Top marks for their tarakihi

WATER CHAMPIONS: East Rock marketing manager Hayden Dingle (left) and East Rock commercial manager Bart Zame are presented with the Water Champion award of the Outstanding New Zealand Food Producer Awards 2019 by head judge, New Zealand food writer and author Lauraine Jacobs. Picture supplied

Gisborne seafood company East Rock received top honours at the Outstanding New Zealand Food Producer Awards 2019 last week.

East Rock — which is part of Gisborne Fisheries — was named champion in the “Water” category of the awards, for its Gisborne tarakihi product.

Other champion categories of the awards include dairy, paddock and earth. Dairy champion Wooden Spoon Boutique Freezery, Blackcurrant Crunch Ice Cream of Wellington, also took home the supreme champion award.

Awards judge and chef/restaurateur Mat McLean commended East Rock on the Gisborne Tarakihi product.

“The care in processing the fish was evident in the fish which had a superior texture and flavour. The flavour was just fantastic.”

East Rock is the culmination of four generations’ experience of fishing the East Coast.

Salve Zame and Antony Zame (both fourth generation) currently lead Gisborne Fisheries.

East Rock was developed as a consumer-facing brand of Gisborne Fisheries to enable their history and story to be shared with the end consumer.

Bart Zame (younger brother of Salve and Antony), and Hayden Dingle are co-founders in East Rock.

“A lot of people have contributed to this story over a long period of time,” said Mr Dingle.

“The award is very much testament to the way that the team at Gisborne Fisheries, from the skippers right through to the factory staff, have embraced the East Rock concept and done things differently to bring an amazing product to consumers around New Zealand as well as in Singapore and Hong Kong.

“It’s not about doing just one thing right, but doing several small things right along the way from ocean to plate.

“For instance, a small catch size means the fish can be rapidly chilled to ensure freshness.

“The catch is unloaded and taken to our nearby handling site where it is carefully filleted, skinned and boned by our skilled team, the way it has been for over 65 years.

“Our commitment to freshness means fish is prepared, packed and dispatched from the factory on the same day.”

Gisborne seafood company East Rock received top honours at the Outstanding New Zealand Food Producer Awards 2019 last week.

East Rock — which is part of Gisborne Fisheries — was named champion in the “Water” category of the awards, for its Gisborne tarakihi product.

Other champion categories of the awards include dairy, paddock and earth. Dairy champion Wooden Spoon Boutique Freezery, Blackcurrant Crunch Ice Cream of Wellington, also took home the supreme champion award.

Awards judge and chef/restaurateur Mat McLean commended East Rock on the Gisborne Tarakihi product.

“The care in processing the fish was evident in the fish which had a superior texture and flavour. The flavour was just fantastic.”

East Rock is the culmination of four generations’ experience of fishing the East Coast.

Salve Zame and Antony Zame (both fourth generation) currently lead Gisborne Fisheries.

East Rock was developed as a consumer-facing brand of Gisborne Fisheries to enable their history and story to be shared with the end consumer.

Bart Zame (younger brother of Salve and Antony), and Hayden Dingle are co-founders in East Rock.

“A lot of people have contributed to this story over a long period of time,” said Mr Dingle.

“The award is very much testament to the way that the team at Gisborne Fisheries, from the skippers right through to the factory staff, have embraced the East Rock concept and done things differently to bring an amazing product to consumers around New Zealand as well as in Singapore and Hong Kong.

“It’s not about doing just one thing right, but doing several small things right along the way from ocean to plate.

“For instance, a small catch size means the fish can be rapidly chilled to ensure freshness.

“The catch is unloaded and taken to our nearby handling site where it is carefully filleted, skinned and boned by our skilled team, the way it has been for over 65 years.

“Our commitment to freshness means fish is prepared, packed and dispatched from the factory on the same day.”

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