Water Quality

The quality of our water affects the quality of our products, our lives and future.

Located vast distances from heavily populated and polluted areas, the high quality of its natural environment, clean waters and spectacular coastlines make New Zealand one of the most ideal countries for growing seafood.  The stringent quality assurance programmes work to guarantee New Zealand’s high quality seafood produce.

New Zealand operates one of the strictest quality assurance programmes for shellfish in the world, testing both the shellfish and the water in which it grows for biotoxins, bacteria and heavy metals. Water quality is rigorously and constantly monitored with testing carried out to specifications and standards set by the U.S Food and Drug Administration, European Union and NZ Food Safety Authority to ensure New Zealand Greenshell™ Mussels and Pacific Oysters are consistently of the highest quality standard. Under this stringent monitoring programme, no product can be harvested from farms without confirmation that water testing during the growing cycle, environmental monitoring and product testing has declared it as safe.

In New Zealand, site selection for the growing of King Salmon is based on a pristine and unpolluted rearing environment.  Farms are strategically positioned in remote areas with strong tidal flow. The temperature and purity of the water is critical and the sun, wind and tides clean the cages naturally so no antifouling chemicals, waxes or net washing pollutants are needed or used. Fish need a plentiful supply of well-oxygenated and unpolluted water. A good depth of water allows adequate space between net and seabed, while a good water flow ensures a constant supply of dissolved oxygen and maintains the water quality.

New Zealand’s water monitoring programmes are recognised on a global scale for their stringency and are important in ensuring that New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters are of the highest quality standard.