

DISTINCT Capable of being readily perceived.

FEEDY “Feedy” is used to describe the condition of fish that have been feeding heavily. After death, the gastric enzymes first attack the internal organs, then the belly wall, then the muscle tissue. If the enzymes have penetrated into the flesh, they are capable of causing quality changes dimethyl (DMS), and may be attributed to certain zooplankton as it passes through the food chain. The odour of «feed» fish has been described as similar to certain sulfur containing cooked vegetables, such as broccoli, cauliflower, turnip, or cabbage.

FAECAL Aroma associated with faeces.

FIRM A substance which exhibits moderate resistance when force is applied in the mouth or by touch.

FISH Means any of the cold-blooded aquatic vertebrate animals commonly known as such. This includes Pisces, Elasmobranchs and Cyclostomes. Aquatic mammals, invertebrate animals and amphibians are not included.

FISHY Aroma associated with aged fish, as demonstrated by trimethylamine (TMA) or cod liver oil. May or may not indicate decomposition, depending on species.

FLAVOUR An attribute of foods resulting from the stimulation of taste, smell, sight, pressure, and often warmth, cold or mild pain.

FRESHNESS Concept relating to time, process or characteristics of seafood as defined by a buyer, processor, user, or regulatory agency.

FRUITY Aroma associated with slightly fermented fruit. Term is used to describe odours resulting from high temperature decomposition. Example = canned pineapple.

GAMEY The aroma and/or flavour associated with the heavy, gamey characteristics of some species such as mackerel. Similar to the relationship of fresh duck meat as compared to fresh chicken meat.

GLOSSY A shiny appearance resulting from the tendency of a surface to reflect light at a 45 degree angle.

GRAINY A product in which the assessor is able to perceive moderately hard, distinct particles. Sometimes found in canned seafood products.

INTENSITY The perceived magnitude of a sensation.

IRIDESCENT An array of rainbow like colours, similar to an opal or an oil sheen on water.

INTENSITY The perceived magnitude of a sensation.

IRIDESCENT An array of rainbow like colours, similar to an opal or an oil sheen on water.

MASKING The phenomenon where one sensation obscures one or several other sensations present.

MEALY Describes a product that imparts a starch-like sensation in the mouth.

METALLIC Aroma and/or taste associated with ferrous sulphate or tin cans.

MOIST The perception of moisture being released from a product. The perception can be from water or oil.

MOULDY Aroma associated with mouldy cheese or bread.

MOUTH COATING The perception of a film in the mouth.

MOUTH FILLING The sensation of a fullness dispersing throughout the mouth. A umami sensation, as stimulated by MSG.

MUSHY Soft, thick, pulpy consistency. In seafood, little or no muscle structure discernible when force is applied by touch or by mouth.

MUSTY The aroma associated with a mouldy, dank cellar. Product can also have a musty flavour.

ODOUR Sensation due to stimulation of the olfactory receptors in the nasal cavity by volatile material. Same as aroma.

OFF ODOUR A typical characteristics often associated with deterioration or transformation of a flavour product.

OPAQUE Describes product which does not allow the passage of light. In raw muscle tissue of fishery products, this is usually due to the proteins loosing their light reflecting properties due to falling pH.


APPENDIX

PASTY A product which sticks together like paste in the mouth when mixed with saliva. Forms a cohesive mass which may adhere to the soft tissue surfaces of the mouth or fingers.

PERSISTENT Existing without significant change. Not fleeting.

PUNGENT An irritating, sharp, or piercing sensation.

PUTRID Aroma associated with decayed meat.

QUALITY A degree of excellence. A collection of characteristics of a product that confers its ability to satisfy stated or implied needs.

RANCID Odour or flavour associated with rancid oil. Gives a mouth-coating sensation and/or a tingling perceived on the back of the tongue. Sometimes described as “sharp” or “painty”.

REFERENCE Either a sample designated as the one to which others are compared, or another type of material used to illustrate a characteristic or attribute.

ROTTING VEGETABLE

Aroma associated with decayed vegetables, in particular the sulfur containing vegetables, such as cooked broccoli, cabbage, or cauliflower.

RUBBERY A resilient material which may be deformed under pressure, but returns to its original form once the pressure is released.

SALTY The taste on the tongue associated with salt or sodium.

SENSORY Relating to the use of the sense organs.

SLIMY A fluid substance which is viscous, slick, elastic, gummy, or jelly-like.

SOUR An odour and/or taste sensation, generally due to the presence of organic acids.

