Global Links Spotlight

Go Wild, Go Real, Go Fish ... Go Gorton's (Gorton's)



Gorton's new campaign to "Go Wild, Go Real, Go Fish ... Go Gorton's", has been running full steam ahead since the end of January. This is a great time to share some updates on early results and the ways we are using this campaign to engage with our consumers.
This "Go Gorton's" campaign represents a new and different direction for celebrating the values, heritage, and principles that have made Gorton's who we are, in a very upbeat, contemporary and appetizing way. For 2016, the focus of "Go Gorton's" is limited to our Gourmet Fillets and Simply Bake products, mostly in the digital space. However, it is our belief that this can serve as just the first in a multi-year effort to introduce a new way of talking about our brand and engaging more directly with consumers with messages that are directly tied to our heritage and values while highlighting what consumers have told us that they're looking to Gorton's for -Real Feel Good Food.


Online Banner Ad Examples


Ibotta videos - consumers must view prior to getting coupon


Pandora content - consumers must view and listen to prior to getting an hour of free listening

Some highlights from the 2016 campaign to date:

  • 15 million streaming, unskippable, views of the Go Gorton's videos on Hulu and Food Network and other Stations - across shows as varied as the Good Wife to the Bachelor to Chopped.
  • 1.6 million hours of sponsored listening on Pandora, where targeted consumers watched our Go Gorton's video and were able to enjoy their favorite music courtesy of Gorton's!
  • 70,000 engagements with our Facebook advertising - we've gotten new fans and lots of engagement sharing with friends and downloading coupons.
  • 431,724 signups for our GO GORTON'S Sweepstakes. By having a sweepstakes we are encouraging consumers to engage with our brand, showcase our new items and share our new brand messaging while also giving them a chance to win a dream vacation to one of four destinations. With today's consumer bombarded by messages, drawing them with an offer to further engage can be powerful.
  • 35,000 coupons or offers redeemed through ibotta to date!

In additional we have clings and signs at the shelf/point of sale meant to drive awareness, and influence blogger outreach programs. Unique to digital programs, we are also able to optimize our programs every week, driving dollars towards our most effective programs. And every week offers new ways for consumers to engage with the brand. We encourage everyone to participate in the program! Consumers can sign up for our newsletter on our website, "Like" our Facebook page, download the ibotta app to see great offers, and visit "" for details on our Gourmet Fillets or Simply Bake items! And then share all of those with your friends and family!

Go Wild, Go Real, Go Fish! Go Gorton's!

UniSea Annual BBQ (UniSea)


On July 2, 2015, during its annual summer BBQ and picnic, UniSea commemorated past presidents Dick Pace and Terry Shaff, by installing two plaques in their honor at the entrance of the corporate office.

Founder and president, Dick Pace, was known as a pioneer in the onshore seafood processing industry. Dick developed the initial infrastructure that has provided the foundation for UniSea's success for more than 40-years. Terry Shaff championed critical process improvements and lived and breathed seafood as a healthy protein source.

Tom Enlow, current president, unveiled the plaques on the front steps of UniSea's Corporate Offices to a crowd of employees, past employees, Nippon Suisan Kaisha (NSK) representatives, and guests. Enlow shared the messages engraved on each plaque.

James Richard "Dick" Pace

April 26, 1933 - November 6, 2003
President of UniSea, Inc. from 1974 to 1995

Dick founded UniSea in 1974, and began building the infrastructure of the Company that is still in place today.

He was a pioneer in the seafood industry and is credited, along with a handful of others, as an early developer of the seafood processing industry in Alaska.

Terry Edward Shaff

January 21, 1947 - November 15, 2014
President of UniSea, Inc. from 1995 to 2014

Terry successfully guided UniSea for 20 years to one of the top seafood companies in the world. He made his impact on the Company through modernizing processing facilities and procedures while embracing the philosophy that our employees are our most important assets.

He was a great leader, mentor, friend and father figure to many of his UniSea employees and their families.

Enlow also provided a brief history of their individual accomplishments and contributions to both UniSea and the seafood industry at-large. Enlow thanked NSK for donating the funds in support of the plaques.He introduced and welcomed Seiji Takahashi, who was recently promoted as President of Nissui USA. Enlow acknowledged the contributions of Rich White, Pace's original business partner in Universal Seafoods, and Phil Hanson a retired UniSea Vice President.

While the presentation of the plaques was the highlight of the annual BBQ, the food, the weather, and mostly the people combined to make it a memorable event. Employees from the corporate office, Cold Storage, and Western United Fish Company contributed a lot of time and culinary talent to the BBQ. Some of fare included grilled salmon, shrimp burgers, pulled pork, a vast array of salads, fruit, and even chocolate bacon. UniSea appreciates the participation and enthusiasm of its employees, affiliates, and friends.

F.W. Bryce Launches New Asian Processed Foods Line (F.W. Bryce)

In February of 2015 F.W. Bryce launched an exciting new Asian Processed Food line. F.W. Bryce has had an Asian Accounts division since 2006 but this new line focuses on Nissui branded products purchased mainly from NSK and sold mainly to Wismettac Asian Foods.

Tatsuya Gake, our Asian Sales Manager, introduced the line to our team in the spring of 2014. He and Kumiko Murakoshi, also in Asian Sales, then began explaining the new plan and how the process of purchasing directly and supplying to Wismettac would work. We began in February of this year with 24 new items, featuring a variety of Soybeans, Octopus, Shrimp and Crab dumplings to name just a few.


Tatsuya Gake


Kumiko Murakoshi

This product line has been received so successfully and has been such a great addition to our current Asian line that in July we decided to expand our offerings by adding 14 additional items. These products are being sourced from multiple suppliers. Two are in Thailand, one being Nissui Thailand and two other facilities in China.

Of the new products, we will be introducing Frozen Breaded Oysters, Battered Squid, Seafood Pancakes, and Sushi Ingredient items to name just a few. We expect some to begin selling as early as October. These items are targeted to Asian accounts all over the nation with sales into Canada as well.

We will continue to grow and expand this business in a measured approach as we see successes and proper matches for it in the market place. As always, when launching any new product line we give great consideration to whether it fits our core competencies, if we can be regulatory compliant, and of course if we can sell the items profitably. As each new item for this line is being proposed we will take into account that all of the above criteria are being successfully met. With this plan in place we are excited to keep introducing new items and grow this newest piece of our Asian Division.


crab pescadish


mackerel in soybean paste


sushi pescadish


Edamame Syumai



NFI Future Leader Visit - Brunswick, GA (King & Prince Seafood Corp.)

King & Prince Seafood was honored to host 39 Future Leaders from the National Fishery Institute (NFI) Program. The program focuses on teaching the next generation about the seafood industry. Dennis Noce and Elise Carlson are our company representatives in the NFI Future Leaders Class of 2015. The participants learned more about our history, culture and what makes us special. The highlight was the plant tour and everyone loved learning how to roll sushi and tasting our products. Initial feedback from the NFI Future Leaders is very positive. Thanks to everyone who wore their King & Prince gear, smiled and made our guest feel welcomed.

Golden Isles Career Academy (GICA) is a public charter school located in Brunswick, Georgia.
GICA was created to build a growing partnership between the Glynn County School System and the regional business and industrial communities of southeast coastal Georgia. GICA graduates provide a viable skilled workforce to businesses in a variety of occupational disciplines.
King & Prince Seafood and GICA collaborate to provide students with real-world experience. Recently, King and Prince Employees shared information and stories meant to help students understand the types of work skills needed to be successful. In May, several GICA students took a tour of the Brunswick facility.

Seafood University (SU) is a long-standing tradition designed to provide vital information regarding not only seafood and our products, but how we do business. It is only recently that we have customized SU to include our own employees. Through participation in SU, we want our employees to understand why their role is so important to King and Prince, and how they impact safety, teamwork, quality, engagement and fairness within our organization. At King and Prince, we understand that the secret to our success is not in the seafood we make, but within the people who make the seafood.

