Category: Ministry for Primary Industries

Source: Ministry for Primary Industries

Your views sought

Te Rūnanga o Arowhenua has applied for a mātaitai reserve at Orari, South Canterbury.

Fisheries New Zealand invites submissions from people who take fish, aquatic life, or seaweed or own quota, and whose ability to take fish, aquatic life, or seaweed or whose ownership interest in quota may be affected by the proposed mātaitai reserve.

Te Rūnanga o Arowhenua and Fisheries New Zealand have previously consulted the local community on the application.

Find out about the first consultation with the local community (closed 7/08/2023)

What’s being proposed?

The proposed area includes the lower reaches of the Orari River, Coopers Creek and Ohapi Creek, east of State Highway 1 at Temuka, South Canterbury, and the adjoining streams, creeks and bodies of water within a defined boundary.

Map and application document

Map of the proposed Orari Mātaitai Reserve [PDF, 11 MB]

Application from Te Rūnanga o Arowhenua for the Orari Mātaitai Reserve [PDF, 604 KB]

Making your submission

Submissions close at 5pm on Wednesday 6 March 2024

Email your submission to FMSubmissions@mpi.govt.nz

While we prefer email, you can post your submission to:

Fisheries Management – Spatial Allocations
Fisheries New Zealand
PO Box 2526
Wellington 6140.

Public notices about this consultation

Public notices about the call for submissions are scheduled to appear in the Christchurch Press and the Timaru Herald on Wednesday 24 January 2024.

About mātaitai reserves

A mātaitai reserve is an identified traditional fishing ground which tangata whenua have a special relationship with. Mātaitai reserves are limited to fisheries waters and do not include any land area. Mātaitai reserves do not change any existing arrangements for access to private land.

Mātaitai reserves also do not affect private landowners’ land titles, or their ability to exercise resource consents for such things as taking water or extracting gravel or sand. Resource consents are managed under the Resource Management Act 1991.

Mātaitai reserves do not change the existing recreational fishing rules. However, commercial fishing is banned in a mātaitai reserve.

Mātaitai reserves do not have an impact on whitebait or trout fishing.

Find out more about mātaitai reserves

Fisheries (South Island Customary Fishing) Regulations 1999 – NZ Legislation

Source: Ministry for Primary Industries

Biosecurity New Zealand is thanking international travellers who arrived during the peak Christmas and New Year period for their efforts in helping to protect our $57 billion primary sector export industry.

“The vast majority of people passing through biosecurity checks are doing the right thing, and it is great to see international passengers doing all they can to help keep New Zealand free of pests and diseases,” says Northern regional commissioner Mike Inglis.

In December, Biosecurity New Zealand staff screened 600,463 arriving air passengers, an increase of almost 100,000 on the same period last year.

“While we still expect to see high volumes of international arrivals through to the end of January, we’ve already seen some of the highest traveller numbers in almost 3 years, and our frontline teams were ready for the increased number of travellers.

“Our staff have worked hard to deliver the best possible travel experience for the many thousands of people travelling to New Zealand for the summer holiday period. They’ve done a fantastic job to date and we thank them for their efforts,” says Mr Inglis.

“The improvements we’ve put in place in the last few months meant we were able to keep passengers moving through biosecurity checks.”

Biosecurity New Zealand recently introduced express lanes for low-risk passengers, additional detector dog handlers and their dogs, more quarantine officers in Auckland, and new biosecurity hosts to help passengers navigate the biosecurity system.

“Our hosts have been a welcome addition during the busy season – greeting arriving passengers and ensuring they know how to navigate the biosecurity system and what to expect when they reach our officers.

“The hosts, along with other processing initiatives, have helped to keep the average processing time for arriving passengers passing through biosecurity at Auckland International Airport at just under 8 minutes during December.”

During December, Biosecurity New Zealand officers issued 883 infringement notices to passengers who failed to declare a risk item such as fresh produce and plant products, honey, meat and other animal products.

“So while we want to ensure a smooth and efficient experience for passengers, we are maintaining our strong biosecurity practices.”

Exotic fruit flies and the brown marmorated stink bug continue to be a focus for quarantine officers this summer, along with other pests and diseases that could devastate our economy and environment.

