NZ wild-caught fish:
the perfect protein
Wild-caught New Zealand fish has the lowest greenhouse gas emissions of any meat protein. In fact, one serving of fish provides twenty times more key nutrients per unit of CO₂ than a serving of beef or lamb.¹
Catching fish uses no pesticides, fertiliser, or antibiotics and almost no freshwater.
Eating fish is the best meat choice for your health and the environment.
Ray says…
“Wild-caught New Zealand fish has a lower overall environmental impact than any farmed food.”
- Dr Ray Hilborn, world-renowned fishery scientist.
Dr Ray Hilborn.
Ray Hilborn is a Professor in the School of Aquatic and Fishery Sciences at the University of Washington. He specialises in natural resource management and conservation.
Ray has researched fisheries for over 50 years as a scientist for government and international organisations, and has authored several books on fisheries stock assessments and management.