Our Products

Nā tō rourou, nā taku rourou ka ora ai te iwi.

With your food basket and my food basket the people will thrive.

Our Target Species

Pelco target a range of small pelagic species that inhabit the local waters of the North Eastern New Zealand. All of these species share common characteristics including their diet (which largely includes plankton, zooplankton and small fishes) and habitat (within the water column, i.e. not near the seabed). Each species is migratory, although some more than others.

Our fish is stored onboard the vessels in brine or refrigerated seawater (seawater that has been chilled) to maximise the taste, freshness and quality.

Jack mackerel

Jack mackerel comprises three similar looking species: the greenback horse mackerel, yellowtail jack mackerel, and Chilean jack mackerel. Management of these three species is combined under New Zealand’s Quota Management System.

Pelco targets each of these species, with the proportion of each species caught varying between seasons and years. While Jack mackerel can be caught year-round, the greatest proportion occurs during the spring, early summer and winter months.

Most of our jack mackerel is caught locally, in the Bay of Plenty, but we also catch off the east Northland and outside the Hauraki Gulf.

More information about Jack mackerel

Name

Jack mackerel / Hauture - Trachurus novaezelandiae, Trachurus declivus, Trachurus murphyi

Alternative Names

T novaezelandiiae - Yellowtail mackerel, Scad T declivus - Hautere, Greenback scad, Horse mackerel, T murphyi – Peruvian jack mackerel, Inca scad, Horse mackerel

Nutritional Quality

High in omega 3, jack mackerel is a good source of Selenium, Vitamin B12 and Vitamin D; and a source of Iodine, Iron, Phosphorus, Potassium and Niacin (vitamin B3)

Eating Quality

Jack mackerel flesh is oily, dark but lightens on cooking and is suited to most cooking methods. Bake; BBQ; casserole; curry; marinate; poach; smoke; or steam.

Blue mackerel (EMA)

Blue mackerel is one of the smaller species of tuna (Scombridae) that are distributed throughout the tropical and sub-tropical Pacific Ocean.

Most of our blue mackerel are caught from two managed areas of the North Island's east coast. Blue mackerel is caught at a range of sizes, with most blue mackerel caught in the Bay of Plenty and east Northland between July and December.

More information about Blue mackerel (EMA)

Name

Blue Mackerel / Tawatawa Scomber australasicus

Alternative Names

Tewetewe, English mackerel, Japanese mackerel, Slimy mackerel, Pacific mackerel

Nutritional Quality

High in Omega 3s and a good source of Selenium, Vitamin B12 and Vitamin D; and a source of Iodine, Iron, Phosphorus, Potassium and Niacin (vitamin B3).

Eating Quality

A moderately oily fish, it has dark flesh that lightens when cooked. It is excellent for smoking and can also be grilled or eaten raw. Also used for canning.

Trevally

Trevally is a fast swimming species distributed worldwide in tropical and sub-tropical waters. Highly popular as a table fish, they are also a popular recreational species and sportfish.

Our trevally are mainly caught in the nearby Bay of Plenty region, across a range of sizes, and are most often targeted in the summer and autumn period.

More information about Trevally

Name

Trevally/ Arara (Psuedocaranx georgianus). P. georgianus and P. dentex both recognised.

Alternative Names

Silver Jack, Blue trevally, Silver trevally

Nutritional Quality

With a moderate omega 3 content, trevally is a good source of Selenium, Niacin (vitamin B3), Vitamin B12 and Vitamin D; and source of Iodine, Iron, Phosphorus, Potassium and Thiamin (vitamin B1).

Eating Quality

Trevally has medium to soft fillets with a low oil content. It can be baked; curried; marinated; steamed; poached; smoked; fried; or eaten raw

Kahawai

Kahawai is a fast swimming migratory species that is unique to the sub-tropical of Southern Australia and New Zealand. They are one of New Zealand’s most popular recreational fish species/sport fish.

Our Kahawai is mainly caught in the nearby Bay of Plenty region, across a range of sizes, and are most often targeted in the winter period.

More information about Kahawai

Name

Kahawai (Arripis trutta & Arripis xylabion)

Alternative Names

Australian Salmon, Ahuriri, kermadec kahawai (A. xylabion)

Nutritional Quality

With a moderate omega 3 content, kahawai is a good source of Vitamin D, Vitamin B12 and Selenium; and a source of Iodine, Niacin (vitamin B3), Iron, Vitamin A and Phosphorus.

Eating Quality

Kahawai flesh is dark-coloured with medium to thick flakes. It is popular as a smoked fish but can also be baked; marinated; poached; fried or used in a curry.

Skipjack Tuna

Skipjack are a fast swimming, fast-growing, short lived species, and prolific breeders. They are distributed worldwide throughout tropical and subtropical waters, migrating into New Zealand waters over the summer period.

The fishery has very low levels of bycatch.

More information about Skipjack Tuna

Name

Skipjack Tuna / Aku (Katsuwonus pelamis)

Alternative Names

There is an extensive list of alternative names including Skipjack, Skippy, Stripped bonito.

Nutritional Quality

A high omega 3 oil content, Skipjack also is a good source of Selenium, Niacin (vitamin B3), Vitamin B12; and a source of Iodine, Iron, copper and zinc.

Eating Quality

Canning*, also dried (katsobushi) and fresh. *Skipjack are the primary tuna species processed for canning, and represent around half of the worlds tinned tuna.