STALE Odour associated with wet cardboard or frozen storage. Product can have a stale flavour as well.

STP Sodium Tripolyphosphate. Can produce a soapy, alkaline feel and taste in the mouth.

SWEET The taste on the tongue associated with sugar.

TASTE One of the senses, the receptors for which are located in the mouth and activated by compounds in solution. Taste is limited to sweet, salty, sour, bitter and sometimes umami.

TERMINOLOGY Terms used to describe the sensory attributes of a product.

TRANSLUCENT Describes an object which allows some light to pass, but through which clear images can not be distinguished.

TRANSPARENT Describes a clear object which allows light to pass and through which distinct images appear.

UMAMI Taste produced by substances such as mono-sodium glutamate (MSG) in solution. A meaty, savoury, or mouth filling sensation.

WATERMELON Aroma characteristic of fresh cut watermelon rind. Similar odours are sometimes found in certain species of very fresh raw fish.

YEASTY/FERMENTED

Aroma associated with yeast and fermented products such as bread or beer.


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Oven Temperatures

Fahrenheit Celsius Gas Mark Description

225 110 0.25 Very slow

250 125 0.50 Very slow

275 140 1 Slow

300 150 2 Slow

325 165 3 Moderate

350 180 4 Moderate

375 190 5 Moderately hot

400 200 6 Moderately hot

425 215 7 Hot

450 230 8 Hot

475 240 9 Very hot

Fish Texturetexture fish type

Delicate

Red Cod, Gemfish, Flounder, Hake, Hoki, Lemon Sole, NZ Sole, Leatherjacket, Turbot, Southern Blue Whiting,

Oysters

Medium

Blue Cod, John Dory, Red Gurnard, Kawahai, Mackerel, Sea Perch,

Orange Roughy, Tarahiki, Trevally, Snapper, Skipjack,

Alabacore and Southern Bluefin Tuna, Mussels

Firm

Alfonsino, Bluenose, Groper, Rock Cod, Black Oreo Dory,

Smooth Oreo Dory, Salmon, Bluefin Tuna, Rig

Ounces to Gramsoz gm oz gm

1 28.35 11 311.84

2 56.699 12 340.19

3 85.049 13 368.54

4 113.4 14 396.89

5 141.75 15 425.24

6 170.1 16 453.59

7 198.45 17 481.94

8 226.8 18 510.29

9 255.15 19 538.64

10 283.5 20 567.0

Prawn Count ChartIn most cases prawns are graded to the lb. The grade refers to the count, or number of prawns per lb.

The larger the count size the smaller the prawn.

To convert the lb into kg multiply by 2.2046 e.g. lb x 2.2046 = kg count.

Largest to the smallest

COUNT PER LB COUNT PER KG

16/20 35-44

21/25 46-55

26/30 57-66

31/40 68-88

40/60 88-132

60/80 132-176

80/120 176-264

Whole Prawns (cooked and raw) are generally graded to the packet

COUNT PER 800GM

4/6 21/25

6/8 26/30

8/12 31/40

13/15 40/60

16/20 60/80

Shrimp

COUNT PER LB COUNT PER KG

30/60 66-132

60/90 132-198

90/120 198-264

100/200 220-440

150/300 330-660

All Purpose Variable

CM

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29 Celsius

Scallop SizesDESCRIPTION SCALLOPS PER KG AVG.

10/20 15

20/30 25

30/40 35

40/60 50

60/80 70w

Oysters SizesDESCRIPTION SHELL DIAMETER

Pearl Oysters 70-80mm

Standard 85-90mm

Premium 90-105mm

Large 105mm +

Whilst we have made all attempts to ensure information is accurate, Bidvest accepts no liability for loss of sales from an error in the brochure. Information provided in this brochure is done with the best intentions. Bidvest will not be held responsible for any loss or damages that result from information acted on in this brochure.

Bidvest is all about the food.

We'll always deliver quality,

so you can always serve it.

Contact us today!0800 4 BIDVEST (424 383)

visit us online www.bidvest.co.nz

Auckland 09 573 7101

Christchurch 03 384 4300

Dunedin 03 470 1095

Greymouth 03 768 6814

Hamilton 07 850 1150

Hawke’s Bay 06 843 0555

Invercargill 03 214 9994

Nelson 03 547 5349

New Plymouth 06 751 2260

Palmerston North 06 354 6164

Queenstown 03 450 9039

Rotorua 07 345 9104

Tauranga 07 543 4016

Timaru 03 688 2123

Wellington 04 237 2700

Whangarei 09 430 4925

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