Operating from the coastal village of Leigh since starting out as a local smokehouse in 1957, this commercial fish processing operation focuses on sustainable, long-line caught wild fish brought in live one at a time. The fleet heads out into the outer Hauraki Gulf and returns on the same day to grade, pack, and prepare fish using traditional iki-jime handling techniques honed for international export. Fresh catches including cod are dispatched to restaurants and markets across New Zealand and worldwide.
Customers who deal with the site praise knowledgeable, helpful counter assistance and the quality of fish like fresh cod, though public scrutiny surfaces occasionally around commercial inshore fleet practices in northern waters. Based at 10 Pakiri Road in Leigh, it remains a cornerstone primary producer for the northeastern coast.