Is Tilapia Really Bad For You?

Is Tilapia Really Bad For You?

Tilapia is a popular fish that has earned a bad reputation, after a study indicated that it...


Land-based technology & rising costs

Land-based technology & rising costs

Rising costs in the Norwegian salmon industry are prompting an "open invitation" to new technologies, said consultant...


Norway salmon prices still dropping

Norway salmon prices still dropping

Plentiful salmon and a cautious pre-Brussels Expo buying atmosphere has spot prices on Norwegian farmed salmon dropping...


Fresh tuna prices stable again

 Fresh tuna prices stable again

The cost of importing fresh tuna into the UK since trade with main supplier Sri Lanka was...


Shrimp prices in US market for 2015

 Shrimp prices in US market for 2015

US shrimp prices could be flat to lower this year amid expected global production growth and continued...


Regulate Salmon Smolt Transformation

Regulate Salmon Smolt Transformation

NORWAY - For decades, scientists have wondered what regulates changes in salmon when they transform from being...



US shrimp prices could be flat to lower this year amid expected global production growth and continued lackluster demand in the US.

Even though retail demand could pick up if grocers promote the crustaceans, other factors keeping US buying lackluster coupled with the rebound in global production could keep prices from rising.

Global production is improving as countries recover whose shrimp harvests had been hard-hit by early mortality syndrome and as Ecuador boosts its output, Southern Fisheries president Domingo Moreira said in a Feb. 23 post on business social networking website LinkedIn.

“Demand in the US remains sluggish, though,” he said. “The macro economic landscape is dragging and I anticipate flat to softening prices in the US for 2015.”

Shrimp buyers can buy hand to mouth and don't need to secure longer term contracts, said Moriera and another US seafood sector source.

Decent global production is outpacing restaurants returning shrimp to their menus in quantities like they had prior to sky high prices, Harry Mahleres, director of purchasing for Seattle Fish Company, told Undercurrent.

“Its like turning the Titanic,” he said of the slow return of shrimp to menus as prices come down.

While smaller size shrimp prices may drop, larger sizes will remain more stable as harvesting before full grow-out in Mexico, India, Indonesia and Thailand keeps the market tighter for larger sizes, Mahleres said.

However, another industry source told Undercurrent he doesn’t see much demand growth potential from the food service sector as many restaurants didn’t remove shrimp from their menus, even when prices were higher.

His company has been doing lighter buying as it has felt the pinch of imported shrimp being worth less amid lackluster demand in the US, he said.

With India’s harvest coming up, as well as the stronger US dollar, there is room for price to come down further, this source said.

US wholesale prices for 21-25 count easy-peel headless, shell on vannamei from Indonesia have fallen to $5 a pound in week 9 of this year from a 2014 high of $7.35, according to the Undercurrent price portal. Similar drops have been seen in shrimp coming from Thailand and India.

“I don’t see prices moving up this year,” another industry source said. “I think things will stay sluggish.”

Inclement winter weather that has been keeping people home in certain parts of the US has been contributing to lower seafood demand in the US, another industry source said.

As one example, in the first quarter of fiscal 2015, winter storms forced The Fresh Market to temporarily close a significant number of stores.

With plenty of carryover inventory from the holidays, a lack of new purchases from overseas suppliers has been contributing to lower prices, Todd Rushing, co founder of New Jersey-based Shrimp Trader, told Undercurrent.

But there are some holes opening up in inventory coffers, so some buying is coming back in, Rushing said.

However, buyers typically aren’t as aggressive in making purchases from overseas just before the yearly Seafood Expo North America trade show in Boston because they want to see what the packers are going to do, Rushing said.

The show this year is scheduled for March 15-18.

Prices are also under pressure as Chinese demand cools after the Asian nation’s New Year celebrations, Rushing said.

“The pendulum seems to be swinging more toward the buyer at this point,” Rushing said.


Omega-3 Benefits



There is a significant amount of scientific evidence that suggests that omega-3 fatty acids may play a
role in reducing the risk of heart disease, which is the leading cause of death in most Western countries.
Researchers have found that omega-3 fatty acids can make blood less likely to clot and block blood vessels,
and that consuming omega-3s may also decrease levels of some blood fats and possibly cholesterol. Possible
relationships between omega-3 fatty acids and other disorders such as cancer, arthritis, and asthma are also
currently being studied.
Omega-3 fatty acids are found almost exclusively in aquatic organisms, although smaller amounts can be
found in some plants and plant oils. Seafood is considered the best dietary source of omega-3 fatty acids.
All fish and shellfish contain some omega-3s but the amount can vary. Generally, fattier fish contain more
omega-3 fatty acids than leaner fish, but the amount can vary from one type of fish or shellfish to another.

New Zealand Fishery

New Zealan fishery


The cleanest waters in the world.
As an island nation surrounded by the clear, unpolluted waters of the South Pacific Ocean, New Zealand’s history has been defined by its oceans and coastline. From the days of early majordomo to the present day, the ocean has continued to play a large part in the commercial, cultural and recreational lives of New Zealanders.The commercial seafood industry has now an international success story.As the first country in the world to see the new day New Zealand has a head start in exporting fresh product into international markets.New Zealand seafood owes its excellent international reputation to the country’s high food safety standards and world-leading fisheries management systems. Culinary and professionals discerning consumers around the world are now turning to New Zealand’s seafood, trusting in the pureness of their source waters, harvesting techniques and unparalleled rich flavors.Hoki, Greenshell Mussels, Rock lobster, orange roughy, Squid and mollusk of leading chefs around the world.New Zealand Hoki was the world’s first large white fish stock of qualify for the Marine Stewardship Council eco-label independent endorsement that it is one of the best-managed fisheries in the world.



Salmon Facts

Salmon Facts
Salmon is fish that belongs to the family Salmonidae. It is closely related to trout and char. There are nine commercially important species of salmon that can be found in the Atlantic (Atlantic salmon, genus Salmo) and Pacific oceans (eight species, genus Oncorhynchus). Most species of salmon are anadromous, which mean that they spend part of their life in rivers and other part in the ocean. Some species of salmon spend their entire life in rivers. Certain populations of salmons are reduced to 3% of their original size due to overfishing. Atlantic salmon is one of the most endangered species of salmon.

Organic Food

 Kia ora, Welcome to Fine Food.

Fine Food is your choice for premium quality seafood. Fine Food has been in the seafood industry for over 22 years.

We are a New Zealand based company that has accumulate knowledge and experience to ensure that we proved the best experience for you.



  • Meredith Grey

    These are one of my favorite winter veggies! I stew them with olive oil, salt, orange juice and ghee. The taste is fantastic and everything is healty. Greets from Norway.

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