NEW ZEALAND

Norman's has been working directly with shippers in New Zealand for over 15 years, beginning with Fresh NZ Littleneck Clams (Cockles) and later on expanding into other products such as, Queen Scallops, 
Green-lipped Mussels & Farmed King Salmon
Fresh Littleneck Clams
(Austrovenus Stutchburyi)
New Zealand littleneck clams, more traditionally known as the New Zealand cockle, tuaki or tuangi, have been exported to a dozen countries for over twenty years. These carefully managed wild stocks are harvested in the brilliantly clear unpolluted waters of our Southern Pacific Ocean, on the Otago coast. All harvesting, processing and packaging operations comply with the New Zealand government, USFDA and EU standards.
Primary source:
  • New Zealand
Production Method:
  • Wild
Availability:
  • All year round (subject to weather)
Product form:
  • Specialize in live fresh
  • Whole shell fresh frozen vacuum packed
  • MAP packed
Storage for live:
  • Kept in a well drained container, clams will remain fresh 12 days from harvest if kept chulled in a high humidity container at 2 - 4°C (36 - 39°F). They should not be held in fresh water or have direct contact with ice
Harvesting Method:
  • Hand raking
Flesh to shell ratio by weight:
  • 28 % flesh, 72 % shell
Size range:
  • 16 - 75 clams per kilo (7 -34 / lb)
Grading Count per size:
  • Pasta            50 - 75 / kg (23 - 40 / lb)
  • Small            40 - 55 / kg (18 - 25 / lb)
  • Small-Med.35 - 45 / kg (18 - 20 / lb)
  • Medium       30 - 40 / kg (15-18 / lb)
  • Large-Med.25 - 30 / kg (11 - 15 / lb)
  • Large     up to 25 / kg (up to 11 / lb)
Packaging options live:
  • Bulk pack 18 kg (40 lb) cartons
  • Bulk pack 15 kg (33 lb) cartons
  • Net bags 10 / lb
  • Net bags to suit specific accounts
Green-lipped Mussel
(Perna canaliculus)
Also known as the New Zealand mussel, the greenshell mussel, kuku, and kutai, is a bivalve mollusc in the family Mytilidae the true mussels. It has great importance as a cultivated species in New Zealand.
Primary source:
  • New Zealand
Production Method:
  • Farmed in open sea
Availability:
  • All year round (subject to weather)
Product form:
  • Specialize in live fresh
  • Frozen half shell (lightly steamed and snap frozen)
  • Frozen meat (steamed, removed from shell & individually quick frozen
  • MAP packed
Storage for live:
  • Mussels will remain fresh and alive for up to 8 days if they are kept in a well drained, high humidity container at 2 - 4°C degrees (34 - 39°F). They should never be held in fresh water or have ice in contact with their shells
Harvesting Method:
  • Hand harvesting
Flesh to shell ratio by weight:
  • Approximately 20 - 30 % flesh, 70 - 80 % shell (the smaller the mussel the higher the flesh ratio)
Size range:
  • 6 - 30 per kilo (3 - 14 / lb)
Grading Count per size:
  • Small              24 - 30 / kg (11 - 13 / lb)
  • Medium         18 - 24 / kg (8 - 11 / lb)
  • Large               12 - 18 / kg (5 - 8 lb)
  • Extra Large    6 - 12 / kg (3 - 5 / lb)
Packaging options live:
  • Bulk pack 18 kg (40 lb) cartons
  • Bulk pack 15 kg (33 lb) cartons
  • Net bags 10 lb
  • Net bags to suit specific accounts
Queen Scallops
(Zygochlamys Delicatula)
Queen scallops are dredged from the brilliantly clear, unpolluted waters of our Pacific Ocean and immediately frozen to retain the qualities of the fresh product making them available all year round. All harvesting, processing and packaging operations comply with the New Zealand government, USFDA and EU standards.
Primary source:
  • New Zealand's South Island
Production Method:
  • Wild
Availability:
  • All year round (subject to weather)
Product form:
  • Frozen while (shell on)
  • Frozen meat IQF
  • Frozen meat bulk
Storage:
  • Frozen scallops are at their best when consumed within 3 months
Harvesting Method:
  • Dredging
Flesh to shell ratio by weight:
  • 40% total flesh, 20 % gut sack and roe off
Size range:
  • 36 - 40 per kilo (16 - 18 per lb)     Shell size: 55 mm - 70 mm
Grades:
  • One grade (shell on)                              36 - 40 per kilo (16 -18 per lb)
Packaging options:
  • Bulk pack 10 kg (22 lb)
  • Retail plastic bags 1 kg (2 lb)
Farmed King Salmon
(Oncorhynchus tshawytscha)
King salmon, sometimes known as Chinook, is native to the northern Pacific Ocean and the largest of the Pacific salmon family. King Salmon are adapted to life in both fresh and salt water. In the wild they swim up rivers from the sea to breed.

All salmon farmed in New Zealand are King Salmon.

They are born in land-based hatcheries and transferred to sea pens or fresh water farms to grow out to harvest size.

Most sea farming occurs in the Marlborough Sounds, Stewart Island and Akaroa Harbour, while fresh water operations in Canterbury, Otago and Tasman utilise ponds, raceways and hydro canals for grow out operations.

The sea pens used are made of netting and are around 18,000 cubic metres in size.  New Zealand’s low stocking densities, ranging between less than 1 kg/m3 up to around 25 kg/m3 (depending on the life stage of the salmon).

In New Zealand, our focussed farming practices, strict bio-security procedures and absence of any native salmon species mean that our King Salmon are raised without need for vaccines or antibiotics.

 FOR PRICING, CALL OR E-MAIL NORMAN'S

718-244-7600