Passengers can do several things to help them be checked efficiently by our biosecurity staff on arrival, including: 

• Travelling light is best – if it’s a non-essential item, don’t bring it into New Zealand.
• Fill out your New Zealand Traveller Declaration correctly before arrival so our experienced staff can efficiently and accurately assess biosecurity risk. New Zealand Traveller Declaration
• Declare all risk items – like food, plants, wooden products, soil, water, outdoor equipment, and animal products so we can assess and prevent any pests or diseases entering New Zealand.
• If you’re travelling with sports, camping or other outdoor equipment, make sure you clean it thoroughly first and declare it.
• Dispose of undeclared risk goods in marked amnesty bins on your arrival to avoid being searched or fined. This material is safely disposed of to remove biosecurity risk.   
• Families/groups should stay together to help with efficient processing.

For further information and general enquiries, call MPI on 0800 008 333 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

New Zealand Food Safety is supporting Source and Supply Food Co in its recall of specific batches of Smith Meats Branded Cooked on Bone Hams (Whole and Half) as the product may be undercooked.

The affected product was sold at Matamata Butchers and Starfood (Taupo only). Some were sold to non-food companies. It has best before dates of:

• 26/01/24
• 27/01/24
• 28/01/24
• 09/02/24
• 14/02/24.

The latest information about affected batches, including pictures of packaging, is on the New Zealand Food Safety food recalls page.

Food recall: Source and Supply Food Co Ltd

New Zealand Food Safety deputy director general Vincent Arbuckle says the concern with the product is it is undercooked. This means bacteria, including listeria, which can cause serious illness may be present. This is a health concern for everyone, but particularly for vulnerable groups, such as pregnant people and their unborn babies, newborns, the elderly, and those with weakened immune systems.

“If you have bought the product, check the best before dates to see if it is affected by the recall. Affected product should not be eaten. It can be returned to the place of purchase for a refund. Should you be unable to do this, throw it out.

“If you have consumed any of these products and are concerned for your health, contact your health professional, or call Healthline on 0800 61 11 16.”

Affected product is being removed from stores and has not been exported. There have been no reports of associated illness.

“As is our usual practice, New Zealand Food Safety will be working with the company to understand how the problem occurred and prevent its recurrence,” Mr Arbuckle said.

For further information and general enquiries, call Ministry for Primary Industries (MPI) on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

New Zealand Food Safety is supporting Woolworths in its recall of its Summer Berry Mince Pies due to the possible presence of fine metal.

“The concern with this product is that some fine wire may have got into these mince pies due to a manufacturing problem,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. “Two consumer complaints have been received but fortunately no injuries have occurred.”

This recall affects 2 batches of mince pies sold at Woolworths, Countdown, SuperValue and FreshChoice stores nationwide:

• Summer Berry Mince Pies 360g with a 12/06/2024 best-before date and
• Summer Berry Mince Pies 360g with a 13/06/2024 best-before date.

Carefully check the best-before date as not all batches are affected. For the latest information about batch details, and photographs of the affected product, visit New Zealand Food Safety’s recall page.

Food recall: Woolworths brand Shortcrust Summer Berry Mince Pies

If you have bought any of these mince pies, they should not be eaten, and can be returned to the place of purchase for a refund.

If you have consumed any of this product and are concerned for your health, contact your health professional, or call Healthline on 0800 611 116 for free advice.

The batches under recall have already been removed from store shelves and have not been exported.

“As is our usual practice, New Zealand Food Safety will be working with Woolworths to understand how the contamination occurred and prevent its recurrence,” Mr Arbuckle said.

The vast majority of food sold in New Zealand is safe, but sometimes problems can occur. Help keep yourself and your family safe by subscribing to our recall alerts. Information on how to subscribe is on the New Zealand Food Safety food recall page. 

Recalled food products list

For further information and general enquiries, call Ministry for Primary Industries (MPI) on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from the Northland west coast due to a high paralytic shellfish toxin risk.

“Routine tests on seawater from Hokianga Harbour have shown very high levels of toxin-producing phytoplankton,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. “This is very likely to cause shellfish to contain paralytic shellfish toxins over the safe limit.

“We are sending shellfish for testing and while we await confirmatory results a warning is in place from Tauroa Point (Reef Point) to Glinks Gully, including the Herekino, Whangape, and Hokianga harbours.

