Our Process

Provenance

Our wild seafood is harvested from the most isolated and pristine regions of New Zealand’s South Island, including Fiordland, Stewart Island/Rakiura, and New Zealand’s Pacific East Coast.

Our national bêche-de-mer fishery is tightly regulated by the New Zealand Government which means only a limited quota of individual sea cucumber are permitted to be caught every year. Because of this we carefully handle each individual creature and assign a unique Catch Code so you can trace where your creature lived and when it was landed. It also helps us better understand one of the most precious sea cucumber resources in the world and the only remaining, sustainable, wild source of Gold Tip® sea cucumber still in existence.

Traditional Know-How

New Zealand Wild Catch® is where traditional Asian processing techniques meet wild New Zealand seafood. Since 2006, Co-Founder – James Parfitt, has lived in China and worked with the best in Asia – including Professor Li Chang Qing from The Chinese Academy of Sciences, China’s pre-eminent sea cucumber processing expert – to develop added-value sea cucumber and seafood products with techniques developed specifically for New Zealand sea cucumber.

A passion for traditional Asian processing craft, along with our own fully integrated, modern and traceable supply chain allows us to deliver the unique life-giving qualities of New Zealand Wild Catch® from our oceans to your table.

Pure Innovation

All of our sea cucumber is processed and packaged at our RMP, HACCP factory in Christchurch, New Zealand.

Our innovations in capture and handling at deep-water fishing grounds, together with an advanced factory in Christchurch, New Zealand allows us to produce unadulterated seafood products without the use of chemicals, additives or preservatives