Gorton's Smart and Crunchy Tour


The Smart and Crunchy interactive display, taken inside of a mall


Promotional display showcasing the product, a coupon, and a hash tag


Smarty Crunchman outside of Gorton's Headquarters


Smarty Crunchman visiting one of Gorton's retail stores


Smarty Crunchman with Gorton's employees


Gorton's Food Truck!

This past spring Gorton's kicked off the launch of their newest Core product innovation, Smart & Crunchy Fish Sticks and Fillets, with a coast-to-coast Smart & Crunchy Food Truck Tour! The Smart & Crunchy products are 100% wild caught Alaska Pollock breaded in a tasty panko breadcrumb that gives them a great crunch, they are never fried, have 50% less fat and are 200 or less calories per serving.

On the road for 12 weeks and covering a total of 9,389 miles, the food truck started out in Peabody, MA, then traveled across the U.S. to Baltimore, Atlanta, Houston, Hollywood and Seattle, and made some additional stops at retailers along the way. The truck was all decked out with fun and bright images of appetizing food and happy families, and received an estimated 948,000 impressions as it traveled from the East Coast to the West Coast.

During the tour, the truck stopped at high-traffic malls, a children's festival, and the Hollywood Walk of Fame to distribute over 17,000 high value coupons and almost 16,000 samples of Gorton's Smart & Crunchy Fish Sticks. The set at the events was very engaging and represented the Gorton's brand in a fresh, contemporary way. Trained brand ambassadors interacted with consumers and shared product information. They also encouraged visitors to take photos at a photo booth with the Smart & Crunchy mascot, Smarty Crunchman, a very tall, very friendly fish stick.

“Wow! Delicious and great for kids!” was just one of the comments we received from eager consumers who tried the product. Many visitors were able to fill out surveys about Smart & Crunchy Fish Sticks, which received a 95% positive response. Adults and kids alike shared their enthusiasm, saying things like “I can't believe this isn't fried” and that “A healthier option makes me happy.”

In addition to the food truck, Gorton's had an integrated campaign including a sweepstakes where lucky consumers could win a pair of Smart glasses, a t-shirt, a Smarty Crunchman stuffed toy, or the grand prize - a $10,000 family vacation. Consumers were so engaged with the brand that Gorton's achieved an all-time record for sweepstakes entries, receiving 658,000 entries from consumers and sent thousands of visitors to the new Smart & Crunchy microsite,

The new site showcases the benefits of Gorton's delicious new innovation, offers great recipe ideas, and captured all of the fun of the tour with great photos from each stop. Gorton's also shared photos, recipe ideas, calls to enter the sweepstakes, and links to product coupons in digital advertising and on social media. Social media proved to be a great platform for consumers to share their photos and engage with the brand. Gorton's received 6700 posts and over 20 million brand impressions via the hashtags #gortons, #gortonstour, #smartandcrunchy from public Twitter, Facebook, Instagram and blog pages. And PR efforts - which included national press releases, top influencer and blogger posts and mentions on radio and papers in the visited cities - added up to over 2100 media placements and 38MM brand impressions!

The Smart & Crunchy Tour was a huge hit with consumers, and the Gorton's food truck arrived back to the East Coast of the U.S. safe and sound and is now retired. But who knows, maybe Smarty Crunchman will reappear again!

Learning Yummy!(Nippon Suisan America Latina,EMDEPES,Antártica)

Here in the city of Santiago de Chile, there are massive number of Sushi bars and restaurants, but few try to prepare it at home nor eat raw fish. At some occasions in our office, we hold a lunch to share how to prepare Sushi rolls. This is a good opportunity for our people to know how our product is consumed in Japanese market. Nothing more than that, it's fun and Yummy!

As usual Ms. Yuki Fujishiro is the leader of the class. She explains the way to roll a Sushi; Futo-maki and Ura-Maki, where you should put the rice and the topping on Nori sheet, how strong you should roll it, what is the better way to cut the roll without collapsing the form of rolls, etc.


Yuki-san just starts the class!


Andres Galvez and Carlos Saavedra follow Yuki-san's instruction.

This time Mr. Kenji Kimura make a Sushi Nigiri demonstration with Hirasu (Silver Warehoe).


Kimura-san preparing Hirasu (Silver Warehoe) for Nigiri Sushi


Demonstration of Nigiri by Kimura-san

Also Naoto Sato take a little part for Miso-Soup and Char-Siu (Roasted Pork).


Sato explains about Miso Soup


Many dishes of Sushi and Sashimi!

Surrounded with a beautiful plates by our colleagues, some learnt to cook, others learnt only to eat.

How lucky we are to get a chance to eat Hirasu sashimi from EMDEPES and Trout Salmon from Salmones Antartica!!! These are the best fish in Chile !!!

La Tiendita - Our lovely store (Salmones Antartica)

Chiloé Island

1000km down from Santiago de Chile to the south of the country, you can reach Chiloé Island in the end of the Los Lagos state, at latitude 42° S. The capital city of the island, Castro, holds 40,000 of its population, counting more than 200 years of the history, and preserves its traditional architectures such as Palafitos, or one of the wooden Churches registered as World Heritage.


Palafitos in Castro City


Castro Church (World Heritage)

La Tiendita - Our lovely store

In the April of 2013, we inaugurated our lovely antenna shop called La Tiendita in the center of Castro City. It's very truly special store sells our trout-salmon products only, also you will find a part of Japanese culture inside the store such as Tairyo-Bata (Big Catch Flag). This year La Tiendita celebrated its second anniversary thanks to the good reputation by our neighborhood.

We are looking forward to your visit to Chiloé Island and La Tiendita !


Opening Ceremony of Tiendita in 2013


Tairyo-Bata (Big Catch Flag)


Shooting promotion materials

Enjoying Fireworks from vessels at Valparaiso (EMDEPES)

After the end of fishing season in December to the beginning of next season, our two vessels stay near the Valparaiso port for its maintenances, and the crew members take vacation to recharge their batteries for coming voyages.


For the New Year event, fireworks are shot off at more than ten sites around this port of Valparaiso. You can enjoy all of those in a single spectacular panorama from the VIP sheets at the bridge of our two trawling vessels, with the city of the world heritage in the background.


EMDEPES has operated the two trawlers UNIONSUR and UNZEN from the year 1978 to the date in the south of Chile, and provide the marine resources of the country to the markets over the world, of which Southern Blue Whiting (Minami-Tara) and Hoki were not developed in the era of ‘70s until our exploration. All of those products are processed and frozen onboard with its freshness preserved in the product format as Surimi, fillet, or HG etc, along with the market demands.


Welcome Shinsuke Oki san (Seaload)


Rain didn't dampen the ethusiasm for a warm welcome for some eminent visitors to Seaload's Nelson site recently.

Among them was the new Chief Executive Officer (CEO) of Nissui, Shinsuke Oki San, accompanied by his predecessor Norio Hosomi San - now Nissui's Chairman - and Sealord Board member Hisami Sakai San.

The visitors were greeted with a haka powhiri by Sealord's kapa haka group, followed by a welcoming speech in te reo Maori by Seaload Chairman Whaimutu Dewes.

Although on the day of the visit Nelson wasn't living up to its reputation for an abundance of sunshine hours, it is still the heart and soul of Sealord's business, and it was to this that Chief Executive Officer Steve Yung referred in his speech.

"I look forward to working with you and the visits you will make to New Zealand and also our visits an management to Tokyo as part of Global Links, "Steve added.

"We hope to see you again in May when we launch our new vessel and celebrate a real step forward in the journey and life of Sealord and the New Zealand fishing industry."

Delighted to have been shown such hospitality. Oki San thanked those gatherd, which included the Sealord Board of Directors and Executive Team.

