Photo by Olivia Fraser Kia ora Friend,
What would be your ideal restaurant? For us, it would be a place that serves delicious and innovative kaimoana dishes sourced directly from small, artisanal boats and fishing companies that use non-destructive fishing techniques to harvest their fish. As diners, we'd like to know exactly where the seafood has come from, the name of the boat, and the fishers who caught it.
Our newest Gold Partner kingi, (see below) part of The Hotel Britomart in downtown Auckland, delivers exactly that. Apart from having some of the most mouth-watering food, kingi is singularly focused on sourcing its kaimoana directly from small-scale fishers who are dedicated to using harvest techniques that have a low environmental impact.
Unfortunately, this is not as easy as it sounds. The Quota Management System has evolved to a level where small-scale fishers are a rare species. Corporates reign. It makes it incredibly hard for restaurants to source a variety of seafood from healthy stocks that haven't been bulk harvested. And what's more, because most of our fish is processed at large central processing plants, it's not nearly as fresh as we would be led to believe. This is such a shame, as in New Zealand we have access to some of the best seafood in the world right on our doorstep. We just need to treat it better!
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Don't Miss Out on Koparepare Wine's 100% Commitment |
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You have until midnight tonight to take advantage of this amazing offer. Every bottle of Koparepare Wine sold means 100% of the revenue goes directly to LegaSea's mission.
There are 40 cases left to sell to hit our target, so get yours before midnight tonight!
We're so grateful for partners like Whitehaven Wines/Koparepare Wines. Their Platinum partnership has been a game-changer, bringing in an incredibly generous amount of money to our cause over the last five years on top of their partnership, through initiatives like this 100% campaign.
Order your favourite Koparepare wines, sip for a cause, and let's keep our oceans thriving.
Cheers to making a difference! |
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Dive into the Depths with the NZSFC Pod and Reel Podcast! |
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The ocean, a vast and beautiful expanse, is as mesmerising as it is dangerous. Will Franson, an avid lover of the sea since his youth, learned this truth in the most harrowing way possible. A new podcast from NZSFC delves into Will's solo fishing trip aboard his beloved vessel, Betty G, which escalated into a 23-hour ordeal of survival, floating alone, against the unforgiving sea.
The trip began with promise and anticipation, the sun high and the conditions ideal for what Will expected to be a rewarding day at sea. But as he grappled with a marlin, fate took an unexpected turn. | |
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A sudden plunge overboard thrust Will into the reality of his situation: he was alone, adrift, with nothing but his hat, t-shirt, and sandals—his survival hinged on his wits and willpower.
Throughout the second episode, listeners are brought face to face with the visceral challenges Will encountered: the initial panic, and the struggle to stay afloat using his gear for buoyancy. As night descended, Will's plight intensified with physical exhaustion, shivering in the cold, and the haunting glow of bioluminescent plankton. It was a stark reminder of the ocean's omnipotence and indifference to human vulnerability. Episode 3 is an in-depth look at the Southern Bluefin Tuna fishery, a topic that promises to be as enlightening as it is exciting. Stay tuned, stay safe, and stay inspired with the NZSFC Pod and Reel Podcast! Subscribe Now! https://www.buzzsprout.com/2360073 |
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We're often asked "what can I do to help conserve fish stocks?", and there's an easy answer…. Know how and where your fish is caught.
One Auckland based restaurant that champions this concept is The Hotel Britomart's kingi. They collaborate closely with local fishermen and suppliers to ensure all seafood is sustainably sourced and ethically harvested, while also celebrating the people and practices that sustain us daily. |
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It's people and businesses like kingi co-founder Tom Hishon that inspire us through knowing we're not alone in our fight for restored ocean abundance. And we're thrilled to officially welcome them onboard as a LegaSea Gold Partner. |
| kingi co-founder, Tom Hishon |
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Kingfish 5 Ways To celebrate our newly formed partnership, kingi is hosting a degustation event in celebration of the mighty kingfish. Using a different part of the kingfish in each of the five courses, Tom and the kingi team will demonstrate inventive techniques combined with local and seasonal produce that showcases the versatility of the fish. The LegaSea team will be attending and will give a small talk around kingfish stocks and the current fisheries status from around the country.
Tickets will be on sale next week via the kingi website. |
Fill in Our Pāua Survey and Win
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At LegaSea, we're dedicated to ensuring the health and sustainability of our fisheries. To do this, we need your input on the current state of marine life in the Pāua 2 Fisheries Management Area, from south Waikato to Wellington and up the east coast to Cape Runaway.
If you fish, dive, or gather kaimoana in these waters, we've developed a survey just for you. Your feedback is crucial! It will help us and our partner organisations advocate for changes that improve the long-term health of our fisheries and the wider marine environment.
Rest assured, your responses will be anonymous and aggregated with others' feedback. Plus, by completing the survey, you'll be in the draw to win a free PADI dive course, courtesy of Dive Wellington!
Take the survey now and make a difference! |
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Mushy Flesh Fish - We Need Your Help! |
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We need to know about your most recent fishing trip and whether you have caught mushy flesh fish or not. The purpose of the survey is to document where and when fishers have been catching mushy flesh fish and observe any changes over time. This survey has been pivotal in highlighting the extent of where affected fish are occurring and has contributed to research conducted by NIWA.
Since October, we have had 409 valid responses, 265 fishers confirmed that they had caught affected fish, 21% of respondents caught mushy flesh fish in East Northland down to Pakiri, 4% have caught affected fish in the Bay of Plenty, and 64% have caught mushy, white flesh in the Hauraki Gulf Marine Park. We also had 11% of respondents say they have caught affected fish outside these regions. Fill in the Survey here. |
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-- Ngā mihi nui, Benn and the LegaSea crew LegaSea appreciates the ongoing support of our Platinum and Gold partners - |
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