Production Facilities

The quality standards we set on our product don't constrain just to its taste and the love and passion we put into making it, but also includes hygiene standards and professional treatment of the fish.

Our factory is audited by Telarc and Southland District Council to ensure our premises are up to date with health and safety regulations.

Once the fish is smoked, cut and carefully vacuum packed, it is immediately cooled to keep it fresh. During the 24 hour delivery through New Zealand Post, the product is cooled with ice packs, so it reaches the markets and customers as fresh and perfect as possible.