"I would like to declare that I would continue to respect the great genes of Maori, Moana and Sealord, as well as Nissui," Oki San, who also toured the Coated and Wetfish factories. "We will continue to work together as we have developed until now and realise the bright future for all of us."

Refugees at Home with Sealord (Seaload)

To this day Bot Kim cannot believe how lucky he feels to be here in Nelson, with his family and a job that he loves at Sealord.


Like a number of others in the team at Sealord, Bot came to New Zealand as a refugee. After fleeing conflict in Cambodia as a young child, from the age of three he spent nine years in a refugee camp in Thailand, before finally coming to Aotearoa with his family under a resettlement programme.

Keen to work hard and make a good life for himself, Bot has progressed through the ranks from a seasonal fish processor, coming to Sealord for his first hoki season in 2001, to Production Lead on the Processing Line, overseeing 80 people.

"Sealord is a great employer for refugees," says father of two Bot. "There are 19 permanent stab here in Wetfish who're refugees, from Myanmar, Cambodia and Vietnam. Two of them, Tum Danh and Den Thach, I knew from the refugee camp, and many people have been through really tough times."


Inset top left (L to R): Lai Takluem, La Guie (James) and Narayan Timsina. Above here: Bot Kim, right, with Tuan Thai.

On the vessels too, in the Coated factory and on the night cleaning team there are a number of refugees who are also valued members of Sealord.

Fish Processing Specialist in the Wetfish factory Aung Maung was just a boy in Myanmar when he was recruited as a soldier. Life in Nelson comes as a welcome contrast. He spent seven years fighting on the Thai border before finally being resettled to New Zealand. He and his family were at the Mangere Refugee Resettlement Centre for six weeks before coming to Nelson in 2001. It was in hoki season that year that Aung first came to Sealord, after it was recommended by some refugee friends.

"During hoki season I'd say 30 per cent of extra stab in the Wetfish factory would be refugees, mainly from Myanmar, outside of hoki season it's more like 20 per cent," says Bot, who is now a New Zealand citizen and happily married to Katie, who he met at Sealord. "The business really looks after people - that's why I've been here 15 years. In return, refugees tend to work really hard - maybe because it's a chance to take the opportunity while we can."

Ben Cave, Recruitment Advisor, knows only too well how valuable a contribution the refugees on the team make to Sealord. "They have a great work ethic and are very reliable," he says. "It's great to see a mix of so many cultures working well together."

Gold Award For Sea Safety Initiatives (Sealord)


L to R: Mark de Lautour, Tim Silverstone, Ambassador of the USA Mark Gilbert, Gary Neill, and Political/Economic Officer, USA Consulate General, Craig Halbmaier.

Sealord was recently the proud recipient of a gold award for its involvement in a worldwide sea safety initiative.

Every day more than 7,000 Amver ships are available for search and rescue around the world, and to mark Sealord's involvement with the programme for five consecutive years, US Ambassador Mark Gilbert visited the Auckland office to present a special flag.

Amver, which stands for 'Automated Mutual-assistance Vessel Rescue System', has its roots in the RMS Titanic disaster, after it was discovered that nearby ships thought the distress flares were part of the maiden voyage celebrations.

Amver, was established in 1958, after the United States Coast Guard and commercial shipping representatives discussed an idea of a ship reporting system that could identify other vessels in the area of a ship in distress, so they could be sent to its aid.

Today, over 22,000 ships from hundreds of nations participate, with an average of 4,000 ships on the Amver plot each day, and over 2,800 lives saved since 2000.

Departmental Feature Coated Factory (Sealord)


Above left, L to R: Blair Mathie, Sue Hill, Craig Chambers, Wendy Walker, Tony Coulthard, Paula Blair, Russell Leiberum, Charles Heaphy and Paul Hilton.
Inset: Kelly Carston, who was absent on the day of photography

There's a surprising amount of science and mathematics involved in making mealtimes easy for people - just ask our team in the Coated factory.

The range they produce is loved by those who enjoy fish and in need of something convenient, tasty and nutritious. However, making sure every portion fulfils expectations involves attention to detail. Charts and graphs feature prominently on the walls of the factory and offices - number crunching essential to ensuring perfectly crisp batter, deliciously crumbly crumb and, of course, delectable fish.

"The team are very passionate about being world class processors," says Factory Manager Sue Hill, whose job it is to support and keep things running smoothly. For the last 18 months Sue has worked closely with Operations Manager Charles Heaphy. "Everyone works well together and it's a happy environment - some people have been on the production line for 25 years," adds Sue.

With 70 different configurations of product, from fish fingers to beer battered hoki fillets and a variety of fish cakes, all made from the same factory space, it takes precision planning for things to run like clockwork - a feat that Coated Production Planner Paul Hilton likens to working in air traffic control.

Preparation for production starts overnight, when specialist cleaners arrive to strip down each piece of machinery and make it spotless. Everything is then carefully pieced back together by Team Lead Craig Chambers and the Prep End Specialists, who arrive at 3am to reassemble each part and set the production line ready for the shift, according to what is to be made that session.

"The line does something different every day and sometimes it varies between morning and afternoon shift," says Production Lead Blair Mathie, who joined the company 26 years ago and has been with the Coated team ever since the factory began operating in 1991. It's Blair's role, together with the other Production Leads - Wendy Walker, Tony Coulthard and Kelly Carston - to see that production for each shift runs smoothly.


Charts and graphs feature prominently

"Every product has different equipment and ingredients, as well as different times in the fryer and blast freezer," adds Blair. "So it's quite exciting for staff because the days are all different but means that adjustments are needed to each bit of kit before production begins."

After the teams have donned their overalls, specially cleaned gumboots, and ear defenders, and have gone through rigorous hand and footwear cleansing processes, each shift starts with what's called a 'three-minute meeting'. "This is a chance for the team leads to get together with everyone on the production line to discuss the previous day's performance, the products, aims for the day and the plan ahead," says Sue. "It's also a good opportunity as part of our daily reminders to talk about Health and Safety and our Values, which is an absolute priority to keep our teams engaged."

The amount of people needed for the line varies according to which product is scheduled. There are 60 permanent staff but numbers are boosted, where necessary, with temporary staff, some of whom return regularly.

"We're a great team and it's important that everyone works in synchronisation," says Sue, who herself joined Sealord 15 years ago as a temp for three days and never left. "It takes a lot of hand-eye coordination. Our line staff are the heart of our production, they have amazing skill and focus."

Radio helps keep everyone entertained, although with such a varied range of tastes, the station is decided democratically by calling a vote, with certain stations played on different days of the week - The Rock, The Breeze and Classic FM are some of the more popular ones.

There are micro pauses every hour, where the line stops temporarily to give everyone time to stretch.

One of the days The Catch visited, fish fingers were being produced...


Above left: Hoki portions are among the 70 different configurations of product.
Above right: Each shift starts with a three-minute meeting.

At the start of the production line, large rectangular fish blocks, frozen at sea, are unwrapped to begin their conveyor belt journey. "If there was anything wrong with one of the blocks, thanks to the labels on the packaging we could trace it not just the vessel but the voyage, shift and time it was packed," says Team Lead Craig.

The frozen blocks are then machine-cut to finger sized portions before passing through batter - perfectly smooth - and being sent onto a bed of crumb to coat the underneath. They then all travel through a cascade of crumb, and under a roller to compact the coating.


Thirty seconds through the enclosed stainless steel tunnel fryer at 192 degrees is enough to partly cook the coating but leave the fish inside still perfectly frozen, with the fingers then continuing their conveyor belt journey up and into the spiral freezer. For fish fingers this part of their process takes 30 minutes (larger items remain inside for longer).

Returning into the main factory along the conveyor belt, the fingers are then sorted by a team, who remove any with defects, known as 'Grade 2' products.

Empty boxes descend in readiness on a conveyor belt from the loft, where a finely-tuned piece of machinery forms them from flat packed, pre-cut, printed cardboard sheets into the correct shape.