“Please do not gather and eat shellfish from this area because anyone doing so could get sick.

“Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes), Cook’s turban, and kina (sea urchin).

“It’s also important to note that cooking the shellfish does not remove the toxin.”

The Northland alert comes as New Zealand Food Safety reduces the biotoxin warning for the Hawke’s Bay region after testing has shown a drop in paralytic shellfish toxins to safe levels in some areas.

However, local councils still have a shellfish-collection warning in place from Te Awanga to Bay View due to harmful viruses and bacteria. For more information on this, contact the Napier City Council.

The warning remains in place for the area from Cape Runaway down to Wairoa River mouth. People are warned not to collect or consume shellfish from this area, as the paralytic shellfish toxins are still at elevated levels.

See a map of the warning for Northland west coast

See a map of the warning for East Cape, Hawke’s Bay

Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:

• numbness and a tingling (prickly feeling) around the mouth, face, hands, and feet
• difficulty swallowing or breathing
• dizziness and headache
• nausea and vomiting
• diarrhoea
• paralysis and respiratory failure and, in severe cases, death.

Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process.

Finfish are not included in this public health warning, but we advise people to gut the fish and discard the liver before cooking.

New Zealand Food Safety has had no notifications of associated illness.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

“New Zealand Food Safety is monitoring shellfish in the region and will notify the public of any changes to the situation,” says Mr Arbuckle.

Commercially harvested shellfish – sold in shops and supermarkets or exported – are subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.

Find out more

See signage in the affected area.

Shellfish biotoxin alerts

Subscribe to shellfish biotoxins to receive email alerts

Collecting shellfish and keeping them safe [PDF, 1.4 MB]

Causes and symptoms of toxic shellfish poisoning

About toxic algal blooms

Food safety for seafood gatherers booklet [PDF, 1.2 MB]

Source: Ministry for Primary Industries

Summer’s here and if you’re among the hundreds of thousands of New Zealanders who enjoy recreational fishing, it’s important that you know the rules for the area you intend to fish.

One of the best things you can do is to download the free NZ Fishing Rules mobile app. It tells you the fishing rules in your area and lets you know if there are any biotoxin warnings for people gathering shellfish, says Fisheries New Zealand acting director of fisheries compliance, Niamh Murphy. 

NZ Fishing Rules mobile app

“There are catch and size limits as well as rules for the kind of gear you’re allowed to use. These rules vary by species and area and do change from time to time, so it’s important to stay up to date. Having the app on your phone gives you the peace of mind of having the right information at your fingertips,” she says.

Once downloaded the fishing app will also work in areas where you don’t have cell phone coverage. Fishers can also text free to 9889 with the name of the fish species and receive a text back with size limits and daily catch limits.

“Fishing for a feed is a popular pastime for a lot of people during the holidays. Our Fisheries New Zealand fishery officers and Honorary Fishery Officers (HFOs) will be out and about, patrolling along the coasts, and on the water to ensure the rules are being followed.

“If you’re unsure of any of the rules and regulations, ask your local fishery officer – they’re there to help you. We want to make sure you catch a feed and not a fine.

“By following the rules you’ll be doing your part in keeping our shared fisheries sustainable so that future generations can also enjoy catching a feed of kaimoana.”

Another way of helping to protect our fisheries is to report any suspicious fishing you might witness to 0800 4 POACHER (0800 47 62 24) or poacher@mpi.govt.nz

This includes poaching or illegal activity online such as being offered fish for sale through social media platforms such as Facebook.

“Buying or selling recreationally caught fish is illegal. If you are considering buying fish online – make sure you are buying commercially caught fish. Don’t risk prosecution by purchasing fish from a Facebook market place,” says Niamh Murphy.

For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

New Zealand Food Safety is urging you to keep things golden this festive season and summer so your whānau and friends are safe from foodborne illness.

“In the warmer summer months, we tend to eat outside, travel to enjoy picnics and barbecues, gather kaimoana more frequently, and enjoy social gatherings,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.

“We want everyone to spend their holidays enjoying their time off, rather than getting sick from the food they eat. The most common foodborne illnesses in New Zealand are campylobacteriosis, salmonellosis and yersiniosis. They all have really nasty symptoms, and can result in days of illness. For people who are elderly, very young, immunocompromised, or pregnant, the complications can be severe and, in rare cases, fatal.

