Why does New Zealand shellfish hold such a revered position in the culinary world? The answer lies in our unwavering commitment to eco-friendly and sustainable harvesting practices. It means that each clam, oyster, and mussel not only tastes amazing but supports the vitality of our oceans.

The seasons govern the harvest, with each variety of shellfish reaching its peak at different times of the year. Aligning your orders with these seasonal cycles guarantees the delivery of the freshest, most delicious shellfish.

With that in mind, here’s what you should order depending on the season:

New Zealand Summer

• Cockles: Known locally as little neck clams, these bivalves are at their best in summer, perfect for pasta or broths.
• Tuatua: These clams, larger and sweeter, make for ideal summer fare, whether barbecued or steamed with a splash of wine.
• Diamond shell clams: A summer favourite, known for their sweet taste and firm texture, are perfect for raw dishes to steamed delicacies.

New Zealand Winter

• Bluff oysters: Sought after for their creamy texture, these oysters are a winter luxury, harvested from the cold depths of Foveaux Strait.

New Zealand Spring

• Scallops: The arrival of spring signals the start of scallop season, with their sweetness and softness lending themselves to both simple and elaborate preparations.
• Moonshell clams: With their delicate flavour, Moon shell clams become a choice ingredient for discerning chefs and gourmets.

New Zealand Autumn

• Kina (sea urchins): The roe of kina, rich and complex, is at its prime in autumn, offering a bold taste of New Zealand’s seas.
• Mussels: Autumn also brings us green-lipped mussels, celebrated for their nutritional value and the vibrant, lush flavours they bring to any dish.