Once filled, a dab of glue is adhered to the box's lid, and a metal arm closes the lid automatically.

Lastly the boxed products pass through a metal detector and are weighed before being packaged into a large cardboard box, labelled, then sent to Coldstore. The fish fingers' journey through the entire factory will have taken around 40 minutes.

"The best outcome is for zero 'Grade 2' product, but realistically what we're aiming for at the moment is less than two per cent," says Sue.

To help in this mission, Coated work under the guidance of Journey to Excellence specialists Anthony van der Hoeven and Paula Blair. The aim is to increase efficiencies in manufacture. by identifying areas for improvement so that changes can be made where necessary. "It's all about continual improvement,"adds Sue. "And as part of that, staff are encouraged to make suggestions to the way things can be made to run more smoothly."

Regular quality control is vital throughout the process, including weighing items, temperature checks, nutritional tests and label inspections. Overseeing this process on behalf of Quality and working amongst the team in Coated is Quality Verifier Tina Chambers.

Engineers are an important part of the factory - there are six that rotate the duty between them. "They're very knowledgeable because there's so many different parts of machinery and they have to get to know everything," adds Craig. "We can't afford for any part of the production line to not be working as it would hold up the whole process."

And ensuring economics remain high on everyone's list of priorities is the team's Accountant Russell Leiberum, who produces additional graphs and charts daily with figures showing exactly how much it costs to make each item, and show whether targets are being met.


"Russell sees all the financial bumps in the road before we get to them," says Planner Paul Hilton. "We've never failed to deliver a product on time, even with 15-20 new products added to the mix in the last 15 months."

The team in Coated also work together with Innovations to help in the pre-launch of possible new products and the set up once they're approved.

"We have to be very versatile," adds Sue. "There's a lot of variation and you never know what's going to happen, but that's what makes it interesting and challenging."



The Will Watch crew.

It was very much a case of 'all hands on deck' recently for the crews of the Sealord vessel Will Watch, which fishes out of the island of Mauritius in the Indian Ocean.

The boat was in Port Louis for her threeyearly dry dock survey and, to cover the work in time, everyone rolled up their sleeves to get involved.

"We were also coordinating the annual safety survey so there was a lot to cover, and vital that we had the ship's officers and crew completely involved," says Daryl Smith, Vessel Coordinator, who spent four weeks on-site overseeing the process. "They helped with things like doing the safety and fire watches, painting, scraping, catering, tidying up and working as trades assistants for the outside contractors. It was very much a team effort."

The 75-m long Will Watch - which was built in Scotland in 1972 - is flagged to the Cook Islands and runs with two sets of New Zealand officers and a crew from the Philippines. As well as Daryl, and Will Watch's Marine Superintendent Mark Teece, a number of contractors from New Zealand flew out for the work to ensure group-wide standards are maintained.

Planning of the project started a year ago, with parts ordered and two containers of supplies sent out in advance from Nelson.

"We run the vessel to our New Zealand standards, the same as the blue boats,"says Daryl.

"Getting replacement parts engineered is quite interesting though because it's 44 years old and so we have to send original blueprints to manufacturers, not modern CAD drawings they'd be more used to dealing with. Thankfully everything fitted perfectly and we got it going in time for the main trip of the year - the orange roughy spawn - which was very satisfying to say the least."



From L to R, Nicole Bromell, Maria Geary, Brad Gould and John Lunn.

Members of the Coldstore team joined forces recently with Cold Storage Nelson (CSN) in a bid to clean up the shoreline.

A team of five bore the brunt of a surprisingly strong autumnal sun to remove bottles, plastic and polystyrene from boulders on the water's edge along a 300m stretch behind the Sealord Coldstore buildings.

"Apart from a couple of small items, the rubbish wasn't from Sealord," says John Lunn, Group Warehouse and Logistics Manager, who regularly takes his children along the Boulder Bank on clean-up missions. "It'd been washed in on the tide over the months. There were heaps of beer bottles that must have been thrown overboard from boats."

Between them, the team - which also included Brad Gould of CSN, Sealord Coldstore Co-ordinator Maria Geary, Factory Lead Sealord Coldstore Mike Whipp, and Nicole Bromell of CSN - removed 15 large black bagfuls of rubbish.

"Lots of it had become lodged underneath rocks that we had to scramble over and shift to get out,"says John. "If we hadn't removed it, as soon as the tide had come in, it would have all started floating about again - and that's not the way our coastline should look."

CSR Section (Nippon Suisan Kaisha)


CSR section has started with 3 members on March 1, 2016 as a newly established section in Corporate Strategic Planning & IR Office at Nippon Suisan Kaisha, Ltd.

At briefing session for all the employees on the management policy of 2016 in the end of March, Yamamoto-san, executive officer announced the Declaration on Action of CSR. The declaration is the basic policy showing our attitude toward CSR which the Nissui group works on through its business activities.

As compiling the declaration on action, we incorporate various opinions and requests of the people inside and outside of the group, including domestic and overseas group companies, executive officers, general managers, and managers of Nissui, and various stake holders. The declaration consists of 2 parts, issues currently working on with respect to each of 6 stake holders (customers, employees, business partners, environment, shareholders and society) and those we would like to work on in the future.

CSR section will promote CSR activities each of the Nissui group companies currently doing, transmit information through PR magazine, educates employees, and draw up CSR report.

We are only a few month babies but would like to work so that the Nissui group will get stronger support from public than before by leading CSR activities reflecting stake holders opinions.



L to R: Jenny Price, Mason Palliser and Jean Blick in the 'war-committee room', with inset, Emma Elson, Tina Chambers, Corrien Snijders and Jenny Rowse.

When you're dealing with food there's no room for mistakes with quality, hygiene and safety. Many teams work together at Sealord to make sure standards are kept high. One key player helping to emphasise the importance of attention to detail is the Quality department.

Their packed year planner is covered in cards indicating when numerous projects need to be completed, with emphasis on checking that all products meet customer and export requirements.

To this end their role involves verification that all necessary assessments are carried out correctly. This includes a number of tasks, such as inspection for adherence to factory dress code, backup checks to ensure equipment is clean and not damaged, monitoring of the work environment to prevent the introduction of foreign objects, and verification that scans for hazardous materials such as loose items are maintained.

"Basically we're in the business of brand protection, working closely with the teams in Compliance and Processing to achieve that," says Mason Palliser, Quality and Laboratory Manager. "It would just take a couple of small things to fall over and markets could close to us or restrictions occur."

The Quality team also oversees additional inspections of batters for Coated to check nutritional charts remain accurate and that there's no cross-contamination of ingredients that cause allergic reactions.


Row Forbes (left) with Helen Johnston in the Lab.

They start early - often at 4am, with Quality and Compliance Verifiers Jenny Price, Jean Blick and Tina Chambers in the factories helping with pre-operation inspections. Ingredients are checked, scales inspected for accuracy and product labels scrutinised. Samples are sent to the Sealord Laboratory, where Senior Lab Technicians Row Forbes and Jenny Rowse, Lab Technician Corrien Snijders, and Lab Assistant Helen Johnston run microbiology tests on up to 300 samples a week. Mason has recently had the management of the Lab added to his portfolio, although its operation remains independent of the Quality department.

Regular inspections then continue throughout the day, with everything documented. Not only do factory teams record their own test results but Jenny, Jean and Tina oversee additional verification checks to ensure compliance. The charts and notes are then stored in boxfiles in the 'war-committee room' - an area that would become the operations room, should question arise regarding a product's quality.

It's essential that everything can be traced even once it's left Sealord, and twice a year the team undergoes a mock scenario whereby they're called on to prove that a speedy recall is attainable.

Full traceability is essential. "Everything has a lot number, so it's possible to report back on everything that went into making that item, even the vessel and voyage on which the fish was caught," adds Mason.