“Fortunately, there are simple things we can do – some ‘golden tips’ – to help protect ourselves and our loved ones.

“To help you get the most out of your summer, we’re sharing our top 5 tips for good food safety practices.”

• Handwashing is number one. Washing your hands is the first line of defence and one of the best ways to prevent harmful bacteria spreading to your food. Wash hands thoroughly with soap and warm water, and dry them well before handling food, and always wash them after handling raw meat and poultry (like chicken and eggs), going to the toilet, or changing nappies, touching pets or animals, gardening, or any other activity that makes your hands unclean.
• On the go with food? Chill it. Store foods like salads, meats and cheeses in a chilly bag or bin with ice packs until needed. Cover and chill your food until you cook it – and chill any leftovers as soon as possible too. If you have long travel times after shopping or won’t be going home straight away, have a chilly bag or bin with ice packs in your car to transport chilled or frozen foods, and transfer them to the fridge or freezer as soon as you get home.
• Don’t contaminate your plate – handle raw chicken safely. The Chicken Scene Investigators are back on the case this summer to help prevent you getting sick from campylobacter bacteria due to unsafe handling of raw chicken. Avoid washing raw chicken before preparing it as this can spread bacteria in the kitchen – rather, pat chicken dry with a paper towel and put the towel in the bin. Always wash your hands with soap and warm water after handling raw chicken. Don’t let raw chicken or its juices touch ready-to-eat foods, and make sure you cook your chicken thoroughly.  
• Barbecue like a pro. Use separate utensils, chopping boards and plates for raw and cooked meat, and barbecue meat until it is more than 75°C all the way through. Turn chicken often so it cooks evenly. Make sure your barbecue and cooking tools have been cleaned with soap and water before using. Marinate meat in a covered container in the fridge. Keep raw meat and cooked food or ready-to-eat foods (like salads) separate.  
• Check before you collect kaimoana. New Zealand Food Safety issues public health warnings when there are unsafe shellfish biotoxin levels, advising the public not to gather or consume shellfish. Cooking does not kill the toxins and eating toxic shellfish can make you very sick, or even be deadly. Stay informed by subscribing to our shellfish biotoxin alerts. Check out the current warnings on our website. Download and check our NZ Fishing Rules App and look out for signage at your local beach.

Thoroughly cook any shellfish you do collect from safe areas this summer due to risks around Vibrio parahaemolyticus. Vibrio bacteria can cause illnesses like gastroenteritis, blood poisoning and wound infections. It’s especially important for those with underlying health conditions, pregnant and older people, and younger children to avoid eating raw shellfish.

“New Zealand Food Safety also has specific information for anyone with compromised immunity, allergies and our Safe and Healthy Pregnancy Guide,” says Mr Arbuckle.

“We recommend that you also sign up for food recall alerts to stay on top of any recalled food products – this is particularly important for people with food allergies.

“We hope that everyone has a safe and enjoyable summer. Wherever you’re gathering this festive season – keep it golden.”

Find out more

For more information, email NZFoodSafety_media@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

Biosecurity New Zealand’s frontline teams are ready for the influx of summer travellers thanks to successful changes to arrivals processing at airports and the introduction of new hosts to help people.

Biosecurity New Zealand’s northern regional commissioner Mike Inglis says joining biosecurity frontline teams this summer for the first time are hosts, designed to improve the overall traveller experience.

“Hosts will be a friendly face to greet travellers at the biosecurity control area. They will be an important part of the biosecurity team, ensuring travellers know how to navigate the biosecurity system and what to expect when they reach our officers,” says Mr Inglis.

“Travellers are at the heart of everything we do, so we’re striving to deliver the best possible outcomes for them.”

The hosts will be easily identifiable, wearing ‘Biosecurity New Zealand host’ t-shirts and follow the successful trial at Auckland Airport of new systems and processes for low-risk passengers during the September-October school holidays.

“We’ve fully introduced those changes and they’ve kept passengers moving smoothly through biosecurity checks,” says Mr Inglis.

“Our officers use biosecurity information provided by passengers on their traveller declaration to assess people with nothing to declare and who are low risk. These passengers are then directed to a biosecurity express lane for processing, reducing the pressure on the border system during peak times.”

