Challenging the impossible to deliver the incredible
Challenging the impossible to deliver the incredible
All lobsters are wild-caught in remote, protected ecosystems
Challenging the impossible to deliver the incredible
Held in saltwater tanks to maintain pristine condition
Challenging the impossible to deliver the incredible
Transported by helicopter or refrigerated vehicle to tanking facilities
Challenging the impossible to deliver the incredible
Exported live or expertly cooked and snap frozen
"Everything we do is to protect quality. We’ll start at 3am just to beat the heat. If the quality’s not right, nothing else works."
– Jerry Excell, Fisher.
“Taking a live lobster from a remote, wild environment and delivering it to a restaurant in pristine condition—within 72 hours—is no small task.”
– Jason Judkins CEO Fiordland Southern Rock Lobster