The team manages the hold and release of products using the Narvision inventory programme (NAV), with non-conforming products either directed for re-work, release, or in the worst case, disposal.

Regular audits also keep the team busy - chance to prove the rigorous testing and tracking systems are upheld. Often these are required by customers, some are necessary for the Ministry for Primary Industries, and some are compulsory to export to certain countries.

Handling customer complaints is also a job for the team, with access to records essential to ascertain how something might have happened and work out a corrective action.

Helping with product launches is Process Technician Emma Elson, who reports through to Mason. Her role includes working with Innovations on new product development and trials, as well as creating process guides.

"We're currently investigating an electronic system to replace paperwork," says Mason. "This would free up time to get involved in training - something I'd like us to do more of - educating people of the importance of testing and stipulations. It would also enable us to map defect trends so focussed training can be targeted.

"We have a great team with good ownership of their processes. They are approachable but authoritative at the same time - it's a tricky role but they do it very well."

WWF Japan (Nippon Suisan Kaisha)

Nissui has joined WWF Japan as a corporate member.

Nissui considers it especially important to utilize resources in a sustainable manner and preserve the earth environment as a company relied on the bounty of the earth and the sea.


Departmental Feature: Warehousing (Sealord)


"A lot of people don't realise how much is involved in the Inwards Goods department," says John Lunn, Group Warehouse and Logistics Manager. "The amount of items that come through is massive. What's more, due to the nature of what's coming in, these guys have to be trained in biosecurity, hazardous goods, dangerous goods, chemical training and chemical transport."


Mike Smits

From vital, urgently needed engine parts from halfway around the world, to swizzle sticks for coffee, gas bottles, packaging for factories, and gum boots - pretty much everything coming into Sealord goes through Inwards Goods, says John.

It has to be checked, counted, sorted and distributed, often against the clock since a vessel's turnaround time is crucial. If the wrong thing's accepted on-site or put in the wrong place it can cause untold complications.

And with sometimes as many as 1000 or more different varieties of items being delivered each day, it's vital that systems are in place to prevent mistakes.

The 1,200sqm warehouse may be stacked with towering packages stored on pallets but the team can locate even the tiniest of items in a flash.

"Our inventory is stored on a system called NAV (which stands for Navision), which enables us to electronically monitor everything that's arrived on-site and helps us track exactly where any product is at all times," says John. "Everything has a code and every area in the store has a number. It's all about numbers, item codes and purchase order numbers."

In addition, each vessel has its own section inside the building, into which everything destined to be loaded during docking time is placed.

"By the time the boat's landed, all the products it requested should be here, in one place, and ready to go on," says Seta Sauira, Inwards Goods Lead.
Supplies are also despatched to Dunedin, where some vessels unload.

Working alongside Seta in the main Inwards Goods building are Storemen Jerry Tejero and Trevor Harris. "At busier times we employ an extra person as it can get quite hectic," adds Seta. "This year we've had Rangi Stevens working part-time and we couldn't have done without him.

"We can't afford to miss anything - we get some engineering parts worth $250,000 that might have 20 seals, and nuts and bolts that are specifically made, so we've got to make sure everything's there."


Peter Broome

Alongside the main Inwards Goods warehouse is a smaller building into which ingredients for Wetfish and Coated are received and stored. Storeman here, Peter Broome, carefully unloads sacks of batter mix and crumb, some arriving from Australia in containers, which involves rigorous biosecurity checks.

Careful stock rotation is crucial to ensure ingredients remain fresh, and special attention is paid to allergen requirements, with gluten free items stored in separate areas.

Also part of the team are forklift drivers Mike Smits and Maurice O'Connell. They deliver ingredients and packaging to the Coated plant and transport finished product to the Coldstore.

"Last year we had a big push on establishing new systems and the best way to do that is by getting out and asking people what they need and how we can work with them to make things go smoothly," says John, who adds that it's the dedicated Inwards Goods team that takes care of Sealord's popular Santa Parade float, for which there are great plans of an upgrade.

"One example of this is how we've been able to utilise the NAV system to give the Procurement department a full picture electronically of what's arrived and been accounted for, rather than them having to call to enquire," he adds.

"Drystore is now a quiet, well-run part of the business with a team that wants to make sure they provide the best possible service."



The Health and Safety team with (l to r): Donovan Hoar, Nicole McKnight, Nikki Anderson, Anne Campbell and Paul Hoverd, with (inset) Pat Copp

"Everyone always thinks it'll never happen to them," says Donovan Hoar, Health and Safety Manager for Sealord Fishing.

"There's risk in everything but internationally fishing is considered to be the most hazardous industry. When you're dealing with the sea there's always potential for things to go wrong. What we do is manage that effectively and make sure strategies are in place to mitigate risk."

Fortunately the mandated processes in New Zealand and at Sealord put us in a strong position within the NZ fishing industry. Sealord has focussed on health and safety (H&S) for many years with a 'safety first' culture, says Donovan. As a team we can rightly be proud of our focus and improvement over the years noting that H&S never goes away and will remain as important tomorrow as it is today.

New legislation - the Health and Safety at Work Act 2015 - comes into play this April and, running alongside that, is Maritime New Zealand's new system called the Maritime Operator Safety System (MOSS). MOSS encompasses both the physical condition of the vessel, the management systems and crew qualifications as well as emergency planning and responses.

"There're lots of changes at present but all contribute to making our industry safer. Fortunately for us it won't involve significant change in how we do things day to day due to the systems Sealord already has in place."

Part of the Health and Safety team's role is to keep on top of all these changes and provide up-to-date information to the wider organisation. This may be through one on one advice, inductions, seminars, or briefings like Sealord Fish Safe and Sealord Stay Safe.

There are a number of new members of the team and currently roles are divided by vessel and location.

Donovan's role includes looking after the Otakou, Thomas Harrison, Will Watch, By- Products, and the support areas on-site. Paul Hoverd, who joined the team last year, looks after the three BATM vessels as well as the Coated factory. Covering for Nicole McKnight during her maternity leave is Pat Copp, who will be looking after the Ocean Dawn, Rehua, Aukaha and the Wetfish factory. Nicki Anderson, who joined last year, is H&S Administrator and provides support across all areas, as does Occupational Health Nurse (OHN) Anne Campbell.


Anne's role covers many aspects

Anne's role covers many aspects, including ensuring correct medical supplies are available, coordinating our in-house injury management, medical clinics and ergonomic assessments, as well as health monitoring and initiatives - including the Fitness Challenge and pre-employment medicals. Anne also oversees flu vaccinations and cholesterol and blood pressure checks, as well as acting as mentor to our marine medics and first aid staff.

"Whilst the H&S team can help to positively influence the outcome, we're absolutely relying on everyone who works for Sealord to ensure people stay safe. A lot of our focus is around empowering people and ensuring that the environment is there for them to operate safely."

Being mindful of third parties working on-site is important too. "We work with contracting companies who share a similar ethos, taking steps like pre-qualifying them and asking for their plans to mitigate any risks they're bringing on-site. We'll also monitor to ensure that's happening."

"Ours is a three-fold process of identifying risks, taking corrective actions and then verifying that mitigation remains in place,"says Donovan.

The team measures progress statistically - including assessing hazards identified, audits completed and the number of incidents and accidents. They also undertake audits to make sure systems are being followed, and spend time on board vessels and in the factories observing.

Whilst clearly there's significant risk for ops and factory processing there's still a health and safety requirement for administrative and support staff and we assist the wider group with this too. In addition, Sealord looks to improve overall safety within the industry through sharing ideas and safety related information through the Fishing Industry Safety Forum, membership of which also includes Sanford, Talley's and Independent (IFL).

"In some businesses health and safety is perceived as a barrier to getting things done - at Sealord we understand it's about keeping our people safe, the organisation safe and making sure that everybody goes home in the same condition or better than when they came to work."