Biosecurity teams were further bolstered last month, with 23 new quarantine officers joining the Auckland team and 4 new detector dog handlers and their dogs deployed – 2 in Auckland, and one each at Wellington and Christchurch airports.

Another 19 officers graduated in December to boost biosecurity teams at other international airports, with 7 in Wellington, 8 in Christchurch and 4 in Queenstown. A new intake has begun their training and will graduate in March. 

The focus for quarantine offices this summer is screening for exotic fruit flies and the brown marmorated stink bug, along with other pests and diseases that could have a devastating impact on our economy and environment.

“We ask international travellers to be understanding of the need to protect New Zealand from biosecurity threats,” says Mr Inglis.

“Travelling light is best, so if it’s a non-essential item, please don’t bring it to New Zealand. Please be patient as you get your bags checked or are required to answer questions from our officers, who are working especially hard over this period.”

Mr Inglis says the biosecurity system is working well.

“In the 3 months from September, quarantine officers seized more than 30,000 risk items from passengers. Of these, over 20,000 items were destroyed and about 2,000 people fined. The finds included dried fruit in a milk container, a whole vine of peanuts and an assortment of seeds in the lining of a suitcase.”

Passengers can do several things to help them be checked efficiently by our biosecurity staff on arrival and help protect our more than $57 billion in annual primary sector exports, including:

• Fill out your digital declaration correctly before arrival so our experienced staff can efficiently and accurately assess biosecurity risk.
• Declare all risk items on your card – like food, plants, wooden products, soil, water, outdoor equipment, and animal products so we can assess and prevent any pests or diseases entering New Zealand.
• Dispose of undeclared risk goods in marked amnesty bins on your arrival to avoid being searched or fined. This material is safely disposed of to remove biosecurity risk.   
• Families/groups should stay together to help with efficient processing.

For more information, email BiosecurityNZ_media@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from some southern beaches on Waiheke Island due to the possible presence of biotoxins.

“An algae-like organism called Okeania spp has been detected on beaches at Surfdale and Blackpool on the southern side of Waiheke Island,” says New Zealand Food Safety deputy director-general Vincent Arbuckle

“Okeania spp is a cyanobacteria that forms dark-coloured mats of slimy material when it washes up on the beach. As these cynobacterial mats decompose, they turn into a stinky sludge. It can also produce a toxin called Lyngbyatoxin-A, which can cause skin and eye irritation and respiratory issues.

“Samples of the mats were collected by Auckland Council for testing, which has confirmed the presence of Okeania spp and Lyngbyatoxin-A.

“Because of the potential health risks, New Zealand Food Safety is advising the public not to consume shellfish from Surfdale and Blackpool beaches, as well as to avoid coming into contact with the cyanobacterial mats.

See a map of the warning for Waiheke Island

“Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles, and scallops, as well as pūpū (cat’s eyes), Cook’s turban and kina (sea urchin).

“The risks of this toxin contaminating shellfish is unknown, so this warning is precautionary until we can find out more. It’s important to note that cooking shellfish will not destroy biotoxins.

“At this stage, finfish are not included in this public health warning, but we advise people to gut the fish and discard the liver before cooking.”

New Zealand Food Safety has had no notifications of associated illness.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention. You are also advised to contact your nearest public health unit and keep any leftover shellfish for testing.

“New Zealand Food Safety is keeping an eye on the situation and will notify the public of any changes,” says Mr Arbuckle.

Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.

Find out more

See signage in the affected area.

Shellfish biotoxin alerts

Subscribe to shellfish biotoxins to receive email alerts

Collecting shellfish and keeping them safe [PDF, 1.4 MB]

Causes and symptoms of toxic shellfish poisoning

About toxic algal blooms

Food safety for seafood gatherers booklet [PDF, 1.2 MB]

Source: Ministry for Primary Industries

Have your say

Fisheries New Zealand is seeking feedback on proposed changes to sustainability measures for a range of fish stocks as part of the 2024 April sustainability round. We invite feedback from tangata whenua, stakeholders, and the public on these proposed changes.

We review catch limits for selected stocks twice a year. This is consistent with the purpose of the Fisheries Act 1996 to allow for sustainable utilisation.

