The Hoki season is here, one of Brett Sellers, the Seafood Operations Manager for Foodstuffs North Island, favourite times of the year.
Sellers is responsible for making sure PAK'nSAVE and New World customers have the pick of fresh fish from New Zealand waters.
"The Bluff Oyster season everyone knows about, but the West Coast Hoki season, not so much," said Sellers.
Part of his role with Foodstuffs is working alongside local seafood companies of all shapes and sizes.
The New Zealand Hoki season runs through the winter months from late June through to early September, with the colder water temperatures on South Island's west coast attracting the Hoki into dense schools, marking a three-month peak in abundance of the versatile fish that's mainly fished for in deep waters off Hokitika.
"It's an exciting time when the season kicks in, supply levels go from almost zero to 100 percent and when there's plenty of fresh produce around, which means great prices in-store."
Sellers explained that every hour counted when working with seafood. Therefore, everyone involved had to be an expert to maximise the opportunity.
Brett Sellers
Most of the local Hoki fishers base themselves in Greymouth and Westport, the closest port to the fishing grounds at the Hokitika trench, some 40 to 50 miles away from the port where most of the fish is caught.
According to Sellers, foodstuffs take great pride in sourcing their Hoki fish from reputable local companies.
"We work closely with our suppliers who employ local crew and teams to harvest and process the Hoki passionately and carefully. Many fishers have worked in the area for generations and have the utmost respect and care for the environment they operate in."
Sellers believed in the importance of responsible sourcing and environmental stewardship, which was why Foodstuffs' commitment to sustainability extended beyond the Hoki fish season. He said that by partnering with trusted suppliers who share their values, Foodstuffs ensured customers could enjoy the finest Hoki fish while contributing to preserving oceans for future generations and supporting kiwis along the way.
The West Coast Hoki fishing grounds are relatively close to the shore, meaning boats can catch what they need and return, usually within the same day. The catch is processed in the afternoon in Greymouth or Westport and on a chilled truck within hours, arriving fresh at every Foodstuffs store the following morning.
"The quick turnaround from harvest to sale means our customers are getting the freshest fish, no matter where they are. We're committed to delivering the very best fish to every one of our customers up and down the country, not just those in major cities. We deliver fresh Hoki nationwide within a 24-hour turnaround, so it's always super fresh."
Sellers concluded that the best industry practices and values underpinned the process, which he said makes the fish taste even better knowing it's sustainably harvested and locally sourced.