Sealord gets the thumbs up from children at Stoke Primary School

It's five years since the Sealord Swim for Life initiative first began and in that time more than 240,000 Kiwi kids have been lucky enough to take part.

Drastic improvements have been achieved across a variety of water safety markers, with more New Zealand children becoming water confident and learning the vital skills needed to swim and survive.
The joint venture between Sealord and Water Safety New Zealand, which runs nationwide, works by engaging regional partners to get water safety lessons up and running by subsidising swimming lessons, meeting transport costs, and helping facilitate everything New Zealand schools need to get kids in the water.

Over 23 regional sports trusts and local organisations have helped implement the programme, which has now clocked-up a total of 3.5 million lessons.

Water Safety New Zealand Chief Executive Matt Claridge says the initiative is the single biggest privately funded learn to swim initiative in the country.

"Without Sealord's support it would not be possible," he says.

Sealord General Manager, NZ Consumer, Stu Yorston says the company's support is a natural fit. "Enjoying the water is an important part of life for New Zealanders and as a company with a business that revolves around the sea, we're delighted to help keep kiwi kids safe in, on and around the water."

Teacher Aide Jo Loveridge wrote to thank Sealord on behalf of the students at Stoke School who've benefitted from Swim for Life.

"A big thank you on behalf of Stoke Primary School!" she said.
"I also work part-time at the Richmond Aquatic Centre and have been thrilled with the progress of our children.
I've heard some great stories about their progress. Many have gone up a level - it has really made a difference to these children's abilities and their families' attitude to water safety as a whole."

11th Nissui Group Local Surroundings Cleanup(Nippon Suisan Kaisha)


Nissui Group had local surroundings cleanup in October, 2015. This is the 11th group-wide activity in Japan, and 1,228 people from 93 shops were involved in this activity. It is delightful to learn that the number of people involved in this activity has been growing every time.
Local surrounding cleanup includes not only cleanup activity but communication with local community, and helps raising environmental awareness of the employees.

Fumie Kato, Environment Office, Nippon Suisan Kaisha, Ltd.



Andrew loading bags of fishmeal

Shiny pipes lead to giant stainless steel vessels with dials, a computer screen shows the product's progress, and decanters, separators and a purifier create a highly sought-after liquid.

This isn't a local brewery... it's Nelson's Fishmeal Plant and the liquid in question is Bio-Sea, a fertiliser popular for use in vineyards.

Most people, says By-Products Supervisor Graeme Blincoe, would be surprised at how high-tech and precise the processes are. Whether it's fishmeal for use in animal feed, fish oil for cosmetics and high pressure equipment, or liquid fertiliser, the team take great pride in the quality of their products.

Depending on the species, once a fish is processed, up to 64% is left - head, tail, bones, skin and intestines. What the Fishmeal Plant does is turn these into something useful, generating an income and at the same time reducing the waste to near zero.

Forklift driver Dave Ricketts collects the offal from the factories, overseen by Team Lead Gavin Rasmussen. The collections are transferred into the hopper at the back of the factory and travel up an elevator, passing into two giant silos, one of which is refrigerated to keep its contents from spoiling.

"We try to keep the offal in the same condition as the factory does the fillets," says Graeme. "They process it quickly and so do we. It's also essential that the remains of species like hoki and orange roughy are kept separate because their by-products can have different end-uses."

From the silos the offal passes through a metal detector and mincer, before being cooked at 95 degrees. The resulting mixture is centrifugally spun to separate any liquids - the oils pass to a purifier, and others to an evaporator which condenses them to form liquid fertiliser.

At the same time, at the heart of the factory, the solids are heated in a dryer to remove any remaining moisture.
A hammer mill then pounds it into fishmeal powder, before it's bagged for animal feed.

Keeping an eye on this are operators Anthony Duggan and Andrew Murphy.

Between them the staff of six have clocked-up over 145 years with Sealord - valuable experience in a process that involves precision and continual testing. "All our products have BioGro certification which means they're organic and there're strict testing procedures," says Graeme, whose role includes coordinating samples and paperwork for dispatch to the lab for analysis and raising Ministry for Primary Industry certificates for export items. "The price we get depends on the quality and results."

Other general duties such as rubbish and recycling collection from the entire site are overseen by Gavin and yardman Mike Lozano. Mike collects from special baskets in the sumps around the site even the small fish pieces that have been washed from the factories, which are used by a local firm to make fish and bark compost.

The department also monitors the quality of water leaving Sealord and that coming on-site, as well as testing fishmeal samples from the vessels.

Adds Graeme, "At full capacity we can process 140 tonnes of offal a day, which would produce 28 tonnes of fishmeal, 4,500 litres of oil and 4,000 litres of liquid fertiliser.

"We get gyp about the smell and people think it's yukky here but it's really a clean environment and although yes there's an odour, unless people have been here for themselves, their perceptions can be difficult to accept sometimes.

"What we're doing is making sure nothing is wasted - and that's something we're really proud of."

Open-Air Lecture of Basic Environmental Course at Kasai Rinkai Park(Nippon Suisan Kaisha)


As an employee of Nissui, whose business relies on the bounty of nature, it is important to learn about biodiversity and living creatures. It is useful to combine class room and open-air lecture to gain a better understanding.
On September 26, we had an open-air course of basic environment at Kasai Rinkai Park. 36 people from Nissui and its group companies including their family learned about the creatures in tideland and their preservation under the guidance and cooperation of "NPO Ocean family".

Fumie Kato
Environmental Office
Nippon Suisan Kaisha, Ltd.

Keeping one step ahead (Sealord)


(L-r): Dan Raggett, Emily Allum,
Danny Sheridan and Matt Mays.

In the last year alone, Sealord Consumer launched over 40 new products to the market, including tuna pockets, which have already been a great success. But if you've ever wondered where the ideas come from, there's a very dedicated team working hard to make sure the company's products are high priority on the list for many shoppers.

The Innovation Team is part of the Marketing and Innovation Group and is split between the Auckland office and Nelson's Vickerman Street site, where there is a fully equipped kitchen ready to facilitate experimentation with new recipes.

Working closely together, they ensure they have their fingers on the pulse of trends, not only in what consumers are looking to buy, but also in flavours.

Danny Sheridan joined Sealord a year ago as the company's first full-time, fully qualified chef. Having trained in the UK, where he grew up, Danny discovered a passion for fish and seafood while working in a Michelinstar restaurant in Jersey. He worked in other Michelin restaurants before moving into the world of innovation, developing ready-made meals for UK supermarkets.

"It's a different world working in product development to being in a restaurant kitchen," he says. "There are so many other things to take into consideration when you're coming up with new ideas. We need to think about our manufacturing sites and whether we need to invest in new equipment to meet ever-changing consumer needs. Of course it also involves a much longer timescale to get the product to the level where it's ready for the consumer.

"It's great though to be working with a beautiful quality, natural product and creating ways we can bring out the best in it."

It can take from six months upwards to bring a new product to market, from the time of its conception.

It's important that the team - which is headed by Matt Mays, Innovation Manager - is part of the wider Marketing & Innovation group because its decisions are led by research into what the consumer wants.

"It's a complex process. We look at trends happening worldwide to deliver convenient meal solutions to customers," says Matt.

"There are a number of stages we go through before we even get to the point of attempting manufacture."

First of all a mock up of the concept is produced and costs evaluated. Then the team seeks approval to invest in that concept.

"It's a complex process. We look at trends happening worldwide."


Wendy Willsher and Rekha Trivedi

"Only then can we start finalising the recipe and doing factorytrials to check it runs consistently," adds Matt.

Other stages, which can be the most challenging, include innovation technologists Dan Raggett and Emily Allum looking at how the product will be manufactured, nutritional value, and packaging. Quality & Technical Specialist Wendy Willsher checks finalities like legality and food safety, and Customer Care Co-ordinator Rekha Trivedi is the final step in the process, responding to customer feedback once the product has launched.