About the proposed changes

Fisheries New Zealand is currently reviewing:

• catch limits, allowances and the recreational daily bag limit for spiny rock lobster (CRA 3 – Gisborne)
• a proposed management procedure for spiny rock lobster (CRA 7 – Otago)
• a proposed management procedure, catch limits, and allowances for spiny rock lobster (CRA 8 – Southland, Stewart Island, and Fiordland)
• an in-season increase to catch limits and a review of the full-year catch limits and allowances for southern bluefin tuna (STN 1 – all of New Zealand)
• the recreational fishing season for the Kaikōura pāua fishery.

We’re also reviewing catch limits and allowances for:

• silver warehou (SWA 4 – Southland, Sub-Antarctic, and the Chatham Rise)
• gemfish (SKI 3 and 7 – South Island and Chatham Rise) 

All of the proposals in this round were assessed:

• in the context of the relevant statutory requirements
• using the best available information, including the latest scientific information on the status of the stocks and tangata whenua and stakeholder input.

Fisheries New Zealand is planning to start consultation on the review of CRA 7 and CRA 8 slightly later than other reviews. Consultation is expected to begin on 18 December 2023. In addition, Fisheries New Zealand is awaiting updated science information for southern blue whiting on the Bounty Platform (SBW 6B) which may inform a review of sustainability measures. Should a review proceed, consultation will begin in early January.

A summary of the proposals is on this page and full details are in the consultation documents.

Summary of the proposals

Species	Stock/area	Proposal
Spiny rock lobster	CRA 3	TAC ↓
Spiny rock lobster	CRA 7	Management procedure
Spiny rock lobster	CRA 8	Management procedure, and TAC ↑
Pāua	Wider Kaikōura recreational pāua fishery	Recreational season re-opening
Southern bluefin tuna	STN 1	TAC ↑
Silver warehou	SWA 4	TAC ↑
Gemfish	SKI 3 and SKI 7	TACs ↑
Southern blue whiting	SBW 6B	TBC

Consultation documents

Review of sustainability measures for spiny rock lobster (CRA 3) for 2024/25 [PDF, 1.3 MB]

CRA 3 summary [PDF, 648 KB]

Review of the Kaikōura recreational pāua fishery for 2023/24 [PDF, 795 KB]

Kaikōura pāua summary [PDF, 739 KB]

Review of sustainability measures for southern bluefin tuna for 2024/25 [PDF, 625 KB]

STN 1 summary [PDF, 630 KB]

Review of sustainability measures for silver warehou (SWA 4) for 2024/25 [PDF, 790 KB]

SWA 4 summary [PDF, 676 KB]

Review of sustainability measures for gemfish (SKI 3 and SKI 7) for 2024/25 [PDF, 1.2 MB]

SKI 3 and SKI 7 summary [PDF, 643 KB]

Review of sustainability measures for the 2024 April round: Overview of legislative requirements and other considerations in relation to sustainability measures [PDF, 374 KB]

Related information

Fisheries Act 1996 – NZ Legislation 

Hauraki Gulf Marine Park Act 2000 – NZ Legislation 

About the Quota Management System (QMS)

The Harvest Strategy Standard 

Operational Guidelines for New Zealand’s Harvest Strategy Standard  [PDF, 843 KB]

The Deemed Values Guidelines  [PDF, 1.4 MB]

Glossary of relevant terms 

National Fisheries Plan for deepwater and middle-depth fisheries  [PDF, 1.4 MB]

Regional plan provisions and policy statements  [PDF, 324 KB]

Making your submission

Fisheries New Zealand invites you to email your feedback on the proposals set out in the consultation documents by 5pm on 2 February 2024. Email FMsubmissions@mpi.govt.nz  

A template is available to help you complete your submission.

Submission form template [DOCX, 74 KB]

While we prefer email, you can post written submissions to:

2024 Sustainability Review
Fisheries Management
Fisheries New Zealand
PO Box 2526
Wellington 6140
New Zealand.

What to include

Make sure you tell us in your submission:

• the title of the consultation document
• your name and title
• your organisation’s name (if you are submitting on behalf of an organisation, and whether your submission represents the whole organisation or a section of it)
• your contact details (such as phone number, address, and email).