Caught off the coast of New Zealand and Australia, golden snapper are harvested by small fishing vessels using longlines, out only for a day at a time, sometimes as little as six hours. Short trips ensure the best quality and ultimate freshness for these fish. Upon being brought aboard, they are killed instantly and painlessly with a quick spike through their brain, a simple process known as “iki-jime.” With this technique, the meat of the fillets is preserved because the muscles stop moving immediately, and the blood is drawn to the gut. This makes for a clean fillet that is preserved for a “just caught” taste when eaten raw or cooked. Packed in special boxes known as “iki-bins,” golden snapper are well preserved from start to finish, ensuring a high-quality fish every time. Golden snappers range in size from three to eight pounds, and many of them come from Lee Fisheries out of Leigh, New Zealand on the North Island. This tight-knit, industry-conscious community has perfected these processes over generations of skill and knowledge development.
The F/V Coral V, is one of the dayboat longliners that catch golden snapper off the coast of New Zealand. This boat fishes north of Auckland, generally from the Hauraki Gulf up through the warmer waters and rocky coastlines of Northland. This boat is owned by Dave Moore, a well-known fisherman from Leigh. As a strong industry advocate, Moore has a prominent voice in the regional economy and fisheries management. With a clear and focused outlook on future management of species like golden snapper, he has cultivated the ability to combine science and real industry experience from other fishermen to gain common ground and a substantial voice in fisheries management for the area. Down-to-earth, honest conversation that includes as many angles of the trade as possible combines to form a group of informed experts that can effectively manage and defend their livelihoods for future generations, or as Moore calls it, “100 year thinking."