"We have to make sure the new lines will run smoothly without us there and that we get a consistent product," says Matt. "We may also have to source suppliers for ingredients and even find new manufacturers - we work with factories all over New Zealand and other parts of the world, including Thailand and Vietnam, Canada and Alaska, so this can be a lengthy process. Then once we know we're happy, we work on the full financial analysis and, together with the marketing team, get the product to market."

The team's focus isn't just on creating new products. "There're existing ranges we can refresh the flavours of," says Danny. "It's not always about coming up with new concepts or ideas.

"We subscribe to regular monthly updates from The Food People who send us details of flavour markers and what trends are expected to be popular in the future, worldwide, right down to the finer detail of which ingredients will be the most popular. We work very hard to stay current and judge what works best with our fish."

Matt agrees that it's important to stay ahead of the game.

"We're constantly aware that we're part of a bigger team - all the other Sealord employees out there are passionate about their jobs and if we don't do our job well we're not going to grow the business," he says.

"The guys out on the boats take care to catch the best quality fish so we want to do a good job at our end and make sure we're bringing out the best in the product."

Students learn of Sealord's sustainability commitment (Sealord)

Students from Massey University's Masters course inEnvironmental Management visited Sealord in Nelson recently in a bid to learn more about sustainability.

The 19 students were hosted by Fresh Fish Business Development Manager Mike McKegg, with Vessel Coordinator Ronni Symon and Product & Process Project Manager Meaghan Dodd also talking about their careers in the industry.

Tour organiser for Massey University, Neil Langley, said the trip left a good and lasting impression on all attending.

"The reason we choose Sealord is because it's recognised internationally as being a benchmark as far as sustainable fishing resources is concerned in New Zealand," he says.

During the presentation Mike talked about New Zealand's quota management system. "This is often referenced as the best in the world," he says. "It's a process of continuous improvement though, with industry constantly investing in technology and continued research. Without that new information it wouldn't be possible to ensure the system is managed well for the future.

"We also talked about how it's vital that as a responsible business we are able to react quickly if there's a problem."

The speakers fielded lots of questions from the students. "Some of them were quite detailed," adds Mike. "I think it's great they gained first-hand insight into our sustainability commitment.

"It's important to get these bright minds thinking these issues through, especially as they're potentially going to participate in environmental matters of the future.

"I hope they took away the message that as a company we focus on operating in a truly sustainable and transparent manner. We wanted to show that Sealord plays a proactive role in ensuring healthy fisheries for the future."

The visit was coordinated by Karen Bidlake, Team Leader Admin Support. It's the second year students from the course have been welcomed by the Nelson team and the feedback proved they highly rated their trip.


Massey University students with Mike McKegg,
Ronni Symon and Meaghan Dodd.

10th Nissui Group Local Surroundings Cleanup

Nissui Group had local surroundings cleanup in June, 2015. This is the 10th group-wide activity in Japan, and 1,176 people from 83 shops were involved in this activity under unstable weather due to rain season and non-seasonal typhoon.

Fumie Kato, Environment Office, Nippon Suisan Kaisha, Ltd.


Head Office


Head Office


Nissui Logistics Corporation Sendai office


Nissui Kashima Plant


Hachikan Co., Ltd.


Yumigahama Suisan Co., Ltd.


Yuki Plant, Nissui Pharmaceutical Co., Ltd.


Nissui Nagoya office

Oita Marine Biological Technology Center

About 900km away from the Nissui head office, Oita Marine Biological Center is located in Saeki city, Oita Prefecture. Oita is famous as a No.1 hot spring prefecture in Japan in terms of number of hot spring and amount of discharge. Warm Saeki city is blessed with an abundance of foods from the sea and the mountains. At Oita Marine Biological Technology Center, 31 unique individuals devote themselves to research and develop taste good farmed fish.

The Center has wide range of research areas including reproductive science, genetics breeding, fingering production, fish feed, health and disease control of the fish, and automatic feeding control system. Species under study include Yellowtail (Buri), Bluefin Tuna, Trout, Coho, and Vannamei Shrimp.

Let me introduce a part of our recent research findings. Buri is one of the largest farmed fish in quantity in Japan, but its quality of meat deteriorates during spawning season from spring to early summer. After a detailed study of the mechanism of maturity of Buri, we succeeded in controlling spawning season of Buri by controlling farming environment. This finding, which enables to reduce the seasonal size and quality variability of Buri, is applied to the product of Kurose Suisan, one of the group companies of Nissui specialized in Buri farming. Spawning controlled fish is branded as Waka-Buri.

In the past, fry of other fish had been necessary to feed Bluefin Tuna fingering. As one Bluefin Tuna fingering takes as much as 1,000 fry a day, this had been the biggest challenge in Bluefin Tuna fingering production. In July 2014, the Center succeeded in Bluefin Tuna fingering production without fry for feed on a commercial basis first time in the world.

Please visit our site when you come to Japan. We are pleased to welcome you. We trust that you will have a surprise and sensation at not only beautiful scenery and good taste fish of Saeki city, but the world's most advanced research in farming.


Buri Juvenile 3days X30


Buri Juvenile 3days X50


Buri Ovum Collection


Bluefin Tuna Fertilized Egg


Bluefin Tuna Spawning Activity


The Catch - celebrating sixty! (Sealord)

We're celebrating 60 issues of The Catch, delivered to you since December 2010. A recent staff survey told us that our readers most enjoy learning about "Sealord people". That's what we love to write about, and will keep doing, so we encourage you to keep telling us your stories.


Frederika (Freddie) Walls


Fiona Terry


Rebecca Sellwood

The Catch is produced for staff by Sealord's Public Affairs & Communications team, managed by recent recruit Frederika (Freddie) Walls. Freddie has just joined the team from GE where she was their Communications Leader. She has more than ten years' experience in the public relations industry, working with companies across a range of sectors.
She is looking forward to getting to know the Sealord business and its people.

Nelson-based Fiona Terry has been commissioned to write The Catch articles, so she will be looking for your stories in future. A feature writer for more than 20 years, Fiona also wrote regularly for The Sunday Times' business section and worked on corporate magazines before emigrating from the UK in 2006. Since settling with her family in Nelson, she has been generating ideas and writing features for magazines that include North & South and New Zealand Geographic.

Special thanks to Rebecca Sellwood who is moving on from Sealord having worked on The Catch since day one. She and her family have moved back to wild and windy Wellington. Rebecca says thank you to everyone at Sealord who has shared their stories, or enjoyed reading their colleagues' stories, since its inception.

"I appreciate the trust you placed in me over the years. It's through your generosity and curiosity that The Catch succeeds in reflecting the heart of Sealord," she says.

To share your stories or ideas, contact Fiona by email, or phone 03 545 9511 or extn 8511.

Winners Bring Values To Life (Sealord)


Recognised for their Collaborative approach to the Baader 212 installation, Justin Brough (at left) and Shaun Ryan from the Engineering team in Nelson.

Congratulations to all of the teams and individuals who were nominated in the recent round of Values Awards. We're delighted to announce that Yolana Dunn from Sales, Australia and Dean Young, Master Scheduler, Fishing, Nelson will receive Individual Awards. While Tung Anh Phan and Jun Oh from Line 35, Coated Factory, Nelson and Shaun Ryan and Justin Brough from Engineering, Nelson receive a Team Award, respectively.

Yolana was recognised for her ability to encourage others to be Collaborative. She showed patience, persistence and integrity when working with the Kailis Brothers and Sealord Supply teams in pulling together the alliance plan for next year. Yolana led the process well and the very strong end result was a testament to how effectively she got the teams to collaborate.

Dean was recognised for being Collaborative and Respectful. “Despite his busy work schedule, Dean makes people feel welcome when they approach him for a discussion or for his inputs. He takes time to explain the story behind a problem we need to solve. His rich knowledge of our production and planning is a real asset to the business,” his nominator said.

