60 | PRODUCTION Southern Seafood Products Homemade passion goes commercial Salmon is high in omega-3 and 6 fatty acids, vitamin B12 and other essential nutrients. T T Russell Fredric Talk to us today, the feature profile experts Phone: 03 983 5500 waterfordpress.co.nz PROFILE YOUR PROJECT... Regarded by many as the crème de la crème of scaled seafood, salmon is a healthy and nutritious alternative to red or white meat or a delight in its own right. Enter Invercargill business Southern Seafood Products, a supplier of King Salmon farmed and harvested daily from Big Glory Bay Stewart Island. Southern Seafood Products is owned by Peter and Anita van Duivenvoorde who started the company 16 years ago after they sold another food industry venture they ran for 25 years. “It was originally a business that used to do battering and crumbing of seafood for food service, and we sold off the plant and the building we were in, but we didn’t sell the business name, so the registered business remained with us,” Peter says. Because Peter had been smoking salmon for their own use, the then manager of Sanford in Bluff, the owner of Big Glory Bay salmon, sparked the idea for him to start smoking it commercially. “We bought a wee building, and we decked it out to start smoking in a very small way and it grew from there. We eventually needed a bigger premises.” Southern Seafood Products now operates from Wood Street bordering Invercargill’s central business district supplying wholesalers and retailers superior fresh and smoked King Salmon, Marlborough mussels and related products. The operation includes two smokers for producing and storing hot and cold smoked salmon. The salmon are farmed in a sustainable operation in accordance with best practice in the marine and coastal environment to ensure consistent quality. They are harvested using a process that avoids handling stress and damage and are bled and packed in an ice slurry for transport. “The salmon arrives chilled, headed and gutted, ready to fillet and pin-bone before brining using traditional methods. It is then either vacuum packed for the fresh market or smoked using New Zealand native hardwood.” The majority of the company’s product is sold to food service wholesalers, but on-site and online sales are also available. “Salmon selections range from whole fish to feed a dinner party, to smaller pieces perfect for one or two. “We also stock a range of fresh, smoked and frozen fish varieties including blue cod, mussels and our own seafood chowder and smoked salmon pate as well as a great range of local and New Zealand boutique products including eggs, sauces, oils and condiments that complement our products.” Salmon is high in omega-3 and 6 fatty acids, vitamin B12 and other essential nutrients, consequently it is excellent for heart and brain health along and fights joint inflammation and promotes healthy skin along with numerous other health benefits. Weight-for-weight, it compares very favourably with red meat for value, Peter says. “People tend to eat small portions of it as opposed to if people eat a 200 to 300 gram steak, a 120 grams of salmon is a relatively large portion to eat.” It is also extremely versatile, while the provenance and the quality of the local product are also factors in assuring consumers they are getting a great product while supporting local businesses. “The salmon arrives chilled, headed and gutted, ready to fillet and pin-bone before brining using traditional methods. It is then either vacuum packed for the fresh market or smoked using New Zealand native hardwood.” Delivering automation and electrical projects throughout New Zealand. Christchurch | Invercargill | www.eis.co.nz
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