Industry Overview

Key Facts

  • The Food and Agriculture Organisation (FAO) predicts the world’s seafood consumption will rise by 35% over the next ten years, suggesting this growth trend for aquaculture products is likely to continue.
  • It is estimated that aquaculture will increase from 42% to 58% of global seafood production by 2020.

New Zealand Greenshell™ Mussel Quick Facts

  • New Zealand Greenshell™ Mussels (Perna canaliculus) are a native New Zealand shellfish.
  • New Zealand Greenshell™ Mussels can be grown to market size in 12-18 months.
  • New Zealand Greenshell™ Mussels will grow in temperatures between 12° and 24°C, thriving most in temperatures between 16° to 19°C.
  • Although no difference in quality or flavour, the colour of the mussel meat varies according to sex. The female is a deep apricot and the male, a soft cream.
  • New Zealand Greenshell™ Mussels are extremely high in iron and protein, containing over 3 times the haem iron of rump steak on a per gram basis and providing 25% of an adult’s daily protein requirement from only 6 medium sized mussels.

Pacific Oyster Quick Facts

  • The scientific name for Pacific Oysters is (Crassostrea gigas).
  • Pacific Oysters are filter feeders, and at an adult size (80-100mm in length) may filter up to 240 litres or 63 U.S gallons daily.
  • For best growth results, Pacific Oysters thrive in temperatures between 15 to 18°C. In New Zealand, Pacific Oysters can be grown to market size (around 80-100mm) within 12–18 months.
  • New Zealand Pacific Oysters are high in protein and essential amino acids, offering a great natural source of zinc which is crucial for a strong immune system, with 5 Oysters supplying more than 100 percent of an adults daily zinc requirement. The New Zealand Pacific Oyster is also a good source of iron where 5 Oysters will provide 28% of an adults daily iron requirements.

New Zealand King Salmon

  • The scientific name for King Salmon (also known as Chinook) is (Oncorhynchus tshawytscha).
  • Temperature is an important factor in determining fish health and growth. King Salmon thrive in cooler waters and best growth is achieved at a temperature of 12-17°C.
  • King Salmon take around 12-18 months to grow in sea water. Depending on market requirements, the salmon are harvested at an average of approximately 3.5 - 4.0 kg.
  • In farming King Salmon, New Zealand practices are unique in the fact that no antibiotics, vaccines or promotants are used.
  • King Salmon has the highest natural oil content of all salmon varieties – making it a rich source of healthy long-chain Omega-3s, as well as being very high in protein. A 150 gram (5.3 ounce) portion of King Salmon provides 100% of the daily adult requirement of Omega 3 and 70% of the daily adult requirement of protein.

 

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