Tung and Jun were nominated for being Respectful. They both work the night shift on Line 35 for the Coated Factory. Their nominator said “they are both hardworking guys who go above and beyond for the company. They are respectful and are respected by their fellow workers. Furthermore, they are well regarded for how they handle the pressure of their jobs.”

Shaun and Justin were recognised for the Collaborative way they worked together to install Baader 212 filleting equipment. The installation involved closing off a portion of the Nelson Wetfish factory and reorganising the line, so came with pressures, but Shaun and Justin worked well as a team to manage the situation so that it ran as seamlessly as possible.
Justin, who prior to joining Sealord had spent 13 years at sea working with Baader equipment, was able to work closely with Shaun in the design of the layout for the new operating system, ready for the machine's arrival.

Engineering Capex Manager - Fishing Adrian McGillan said "it was the first time Shaun and Justin had worked together as closely and it's been great to see how smoothly the whole installation has run as a result."

You can nominate someone for a Sealord Values Award at any time. Nomination forms are available on Kupenga or you can submit a nomination by emailing Just ensure you provide the name of the person or team name, the value/s they demonstrate and a brief description of how they live this value.

More crew photos (Sealord)

Our crews see some beautiful sights on their trips to sea. Here are some more of their entries from the recent Crew Sunrise Sunset Photo Competition.


The Jeppesen Maersk container vessel off North Otago, photographed by Kevin Templeton, Thomas Harrison


An ocean dawn strikes Ocean Dawn photographed by Joshua Ormsby, Ocean Dawn


A fiery sunset, photographed by Raymond Armstrong, Aukaha


Otago Harbour, photographed by Justin Rillstone, Ocean Dawn

Sealord Caistor goes Coast to Coast (Sealord)


Team break, at the top of Hard Knott Pass. From left, Paul, Shane, Stu and Steve.

The Operations team at Sealord Caistor pushed their pedals for three days in May, cycling some 165 miles from Whitehaven to Whitby to raise money for the Lincs & Notts Air Ambulance.

Steve Johnson (Head of Operations), Shane Joyner (H&S Manager), Stuart Baker (Engineering Manager) and Paul Rounsley (Project Engineer) wanted to raise money for a local charity and the air ambulance was a logical choice. It had recently air-lifted a colleague to hospital.

The team rode from Seascale to Sedbergh, Sedbergh to East Cowton, and East Cowton to Whitby, with 5,000 metres of climbing.

Some highlights:

Day 1 - About 53 miles over the Hard Knott Pass, with 30% gradients and a total of 2100m climbed. Stu cycled every inch but the rest walked a little when it got too steep. They passed two cars that couldn't make the climb, so didn't feel too bad!

Day 2 - About 59 miles, with a strong wind and 1750m climbed. The hardest part was climbing up Tan Hill, location of the highest pub in the UK - there was a real incentive to get to the top for refreshments.

Day 3 - About 53 miles over the North York Moors, with 1200m climbed. Rain made this a harder day. The team stopped for a drink about 15 miles from the end and were told that it was all downhill from the brow of the next rise - but were lied to!

"There seemed to be hill after hill and we were delighted to finally see the sea and bike downhill into town. We stopped for fish and chips and, when we told the ladies who served us what we were doing, they donated the bill to our charity!" their blog says.

The team is grateful to Chris Smith from Chris Smith's Electrical, who provided support, and transported their gear and first aid kit.

So far the guys have raised £1563 online and the Sealord Caistor site raised an additional £363 at a Bake Sale and Raffle, bringing them closer to their £2500 target.

To help them get to their goal, go to

Meanwhile, Sealord Caistor IT Manager Simon Paul was further north doing his own charity cycle. He slogged his way solo over 150 miles, from Whitehaven to Whitley Bay, some 50% of it off road and climbing almost 15,000 feet in total. Simon says the ride was hard going but the scenery was stunning, and he recommends it to anyone.

Simon was raising money for the British Heart Foundation, in memory of his my Mum who died 10 years ago from heart failure. To support Simon, go to

Environmental Office

Environmental Office has 6 members including Ihara san, Executive Officer and Environmental Officer. We are in charge of the activities to raise environmental awareness of the employees including green conservation activities near TIC in Hachioji and to reduce environmental load of all the Nissui Group facilities, educational activities, collecting environmental load data to report to the government ministries concerned and running the Environmental Management Conference, which is held twice a year attended by the president, executives and general manager concerned.

Our recent topic is the meeting of persons in charge of environmental issues of domestic affiliated manufacturing companies. 44 people from 23 companies attended the meeting. We share the result of 2014, the target of this year, and the best practices of the affiliated companies, followed by the introduction of latest energy saving devices. We also had the lecture of ISO14001, which is planned to be revised this year by NKKQA, recent trend of drainage facilities by Nissui Engineering and revised control of CFC's by Technology Development Center of Nissui. We renewed our determination to achieve this year's environmental goal.

We would like to take this opportunity to thank all of the overseas group companies' people who cooperate to send us environmental load data every 3 month. We hope we count on your continued cooperation and support.

Hiroko Saito
Manager, Environment office Environment Section
Nippon Suisan Kaisha, Ltd.

Photo Photo Photo Photo

Our People (Sealord)

Sealord people are busy outside work as well, as you can see below. Tell us about your sporting or community activity and we'll share it in The Catch. Send to

Aucklanders all go


Some of the triathletes post event, from left Stu Yorston, Joel Bourke, Gary Neill, Simon Dick, Sarah Sandoval and husband Rafa, Darryl Gore and Nikki Mathews.


Sarah Sandoval running 10km for Team Bite Me.


Darryl Gore completing his 10km run.


Nikki Mathews racing up the beach (centre).


Stu Yorston running for The Sensations team.


Team Sensations' Simon Dick completes his 1.5km swim.

Mid-April, some serious training paid off for nine Auckland Sealorders competing in local sporting events.

HR Manager Catherine Simanu competed in her first swimming event, King of the Bays, held on the North Shore and attracting some 1600 swimmers. Dubbed Queen of the Bay by colleague Debs Forde, Catherine "swam awesomely in terrible weather conditions to complete the 2.8kms in a very respectable 1hr 11mins".

Next day, eight other staff competed in the Mission Bay Triathlon. Sealorders Stu Yorston, Gary Neill, Simon Dick, Sarah Sandoval, Darryl Gore, Ann de Liefde and Nikki Mathews, plus friends and family, formed four teams to complete the team distances of 1.5km swim, 40km bike and 10km run. Of the group, Darryl was fastest runner at 50.02mins, Nikki fastest swimmer at 25.40mins and Gary fastest cyclist at 1hr 9mins. Ann participated in her first bike leg, smashing her goal of 2 hours in just 1hr 48mins.

Joel Bourke competed in the shortened sprint course as an individual, completing his first triathlon in 1hr 24mins.

Corporate Strategic Planning & IR Office, Nissui Tokyo

We are pleased to announce that we have launched a new feature, "Global Links Spotlight" in revamped Nissui English web site, which introduces activities of the people, team, section, or department of Global Links companies.

As a starter, we would like to introduce our department, Corporate Strategic Planning & IR Office of Nissui Tokyo. As its lengthy name implies, the department covers a wide variety of affairs including corporate strategy issues, some major management conferences, public relations, investor relations, Nissui Global Links issues, and CSR issues with 12 members led by Nemoto san, general manager.
The department is in charge of the renewal and maintenance of Nissui corporate web site as well.

We will do our best to make our revamped English web site attractive to Global Links employees. We will begin asking you to write articles for us very soon. Your kind cooperation would be greatly appreciated.
Let's make "Global Links Spotlight" an exciting one.

Yasuhiko Sakurai
Corporate Strategic Planning & IR Office
Nippon Suisan Kaisha, Ltd.

Photo Photo