Whilst FishCo endeavors to stock all listed items, at times certain species may be unavailable due to seasonal conditions. For further information, or to enquire about a product that is not listed here, please contact us. Atlantic/Tassie Sliced Salmon A’ Grade Eel Kingfish Hiramasa Portions Flying Fish Roe Wasabi Sushi – EBI Ckd Prawn ButterflyHigh quality Marlborough salmon sought after by Japanese consumers New Zealand King Salmon General Manager of Marketing Jemma McCowan shows clients from Japan through a Marlborough Salmon farm. Feeding time at King Salmon's Te Pangu salmon farm on the Tory Channel in the Marlborough Sounds creates a flurry of frenzied action on the water surface.Ten's of thousands of sleek chinook king salmon come to the surface to gorge on tiny pellets of feed sprayed out into the pens from a revolving boom.The salmon will repeat the process up to 200 times a day as they fatten up over the next 16 months from 70 gram smolt to four kilogram salmon ready for diners of five star restaurant tables in New Zealand, Japan, Europe and the United States.

Te Pangu sits in a sheltered deep water bay about 40 minute boat ride from Picton and is the largest of New Zealand King Salmon's five salmon farms operating in the Marlborough Sounds.The salmon farm is ideally placed to take advantage of the tidal flow which helped replenish the pens with fresh sea water every seven to eight hours.The total consented area of 13.6 hectares includes 18 pens, anchored to the sea floor by ropes able to withstand up to 20 tonnes of pressure, and bristling with thousands of salmon waiting for the next feed. On board NZ King Salmon's Te Pungu Farm in Marlborough Sounds are (from left) NZKS Tokyo distribution representive Tadashi Sato, NZKS seawater operations manager Baz Henare, and Daiso Corporation president Junichi Hakuta, of Japan. Head feeder Maurice Liberona directs the feeding process from his office overlooking the pens.Closed circuit television shows the fish on the surface, and 15 metres below, circling and rising to snap up a pellet.Liberona can control the feeding process with the touch of a finger from his computer console.

When the salmon have had enough to eat he flicks the switch to turn off the food supply until the next meal time an hour later. The micro feeding pattern keeps the fish alert and boosts their appetite until they double their biomass to a 4kg harvest weight by June each year.sushi tei menu albanyLiberona is a salmon farm veteran with 20 years of experience under his belt.sushi grade fish nashville tnHe is one of three fulltime staff who live on the floating restaurant on a week on, week off basis.sushi grade fish charleston scThe trio are helped by four staff who arrive to work from Picton each day."yo sushi vouchers 2012

It's a lifestyle," Liberona said."I have a passion for aquaculture."Watching on is Daiso president Junichi Hakuta, and King Salmon representatives in Tokyo, Tadashi Sato and NZKS Japanese area manager Rob Morris visiting the salmon farm.sushi rijst kopen rotterdamMorris is a Kiwi who speaks fluent Japanese after spending the past 25 years living in the country.umi sushi menu brighton beachDaiso is one of Japan's largest food service outlets specialising in distributing seafood products to more than 100 four-to-five star hotels in Tokyo and Osaka, Morris said.The company operated out of Tokyo's Tsukiji fish market, one of the largest fish markets in the world.Marlborough's Ora King premium grade salmon is sought after by Japanese consumers who enjoy it served raw as sashimi, he said."Marlborough salmon is more expensive than other salmon, such as Atlantic salmon from Norway, in Japan because of its high quality and high oil content compared to other salmon species sold in Japan."

Only one per cent of all salmon sold in Japan is grown by King Salmon.Daiso take about 30 tonnes of ora king salmon annually but is looking at increasing that up to 150-200 tonnes within the next 3-4 years, Morris said.Ora King seawater operations manager Baz Henare said King Salmon focused on quality, ahead of quantity."We can only produce 6500 tonnes a year compared to salmon farms in South America which produce more 100,000t," he said.Each year a select batch of salmon, numbering in the thousands, are bred from an annual brood.The batch, known as 'evaluation fish', are assessed at maturity to maintain quality standards, Henare said."It is much the same way as wine is described as having a good, or average vintage, we do the same with salmon."It's a challenging business and in reality King Salmon are just small players in a huge global fish farm market."We are an unique hands-on operation a long way from our markets but we can produce quality fish without the high tech many of our competitors use."

When it came to harvesting between 18-30t of fish each day, the salmon are calmed using a natural anaesthetic sprayed into the pens.The anaesthetic helped reduce stress before the fish are hauled up in a net and sluiced through a conveyor system, nose to tail, to be stunned, bled out and placed on ice.The salmon are collected in a specially designed bulk tanker, full of ice slurry for rapid chilling, parked on board a boat moored against the pens.The salmon are taken by road to Nelson to be processed and eventually arrive at a fish market somewhere in the world between 48-72 hours.Nothing is wasted, even the blood is collected to be taken back to Nelson.Henare said the company worked hard to keep a step head of the opposition.A harvesting technique, for example, had been devised which was off limits to filming and competitors.Food poisoning is any illness caused by eating food or drink that is contaminated with certain types of bacteria, parasites, viruses or toxins. Symptoms can vary from mild to severe.

