Our Story, Heritage & Vision
Find out who we are, where we come from & what we do.
Our Operations
Find out about our fishing and factory operations
Our Fleet
Find out about our vessels.
Our Businesses
Find out about the Sealord Group owned subsidiaries
Newsroom
Stay up-to-date with the latest news and press releases.
Board and Leadership Team
Meet our wonderful board and leadership team.
Our Community
Supporting our community through sponsorship
Sealord Careers
Current Vacancies
Learn and Grow
We recognise and reward top talent and outstanding performance.
It Pays to Work for Sealord
Explore some of the additional benefits of working for Sealord.
Health, Safety and Wellbeing
The health, safety and wellbeing of our Sealord team is at the heart of everything we do.
Meet Our People
Message from CEO
As New Zealand’s largest deepwater fishing company, we are honest and open about how we fish.
Fishing Practices
Climate Change
Sustainable Tuna
Sustainable Initiatives
Perfect Catch
Our B2B Range
Supplying sustainably caught seafood to partners across the globe through our trusted international network.
Our Retail Range
We are all about seafood. Learn more about the diverse range of species we catch and products we make.
Our Species
Take a look at our range of delicious sustainably caught seafood.
What's for dinner?
Nutrition
Tools & Tips
Quick & Easy Dinner Recipes
Healthy Lunch Recipes
Ready To Eat Recipes
Frozen Range Recipes
Deliciously easy meals made from your frozen seafood staples.
Family Lunch Recipes
Easy lunches made to please every age and appetite.
Delicious and simple – this is a smoked fish pie recipe anyone can make. It will become a firm family favourite.
Preheat oven to 180°C. Next, cook the potatoes and mash together with a splash of milk, parsley, salt and pepper (to taste) and a little butter.
In a saucepan melt butter over a medium heat, then add diced onion and garlic. Blend in flour and cook for 3 minutes, stirring constantly.
Slowly add in milk and whisk until the sauce thickens, then mix in mustard and season to taste.
Stir in Sealord Smoked Flavour Fish Fillets and place mixture in an ovenproof dish. Top with potato mash then with grated cheese. Bake for 35 minutes.
*Nutrition figures are averages only