Serving up mussels

Q: You’re arguably one of our strongest advocates for New Zealand seafood – where does this passion come from? A: I don’t come from a commercial fishing family, but like almost every other kiwi, we do love to go out […]

Greenshell mussel farmer and industry pioneer Graeme Clarke reckon’s he makes the world’s best mussel chowder – and there’s plenty of people who agree with him. An all-round good sort, Graeme has kindly shared his (until now) top secret recipe […]

The Auckland Seafood School’s second cookbook is now on sale, showcasing 250+ cooking school recipes for you to enjoy. Kiwis love seafood – be it salmon, snapper, mussels, scallops or blue cod, there is nothing quite like enjoying succulent fresh […]

Greenshell New Zealand has been named New Zealand Food and Beverage Exporter of the Year at the hotly contested Export NZ Awards 2013, held in Auckland over the weekend. The prestigious award recognised Greenshell New Zealand’s excellence in building extraordinary […]

Naturally perfect, nurtured to perfection. New Zealand’s aquaculture industry has a great story to tell. The story of a highly skilled and progressive industry, employing more than 3000 Kiwis and sustainably producing the world’s best seafood. To help tell the […]

New Zealand seafood was on show this month at the China Fisheries & Seafood Expo in Dalian, Asia’s largest seafood event. Eight New Zealand seafood companies, including Pure NZ Greenshell Mussels, Oravida, OceaNZ Blue, Oceanus, LEE Fish, Vela Fishing, Marine […]

Be inspired with the latest food trends and recipes featuring New Zealand aquaculture products. The Culinary Inspiration newsletter is produced by the Aquaculture New Zealand marketing team to promote our products to food service professionals around the world. Click here […]

The next crop of America’s top chefs will be cooking up our future, thanks to a series of cuisine demonstrations at the country’s finest culinary schools. The Aquaculture New Zealand Market Development initiative saw 625 promising students introduced to Greenshell […]

It was Christmas time, a few years back – before Andrew Brown had built a career on culinary excellence. “It was when I still considered myself a surfer,” he said. “I was over at Hokitika, and we’d surfed over a […]

Ronni Symon Sealord (vessel manager) “I have seafood nearly every day and always end up having a splurge on mussels.” “I love them on the BBQ. “Whenever we have a BBQ and you bring out a bowl of mussels that […]