Some people are at more risk of getting food poisoning than others, including the elderly, young children, pregnant women and people with weakened immune systems. Food can become contaminated: when food is not prepared safely, including when meat is undercooked or lack of hand washing when food is touched by someone who has gastroenteritis (gastro) by contact with pets, flies or other pests when raw meat and ready to eat foods come into contact with each other when food is stored at unsafe temperatures that allows bacteria to grow when fruit, vegetables and eggs are contaminated with animal manure or water contaminated by animal manure. People with food poisoning may experience some or all of the following symptoms: stomach pains or cramps sweating, fever or chills The symptoms of food poisoning vary depending on the cause of the illness after eating contaminated food (incubation period). The symptoms of food poisoning are often the same as the symptoms of viral gastro that is more often due to contact with another ill person (person to person spread) or contaminated surfaces.

Some of the common types of food poisoning, with symptoms and incubation period are shown below. The foods shown have previously been found to be a source of food poisoning, but this does not mean that food poisoning organisms are always found in these foods or that they are always unsafe to eat. This table is for guidance only. Seek medical advice for a diagnosis. Type of food poisoning Blurred vision, difficulty in speaking, swallowing and breathing, nausea, vomiting, dry mouth, weakness, fatigue and ultimately paralysis. 12 to 36 hours Honey, home-preserved fruits, vegetables, potato salad, minced garlic in oil. Canned foods, meat, fish and soft cheeses. Diarrhoea, stomach cramps that last for about 24 hours. 8 to 22 hours Diarrhoea, fever and abdominal pain. Symptoms last for about 5 days. 2 to 7 days Raw poultry and meat, contaminated water, unpasteurised milk. Cholera (Infection normally obtained overseas) Profuse, watery diarrhoea (characteristic ‘rice water’ faeces), nausea and vomiting, dehydration, fever, stomach cramps.

Few hours to 5 days (usually 12 to 24 hours) Contaminated food and drink, fish or shellfish from contaminated waters. Watery to severe diarrhoea, stomach cramps, nausea, vomiting, fever, weight loss. Symptoms last for about 2 weeks. 2 to 10 days Uncooked food, fruit and vegetables. Foul smelling greasy or watery diarrhoea, stomach cramps, nausea, fatigue, bloating, and loss of appetite. 7 to 10 days Haemolytic uraemic syndrome (HUS) - see STEC Diarrhoea, abdominal pain, vomiting and fever. 2 to 8 days Undercooked beef, unpasteurised milk, sprouts, contaminated water. Hepatitis A (Infection normally obtained overseas) 15 to 50 days Flu-like symptoms: fever, headaches and pains. May cause miscarriage and stillbirth. Symptoms are most likely to occur in vulnerable groups. 2 days to 3 months Soft cheese, unpasteurised milk, ready-to-eat deli meats. Nausea, vomiting, diarrhoea, stomach cramps, headache, low grade fever, chills, muscle aches.

Lasts for 1 to 2 days. 1 to 2 days Mainly person to person spread. Also contaminated food or drinks, putting contaminated hands or fingers in mouth, sharing food or eating from the same utensils as someone who is ill. Abdominal pain, nausea, diarrhoea, fever, vomiting and headache. 8 hours to 7 days (usually 12 to 36 hours) Raw chicken and meat, undercooked eggs, raw egg mayonnaise. Shiga toxin producing E.coli (STEC) Diarrhoea, abdominal pain, vomiting and fever. Illness can develop into HUS. Diarrhoea (usually containing mucus and/or blood), nausea and vomiting, fever, stomach cramps. Symptoms last about 4 to 7 days. 1 to 7 days (usually 1 to 3 days) Contaminated food, drink and objects. Person to person spread. Nausea, vomiting, stomach cramps and diarrhoea. Last for about 1 to 3 days 1 to 6 hours Raw meat and poultry, cheese, cream, unpasteurised milk, processed meat. Typhoid & Paratyphoid (Infection normally obtained overseas)

Typhoid: 8 to 14 days Paratyphoid:1 to 10 days Contaminated food or drinks, putting contaminated hands or fingers in mouth, sharing food or eating from the same utensils as someone who is ill. Diarrhoea, stomach pain, nausea and vomiting. May last several days. 4 to 30 hours Raw or undercooked fish and shellfish. Diagnosis must be made by a medical professional. See your doctor or go to hospital if you suspect you have food poisoning. If you suspect you have food poisoning Consult your doctor, especially if you have severe symptoms. It is particularly important for vulnerable people such as the elderly or young children to have immediate medical attention. Drink plenty of water to avoid dehydration. Dehydration is especially dangerous for babies and the elderly. As far as possible do not handle or prepare food for others until you are symptom free for 48 hours. This will prevent you from infecting others. If you must handle food, wash your hands with soap and warm water and dry thoroughly to prevent cross-contamination.