New Zealand's remote coastline is renowned for its nutrient-rich, cold, unspoiled waters, from which the iconic red jasus edwardsii is live caught. 

 

We strive to keep our lobsters in their freshly-caught condition with minimal handling, environmentally controlled live storage tanks, rigorous cleaning and water quality protocols, through to careful hand-packing by experienced staff.

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Our whole team practices workplace and food safety every day.  All staff are temperature-checked on arrival at work, with a zero-tolerance policy for any cold or flu symptoms, however minor they might be.  Port Nicholson's factory workers suit up in smocks, hair nets, cut-proof gloves and sanitised boots. 

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We are required to meet a number of food safety requirements under the Animal Products Act, regulated by New Zealand’s Ministry of Primary Industries.  We therefore operate a risk management programme that is audited every three months, as well as complying with Overseas Market Access Requirements for destination markets.

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With food safety at the forefront of our operations, we ensure our product is uncompromised and top quality when it reaches our customers.