New Zealand's Pristine Environment Makes For Perfect Aquaculture
New Zealand nurtured seafood is a showcase of premium seafood from New Zealand, including Greenshell Mussels, King Salmon and Pacific Oysters. The pristine environment makes New Zealand one of the world’s most prestigious producers of premium seafood, renowned for their freshness and flavour. As it is so isolated, the high quality of its natural environment, spectacular coastlines and water purity, New Zealand is one of the most ideal countries for growing seafood which has the quality and flavour which is a true reflection of its source.
New Zealand’s international reputation for high quality seafood is also reflected in one of its most iconic products, the New Zealand Greenshell Mussel, unique in that it grows nowhere else on earth, a species native to New Zealand. The following is a simple but delicious recipe, Greenshell Mussels with Rich Tomato Sauce. Take 24 Greenshell mussels in the half shell and to make the sauce, 40mls olive oil, 3 garlic cloves, finely chopped, one onion, finely chopped, 2 x 400grm tins Roma tomato puree, 6 ripe Roma tomatoes, chopped, 1 tablespoon fresh basil, chopped, ½ tablespoon fresh Italian parsley, chopped and flaky sea salt and cracked black pepper to taste. In a heavy based saucepan, sauté onions and garlic in the oil until soft and transparent. Add tomatoes and tomato puree, allowing sauce to come up to the boil and then reduce heat to bring sauce to a simmer and allowing the sauce to reduce and become thick. To finish the sauce, season to taste and stir in the fresh herbs. Warm the mussels in the sauce and serve with fresh basil to garnish.
Now recognised worldwide as the source of the highest natural Omega 3 oil content of all salmon is the New Zealand King Salmon, otherwise known as Chinook, a fish worthy of its name. New Zealand growers are focussed on nurturing the Salmon throughout their natural growth cycle to ensure fish welfare and guarantee high quality and safe Salmon for the consumer. This nurturing focus, isolated environment and lack of native salmon population has meant that New Zealand has not experienced the serious diseases that have been found in other Salmon producing countries where the use of antibiotics is a part of the Salmon’s diet. New Zealand Salmon farming practices do not use antibiotics.
Finally, the New Zealand Pacific Oysters are totally unique to New Zealand and the individual growing areas in which they are cultivated. For more information on all of the above, please visit their website at http://www.aquaculture.org.nz.